By mid-summer, most herbs have grown sufficiently [1] to provide an ample supply for fresh use. In order not to waste any of this readily available bounty, July is a good time to harvest herbs for drying so that they can be used for that added touch in the winter stew.

The harvesting process is simple. Select plants that are just ready to bloom - this is when they have their best flavor. Wash the plants with a garden hose [2] the day before you plan to harvest them. This removes the majority of debris such as dirt and insects that might be clinging to the plants.

The next day, after the moisture has dried from the plants but before the sun's heat begins to naturally release the oils from them, cut the stems using either scissors or pruning shears [3]. You can remove one half to two thirds of the plant's stem. This pruning process will stimulate the plant to put forth new growth, thereby allowing you to repeat this harvest process later in the summer.

Bunch the cut stalks together, about a dozen stalks at a time depending on thickness, and tie them with string or a rubber band. Hang them upside-down [4] in a warm and relatively dark location with good air circulation. Rafters of a garage work well.

The leaves are dry when they easily crumble between your fingers, usually in one to two weeks depending on the herb. Store the dry crumbled herbs in tightly closed containers [5], preferably in the dark on your pantry shelf or in a dark colored bottle.

They are now ready to use at any time to add zip and zest to your everyday cooking.