How soon can I harvest from indoor gardens?
Written by
Nguyen Minh
Reviewed by
Prof. Martin Thorne, Ph.D.Indoor herb garden harvest times vary significantly depending on the plant type and systems employed. Fast-growing herbs like basil yield fast, but slower-growing herbs require a little more patience. Understanding these timelines makes the rural kitchen garden a valuable resource in your planning. You can enjoy fresh flavors sooner with smart selections of species suitable for your home food supply.
Rapid Growth Herbs
- Basil: Ready in 3-4 weeks
- Cilantro: First harvest at 4 weeks
- Dill: Mature leaves in 5 weeks
- Chives: Edible shoots at 4 weeks
Moderate Growth Herbs
- Parsley: Harvest begins at 6-8 weeks
- Oregano: First trimming at 8 weeks
- Sage: Mature leaves at 10 weeks
- Thyme: Established growth at 9 weeks
Slow Growth Herbs
- Rosemary: First harvest 10-12 weeks
- Lavender: Mature stems at 14 weeks
- Tarragon: Full flavor at 12 weeks
- Bay Leaf: Established plants at 16 weeks
Utilize proper techniques to maximize early crop yield, including consistent light cycles for the Mediterranean herbs, balanced nutrient levels with the hydroponic systems, and harvest the outer leaves first for inside growth. These practices speed up the return of your first usable crop.
Correctly identify harvest readiness. Basil reaches the mature size of 6-8 inches. Parsley develops leaves that are sectioned into three parts, or leaflets. Rosemary forms woody stalks or stems. When determining harvest timing, pick herbs in the morning when oil concentration is likely to be at its peak, producing the best flavor.
Successive planting guarantees a continuous harvest. I sow new seeds every two to three weeks. I also stagger faster and slower-producing plantings. I keep several basil plants growing, each at a different stage, so I can have a steady supply of fresh herbs throughout the year.
Read the full article: 7 Best Indoor Herb Gardens for Your Kitchen
