Spices and Condiments

Harvesting and yield

• The leaves and flowers, which are used for culinary and medicinal purposes, are harvested five months after sowing/ planting. The leaves and flowers are plucked from the plants or shoots of about 15 cm are cut off from the Plants, dried in the shade or in a dryer immediately after harvest and stored in air-tight containers to prevent the loss of flavour. The dried leaves are curled, are brownish-green in colour, and usually not longer than 6-7 mm.
• The dried shoots may also be powdered and packed. Under favourable conditions, the yield of dry herb is around 1,100-2200 kg/ha. The yield is comparatively low during the first year. The plants become woody, and their replanting becomes necessary after three or four years. For extracting the oil, the fresh herb is collected on dry days. The herb is collected at the stage when it just start flowering. At the time of collection, the lower portions of the stem, along with any yellow or brown leaves, need to be rejected.