MEDICINAL AND AROMATIC CROPS (2+1)

Harvesting, yield and processing

The crop is harvested when it is in full bloom. The first harvest is obtained 90-95 days after planting. Afterwards, it may be harvested at every 65-75 days, intervals. Harvesting should be done on bright, sunny days in order to obtain good quality oil-yield. It is not desirable to harvest the crop if it has rained the previous day.
The crop should be cut 15-20 cm above ground-level. The harvested produce may be allowed to wilt in the field itself for 4-5 hours, to reduce the moisture content and the bulkiness.
About 5 t/ha of fresh herbage can be obtained twice or thrice a year.

Distillation of oil
The harvested produce is usually distilled in its fresh form. However, the oil quality and yield do not diminish up to 6-8 hours after harvest, by any further delay may cause considerable loss in yield and quality of oil. Steam-distillation is found to be superior to water distillation. The whole herb contains 0.1 to 0.23% essential oil. The yield of oil varies with the type, season and place of origin. The oil-yield will be approximately 10-23 kg/ha.