Now Forage

Lavender: Harvest flower spikes when about half the flowers on the spike have opened — maximum oil content. Cut stems long, in the morning. Dry in small bunches upside down in a warm, airy space. Use in baking, tea, and herbal remedies.

Mint: Harvest leaves just before flowering for peak flavour. Cut stems back by a third regularly to encourage bushy growth. Flavour declines after flowering — cut flower spikes off to extend harvest.

Sage: Harvest young, grey-green leaves before or during flowering for best flavour. Woody older leaves are less aromatic. Dry well for year-round use. Flowers are edible as a garnish.