Harvest herbs. Lemon basil in bloom growing at The Orchard. Sometimes the flowers are used as garnishes, cooking, arrangements, salads and all sorts of things. •        The four most damaging conditions which impact fresh herbs and “soft vegetables” is damage from handling, heat, low humidity, and direct sunlight after harvest.  The smaller and more delicate, the more damage. •        Harvest in the early morning hours when temperatures are cool, humidity is higher and there is little or no wind. The volatile oils and flavors will be at their best this time of day. •        Herbs and soft vegetables should be cut with a sharp, sterile knife or shears and lifted not pulled.  It is best to have cool water in a clean pail with you in the field so that herbs and soft vegetables can be immersed immediately upon harvest. •        To clean fresh herbs, submerge them in a sink or large bowl (depending on the quantity of herbs) filled with cool salted water (about 2 tablespoons salt per sinkful). The salt water will drive away any insects without damaging the plant itself. Remove the herbs from the standing water, and dry in a salad spinner. To dry herbs completely, blot with paper towels. •        The ideal time of season to harvest most herbs is just when the flower buds are forming, but before they open. •        Gently wash herbs and vegetables down with a spray of water the night before you plan to harvest.  This helps to reduce cleaning after harvest.