Harvest outer leaves first, leaving the center intact so the plant keeps producing. Enjoy raw in salads and smoothies, sautéed, and baked into chips.

Harvest outer leaves from the base of the leaf first, working from the bottom up as the plant continues to grow. Leave at least 1/3 of the plant to encourage new growth. Enjoy braised, sautéed, or used as a wrap in place of tortillas.

Harvest outer leaves and stems with scissors or a knife, cutting close to the base. Leave at least 1/3 of the inner leaves to encourage new growth. The colorful stems and leaves are great sautéed, added to soups, or eaten raw in salads.

Harvest whole tips and separate leaves from the stem. The leaves can be used fresh as a culinary herb, and are especially popular in mojitos or with watermelon

Harvest whole stems for the aromatic and edible leave The herb is an essential ingredient of Mediterranean cooking and is widely used to season many foods

Harvest tips for the edible leaves resembling pine needles and use fresh or dry to season foods, particularly lamb, duck, chicken, sausages, seafood, stuffings, stews, soups, potatoes, tomatoes, turnips, and other vegetables, as well as beverages.

Harvest whole stems for the small fragrant leaves. Hang up to be dried or use fresh!

Harvest stem tips and use leaves fresh or dried. Sage tea can aid sleep, reduce anxiety, and help brain function.

Harvest whole tips by cutting the stem just above a leaf node, and use fresh or dried to flavor meats, fish, salads, and sauces. Make an inexpensive pesto by substituting walnuts for pine nuts.

Harvest whole tips and separate leaves from the stem. The leaves can be used fresh in tea and on top of salads or dried

Harvest peppers when they turn from green to a deep red for the sweetest flavor. Use scissors or a sharp knife to cut the pepper from the stem, and enjoy fresh in salads, roasted, or stuffed.

Harvest when the skin is glossy and firm with a little bit of give , cutting the fruit from the plant rather than pulling. Great roasted, grilled, or baked into dishes like ratatouille.

Harvest peppers while still green and glossy, before they start to turn red. Enjoy them blistered in a hot pan with olive oil and a sprinkle of salt.

Harvest when fruits are fully colored and slightly soft to the touch, twisting gently at the stem. Enjoy fresh in salads and sandwiches, or cooked into sauces.

Harvest when peppers are firm and deep green, or let them ripen to red for extra sweetness and heat. Great fresh in salsas, pickled, or stuffed and baked.