To properly cut rosemary, you should make your cuts above the woody part of the stem, focusing on the newer growth.
Rosemary is known as a woody herb. This means that the lower parts of the stems become hard and wood-like over time. You will notice a woody stem at the bottom of the plant and softer, greener new growth higher up.
When harvesting rosemary, the key is to cut into this new, non-woody growth.
Where to Cut Rosemary
Based on the structure of the plant, you want to make your cut just above where the stem starts to become woody, or where you see a junction with new branches or sets of leaves. This encourages the plant to branch out from that point, leading to a bushier, healthier plant.
How to Make the Cut
- Identify: Locate a stem you wish to harvest. Observe the transition from the woody base to the softer, newer growth. Note the new growth or leaf nodes just above the woody section.
- Choose the Spot: Select a point to cut right above a leaf node or where new growth is emerging, ensuring you are well above the woody stem. Cutting into the woody section can be harder for the plant to recover from.
- Cut: Use clean, sharp scissors or pruning shears. Make a clean cut at the chosen spot.
Tips for Harvesting Rosemary
- Always use clean tools to prevent introducing diseases.
- Avoid taking more than one-third of the plant at a time to ensure it can recover and continue growing.
- Regular harvesting encourages the plant to produce more new growth.
By understanding that rosemary is a woody herb and identifying the woody stem and new growth, you can make proper cuts that benefit both your harvest and the long-term health of your plant.
