Some plants like leaf lettuce, kale, cilantro, basil, and broccoli will be harvested several times by removing larger leaves or flower heads and have a longer period of harvesting.

For a quick recipe, harvest at 6+ inches by cutting or pinching off the top pair of leaves at the end of any branch.

Trim back portions of the plant that begin to flower to encourage more leaf growth.

If you wish to dry the leaves as a spice, wait until the plant is larger. Rinse off any unwanted dirt or insects and then set stems on a paper towel to dry. Turn occasionally to ensure all leaves are dry. Then tie small bundles together (up to 5 stems). In a dark space, hang each bundle on a separate hook and cover with paper bags that allow air to flow through each bag. In two or more weeks, the leaves should be ready to store if they crumble between your fingers.