- 1). Inspect the plant once it is 6 to 8 inches high and has multiple leaves. Harvest leaves on the outside of the plant with at least three segments, leaving the smaller leaves on the plant to grow to maturity.
- 2). Snip the leaves off at the main stem with a small pair of shears or scissors.
- 3). Rinse the leaves briefly under water before using them. Store the leaves unwashed in a plastic bag in the vegetable crisper drawer of the refrigerator for up to one to two weeks if you don't use them immediately.
- 4). Harvest the entire plant before hard frost kills it off in late autumn or early winter. Cut the plant off at soil level and strip the leaves off the main stem for use.
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