Are there any guide lines for how much to remove when harvesting/pruning herbs? Do you remove just the tops or do you take the stem down to the dirt? I have an indoor garden consisting of basil, chives, flat leaf parsley, dill, mint, and rosemary.
Harvesting herbs is more like deadheading--just take what you need to take off the top. You can take individual chive stems down to the bottom; they will just grow back. Everything else should be lightly culled.
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