Mountain Greenhouse

06/06/2026

We have a surprise visitor today at Collinsville flea market. A baby bird flew the coop into our red okra

06/06/2026

Thank you to all of our customers this season. We hope your gardens and flowers bring you much rewards. We love to see your pictures. Saturday will be our last day this season. We will be at Mountain Top flea market on Sunday. We hope to see you all Spring of 2027!

06/05/2026

06/01/2026

05/29/2026

Most of you have a full garden but if you find a little room we still have plenty Athena and Hales Best jumbo cantaloupe. Tabasco, Serrano and other peppers. We also have some beautiful crimson red okra.

05/27/2026

If you’ve been harvesting herbs by giving them random “haircuts,” your plants would like to file a formal complaint.

The biggest mistake people make is harvesting the easiest part to reach instead of harvesting in a way that actually improves the plant. With many herbs, where you cut determines whether the plant becomes fuller and more productive… or sparse, woody, and weirdly resentful. Basil is the classic example. If you keep plucking individual leaves or cutting the main stem too low without respecting leaf nodes, you’re limiting branching potential. A clean pinch just above a node encourages the plant to split into multiple new shoots, which is exactly how you turn one lanky basil plant into a leafy machine.

Not all herbs follow the same rules, which is where generic advice gets gardeners into trouble. Parsley and cilantro are best harvested by taking the older outer stems lower down, allowing the center to keep producing fresh growth. Constantly shearing the top creates a tired-looking plant that loses momentum fast. Rosemary and thyme are different beasts entirely because of their woody growth habit. Harvest from fresh green growth rather than repeatedly cutting deep into old woody stems, especially with rosemary, which is far less forgiving about regenerating from mature wood. Mint, naturally, behaves like mint... aggressively enthusiastic and impossible to offend. Cutting full stems back rather than endlessly pinching a few top leaves actually encourages bushier regrowth and gives you a more productive plant.

The bigger principle here is simple: harvesting is pruning. Every snip sends a signal. Smart cuts encourage branching, density, and continued production. Bad cuts can weaken structure, reduce yields, or push herbs toward flowering and decline sooner than necessary. And if your herbs are bolting constantly, harvesting technique may be part of the story, but heat, day length, and species genetics matter too. Cilantro, for example, has absolutely no patience for hot weather and may decide its life mission is seed production no matter how lovingly you harvest it.

So yes, you can absolutely harvest your herbs in a way that gives you more herbs instead of fewer. The goal is not just taking leaves. The goal is training the plant to become better with every harvest.

Sources:

Royal Horticultural Society
Missouri Botanical Garden
North Carolina Extension
University of Minnesota Extension
Penn State Extension
American Horticultural Society
Ohio Tropics gardening resources

05/25/2026

My house every spring files for temporary abandonment while I’m out here naming tomato seedlings. 🌱😂