Harvest time in the North Georgia Mountains means more than fruits and vegetables. Many wild herbs are currently at the perfect stage for gathering. Harvest mullein, mountain mint, bee balm, blackberry leaf, yarrow, plantain, cleavers, red clover, catnip, wild cherry bark, dandelion root, and nettles (just to name a few) during September and October.

To harvest wild herbs, you have to know what is what. The best way to identify a wild herb is with the help of an experienced relative, neighbor, or friend. A good field guide is your next best bet. Herbs can be identified by color, leaf shape, stem shape, growth pattern, smell, and habitat. Never harvest anything that you cannot identify. Poisonous plants can cause rash, stomach upset, and even death.

Herbs grow abundantly in our area. Herbs can be found growing along property lines, in pastures, fields, and in most yards. Always ask permission before harvesting plants on someone else's property. Do not harvest plants that have been sprayed or exposed to car exhausts.

Prepare before your trip to the great outdoors. Carry gloves, garden shears, a basket or other container, insect repellant, sunscreen, and field guide. If allergic to bees, have a bee-sting kit on hand.

Never gather herbs that are on an endangered plant list. Always leave some specimens to reproduce and just take what you will actually use.

Many people grow culinary herbs in their backyards. Rosemary, thyme, lavender, chives, cilantro, sage, basil, fennel, garlic, dill, peppermint, spearmint, and parsley are southern favorites.

Do not harvest leafy herbs right after a shower or when the dew is on the leaves. Most herbs are at their peak of flavor just before or during flowering. After cutting, shake off all bugs and debris. Do not gather dusty herbs or you will have to wash them before drying. Do not gather any herbs that show signs of mildew or disease.

Fresh herbs must be prepared for storage if not used immediately. There are many ways to preserve herbs. Dehydration, infused oils, tinctures, vinegars, ointments, and even the freezer can capture healing properties and flavors for winter use. Leafy green herbs like basil and tarragon can be chopped and frozen in ice cube trays for use in the kitchen. Once frozen solid, put individual herbed cubes in a freezer bag and add as needed to stews, gravies, and soups.

The traditional way to prepare herbs for storage is dehydration or drying. Hang upside down in a well ventilated area. Mold is easily prevented if air flow is good. Once herbs are dry, store in jars or baggies. Keep the containers in a dark, cool place for best results.

Some herbs will keep for many years. Other herbs loose flavor within a few months. Use herbs regularly and replace old herbs every year.

* Always consult with a healthcare professional before using any herbal remedy especially if pregnant, nursing, or taking other medicines.