Being out and about in the cool, morning summer air can be a great source of joy and surprise as we encounter sudden beauty in our gardens. The slow-to-ripen strawberries and cherries suddenly are ripe all at once. Landscape flowers seemingly out of nowhere are in full bloom. Early summer's harvest brings savory cooking herbs, onions, and garlic to the table, as well as early potatoes and the last of the winter lettuce. Drying and curing will prolong the harvest. Carrots, Italian parsley, and beets are also for the picking. It is a rewarding time of year to wander and explore all our herbaceous borders and beds, so be sure to head out with your favorite gathering basket and a pair of clippers, while the day is still young.

Here are a few of my current garden favorites for storing up for the year:

Herbs—Most herbs are best harvested before the plants begin to flower. Clip off bundles of leafy stems and hang to dry, or leave in piles on a cloth, near an open window. Once crisp to the touch, a few weeks later, rub off the leaves, compost the twigs, and put dried herbs in a closed plastic bag or jar. Label and store for use. Small jars of dried herbs make wonderful gifts for friends or family. This year our family has dried oregano, thyme, and sage, ready for use in the kitchen.

Dried flowers for wreaths—Many flowers air dry well for posies or wreaths, and can be harvested and hung in many clever ways. One of my favorite flowers at this time of year is the yellow lollipop-looking flower, Craspedia, which, according to Wikipedia, “is a genus of flowering plants in the family Asteraceae commonly known as billy buttons, billy balls, and woollyheads.” Another favorite for bouquets or wreaths is German statice. UC has recommendations for storing. I simply hang in small bundles near good air flow. I have made a beautiful 16-inch wreath with a year's worth of dried flowers from a six-pack of colorful purple, mauve, and whitestatice transplants. About half of those plants are still going after two years in the garden.

Onions and garlic—Much debate circles around gardeners who can't agree when to harvest garlic. But generally, when the tops fall over, they are ready to harvest. Garlic leaves are a little less likely to flop, so look for the third leaf up from bulb drying out. Harvest gently by digging, not pulling. Let them dry on the ground, or outdoors on a bench or table, in the shade. Both onions and garlic can be braided and hung, after the stems have fully dried out. Store indoors in a cool place, 55-70 degrees F.

Potatoes—We planted our potatoes around St. Paddy's Day, March 17, and the plants started to flower in early June. Harvest is generally 90-120 days after planting, and the signal of maturity is when the tops flop and die back. We have learned not to let the potatoes go much past this point, because they get too big and don't seem to store well. For flavor, smaller is better.

There is also still plenty of time to plant a summer garden for fall harvest. Get yourself a good garden planting chart for success, for example, this one from the Master Gardener Handbook. The San Joaquin Valley is blessed to have a year-round growing season. By thinking ahead, you can begin to enjoy the fruits, veggies, and herbs of your labor and have plenty to share with friends.