Harvest & Kitchen Planner
Turn one harvest into ready-to-use portions. Choose a culinary crop, divide the batch between fresh use, short-term storage, freezing and herb drying, then follow a crop-specific checklist.
Enter the usable fresh weight after sorting and trimming, or enter a number of portions. Mark equipment already on hand, create batch labels and keep a simple progress log.
Basil · harvest plan
200 g usable fresh weight
| Route | Allocated fresh weight | Portions / prep batches |
|---|---|---|
| Use fresh / cook now | 200 g · 100% | 8 full portions × 25 g |
2. Work through the batch
Use fresh / cook now
- Sort the basil and set aside damaged material. Weigh 200 g of usable fresh herbs.
- Rinse under cool running water, drain and pat dry.
- Weigh 8 portions of 25 g for your chosen recipe.
- Tear into a tomato salad or add at the end of cooking.
3. Prepare the equipment
Tick supplies already on hand. The Amazon list updates to show the matched items still needed.
4. Label each portion
Copy the template and number the packs as you fill them.
Basil · Use fresh / cook now Fresh input: 200 g Portion: 25 g · 8 packs Batch date: add your date Pack: ___ of 8
Batch progress log
Record where the portions went and what you used. Save the batch to keep the log on this device.
No batch records yet.
Complete your harvest-to-kitchen kit
These Amazon picks have a specific job in the current plan. Mark an item on hand to update this list.
Digital kitchen scale
Weigh the usable harvest and each planned portion.
View on Amazon →Kitchen cutting boards
Prepare washed ingredients on a dedicated cutting surface.
View on Amazon →Salad and herb spinner
Remove surface water from washed leaves and herbs.
View on Amazon →Your matched equipment is on hand. Follow the preparation checklist above.
Keep the complete kitchen guide close
Choose a practical booklet for harvest preparation, culinary herbs and repeatable kitchen projects.
Planning notes & FAQ
What weight should I enter?
Use the sorted, trimmed fresh ingredients going into this batch. Portion counts describe that fresh input. Measure finished dried herbs separately to calculate their packet count.
How does split-batch planning work?
Allocate 100% across the routes offered for the selected crop. Each active route gets its own preparation steps and label template. The smaller final portion is listed separately.
How are dates used?
Batch and next-check dates are dates you choose for your own workflow. Type YYYY/MM/DD or eight digits. Your next check appears on the labels and in the saved plan.
What is included in a saved batch?
One current plan, on-hand equipment, checked steps and up to 10 progress records. Changing the crop, amount or allocation starts a fresh checklist and log. Reset starts a new plan; your last saved copy remains available to restore.