Vegetable Harvest Guide (2024)

FAQs

When to harvest vegetables chart? ›

Vegetables that don't easily separate from the plant should be cut off. A dedicated pair of scissors is ideal for snipping off some vegetables, such as beans. A sharp knife or hand pruners should be used to harvest crops with tougher stems, such as eggplants and cucumbers.

Other than leafy lettuces, amaranth, arugula, basil, beet greens, bok choy, chicory, cilantro, kale, mache, mustard greens, parsley, sorrel, spinach, Swiss chard, and turnip greens are all continuous harvest vegetables.

Almost all vegetables are best when harvested early in the morning. Overnight, vegetables regain moisture that they lost during the day, and starches formed during the day may be converted to sugars during the evening. These traits make morning-harvested produce crisper, juicier, and sweeter.

Store in a cool spot (55°F) in the kitchen in perforated plastic bags. Storage in the refrigerator is also possible for a few days.

When kale and collard greens, spinach, broccoli, brussel sprouts, lettuces, carrots, beets, onions, radishes, bananas, cilantro, for example, go to flower it is time for them to go. Unless, of course, the plant is in good health and you are saving seed. Then, pull the plant after after you have harvested the seeds.

What vegetables take the longest to harvest? ›

Gardening requires a lot of patience! Long-season vegetables include: asparagus, beans (dry), Brussels sprouts, celery, dill (seed), edamame, garlic, leeks, melons, onions, parsnips, peppers (hot), pumpkins, shallots, sweet potatoes, winter squash.

Delayed harvesting can cause plants to terminate as they complete their reproduction process. As a result, it's always better to harvest just in time, or a little earlier, rather than later.

The best known of the perennial vegetables, asparagus is usually planted by purchased roots in sunny, well drained beds. Harvest lightly in the second year, then cut spears for six weeks each spring for 10 or more years. Uncut spears grow about 3 feet tall and produce ferny tops that make a wispy hedge.

A range of leafy vegetables can be grown as cut and come again, including: Amaranth, basil, beetroot, chicory, coriander, chard, corn salad, dandelion, endive, komatsuma, land cress, leaf celery, lettuce, mizuna, mustard, pak choi, parsley, purslane, radicchio, red kale, rocket, sorrel and spinach.

Consistent firmness is a good sign in most cases. Look for rich, vibrant color. This is a good sign that it is fresh and full of nutrients. Ripe, fresh produce should feel heavy for its appearance.

All cut vegetables should be used within 2 to 3 days.

So go on, cut up some veggies! Do you pre-cut veggies or plan to start? I'd love to hear your comments below. Note: Fermentation is another AWESOME way to store fresh veggies and make them super convenient to eat.

When kale and collard greens, spinach, broccoli, brussel sprouts, lettuces, carrots, beets, onions, radishes, bananas, cilantro, for example, go to flower it is time for them to go. Unless, of course, the plant is in good health and you are saving seed. Then, pull the plant after after you have harvested the seeds.