Harvesting cucumbers at the right time is key to ensuring they remain crisp and flavorful. From my experience, cucumbers should be harvested when they are bright green, firm, and have reached their ideal size. Slicing cucumbers are best picked when they are 6 to 8 inches (15–20 cm) long, while pickling cucumbers should be harvested […] More
Summer squash, including zucchini, yellow squash, and pattypan, grows fast and needs frequent harvesting to keep plants producing. Over the years, I’ve learned that timing is everything—picking squash at the right stage not only improves flavor and texture but also encourages more fruit to develop. Harvest too late, and the squash becomes tough and seedy; […] More
Winter squash is one of the best crops for long-term storage, providing homegrown food well into the colder months—but only if it’s harvested at the right time and properly cured and stored. Over the years, I’ve learned firsthand that timing is key when picking squash—harvest too early, and the flavor and storage life suffer; wait […] More
Harvest asparagus when spears are 6 to 9 inches (15-23 cm) long, about the thickness of your index finger, and before the tips begin to separate. When to harvest asparagus How to harvest asparagus How to extend the asparagus harvest There are some proven ways to increase and extend the asparagus harvest: After ferns turn […] More
Harvest potatoes young or mature. Mature, full-size potatoes are called maincrop potatoes. Maincrop potatoes are often cured and stored for later use. Maincrop potatoes are ready for harvest when most of the top foliage has withered Small, round, immature potatoes are often called “new potatoes.” New potatoes are usually eaten skin and all. New or […] More
Harvest turnips when they are large enough to eat. Turnip roots are ready for harvest 40 to 50 days after sowing. Turnips should not be allowed to grow too large or they will become woody, stringy, and bitter tasting. Related articles: When to harvest turnips How to harvest turnips How to store turnips Also of […] More
Harvest arugula when the leaves are big enough to eat. Harvest leaves one at a time cut and come again or cut off the entire head. Arugula is a fast-growing cool-season salad green. It is ready for harvest 30 to 40 days after sowing. Arugula leaves are tangy and peppery with a mustard-like flavor. Young […] More
Harvest bulb onions when they reach full size, about 90 to 100 days after sowing. Harvest the leafy tops of green onions any time after the plant has grown 6 inches tall or taller. Bulb onions—also called main crop onions–are commonly sliced or chopped and served raw in salads or on hamburgers or sandwiches or […] More
Harvest spinach when the leaves are tender and big enough to eat. Spinach is ready for picking 40 to 65 days after sowing. Harvest spinach when the leaves are large enough to eat, typically 4 to 6 weeks after planting. The best time to harvest is during the cooler part of the day to preserve […] More
Harvest Swiss chard when the leaves are tender and big enough to eat. Swiss chard is ready for picking 30 days after sowing if you want baby leaves. Harvest chard 45 to 60 days after sowing if you want full-sized leaves with a thick midrib. Related articles: When to harvest Swiss Chard How to harvest […] More
Lift kohlrabi from your garden when the mid-stem bulbs swell to 2 to 3 inches in diameter. (Turnips that form bulbs below the soil are best harvested at about the same size.) Don’t let kohlrabi bulbs grow much larger or they will rapidly become woody. Lift kohlrabi bulbs gently or cut them off just above […] More
Collard leaves are ready for harvest as soon as they reach usable size. They will be most tasty when picked young–less than 10 inches long and dark green. Older leaves will be tough and stringy. Collard greens are ready for harvest 75 to 85 days from transplants, and 85 to 95 days from seed. Related […] More
Stephen Albert