A2727
Harvesting vegetables from the
home garden
Helen C. Harrison
1
o ensure high quality, nutritious existing buds, you can top up to D 4 of
Tvegetables from your garden the plant later in the season.
and to prevent waste, proper har-
CABBAGE When heads become
vesting at the right stage of growth
solid. Excessive water pressure
is essential. Harvest the vegetables
causes splitting of solid heads. To
listed below when they exhibit the
avoid splitting solid heads that you
characteristics listed after each.
don t want to harvest immediately,
ASPARAGUS When the spears are pull plants upward enough to break
6 to 8 inches tall, the diameter of a few roots. This reduces the inflow
your index finger, and before the of water from the soil. Leave older
tips start to open. Cut or break off leaves, stems and roots of several
the stems at the soil line. Don t plants to produce small, lateral
harvest skinny spears. heads later in the season.
3
BEANS, SNAP When the pods are CARROTS When roots are D 4 to
almost full size but before seeds 1 inch or more in diameter. If you
begin to bulge. want to store them, pull them just
before heavy frosts in late fall.
BEANS (broad, greenshell, lima)
When pods and seeds reach full size CAULIFLOWER When curds
but are still fresh and juicy. Only use (aborted flower heads) are 6 to 8
seeds because the pods are tough inches, but still compact, white, and
and fibrous. smooth. Curds exposed to sunlight
become cream colored, rough in
BEETS As greens, when the leaves
appearance, and coarse in texture.
are 4 to 6 inches long; as tops and
1 Therefore, when curds are 3 to 4
small beets, when beets are 1 to 1 D 2
inches across, exclude sunlight by
inches in diameter; as roots only,
1 covering with an inverted cabbage
when roots are 1 D 2 to 3 inches in
leaf which may need to be replaced
diameter.
once or twice. Or you can tie the
BROCCOLI When flower heads are
tips of the outer cauliflower leaves
fully developed but before individ-
loosely above the curd.
ual flower buds start to open. Cut
CELERIAC When the thickened
off 6 to 7 inches below flower heads;
1
stem and root portion reaches 2 D 2 to
do not discard small, tender leaves
1
3 D 2 inches in diameter. If you want to
because they are very nutritious.
store celeriac, leave it in the garden
BRUSSELS SPROUTS When
until just before the first fall frost.
sprouts (buds) at base of plant
CELERY When the plants become
become solid. Remove buds higher
12 to 15 inches tall. While young
on the plant as they become firm,
and tender, the lower leaves (8 to 10
but do not strip the leaves because
inches long) may be removed from
plants need them for further
a few plants and used in salads,
growth. To help ensure maturity of
soups, and cooked dishes. If you
H A R V E S T I N G V E G E T A B L E S F R O M T H E H O M E G A R D E N
want to store the plants with roots COLLARDS Break off outer leaves and tender; ornamental cultivars,
attached, leave them in the garden when they are 8 to 10 inches long. when fruits are mature and fully
until the first fall frost. New growth from the center of each colored but before first fall frost.
plant provides a continuous harvest
CHARD When plants become 6 to HORSERADISH Dig roots in late
of young, tender leaves.
8 inches tall, thin 4 to 6 inches fall or early the following spring.
between plants and use the small COWPEAS OR BLACK-EYED
JERUSALEM ARTICHOKE Dig
plants in cooking. Thereafter, PEAS When seeds are near full
tubers after early fall frosts or very
remove only the outer, older leaves size, but still bright green; as mature
early spring before new growth
when they are 8 to 10 inches long or dry seeds, when seeds are full
starts.
but still young and tender. New size and dry. Dry seeds are used for
KALE Break off outer leaves as
leaves will continue to grow from cooking, baking, and in soups.
they become 8 to 10 inches long.
the center of each plant for a c o n t i n-
CUCUMBERS For sweet pickles,
New leaves will grow from the
uous harvest of young, tender chard. 1 1
when fruits are 1 D 2 to 2 D 2 inches long;
center of each plant for a continuous
CHINESE CABBAGE Cut entire for dills, when fruits are 3 to
harvest.
head off at ground line before the 4 inches long; for slicing, when
KOHLRABI When   bulbs  (thick-
first hard freeze. fruits are 6 to 9 inches, bright green,
ened stems) reach 2 to 4 inches in
and firm. Older cucumbers are dull
CHIVES Break off new leaves at
diameter, depending on cultivar.
in color, less crisp, may have objec-
ground level as they appear in early
The heirloom variety Giganta
tionable seeds and may produce
spring. Use young, tender leaves
reaches about 10 pounds and
lower yields. Harvest burpless
throughout the season.
8 inches in diameter without
cucumbers when they are 10 to 12
b e c o m i n g woody.
inches long.
SELECTED HERBS
1
LEEKS When 1 to 1 D 2 inches in
DILL Use dried or freshly chopped
PART
diameter but before fall frosts.
HERB USED HARVEST
leaves. For dill pickles, cut fruiting
Anise seed when ripe LENTILS When pods turn yellow.
top with several inches of stem
Basil leaves as needed
Mature seeds are used in soups.
when fruit is fully developed but
Borage flowers as needed
not yet brown. Use either fresh or
LETTUCE Leaf cultivars, when
Caraway seed slightly unripe
dried.
outer, older leaves are 4 to 6 inches
Cardamom seed slightly unripe
long; heading cultivars, when heads
EGGPLANT When fruits are about
Catnip leaves as needed
are moderately firm and before seed
4 to 6 inches in diameter but still
Chervil leaves as needed
stalks start. Older, outer leaves may
Cilantro leaves as needed firm and bright in color. Older fruits
be taken from plants of either leaf or
Comfrey leaves as needed
become dull in color, soft and seedy.
Coriander seed when ripe head lettuce as soon as the leaves
ENDIVE When plant is 10 to 12
Fennel seed when ripe
are 4 to 6 inches long. New leaves
inches across and after you blanch
leaves as needed
provide a continuous harvest of
the center leaves by covering or
Ginger rhizome when mature
tender, tasty lettuce until hot
tying loosely to exclude light for
Ginseng root when mature
weather brings on bitter flavor and
2 to 3 weeks.
Horehound leaves before bloom
seed stalks start.
Lemon balm leaves as needed
GARDEN CRESS When leaves are
MUSHROOMS Cultivated, when
Lovage leaves as needed
3 to 5 inches long. You can sow
mushroom (fruiting body of fungus)
Marjoram leaves as needed
again in late summer, about
Mint leaves as needed is 1 to 2 inches across but before cap
August 10, for fall harvest.
Oregano leaves dry leaves separates from stem.
GARDEN HUCKLEBERRY When
Parsley leaves as needed
MUSKMELON When base of fruit
fruits are fully ripe and black.
Rosemary leaves as needed
stem starts to separate from fruit.
Sage leaves as needed
GARLIC Pull just before the first
Fruit will be almost ripe when sepa-
Savory leaves as needed
fall frost.
ration starts and fully ripe when a
Tarragon leaves as needed
GOURDS Edible cultivars, when crack appears completely around
Thyme leaves/ as needed
cuttings fruits are 8 to 10 inches long, young the base of the fruit stem.
2
MUSTARD Harvest outer leaves PEAS Regular cultivars, when out the season, and you may pull all
when 8 to 10 inches long. New pods are fully developed but still leaves present just before the first
leaves provide continuous harvest bright green. Harvest edible-pod fall frost.
until flavor becomes strong and cultivars (snow, Chinese), when
SALSIFY In late fall, preferably
leaves become tough in texture from pods reach near full size (about
after early frost, or in early spring
hot weather. Seed again in late 3 inches) and before seeds show
before new growth starts. If you
summer, about August 1, for milder appreciable enlargement. If you
leave the roots in the soil over
flavor and tender texture. want to only eat the seeds, harvest
winter, cover after early frosts with
when seeds are fully developed but
OKRA When young and tender 3 to 5 inches of soil to avoid injury
pods are still fresh and bright green.
pods (fruits) are 3 to 4 inches long from alternate freezing and
Other edible-pod cultivars (Sugar
but still bright green (or purple for thawing.
Snap and Sugar Ann) have high
some cultivars).
SPINACH When larger leaves are
sugar content and pods with fairly
ONIONS From sets for green 6 to 8 inches long. Pull larger, whole
thick walls. Harvest these when the
onions, harvest when 6 to 8 inches plants from the row until you
pods are filled out.
tall. Harvest any with round, harvest all plants. Spinach planted
PEANUTS When fruits (seeds in
hollow seed stalks as soon as these in early spring goes to seed when
shells) are fully developed, just
stalks appear. Continue harvesting the days get longer; spinach planted
before first fall frost. To harvest, lift
larger plants until all are used. about August 1 does not go to seed
plants with fruits attached and
Mature onions from sets do not during the shorter days of fall.
allow to dry for several days.
store well. If planted from seeds or
SQUASH Winter squash, when
plants (Sweet Spanish cultivars), PEPPERS When fruits are firm,
fruits are full size, the rind is firm
harvest when tops fall over and good size and appropriate color. In
and glossy, and the portion of the
begin to dry. Pull with tops on and 2 to 3 weeks  mature-green
fruit touching the soil is cream to
dry them in a protected place, peppers will be fully ripe (green
orange. Harvest summer squash
cutting tops 1 inch above bulb for will change to red).
when fruits are 6 to 10 inches long
further drying. Sweet Spanish
POTATOES When tubers are full for long-fruited cultivars, and 3 to
onions may not keep as well as the
size and the skin is firm.   New  6 inches in diameter for flat, scal-
more pungent-type storage cultivars
potatoes may be harvested at any loped cultivars.
grown from seeds sown directly in
size, but generally are dug after the
SWEET CORN When kernels are
the garden. 1 1
tubers are 1 D 4 to 1 D 2 inches in diameter.
fully rounded but still filled with
PARSLEY When outer leaves are
PUMPKINS When fruits are full milky juice. Harvest about 21 days
3 to 4 inches long. Continue to
size, the rind is firm and glossy, and after silk appears. To make the soil
remove outer leaves while they are
the portion of the fruit touching the easier to work the following year,
still young and tender throughout
soil is cream to orange. pull each stalk out of the ground
the summer and until heavy frosts
when you harvest the last ear; chop
RADICCHIO (RED CHICORY) In
in late fall. Start a new plant from
and place in compost pile or
the fall, after the first frost, for best
seeds sown in a pot outdoors about
discard.
flavor. The burgundy red-colored
August 1 for harvesting indoors
leaves with white midribs should be SWEET POTATOES Late in the fall
during winter.
folded to resemble a small, loose but before the first early frost. Dig
PARSNIPS In very late fall, after
head of cabbage. carefully to avoid cuts, bruises and
early frosts, and in very early spring
1 broken roots. Use smaller, younger
RADISHES When 1 to 1 D 2 inches in
before growth starts. If the roots are
roots soon after harvest; sweet pota-
diameter.
to be left in the soil over winter,
toes do not store well when grown
RHUBARB When stalks (leaf peti-
cover after early frosts with 3 to 5
in Wisconsin s comparatively cool,
oles) are 8 to 15 inches long. Flavor
inches of soil to avoid injury from
short seasons.
and tenderness are best in spring
alternate freezing and thawing. The
TOMATOES When fruits are fully
and early summer. Light harvesting
garden parsnip is not poisonous in
colored. For fully ripe tomatoes,
from vigorous, well-established
any season.
leave completely red fruits on
plants may be continued through-
3
H A R V E S T I N G V E G E T A B L E S F R O M T H E H O M E G A R D E N
healthy plants for 5 to 8 days during WATERCRESS Pick tips of stems
ADDITIONAL TIPS
the warm, sunny days of August 6 to 8 inches long, especially in
for harvesting and
and very early September. Pick only spring and fall. This is when leaves
storing vegetables
fully ripe tomatoes for juice or and stems are fully developed but
The time of day when you harvest
canning to ensure full flavor, good still bright green and tender.
vegetables from your garden can
color, and maximum sugar content.
WATERMELON When fruits are influence their quality. Harvest all
Fruits will ripen indoors if picked at
full size, dull in color and the leafy vegetables, including herbs, in
a mature green stage or when some
portion touching the soil turns from early morning, when they still
color is showing.
g reenish white to cream. The tendrils glisten with dew.
1
TURNIPS When roots are 2 to 2 D 2 nearest a melon curl and dry up
Harvest the following vegetables as
inches in diameter but before heavy when a melon is ripe.
close to preparation and meal time
fall frosts.
WITLOOF (BELGIAN ENDIVE) as you can: asparagus; snap, broad,
VEGETABLE SOYBEANS For Pull roots after first fall frost. Cut greenshell, and lima beans; all root
fresh green salads, pick when pods tops to 1 inch and reset roots in soil vegetables; broccoli; brussels
are thick but still bright green. For or other moisture-holding material sprouts; cabbage; cauliflower;
easy shelling, heat pods in boiling in a dark, cool (60° to 65°F) location. cucumbers; eggplant; kohlrabi;
water until color darkens. Only use Cover tops of roots to a depth of leeks; okra; peas; peppers; summer
the seeds, because the pods are 4 to 6 inches. Harvest underground, squash; sweet corn; tomatoes; fresh
tough and fibrous. For mature, dry compact, white leaf bases as they vegetable soybeans; and cowpeas.
seeds, harvest when pods are dry grow from the top of each root.
Handle fresh vegetables carefully so
but before pods begin to open. Use
that you don t cut, break or bruise
for cooking, baking, bread, and
them. To prevent water loss and
sprouts.
wilting after harvesting, store them
in plastic bags or covered containers
in the refrigerator or a cool place.
If you are planning to freeze or can
your garden produce, harvest it just
before preparing it for preservation.
You will have a high-quality fin-
ished product if you use very fresh
vegetables.
Copyright © 2001 University of Wisconsin-System Board of Regents and University of Wisconsin-Extension, Cooperative
Extension.
Author: Helen C. Harrison is professor of horticulture, College of Agricultural and Life Sciences, University of Wisconsin-
Madison and University of Wisconsin-Extension, Cooperative Extension. Produced by Cooperative Extension Publishing,
University of Wisconsin-Extension.
University of Wisconsin-Extension, Cooperative Extension, in cooperation with the U.S. Department of Agriculture and
Wisconsin counties, publishes this information to further the purpose of the May 8 and June 30, 1914 Acts of Congress; and
provides equal opportunities and affirmative action in employment and programming. If you need this information in an
alternative format, contact Cooperative Extension Publishing at 608-262-2655 or the UWEX Affirmative Action Office.
This publication is available from your Wisconsin county Extension office or from Cooperative Extension Publishing,
To order, call toll free 877-WIS-PUBS (947-7827) or visit our web site at cecommerce.uwex.edu.
A2727 Harvesting Vegetables from the Home Garden RP-11-03