How and When to Harvest Vegetables for the Freshest Flavor Ever
For fresh flavor and texture, veggies must be harvested at the correct time. How and when to harvest common veggies for optimal taste
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Leafy Greens
When leaves are 4-6 inches long, harvest young, fragile leafy greens. For lettuce, select outer leaves first to let inside leaves grow.
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Once large, spinach and kale can be chopped into leaves or the whole plant.
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Tomatoes
Pick firm, fully colored tomatoes. Tomatoes should feel soft. Harvest before first frost to avoid damage.
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For less damage, gently twist or cut the tomato from the vine, leaving a tiny stem.
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Carrots
Carrots can be picked 70-80 days after planting, however smaller, sensitive carrots can be harvested early. They should be firm and brilliant orange.
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Use a garden fork or spade to loosen the soil surrounding the carrot, then take it out by its top.
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Bell Peppers
Harvest when they reach full size and remain green. For colored kinds, wait until they become red, yellow, or orange to taste sweet.
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Zucchini
Harvest when young and soft, usually 6-8 inches long. Make them hard and shiny. Large zucchinis can be rough and seedy.
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Slice the zucchini, leaving the stem, with a knife or scissors. Regular harvesting boosts fruit output.
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