One of the most important phases of vegetable gardening involves knowing when
to harvest the produce. The quality of vegetables does not improve after \
harvest so it is important to gather the crops at the proper maturity when
they are at their peak for flavor and nutrition. Garden produce picked too
soon is too tender, and lacks substance and flavor. Picked too late, it is
likely to be tough, fibrous or mushy, and also lacking in taste.
The time for harvesting varies with climate, the particular season, the
variety, and the vegetables involved. For instance, tomatoes can be left
on the vine until fully ripened or taken off when partially ripened. Other
crops such as winter squash and watermelon are not ready until after they
are fully developed.
The ''days to maturity'' listings on seed packets and in gardening books and
seed catalogs are helpful. But many variables involving these figures are
given in general terms, so the numbers should be used only as guidelines.
Some suggestions for harvesting 34 common vegetables at the time they provide
the most delicious eating follow.
Check the garden frequently for ripe produce during harvest time. Vegetables
continue to grow. Before long, they may be overgrown. When harvesting, avoid
bruising or damaging the vegetables which causes decay.
ASPARAGUS
Asparagus can be harvested the third year after planting crowns, but do not
harvest for more than one month the first time. In the following years, the
spears may be harvested in May and June. Harvest spears 5 to 8 inches tall
by cutting them or snapping them off. Cutting may damage some spear tips
that have not yet emerged from the ground. To snap a spear, bend it from the
top toward the ground. Asparagus deteriorates rapidly after harvest. If it is
not eaten immediately, it should be processed or refrigerated.
LIMA BEANS
Pick lima beans when the pods are well)filled but before they turn yellow.
The end of the pod should feel spongy.
SNAP BEANS
Snap beans are best when the pods are firm and snap readily, but before the
seeds within the pod develop. The tips should be pliable.
BEETS
Harvest beets when they are 1 1/4 to 2 inches in diameter. The beet tops can
also be eaten as greens. The leaves should be 4 to 6 inches long.
BROCCOLI
Cut broccoli when the buds are compact but before they turn yellow or open
into flowers. Leave 5 to 6 inches of stem attached. Side shoots that develop
in the axils of the leaves can also be used.
BRUSSELS SPROUTS
The small sprouts may be picked or cut when they are firm and about 1 inch
in diameter. Pick the lower sprouts as soon as they are large enough for use.
Lower leaves may be removed to allow more room for sprouts to develop.
CABBAGE
Cut the heads when they are solid, but before they crack or split.
In addition to harvesting the mature heads, you can harvest a later crop
of small heads or sprouts that develop on the stumps of the cut stems. The
sprouts will be 2 to 4 inches in diameter and should be picked when they are
firm.
CARROTS
Carrots are ready for use when they are young, crisp, and 1/2 to 1 inch in
diameter. The sugar content is higher in mature carrots, but the younger ones
are more tender. Carrots planted in the summer may be left in the ground
until a killing frost. A straw mulch can be placed over the row so that the
carrots can be harvested until the ground freezes solid.
CAULIFLOWER
Harvest before the heads become overmature and ''ricey.'' The heads should be
compact, firm, and white. To keep the head white, tie the outer leaves
together over the center of the plant when the head begins to form.
Cauliflower will grow 6 to 8 inches in diameter and is ready for harvest 7
to 12 days after blanching.
CHARD
Use the leaves as they become 8 to 10 inches long while they are still young
and tender. New leaves will continue to grow from the center of the plant.
CHINESE CABBAGE
Cut the entire plant at the ground line when the heads are compact and firm.
Harvest before the seedstalks form in the early summer, and before freezing
temperatures in the fall.
CORN
Pick corn when the silk turns dark and starts to shrivel. The kernels should
be bright, plump, and milky. This stage occurs about 20 days after the
appearance of the first silk strands. To harvest, snap off the ears by hand
with a quick, firm, downward push; then twist and pull. Corn is at its prime
eating quality for only 72 hours before becoming overmature.
CUCUMBERS
Cucumbers may be picked when they are 2 inches long or less for pickles, 4 to
6 inches for dills, and 6 to 8 inches for slicing varieties. A cucumber is at
its highest quality when it is uniformly dark green, firm, and crisp.
Cucumbers are past their prime if they are large, dull, puffy, and yellow.
Remove old fruits from the vine so that young fruits will develop.
EGGPLANT
Harvest eggplant when the fruits are 6 to 8 inches long, glossy, and have a
uniformly deep color. The fruits are overmature when they become dull, soft,
and seedy. Use a knife or pruning shears to cut the fruit off the plant.
Leave the green calyx attached to the fruit.
ENDIVE OR ESCAROLE
Cut the plants at the ground level when they are fully developed (10 to 12
inches across) and the center leaves have been blanched.
GARLIC
Pull up the bulbs when the tops start to yellow and dry. Place the bulbs on
screens to dry. When dry, trim the roots out close to the bulb, remove the
loose outer sheaths, and store under cool, dry conditions.
HORSERADISH
Dig the roots anytime from late fall after a hard freeze until growth starts
in the spring.
JERUSALEM ARTICHOKES
Dig the tubers anytime from September until after a frost, and in the spring
before the new growth starts.
KALE
Break off the outer leaves as they become 8 to 10 inches long. New leaves
will continue to grow from the center of each plant.
KOHLRABI
The best time to harvest is when the bulbous part is 2 to 3 inches in
diameter (size of a golf ball). Large, older kohlrabi is tough and woody
and may have an off flavor. The young leaves can be cooked like spinach.
LEEK
Harvest in late summer and fall by loosening the soil with a spading fork and
pulling out the plant. Cut off the roots and all but 2 inches of the green
leaves.
LETTUCE
Leaf lettuce reaches maximum size in 50 to 60 days. Cut or pull the outer
leaves (4 to 6 inches long) as you can use them. Butterhead varieties form
small, loose heads that are ready in 60 to 70 days.
MUSKMELONS
They develop their best flavor when they ripen in warm, dry weather. As the
melon ripens, the stem separates readily from the fruit. After harvesting,
the fruit can be held at room temperature for 1 to 3 days until the blossom
end softens.
MUSTARD
Harvest the leaves when they are young and tender, about 6 to 8 inches long.
In the summer, the leaves become tough and develop a strong flavor.
OKRA
The okra pods should be harvested while they are immature and still tender
(2 to 3 inches long). The large pods become tough and woody. The pods must
be picked at least every other day if you want the plants to remain productive.
ONIONS
Green onions may be harvested when the tops are 6 inches high and the stem is
the thickness of a pencil. Harvest dry onions in late July or early August
after most of the tops have fallen down. Allow the bulbs to air dry for a day
or two after digging. Then they can be stored in a dry shelter on slats or
screens, or hung in small bunches. Complete drying or curing takes 2 to 3
weeks. After curing, the tops should be cut 1 1/2 to 2 inches long. Place the
bulbs in dry storage with good air circulation.
PARSNIPS
Parsnips should be left in the ground until the tops freeze, since they are
not fully flavored until after early frosts. The moderate sizes are best.
Larger ones may be woody. If you do not have storage facilities, you can
leave the roots in the ground and mulch them with straw so they can be dug up
throughout the winter.
PEAS
Pick them when the pod is full and green and the peas are still tender and
sweet. Test for maturity frequently by picking a couple of pods and examining
them for firmness. Harvest the Chinese and snow peas, which are eaten pod and
all, when the pods are 1 1/2 to 2 inches long and the peas are about the size
of BB's. The pods are usually picked 5 to 7 days after flowering.
PEANUTS
Harvest in early to mid)October, before a hard freeze. The plants turn yellow
when they are mature. Dig up the entire plant and shake the soil off the
peanuts. Cure them by stacking the plants in an open shelter or by hanging
them in a warm, dry shed or garage for a week. After the plants have dried,
shake off any remaining soil and pull the peanuts from the vine. Continue to
air dry for another week or two. When the peanuts are dry, they are ready to
shell or roast.
PEPPERS
Fruits may be harvested at any size, but they are usually picked when they are
full grown and mature. They may be left on the plant to ripen fully to a red
or yellow color, in which case they will be mellower and sweeter. Hot peppers,
except Jalapeno (which remains green when ripe), are usually harvested at the
red ripe stage.
POTATOES
''New'' potatoes can be dug before the vines die. For large potatoes, wait until
the vines die. Use a spading fork. Dig 4 to 6 inches beneath the soil
surface. Handle the tubers gently during harvest to avoid bruising.
PUMPKINS
Allow them to ripen fully on the vine, but pick them before the first heavy
freeze. The fruit should have a deep)solid color and a hard rind. Cut pumpkins
from the vine, leaving 3 to 4 inches of the stem attached. Pumpkins without
stems do not store well. Store in a cool, dry area (50 to 55 degrees F).
RADISHES
For the best flavor, start thinning and eating radishes when they are the
size of marbles. They will be good up to 1 inch in diameter. After that, they
may become hot and pithy.
RHUBARB
Do not harvest the first year. Harvest only for 1 to 2 weeks the second year.
Thereafter, stalks may be harvested for 8 to 10 weeks. To harvest, pull the
leafstalks from the plant. Only the stem (petiole) is used, since the leaves
contain large amounts of oxalic acid and should not be eaten.
SPINACH
Spinach may be harvested from the time the plants have 6 to 8 leaves until the
seed stalk develops. For the best quality, cut while young. Cut the entire
plant off at the soil surface.
SQUASH
Summer squash should be harvested while still young and tender - 6 to 8 inches
in length and 1 1/2 to 2 inches in diameter. Scallop squash are best while
small, 3 to 4 inches in diameter and a grayish or greenish)white in color.
Squash grown rapidly and are usually ready to pick 4 to 8 days after
flowering. Harvest winter squash when the vines have died back and the fruit
has a hard ring, but before a heavy frost. Cut squash from the vines
carefully, leaving 2 inches of stem attached. Avoid cuts and bruises. Store
in a dry location
at 50 to 55 degrees F.
SWEET POTATOES
Harvest in the fall before frost kills the vine. Handle carefully when digging
to avoid bruises. After digging, let the roots lie exposed for 2 or 3 hours
to dry thoroughly, then put them in a warm room at 85C degrees F to cure for
about 10 days. Store at 50 to 55 degrees F and 85 percent humidity.
TOMATOES
During hot summer weather, pick the tomatoes when they have a healthy pink
color and let them ripen indoors. Tomatoes do not need to be in the sun in
order to ripen. If you have green fruit on the plants in the fall when frost
is approaching, pick the tomatoes and store them in a cool, dark place to ripen.
TURNIPS
Harvest when the roots are 2 to 3 inches in diameter. The tops can be used for
greens when they are 4 to 6 inches long. Turnips can be left in the ground
after a heavy freeze and mulched with straw for harvest during the early winter.
WATERMELONS
Use a combination of the following indicators to determine when watermelons
are ripe; (1) light green, and when the curled tendril near the stem begins
to shrivel and dry up; (2) the surface color of the fruit turns dull; (3) the
skin is rough and resists penetration by a thumbnail; and (4) the bottom of
a melon where it touches the ground turns from a light green to a yellowish
color. Watermelons will not continue to ripen after harvest.
