The table is the correct size for an average person.
When it comes to the home vegetable garden harvest, timing is everything.When vegetables are picked, they lose their flavor and value.Harvest your crops as close to the time you plan to serve them as possible.
There is a color.Tomatoes and peppers are examples of vegetables turning colors.If you want to know when to pick, look at the seed packet or the description.
There is a person named "Sheen."Vegetables that are ready to be picked have a shiny, healthy look.The peak time for harvest may have passed if the crop's skin is dull.Watermelon is one exception.
There is a size.When vegetables reach a usable size, they are ready for harvest.To make sure the vegetable tastes good.flavor will likely be lost if the harvest is delayed simply to grow bigger crops.
When most vegetables are half-grown, you can harvest them.The harvest period for crops that mature in late summer and fall can be as long as two weeks.If you can't get them to the table right away, these crops can be stored.Early season requires serving very close to harvest time.
When a crop is ready for the kitchen, experience and taste will teach you how to cook it.When a crop reaches botanical maturity is the best time to harvest.Cucumbers are yellow and seedy past time for the cook.The harvest of tomatoes is the same as before.
Asparagus.Pick asparagus when the stems are less than 10 inches tall and bud tips are still very tight.If you want to harvest the stems, you have to bend them until they snap.Stems that grow larger will compromise the plant's ability to send up new shoots.When stems no longer grow larger than 12 inch in diameter, harvest time is over.For two years before the first harvest, asparagus should be allowed to become established and gain strength.
There are beans, snap.Pick snap beans that are still able to snap.Pick snap beans that have seeds in them.Thepods will be moist and tender.Depending on the variety, the time from sowing to harvest will vary.Pole snap beans are usually ready for harvest in 9 weeks.
Green Shell, Beans.Pick shell beans when the beans are fully formed, but before the Pod starts to degrade.9 to 10 weeks after sowing, Bush shell beans are usually ready for harvest.
There are beans that are dry.Before harvest, dry beans should be left on the vine.Wait until the foliage is yellow and withered before picking.
There are beans in Lima.When the lima beans are fully formed, pick them.Pole Lima beans are usually ready about 13 weeks after sowing.
There are a lot of Beets.When seeds have been sown, pull the beets for their roots if they are less than 2 inches and not more than 3 inches across.The beets will be tender.Beets that stay in the ground will be difficult to grow.If you want to check the size of the crop, push the soil away from the top.
The greens are beet greens.The greens can be taken when they are 4 to 5 inches tall.Greens taste better when they are young and tender.
There is broccoli.Just before flower buds begin to open about 14 to 60 weeks after sowing, harvest broccoli with a knife, cut the stem just beneath the top cluster of buds, to encourage the growth of more broccoli heads.There will be clusters of smaller buds over the next 8 to 10 weeks.When yellow florets are visible, broccoli is past harvest time.
The sprout from the city of Brussels.Continue the harvest over the next 6 weeks if you want to pick the first sprout about 16 weeks after sowing.When the first sprout is 1 to 112 inches across, start the harvest with the bottom sprout.If the harvest is not complete when night temperatures fall below 20F, dig up the plant and place it in a protected place where it will grow until it matures.
There is cabbage.The cabbage heads should be cut at the base of the stalks.The earliest varieties will be ready in about 105 to 115 days after sowing.Use a sharp knife to cut the heads from the roots.You can get a second harvest from early varieties if you leave the stalks and roots in place.
There are carrots.When the carrots are large enough to be used, harvest them.Pull up roots until the ground starts to freeze.
There is a flower called cauliflower.The heads are small and tight.The stalks should be cut below the head.White-budded varieties are ready for harvest within 100 to 120 days after sowing.In warm weather, heads may be ready a few days after blanching, but in cooler weather they may take two weeks to reach harvest.Harvest early rather than late, as heads that stay too long on the plant can become ricey.
There is a vegetable.Celery can be eaten at all stages of growth.About 120 days after the plants are set in the garden, they reach maturity.Pull up the plant and cut off the roots just below the base of the stalks.The stalks should be worked to the middle from the outside.
It's called celtuce.In the first four weeks, pick the leaves from the base of the plant.When the stalks are 1 inch in diameter at the base, you can harvest them.Pull the leaves off the stalks.
A town in Switzerland.40 to 60 days after sowing seeds, cut the leaves if they are 6 to 10 inches tall.The inner leaves can be cut a few days after the outer leaves are cut.The plant needs old or tough leaves to grow new leaves.
There is phlegm.The leaves can be cut from the roots.When the chicons are about 6 inches long, twist and break off the head.
Chinese cabbage.All Chinese cabbage or Chinese leaves are ready for harvest when they are about 15 inches long.Get rid of the tough outer leaves by pulling up the plant.Cut-and-come-again harvesting of Chinese cabbage is possible.To promote a second harvest, leave at least five leaves on the plant.
It was collard.When the leaves are young, tender, and mild, it's a good time to harvest them.The leaves can be picked earlier than 40 days after seeds are sown.If the central bud is left intact, the plant will send out more leaves as the stem grows taller.The leaves at the top of the plant are the most tender.
Corn is sweet.When the silks at the end of the ears turn brown and damp, it's a good time to pick corn.They should be full, plump, and juicy.The top of the husk is not pointed.Early and late varieties mature in about 75 and 95 days, respectively.It will take about 14 days extra to mature corn.If you want to harvest corn, give the cob a sharp twist.
Cowpeas.Cowpeas can be used as green beans when they are young.Pick cowpeas when they are nearly mature in size.
There is a person named Cress.Land cress will be ready for harvest as soon as 10 days after growth starts.As soon as the third leaf appears, garden cress is ready for harvest.After 14 days after seed is sown, watercress is ready for harvest.It is sweeter to use cress from the tips.
Cucumber.Cucumbers can be cut from the vine if they are 6 to 8 inches long and dark green.Cucumber can turn yellow or orange if left on the vine.Cucumbers are usually ready for harvest in 60 days.The plant will stop producing if cucumbers are not picked regularly.
There is a vegetable.When the fruit is 3 to 6 inches long and shiny, the Eggplant is ready to pick.The fruit is not ripe.About 70 days after setting seeds into the garden, the fruit is usually harvest.Immature fruits can be eaten.The fruit is tough and can be cut with shears.The peak of the sliced eggplant is visible.
Endive.Endive and escarole leaves can be picked at any size.The base of the leaves can be cut off.After 90 days after seeds are sown, endive and escarole reach maturity.The leaves should be gathered together over the crown of the plant and held together with a rubber band.
Florence Fennel.When the stem is 212 to 3 inches in diameter, it's ready for harvest.The stems may be tough.Remove the roots and upper branches from the plant.When the plant is 18 inches tall, the leaves of Florence fennel can be used.
There is garlic.When the tops begin to yellow and droop, garlic is ready for harvest.When leaves start to yellow, stop watering and bend over the leaf tops to cure the bulb.Allow bulbs to dry in a shady area for a few days.Remove the leaf stalks and trim the roots when the bulbs are completely dry.Young garlic leaves can be trimmed to make them taste better.
Globe Artichoke.After planting, Globe Artichokes are ready for harvest.Before the bracts open, harvest plump artichoke buds.Side-shoot globes can be picked after the central globe is Harvested.Buds are past harvest when they turn purple.There are flower heads that can be cut down the stem.
There is a parsley.When the parsley roots are 6 to 8 inches long, it's ready for harvest.Bigger roots taste better than smaller roots.Before the ground gets cold, dig roots.During the growing season, leaf tops can be used like parsley, but do not remove too many stems or the root will not develop.
There is a horse.Lift the root after the weather cools.The flavor of horseradish will be enhanced by several frosts.Lift the roots with a fork.Horseradish takes an average of 120 days to mature.
Jerusalem Artichoke.The foliage dies back in autumn or early winter.Pull the tuber from the ground with a garden fork.Jerusalem artichokes take about 120 days to mature.
There is a person named Kohlrabi.When the stems are about the size of a small apple, it's a good time to harvest.The stems will become tough as they get older.The stems should be cut about an inch below the bulb.
There are leeches.After 16 to 18 weeks after sowing, stems are 1 inch in diameter and ready for harvest.The stems are 212 inches around at full maturity.Lift the leeks with a fork.
There is lettuce.Crisphead, cos, and butterhead lettuce is ready for harvest when the heads are firm 10 to 11 weeks after sowing.Cut outer leaves when they are large enough to use about 6 to 7 weeks after sowing.After sowing, Romaine lettuce will be ready for harvest.The leaves of lettuce can be eaten at any stage of growth.
Luffa.The longer the fruit is, the more stringy it will be.Luffa leaves can be used for salads.At full size, blossoms can be picked for kitchen use.The fruit is ready for harvest after 120 days.
There is a vegetable called Malabar Spinach.After the plant has begun to branch, pick the leaves that are still tender and young.Older leaves will be difficult to handle.70 days is how long it takes to reach maturity from sowing.
There is a melon.At the "slip" stage, cantaloupe is ready for harvest because of slight pressure at the point where the stem joins the melon.When the skin turns yellow, Casaba and honeydew melons are ripe.When melons have a fruity scent, they are ready for harvest.When a rap is made on the fruit, it creates a dull sound.
There is mustard.When leaves are 4 to 5 inches long, mustard leaves should be cut-and-come-again.There are older leaves that can be cooked.Depending on variety, mustard takes 30 to 50 days to reach maturity.
New Zealand has leafy greens.When the leaves are 3- to 4-inches long, it's a good time to cut them.New Zealand spinach can be cut-and-come-again.
Okra.Okra is ready for harvest after 60 days.The harvest comes about five days after the flowers fade.Do not allow the pods to mature on the plant if you pick them every three days.
There is an onion.Bulb onions are ready for harvest about 3 to 5 months after the seeds are sown or three and a half months later after young plants have been set out.To stop the growth of the bulb, bend the stems to a nearly horizontal position when the leaves start to turn yellow.The top half of the bulb has soil around it.Lift the bulbs when the leaves turn brown.Just a few weeks after sowing, young onions or scallions can be Harvested.The best flavor comes from scallions that are less than 10 inches long.
Parsnip.Four months after seeds are sown, parsnips are ready for harvest.Hard frosts enhance the flavor of parsnip roots.Parsnips can be left in the ground all winter.New growth begins in the spring so it's a good time to harvest parsnips.
Pea.Green pea Pods should be picked when they are still moist and firm.After 60 to 70 days after sowing, green peas are usually ready for harvest.When snow peas are still flat, they should be picked.Pull or jerk the pea Pods away from the vine if you want to cut them.For use as dry peas, garden peas can be left on the vine wither and turn brown.
There are peanuts.Lift peanuts when the foliage is yellow and the Pods are dark.It is usually before the first frost in fall.After the foliage dies back, the peanuts will mature for several weeks.
There is a Pepper.Sweet peppers and hot peppers can be eaten at any stage of growth.60 to 20 days from the time starts have been set out in the garden, they reach maturity.Pick hot peppers that are fully ripe for drying.Cut the fruit from the plant.The first frost should be avoided.
There is a potato.It is possible to harvest young potatoes as early as 45 to 55 days after planting.As soon as possible, lift new potatoes.New potatoes are best with early varieties.About the time of the first autumn frost, late varieties should be lifted.After the tops have died back, continue the harvest for two to three weeks.Allow smaller tubers time to grow before removing large ones.Lift potatoes in dry weather so they don't bruise the skin.
There is a pumpkin.Four months after pumpkins are sown, the leaves will die and the fruit will be a rich orange.Just before the first fall frosts, cut pumpkins from the vine.Pumpkins will decay quickly if the stems are broken rather than cut, so it's a good idea to cut pumpkins from the vine with shears.After pumpkins are set in the sun for a couple of weeks, store them in a cool dry place.
There is a Radish.When the diameter of the roots reaches the size listed for each variety, it's a good time to harvest them.25 to 30 days after sowing, pull up early- and mid-season varieties.60 days after sowing, take up late or winter varieties.Before they become tough, take up radishes.
.Rhubarb will be ready for harvest about two years after planting.Harvest leafstalks are 12 to 24 inches long and 1 inch or more in diameter.Before they become tough, harvest stalks.Continue to grow smaller stalks to build the plant's strength.To harvest leafstalks grasp each stalks near its base and give it a twisting tug, the stalks will separate cleaning from the top of the roots.The harvest will last between eight and ten weeks.
There is a person named rutabaga.About 90 days after seed sowing, rutabagas are ready for harvest.Don't choose rutabagas that are longer than 5 to 7 inches.After the first autumn frost, rutabaga will be most delicious.Pull the rutabaga up.After sowing, rutabaga is ready for harvest.
Affirmative.salsify roots as soon as they are large enough to use, usually 150 days after sowing.The flavor and texture of salsify roots can be enhanced by freezing.Lift salsify roots with a spade or fork.
Shallots.Shallot can be used as green onions at any stage of growth.The best time to harvest dry bulbs is about 100 days after sowing.
Sorrel.Young and tender leaves are the most delicious during the growing season.As needed, cut the outer leaves.The Sorrel matures about 70 days after sowing.
There are beans.You can eat green shell beans fresh from 70 to 100 days after sowing depending on the variety.Pick green soybeans if they are plump and ready to wither.Pick the beans when they are dry, but the stems are still green.
There is a vegetable that is green.When the leaves are 6 to 8 inches long, it's a good time to harvest them.For a long harvest, start with outer leaves and allow the inner leaves to grow.Continue until the seed stalks appear or the weather turns very cold.The leaves are cut off at the soil surface.
Summer Squash.Summer squash is usually ready for harvest about 50 days after sowing.The skin on summer squash will give you thumb pressure.It is best when it is 7 inches long and 112 inches thick.When the fruit is 2 to 3 inches in diameter, the summer squash is ready for picking.Pattypan is best when it's 3 to 4 inches across.Straightneck squash is best when it's about 4 inches long.Summer squash can be Harvested at no more than 6 to 8 inches long.
There is squash in the winter.The squash will be ready for harvest around 80 to 115 days after planting depending on variety.The harvest of squash should be delayed until after the first hard frost.A light frost will change the flavor of the food.The stem of the squash can be cut from the vine.Allow winter squash to cure in the sun for a week or more, then store in a cool, dry place over the winter.
There is a sweet potato.Sweet potatoes can be planted in frost-free regions about 90 to 100 days after planting.As soon as the first fall frost hits the tops of the plants, dig up the tubers.Don't allow sweet potatoes to stay in the ground much past the first frost; dying vines can spread rot to the tubers.Tubers gain most of their size in the last 30 days of growth.Lift sweet potatoes with a fork or spade.Damage to the skin at harvest can cause decay in storage.If the temperature stays around 80F for 10 days to two weeks, spread the sweet potatoes out on the newspaper and allow them to dry.Ventilating the curing area will gradually reduce the temperature to 50 to 55.
There is a tomato.Tomatoes areripened from the center of the fruit to the outside when they are ready for harvest.Lift each tomato until it snaps.Tomatoes don't develop their red color in temperatures over 86F and can be picked when they are still pink.
Turnip.When the roots are 2 inches in diameter, turnips are ready for harvest.If the roots are allowed to grow larger than 3 inches, they will lose their flavor.Pull the top of the turnip up.
You can find specific vegetable crop harvest tips in the Harvest and Storage category.
There are articles on warm-weather crops.When the temperatures are close to 70sF for 90 days or so, plant during the time of year.Time your harvest and planting.Pick crops with days to maturity that fit your growing season.Compost-rich soil is a good place to plant.
Thanks for the article.I was wondering if you could tell me if it was best to harvest in mid-maturity.How would a person know if there was a harvest?Is the size of the leaves telling?What size would show mid-maturity?
If you don't know when the seed was sown and how old the plant is, leaf size is the best indicator of plant maturity.After a few weeks of growth, a plant can have different sizes of leaves.The baby and mid-size leaves are the most tender and tasty.Older leaves may be more bitter than younger leaves.There are bright green leaves with stems that look fresh and crisp when eaten with the highest nutrition value.If you see a sign of yellowing or bruised leaves, avoid it.A slimy coating is a sign of decay.
Thanks, Steve.I am not completely clear.Is it a sign of old age to have large leaves and small leaves?with all greens?
Size is a sign of the age of a leaf.The youngest leaves of the plant will be the smallest.
We are planting vegetables.Our government is called the Phils.Encourage us to do so.Our only son went to the Lord last August and it is therapy for my wife.
Growing vegetables and herbs is a great way to eat healthy.I am very sorry to hear of your son's death.You can grow a garden and share it with him.Have a good growing season!
I was researching the operation cost of tomato and I wanted to know when the next tomato would come on the same plant and how long it would take.Does the yield go down after the first harvest?
Tomatoes will come to harvest after 70 to 100 days depending on the variety.Tomatoes will bear fruit until they are killed by frost.After 55 to 70 days after transplant, determine tomatoes will bear fruit for about 4 weeks and then the plant will be finished.
Is there a vegetable that is likely to have the same duration of harvesting?Thanks!
If the fruit is picked regularly, the vining crops will have an extended period of harvest.For a 2 week period, Bush cultivars will come to harvest.If you want to bring all of your crops to harvest at the same time, you need to consider the days to maturity.
The number of days to maturity for a variety of vegetables and fruits can be found in this list from Harvest to Table.