Harvesting Vegetables

As the following table shows, the harvesting requirements of vegetables can vary between different varieties; whilst most are harvested at maturity, some, such as leafy plants and brassicas, may be cut a number of times and will often re-sprout for a second and third crop. With many vegetables, the more you harvest, the more the plant will produce.

Vegetable Type	Harvesting Requirements
Brassicas, Oriental
Pak choi, mizuna greens	May be harvested at seedling stage, semi-mature or mature plant.
Brassicas, Western
Kale, sprouting broccoli	Snap off leaves as required or harvest whole plant.
Cauliflowers, cabbages, calabrese	Harvest when mature.
Bulb and Stem Vegetables
Leeks, onions	May be left to stand; harvest when required.
Fuiting and Flowering Vegetables
Courgettes	Harvest when 10 cm (4 in) long.
Cucumbers	Harvest when 15-20 cm (6-8 in) long.
Tomatoes	Harvest when ripe.
Leafy and Salad Vegetables
Lettuces, endive, spinach	Snap off leaves as required or harvest whole plant.
Podded Vegetables
Peas, beans	Harvest regularly to prolong the cropping period.
Root Vegetables
Beetroot	May be harvested at any stage.
Swedes, turnips, radishes	Lift when mature, before they become woody.
Parsnips	May be left in the ground over winter and pulled when required.

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