Tips for When to Harvest Vegetables

Best Time to Pick Garden Produce

May 26, 2009 Jacqueline Cross

When to pick vegetables for cooking and storing. Picking at the correct time provides crisp, fresh produce for the dinner table, canning, freezing and drying.

Once vegetable plants begin to set fruit the garden patch will become a hub of activity. Vegetables such as beans and squash will have to be picked almost daily in order for the plants to keep producing. Keeping produce picked regularly will ensure the best quality vegetables make it to the family dinner table, canning kitchen or farmer’s market.

Beginning gardeners may become overwhelmed as vegetables appear ready to pick, seemingly overnight. A few simple tips will relieve any anxieties felt when the question is; “Is that squash ready?” or similar questions.

Asparagus

Best when cleanly cut or snapped off when spears reach 6 to 8 inches tall. If snapping off, bend spears from top toward the ground.

Beans

Bush beans: Pick when pods reach 4½ to 6½ inches. They are most tender at this point.
Fava beans: Pick when beans begin to swell inside pod. Pod will become plump. If left on plant past this point, pods will become tough.
Lima beans: Pick Lima’s at approximately 13 to 15 weeks after sowing for mature shelled beans. They may also be picked very young for whole pod beans.

Broccoli

Cut before buds begin to turn yellow and flowers form. Buds (or heads) should be compact. Always leave a few inches of the stem attached to head. Six inches is a good length for this.

Carrots

One of the easiest vegetables to grow, carrots should be pulled up when their ‘shoulders’ are no larger than 1¼ wide. The shoulder is the upper-most part of the carrot where the greenery comes out of the soil.

Corn

Corn can be a little tricky for new gardeners but it doesn’t have to be. Corn is ready to cut or break away from the stalk when the silk dries and turns brown. Mature corn cobs will be filled with plump kernels.

Cucumber

The prolific cucumber will keep the gardener hopping to stay ahead of the vines. Pick cucumbers for fresh eating when they reach between 5 to 8 inches. If they will be used for pickling, 4 to 5½ inches is a good size. All cucumbers should be picked before they turn yellow.

Eggplant

Once eggplant reaches its full color, usually dark purple, it is ready to pick. Fruit should be dark and shiny. If allowed to stay on plant too long, skin will become dull and leathery.

Squash

Summer squash: Cut away from vines when skin is still tender and can be scratched or dented with fingernail. Summer squash such as yellow crookneck or zucchini is best when picked at 4 to 6 inches long. Skins become tough if left on vine too long.
Winter squash: Skin of winter squash should be hard to pierce with fingernail.

These are only a few of the vegetables new gardeners will harvest. Lessons learned with each garden planted will be carried over into subsequent seasons and event he beginner will become an expert in short order. Picking vegetables early in the morning assures crisp produce.

For tips on planting and harvesting cut-and-come-again vegetables see the article; “How to Harvest the Same Vegetable Multiple Times”

The copyright of the article Tips for When to Harvest Vegetables in Vegetable Gardens is owned by Jacqueline Cross. Permission to republish Tips for When to Harvest Vegetables in print or online must be granted by the author in writing.

Fresh Asparagus

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Cucumber Vine

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