When to Harvest

The most common question is when to harvest grown fruits and vegetables. Below is a list of vegetables and how to identify the best time to harvest. Although this is not the complete list of vegetables, it will continue to grow as time goes on.

Asparagus	Harvest when spears are 6 to 9 inches tall.
Beans, Lima	Harvest when pods are full, but seeds are green.
Beans, snap	Harvest while pods snap easily and are still smooth.
Beets	1 1/2 – to 2 1/2-inch beets have the highest quality.
Broccoli	Harvest before flowers show yellow color.
Cabbage	Harvest when heads become firm and plump.
Cantaloupe	Harvest when you can lift a melon, and the vine releases the melon without pressure.
Carrot	Harvest any time roots are firm and brittle.
Cauliflower	Harvest before curd loosens and discolors.
Collard	Harvest when leaves are large but still green and firm.
Corn	Harvest when kernel juice is milky, silk begins to dry, and ears are full to end.
Cucumber	Harvest when they are small, the flesh is firm, and the color is green.
Eggplant	Before color begins to dull.
Kale	Harvest when leaves are large, but before they yellow.
Kohlrabi	Harvest when 2 inches or more in diameter but still tender.
Lettuce	Harvest when tender and mild flavored. Before bolting.
Mustard	Harvest when leaves are crisp and tender.
Okra	Harvest when pods are 2 1/2 to 3 1/2 inches long.
Onion	Harvest green onions: when the bulb is 3⁄8 to 1 inch in diameter.
Parsnip	Harvest after cool weather has improved quality.
Peas, English	Harvest after pods have full, but before they turn yellow.
Peas, snap	Harvest after pods form but before yellowing.
Peas, Southern	Harvest for fresh use or freezing when you can quickly shell the pods.
Pepper, hot	Harvest after pods reaches full size.
Pepper, sweet	Harvest when pods are full size and still firm.
Potato, Irish	For immediate use: After tubers are 1 inch in diameter.
Potato, sweet	Harvest after reaching the desired size but before cool fall rains.
Pumpkin	Harvest after they are fully grown and mature colored. Before frost.
Radish	Harvest when firm and brilliantly colored.
Rutabaga	Harvest before becoming tough.
Spinach	Harvest when leaves are crisp and dark green.
Squash, summer	When the large end is 1-2 1/2 inches in diameter and the skin, Harvest is still tender.
Squash, winter	Harvest when fingernails do not easily scratch the rind.
Swiss, chard	Harvest when leaves are crisp, tender, and still green.
Tomato	Harvest when fully colored but still firm.
Turnip greens	Harvest while leaves are green and crisp.
Turnip roots	Harvest after 2 inches in diameter but while still tender.
Watermelon	Harvest when tendrils adjacent to fruit die and the rind on the ground becomes yellow.