When to Harvest

When To Harvest

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.

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