When Should I Harvest Vegetables on My Allotment?

Introduction

Knowing when to harvest your vegetables is key to enjoying the best flavor, texture, and nutritional value from your crops. While each vegetable has a general timeframe for harvesting, factors like climate, growing conditions, and personal preference can influence the ideal time to pick. Harvesting at the right time can also extend the productivity of your allotment, as many plants will continue producing if harvested regularly. In this guide, we’ll cover when to harvest popular allotment vegetables, signs of ripeness, and tips for getting the best quality from your produce.

1. Leafy Greens: Harvest When Tender and Young

Leafy greens like lettuce, spinach, and kale are often best when picked young and tender, although you can harvest them at different stages depending on the desired flavor and texture.

When to Harvest

• Lettuce and Spinach: Pick baby leaves as early as 3-4 weeks after planting. For larger leaves, wait 6-8 weeks.
• Kale and Swiss Chard: Start harvesting young leaves when they are 4-6 inches long. Harvest mature leaves as needed throughout the season.

Harvesting Tips

• Cut and Come Again: Use the “cut and come again” method by snipping outer leaves and leaving the inner ones to continue growing.
• Avoid Bolting: Harvest greens before they start to bolt (go to seed), as bolting often makes leaves bitter and tough.

2. Root Vegetables: Harvest Based on Size and Variety

Root vegetables like carrots, beets, and radishes are ready to harvest at different times, depending on the variety and desired size. Many root crops can be harvested young for a tender flavor or left longer to develop a stronger taste.

When to Harvest

• Radishes: Fast-growing varieties can be ready in as little as 3-4 weeks. Harvest when they’re around 1 inch in diameter.
• Carrots: Baby carrots can be harvested after 6-8 weeks. For full-size carrots, wait 10-12 weeks or until they reach the desired diameter.
• Beets: Harvest young beets around 1-2 inches in diameter, or leave them to grow larger if desired.

Harvesting Tips

• Check Diameter: Use your fingers to feel the tops of the roots just below the soil surface to check size before pulling them.
• Harvest in Stages: Harvest a few at a time, leaving others to mature longer for a continuous supply.

3. Tomatoes: Harvest When Fully Colored and Slightly Soft

Tomatoes are best harvested when they reach full color and give slightly to gentle pressure. Allowing them to ripen on the vine enhances their flavor, although tomatoes will continue to ripen if picked slightly early.

When to Harvest

• Fully Ripened: Harvest tomatoes when they are bright in color (red, yellow, or orange depending on the variety) and slightly soft to the touch.
• Early Harvesting: If frost is expected, pick tomatoes when they begin to show color, and let them ripen indoors.

Harvesting Tips

• Cut or Twist: Use scissors or twist gently to avoid damaging the plant.
• Regular Picking: Pick ripe tomatoes frequently to encourage continued fruiting.

4. Beans and Peas: Harvest Young for Tender Flavor

Beans and peas are most tender when young. The best time to harvest is often when the pods are still slightly firm and before the seeds inside become too large.

When to Harvest

• Green Beans: Pick beans when they are about 4-6 inches long, before the seeds inside start to bulge.
• Peas: Harvest sugar snap peas and snow peas when the pods are plump but still tender. For shelling peas, wait until the pods are full but not hard.

Harvesting Tips

• Frequent Harvesting: Harvest regularly to encourage more pod production and prevent beans or peas from becoming tough.
• Early Morning Harvest: Harvesting in the morning helps retain moisture and crispness.

5. Onions and Garlic: Harvest When Tops Begin to Yellow and Fall Over

Onions and garlic are ready to harvest when their foliage begins to yellow and fall over, indicating the bulbs have finished growing and are ready to be cured.

When to Harvest

• Onions: Harvest when about half the tops have fallen over and turned yellow, usually 90-120 days after planting.
• Garlic: Garlic is ready when the lower leaves turn yellow while the upper leaves remain green, usually 8-9 months after planting.

Harvesting Tips

• Loosen Soil First: Use a fork to gently lift the bulbs rather than pulling them to avoid damaging the roots.
• Cure Before Storing: Let onions and garlic cure in a warm, dry place for two weeks to improve storage life.

6. Squash and Zucchini: Harvest Regularly When Small and Tender

Summer squash, like zucchini, is best harvested young when the fruit is about 6-8 inches long. Winter squash, on the other hand, should be harvested at full maturity in late summer or fall.

When to Harvest

• Zucchini and Summer Squash: Pick when fruits are about 6-8 inches long for a tender texture.
• Winter Squash (e.g., pumpkins, butternut): Harvest in late summer or early fall when the rind is hard and cannot be punctured by a fingernail.

Harvesting Tips

• Use Pruners: Cut squash and zucchini from the plant rather than twisting to avoid damaging vines.
• Frequent Harvesting: Regularly harvesting summer squash encourages more production.

7. Cabbage, Cauliflower, and Broccoli: Harvest When Heads are Compact

Brassicas like cabbage, cauliflower, and broccoli are ready to harvest when their heads are fully formed and firm. Waiting too long can lead to bolting or splitting.

When to Harvest

• Cabbage: Harvest when the head is firm and reaches a desirable size.
• Broccoli: Pick broccoli heads when the buds are tight and before any yellow flowers appear.
• Cauliflower: Harvest cauliflower when the head is compact and about 6-8 inches in diameter.

Harvesting Tips

• Cut Just Below the Head: Use a knife to cut the head off just below the first layer of leaves.
• Secondary Harvests: For broccoli, small side shoots may develop after the main head is harvested, providing an extended harvest.

8. Potatoes: Harvest Depending on Type and Desired Size

Potatoes can be harvested as “new” potatoes or left in the ground longer to mature fully. New potatoes are small, tender, and have thin skins, while mature potatoes are ideal for long-term storage.

When to Harvest

• New Potatoes: Harvest 2-3 weeks after the plant has flowered.
• Mature Potatoes: Wait until the foliage has died back, typically 2-3 months after planting.

Harvesting Tips

• Use a Fork to Avoid Damage: Gently dig around the plant with a garden fork to avoid bruising or cutting the tubers.
• Cure Mature Potatoes: Cure mature potatoes in a cool, dark place for about two weeks before storing.

9. Herbs: Harvest Regularly to Encourage Growth

Herbs like basil, parsley, and mint can be harvested continuously throughout the growing season. Regular harvesting encourages new growth and prevents them from flowering.

When to Harvest

• Leafy Herbs (e.g., basil, parsley): Start harvesting when plants are well-established, typically after 4-6 weeks of growth.
• Woody Herbs (e.g., rosemary, thyme): Harvest sprigs as needed, but avoid cutting more than one-third of the plant at a time.

Harvesting Tips

• Pinch or Snip Leaves: For leafy herbs, pinch leaves just above a node to encourage bushier growth.
• Regular Harvesting: Frequent harvesting prevents herbs from going to seed, maintaining flavor and tenderness.

10. Corn: Harvest When Kernels are Plump and Juicy

Corn is best harvested when the ears are full, and kernels are juicy, usually about 20 days after the silks first appear.

When to Harvest

• Ready to Pick: Corn is ready when the silks turn brown, and the kernels are milky when punctured.
• Taste Test: Gently pull back a bit of the husk and puncture a kernel to check for juiciness.

Harvesting Tips

• Twist and Pull: Hold the ear firmly, twist, and pull downward to detach it from the stalk.
• Harvest in the Morning: Corn is sweeter and juicier when harvested in the early morning.

Conclusion

Harvesting vegetables at the right time enhances their flavor, texture, and nutritional value. Each crop has specific signs of ripeness, so learning when to pick each vegetable can make a big difference in your harvest quality. By observing these signs, using proper harvesting techniques, and checking your crops regularly, you’ll be able to enjoy fresh, flavorful produce all season long and keep your allotment productive. With practice, you’ll become more attuned to your plants’ growth stages, ensuring each vegetable is picked at its peak.

Top 10 Questions and Answers on Harvesting Vegetables on an Allotment

1. When is the best time to harvest leafy greens?

• Harvest when leaves are young and tender, usually 3-4 weeks after planting for baby greens.

1. How do I know when carrots are ready to harvest?

• Carrots are ready when their shoulders reach the desired diameter, generally 10-12 weeks after planting.

1. Should I let tomatoes ripen on the vine?

• Yes, vine-ripened tomatoes have the best flavor, but you can pick them early if frost is expected.

1. How often should I pick green beans?

• Pick green beans every few days when they’re 4-6 inches long to keep them tender and encourage more production.

1. When should I harvest onions?

• Harvest onions when their tops yellow and fall over, typically 90-120 days after planting.

1. What size should I harvest zucchini?

• Harvest zucchini when they’re 6-8 inches long for the best texture and flavor.

1. How do I know when broccoli is ready to harvest?

• Harvest broccoli when the head is fully formed, tight, and before any yellow flowers appear.

1. How long should I leave potatoes in the ground?

• For new potatoes, harvest a few weeks after flowering. For mature potatoes, wait until the foliage dies back.

1. How can I keep herbs producing all season?

• Harvest regularly and pinch off flower buds to encourage bushy growth and prevent going to seed.

1. When is corn ready to pick?
   • Harvest corn when the silks are brown, and kernels are full and milky when punctured.