Harvesting at the right time is just as important as planting correctly. The taste, storage life, and nutritional value of vegetables depend on when and how they’re picked.

• Leafy Greens (lettuce, kale, spinach): Harvest in the early morning when leaves are crisp and hydrated. Pick outer leaves first to allow the plant to continue growing.

• Fruit Vegetables (tomatoes, peppers, cucumbers, squash): Pick when color is bright and size matches the variety. Regular harvesting encourages more fruit production.

• Root Crops (carrots, beets, radishes): Loosen soil gently and harvest when roots are plump but not oversized, as larger roots can become woody.

• Herbs: Cut just above a leaf node to encourage regrowth. Morning harvest preserves essential oils for best flavor.Key Tip: Always use clean, sharp scissors or pruners to avoid damaging plants and spreading disease.

Reflection Prompt:
Think of one crop you’ve grown. How would you tell if it’s ready to harvest?