Harvesting vegetables at the right stage of maturity ensures the best taste and quality. Many vegetables should be picked throughout the summer to maintain plant productivity. The time, frequency, and method of harvesting vary depending on the species.
Vegetables, such as standard sweet corn, have a very small harvest period. Others, such as many of the root crops, can remain in the garden for several weeks with little effect on their taste. Some vegetables, like summer squash, have to be harvested almost daily. Other plants, such as tomatoes, can be harvested on a weekly basis.
Use the table below to determine the optimal time to pick and enjoy your favorite vegetables.
Vegetable Harvest Guide
| Vegetable | Days to Maturity | Size | Color | Comment |
|---|---|---|---|---|
| Beet | 50-70 | 2-3 in diameter | red, varies with cultivar | Up to 1/3 of the beet foliage can be harvested for greens without harming the root. |
| Broccoli | 50-65* | 6 to 7 across | blue-green | Harvest before yellow flower buds start to open, side shoots can be harvested after main head is removed. |
| Cabbage | 60-90* | varies with cultivar | green, red | Harvest when heads are large and solid. |
| Carrot | 60-80 | 3/4 in diameter | orange | Harvest when orange shoulder pushes through the soil. |
| Cauliflower | 55-80* | 6 to 8 across | creamy white | Blanch heads when 2-3 across by carefully tying leaves over heads. |
| Cucumber, Pickling | 55-65 | 2-4 long | dark green | Harvest plants every 2 to 3 days, leave small piece of stem attached to fruit. |
| Cucumber, Slicing | 55-65 | 6-8 long | dark green | 1 to 2 diameter, harvest plants every 2 to 3 days. |
| Eggplant | 75-90* | varies with cultivar | purple, white, green | Fruit should have shiny finish. |
| Garlic | 90** | 2-3 | white, reddish purple | Harvest when foliage topples over and dries or just before first frost. |
| Green Bean, Snap Bean, Wax Bean | 50-70 | 4 to 6 long | green, yellow, purple | Harvest when pods are pencil size in thickness. |
| Kohlrabi | 55-70 | 2-3 diameter | green | Store with leaves and roots removed. |
| Leeks | 120-150; 90-100** | 3 ft tall; 2 in diameter | green and white | Harvest when stem width is larger than one inch before the plant begins to form a bulb |
| Lettuce (leaf) | 45-60 | 4-6 long | green | Harvest outer leaves, hot weather causes bitterness. |
| Melon, Honeydew | 65-100 | 6-9 in diameter | pale green | Harvest when blossom end of the fruit is slightly soft. Unlike cantaloupe, honeydews do not slip off the vine when mature. |
| Muskmelon & Cantaloupe | 75-100 | 5-10 in diameter | yellow-tan between netting | When mature, stem separates easily from melon. |
| Okra | 50-65 | 3 long | bright green | Harvest frequently to maintain productivity. |
| Onion, Dry | 100-120; 90-100** | varies with cultivar | white, yellow, red | Harvest when tops fall over and begin to dry. |
| Onion, Green | 30-50 | 1/4-3/4 | green & white | Harvest when tops are about 6 inches tall. |
| Parsnip | 110-130 | 8-18" long | white or cream | Can be overwintered in the ground, mulch and dig before new growth starts in spring. |
| Peas, Snow (Sugar) | 55-85 | 3 long pods | bright green | Harvest when pods are long and thin, just as the seeds begin to develop. |
| Peas, Snap | 55-85 | 3 long pods | bright green | Pick when seeds are nearly full size. |
| Peas, Garden (Shell) | 55-85 | 3 long pods | bright green | Harvest when peas are full size. |
| Peppers, Hot | 60-90* | 1 to 3 long | red, purple, yellow, green | Use gloves when harvesting. |
| Peppers, Sweet | 70-90* | 2 to 4 in diameter | green, red, yellow, purple, orange | Usually harvested when green, but can be left on plant until red, orange, yellow or purple. |
| Potato | 90-120 | varies with cultivar | varies with cultivar | Dig when tops turn brown and die. |
| Pumpkin | 85-120 | varies with cultivar | orange | Harvest when uniformly orange, leave 3-4 of stem. |
| Radish, Spring | 25-40 | 1/2 to 2 in diameter | red, white, varies | Radishes larger than 2 in diameter are often pithy and unusable. |
| Radish, Winter | 45-70 | 6-12 long | white, varies | Can be left in the ground until frost. |
| Shallots | 90-120 | 1 to 1.5 in | red, white, varies | Harvest when tops fall over and begin to dry. |
| Spinach | 45-60 | 6-8 tall | green | Harvest the entire crop when plants begin to show signs of bolting. |
| Summer Squash, Scallop | 50-60 | 3 to 5 in diameter | yellow, green | Harvest when skin is soft. |
| Summer Squash, Zucchini | 50-60 | 6 to 12 long | green, yellow | Harvest every 2 to 3 days when fruit are 2 in diameter. |
| Sweet Corn | 70-105 | 5 to 10 , varies with cultivar | yellow, white, bicolor | Mature kernels exude milky sap when punctured. |
| Sweet Potato | 100-125 | varies with cultivar | Gold or orange | Harvest just before or after a vine killing frost. |
| Tomato | 70-90* | varies with cultivar | red, orange, yellow | Harvest fully ripe for best flavor. |
| Tomatillos | 75-100 | varies with cultivar, often 1=2 in diameter | fruit is green, husk is tan | Fully ripe fruit turn yellow or purple and lose their tangy flavor |
| Turnip | 45-70 | 2-3 in diameter | white, reddish purple | Foliage can be harvested for greens. |
| Watermelon | 80-100 | varies with cultivar | light to dark green, striped | Harvest when 'belly' turns from white to creamy yellow. |
| Winter Squash | 85-120 | varies with cultivar | varies with cultivar | Rind should be hard and difficult to puncture with fingernail. |
* from transplants
** from sets (bulbs)