Tips For Harvesting Vegetables

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To harvest vegetables, one needs to work very hard to ensure that the job is done correctly and that your work could reward you fairly.

Below is a list of vegetables that you might harvest and how each one needs to be harvest.

But if you want best results, it is better to plan the day you want to eat them. Store them in a cool place until you are ready to eat it.

Before I start, I would like to point out that if you want good quality vegetables, you need the right combination of soil, sun and water to have that great taste.

Asparagus – start harvesting when the spears are about 6-8 inches tall. Stop the harvesting after 4-6 weeks of harvest. This allows plants to produce food for themselves.

Cabbage – the head of the cabbage will feel solid when you squeeze it. They need to be harvest when they are grown or else they start splitting open as they continue to grow.

Carrots – the flavour of carrots improve when a light frost falls. However, they can be hard to judge. You can see the tops of the carrots popping out of the soil line. If the diameter is good, this could mean that the length of the carrot is long enough. But do pull them out of the soil just to make sure they are!

Corn – when the skills form, wait for 3 weeks and they should turn brown and dry. Kernels produce a milky substance when they are pricked.

Cucumber – these are very fast growing fruits and you need to keep an eye on them to see if they are ripe enough to harvest. The fruit should be smooth and be careful not to overripe the cucumbers as they taste very bitter even before they turn yellow.

Eggplant – this fruit should be firm and shiny to harvest.

Kale – the plant should be deep green and smooth. Cooler weather improve the taste far more than warm conditions.

Leeks – they should be about one inch in diameter to harvest.

Lettuce – you should harvest this vegetable when the head feels smooth when squeezed.


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