Harvesting Vegetables
As the following table shows, the harvesting requirements of vegetables can vary between different varieties; whilst most are harvested at maturity, some, such as leafy plants and brassicas, may be cut a number of times and will often re-sprout for a second and third crop. With many vegetables, the more you harvest, the more the plant will produce.
| Vegetable Type | Harvesting Requirements |
| Brassicas, Oriental | |
| Pak choi, mizuna greens | May be harvested at seedling stage, semi-mature or mature plant. |
| Brassicas, Western | |
| Kale, sprouting broccoli | Snap off leaves as required or harvest whole plant. |
| Cauliflowers, cabbages, calabrese | Harvest when mature. |
| Bulb and Stem Vegetables | |
| Leeks, onions | May be left to stand; harvest when required. |
| Fuiting and Flowering Vegetables | |
| Courgettes | Harvest when 10 cm (4 in) long. |
| Cucumbers | Harvest when 15-20 cm (6-8 in) long. |
| Tomatoes | Harvest when ripe. |
| Leafy and Salad Vegetables | |
| Lettuces, endive, spinach | Snap off leaves as required or harvest whole plant. |
| Podded Vegetables | |
| Peas, beans | Harvest regularly to prolong the cropping period. |
| Root Vegetables | |
| Beetroot | May be harvested at any stage. |
| Swedes, turnips, radishes | Lift when mature, before they become woody. |
| Parsnips | May be left in the ground over winter and pulled when required. |