People who reside in places with a shorter growing season have come up with many clever ways to extend the harvest –from row covers to cold frames to greenhouses.

Succession planting is another way to maximize your vegetable garden’s productivity. Varying by approach, succession planting involves careful consideration of crop type, maturity dates, space, and timing.

Cut and come again gardening offers a similar boost to yields as succession planting, but without any extra planning. It’s definitely the easiest way to get a succession of harvests throughout the season, and all from a single plant.

Any plant that grows in a rosette is a good candidate for cut and come again. For example, leafy greens are terrific cut and come again plants. Snip the outer leaves while leaving the younger inner leaves intact for fresh salads throughout the summer. Many herbs can handle repeated harvests too.

Best of all, many cut and come again plants are super nutrient dense, providing you with plenty of vitamin and mineral rich foods throughout the summer.

20 Cut & Come Again Veggies For Endless Harvests

Amaranth (Amaranthus spp.)

Grown for its edible leaves and seeds, amaranth also features a gorgeous display of tightly packed purplish flowers that grow in spikes.

Amaranth greens can be plucked as they grow. Smaller leaves will be tender and mild in taste while more mature greens have a deeper, nuttier flavor.

Arugula (Eruca sativa)

20 Cut & Come Again Veggies For An Endless Supply Of Free Food

Arugula is a tangy leafy green vegetable, excellent in homemade mesclun mixes. It is a fast growing, cool season crop that can be harvested just four weeks after sowing.

Arugula leaves taste best when still young, so pick greens when they are 2 to 3 inches long, working from the outside of the plant in.

Asparagus (Asparagus officinalis)

A perennial vegetable that returns year after year, asparagus takes two to three growing seasons to become established enough for its first harvest.

Once matured, check up on your asparagus plants every other day. When shoots are at least six inches tall, snip off at the soil line. Cutting asparagus will encourage more growth for new shoots.

Basil (Ocimum basilicum)

Basil is a fast growing, heat loving herb that yields plenty of leaves for making pesto, soups, flavored oils, and more. It is also a fantastic companion plant for tomatoes and peppers, all while naturally repelling many garden pests.

Beet Greens (Beta vulgaris)

Beets are fantastic producers in the garden. Not only will beet plants provide you with healthful root vegetables at the end of the season, they also produce an abundance of nutrient rich leafy greens as the beetroots grow.

For the tastiest beet greens, continually harvest throughout the season. Snip outer leaves when they are no more than 6 inches tall – the smaller the leaf, the more tender. Take a cutting or two from each plant, leaving an inch of stem still attached to the beetroot.

Bok Choy (Brassica rapa var. chinensis)

A shade loving Chinese cabbage, bok choy grows in a celery like habit with a bulbous base and broad green leaves.

Remove outer leaves for on the go harvesting. Or cut the entire plant back, leaving a couple of inches of growth – bok choy will resprout a new plant.

Celery (Apium graveolens)

20 Cut & Come Again Veggies For An Endless Supply Of Free Food

Celery requires a longer growing period (130 to 140 days) in cooler summer temperatures. If you reside in a good climate for growing celery, you will be rewarded with a bountiful harvest.

Snip outer celery stalks and work your way inwards when the plant is 8 inches tall. Store stalks in the fridge and they will keep for several weeks.

Chicory (Cichorium intybus)

Great sautéed or eaten fresh in salads, leaf chicory very much resembles a dandelion in its growth habit. Since it forms rosettes as it grows, pluck a few outer leaves from each plant for a bountiful harvest.

Chives (Allium schoenoprasum)

Chives are an easy to grow perennial herb with a spiky grass like appearance. You can receive a multitude of harvests throughout the summer months by pruning the entire plant back, leaving an inch or two of growth at the soil line. Be sure to cut often and regularly to keep chives productive and prevent them from going to seed.

Collard Greens (Brassica oleracea)

Closely related to kale and broccoli, collard greens are a loose leaf cabbage with broad green leaves that grow in a rosette.

Like other cruciferous vegetables, collards are a cool season crop that can take more than 60 days to mature. In the meantime, take leaf cuttings by snipping them off at the base of the thick stalk.

Corn Salad (Valerianella locusta)

A pint sized leafy green, corn salad (also called mâche, lamb’s lettuce, nut lettuce, and rapunzel) is a tiny annual with deep green leaves and a distinctive nutty flavor.

Harvest outer leaves when they are 3 inches in length, working from the outside in.

Cress (Lepidium sativum)

Garden cress is one of the fastest growing foods, ready to be harvested in just two weeks. It is a spicy herb that adds a delectable zing to salads and soups.

Once cress is about 4 inches tall, you can take your first cutting. Leave a ½ inch stem behind and garden cress will quickly regrow.

Dandelion (Taraxacum officinale)

A wildflower with many uses, dandelions have long been considered a weed due to its amazing ability to persist. Thanks to its deep taproot, it can be cut all the way down to the ground and will happily regrow.


Read more: https://www.naturallivingideas.com/cut-and-come-again-veggies/

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