Picking (harvesting) Kale and Collard Greens

Picking (harvesting) Kale and

Collard Greens

Harvesting kale and collard greens begins about 40 days after planting. More specific instructions about how many days from planting to harvest will be found on the seed packet. Harvest by cutting at the base of the plant about ½ inch above the soil line. Greens can be bunched together with a rubber band or string. To keep greens fresh rinse them in cold water and keep refrigerated. Unlike many other vegetables greens can be stored wet.

: Image via Wikipedia

Incoming search terms for this post:

Being a return visitor it would be helpful if you would leave a thoughtful comment below...Thanks, Jeanne

Picking (harvesting) Radishes

You can start harvesting radishes as soon as they reach a desired size. A good rule of thumb is that roots that are the size of a quarter in diameter are a good size. Harvest by pulling up on the stem. Roots come up easily and tops can be cut off just above the root. Wash excess soil off of the roots and place in a plastic bag to refrigerate.

Picking (harvesting) Peppers

Harvesting peppers should be done when they are firm and dark green. Peppers can also be left on the plant to mature to a red color. Some varieties will turn red, orange, purple, or yellow when mature. Harvesting green peppers from the plant will increase yields. Harvest peppers when plants are dry to decrease the possibility of plant diseases or fruit rots. Peppers can be washed and refrigerated after harvest.

: Image via Wikipedia

Picking (harvesting) Lettuce

You can harvest lettuce at many different stages but there are some differences you need to be aware of when it comes to the type of lettuce you are dealing with. Loose-leaf varieties need to be picked before they bolt and begin to form a flower shoot. Head or iceberg lettuce varieties should be harvested when the heads become firm. Cut the head at the soil level making sure to remove any brown or yellowed leaves. You should cool leaf type lettuces by submerging in cold water and then refrigerating. Head lettuce needs to be dry before refrigerating to prevent a rust appearance that may form inside the head.

Picking (harvesting) Green Beans

You should start picking green beans or snap beans before the internal seeds become too large. Beans can be harvested at least 3 to 4 times over a 2 to 3 week period. You should harvest beans when they are 3 to 6 inches long and slender being careful not to break the branches when pulling beans off the plant. Branches will have new flowers that will quickly produce more beans. Do not wash beans until you are ready to cook them because this can brown the beans and cause decay. Refrigerate newly picked beans in an airtight container or plastic bag to avoid moisture loss.