How to Harvest & Store Garden Vegetables and Herbs | Freshness Tips by Plant Type

How to Harvest & Store Garden Vegetables and Herbs | Freshness Tips by Plant Type

How to Harvest and Store Your Vegetables and Herbs: Detailed Plant-Specific Tips for Maximum Freshness and Longevity

Harvesting and storing your vegetables and herbs properly is crucial for preserving their freshness, flavor, nutritional value, and preventing spoilage. This in-depth guide provides detailed, step-by-step instructions on how to harvest and store a wide variety of produce from your garden. Learn about optimal timing, tools needed, handling techniques, and long-term storage options to minimize waste and enjoy your bounty year-round. Whether you're dealing with root vegetables, leafy greens, fruits, or aromatic herbs, these expert tips will help you maximize shelf life. Keywords: how to harvest vegetables step by step, herb storage methods, vegetable harvesting guide, long-term produce storage tips, garden harvest preservation techniques.

Jump to a specific vegetable or herb:

Apples

Harvesting Steps:

  1. Monitor the apples for full color development and firmness, usually in late summer or fall depending on the variety.
  2. Gently twist or lift the apple from the branch; if it detaches easily without force, it's ready to harvest.
  3. Use a ladder for higher branches and handle apples carefully to avoid bruising.
  4. Harvest in the morning when temperatures are cooler to preserve freshness.

Storage Steps:

  1. Sort apples, discarding any damaged or bruised ones to prevent spoilage spread.
  2. Place in the refrigerator’s crisper drawer with high humidity settings.
  3. Wrap individually in newspaper if storing in bulk to prevent contact.
  4. Keep away from other produce as apples produce ethylene gas which can accelerate ripening in nearby items.
  5. Check weekly for any signs of rot and remove affected apples immediately.
  6. For long-term, consider making applesauce or freezing slices after blanching.

Extra Tip: Store different varieties separately as they ripen at different rates.

Asparagus

Harvesting Steps:

  1. Allow plants to establish for 2-3 years before first harvest.
  2. Snap or cut spears at ground level when they reach 7-9 inches in spring.
  3. Use a sharp knife for clean cuts to avoid damaging the crown.
  4. Harvest every 1-3 days to keep up with growth during peak season.

Storage Steps:

  1. Trim the woody ends if necessary.
  2. Wrap the cut ends in a damp paper towel to maintain moisture.
  3. Place upright in a jar with an inch of water or in a plastic bag.
  4. Store in the refrigerator, changing water daily if using the jar method.
  5. Use within 3-5 days; for longer, blanch and freeze in airtight bags.
  6. Monitor for sliminess and discard if present.

Extra Tip: Stop harvesting when spears thin out to allow the plant to build energy for next year.

Avocado

Harvesting Steps:

  1. Check for maturity when skin darkens and fruit yields slightly to pressure.
  2. Cut from the tree with pruners, leaving a short stem attached.
  3. Test ripeness by picking one and allowing it to soften indoors.
  4. Harvest in dry weather to prevent fungal issues.

Storage Steps:

  1. Leave unripe avocados at room temperature in a paper bag to ripen.
  2. Once ripe, transfer to the refrigerator to slow further ripening.
  3. Avoid storing near ethylene producers like bananas to control ripening.
  4. For cut avocados, sprinkle with lemon juice and wrap tightly in plastic.
  5. Freeze pureed avocado in ice cube trays for long-term use.
  6. Check daily for over-ripening and use promptly.

Extra Tip: To hasten ripening, add an apple or banana to the paper bag.

Basil

Harvesting Steps:

  1. Begin when the plant reaches 6-8 inches in height.
  2. Pinch or cut leaves from the top, just above a leaf node to promote branching.
  3. Use clean scissors to avoid tearing the stems.
  4. Harvest regularly, up to one-third of the plant at a time.

Storage Steps:

  1. Trim stems and place in a jar of fresh water like cut flowers.
  2. Cover loosely with a plastic bag to create a greenhouse effect.
  3. Keep at room temperature away from direct sun and drafts.
  4. Change water every 1-2 days to prevent bacterial growth.
  5. Avoid refrigeration as cold can cause black spots; freeze chopped leaves in oil for months.
  6. Dry leaves by hanging upside down in a dark, airy place for preserved use.

Extra Tip: Harvest before flowering to maintain best flavor.

Beets

Harvesting Steps:

  1. Check root size by gently brushing away soil; harvest at 1-3 inches diameter.
  2. Loosen surrounding soil with a fork to ease pulling.
  3. Grip near the base and pull steadily to avoid breaking.
  4. Harvest before extreme heat or hard frost.

Storage Steps:

  1. Remove greens, leaving 1-2 inches of stem to prevent bleeding.
  2. Brush off excess soil but do not wash until use.
  3. Place in a perforated plastic bag in the refrigerator crisper.
  4. For root cellar storage, layer in moist sand in a box at 32-40°F.
  5. Check monthly for sprouting or soft spots and remove affected beets.
  6. Store greens separately as you would lettuce for short-term use.

Extra Tip: Beet greens are edible and nutritious; use them within a few days.

Bell Peppers

Harvesting Steps:

  1. Wait for peppers to reach full size and desired color (green, red, etc.).
  2. Use pruners to cut from the plant, leaving a short stem.
  3. Handle gently to avoid bruising the skin.
  4. Harvest frequently to stimulate more fruit production.

Storage Steps:

  1. Inspect for damage and discard any with spots.
  2. Place in a loose plastic bag to allow air circulation.
  3. Store in the vegetable drawer of the refrigerator at 45-50°F.
  4. Avoid washing until ready to use to prevent mold.
  5. For longer storage, chop and freeze on a tray before bagging.
  6. Monitor for wrinkling and use before they soften too much.

Extra Tip: Green peppers store longer than fully ripened colored ones.

Blueberries

Harvesting Steps:

  1. Wait for berries to turn fully blue with a dusty bloom.
  2. Gently roll berries between thumb and forefinger to detach.
  3. Pick in the morning after dew evaporates.
  4. Harvest ripe clusters every few days.

Storage Steps:

  1. Sort and remove any damaged or unripe berries.
  2. Do not wash until just before eating to avoid moisture.
  3. Spread in a single layer in a shallow container lined with paper towels.
  4. Refrigerate immediately, ideally at 32-36°F.
  5. For freezing, wash, dry, and freeze on a sheet before transferring to bags.
  6. Check daily for mold and remove affected berries.

Extra Tip: Frozen blueberries retain nutrients well for smoothies or baking.

Broccoli

Harvesting Steps:

  1. Monitor for tight, green heads before yellow flowers appear.
  2. Cut the main head with 5-6 inches of stem using a sharp knife.
  3. Continue harvesting side shoots as they form.
  4. Harvest in the cool of the morning.

Storage Steps:

  1. Mist lightly with water if dry.
  2. Place in a perforated plastic bag with a damp paper towel inside.
  3. Store in the crisper drawer at high humidity.
  4. Use within 5-7 days for optimal freshness.
  5. For longer term, blanch florets in boiling water, cool, and freeze in bags.
  6. Avoid storing near fruits that produce ethylene.

Extra Tip: Side shoots provide additional harvests after the main head.

Brussels Sprouts

Harvesting Steps:

  1. Start when lower sprouts reach 1-inch diameter and are firm.
  2. Twist or cut sprouts from the stalk starting at the bottom.
  3. Remove yellow leaves as you go.
  4. Harvest after a light frost for enhanced sweetness.

Storage Steps:

  1. Leave on the stalk if possible for longer freshness.
  2. For loose sprouts, place in a perforated bag.
  3. Store in the refrigerator or a cold garage at near-freezing temps.
  4. Wash only before use.
  5. Freeze after blanching for up to 12 months.
  6. Inspect weekly for spoilage.

Extra Tip: Stalk storage can extend life to 3-5 weeks.

Cabbage

Harvesting Steps:

  1. Feel for firm, compact heads of desired size.
  2. Cut at the base with a sharp knife, leaving outer leaves if possible.
  3. Harvest after cool weather or light frosts for better flavor.
  4. Pull the entire plant if no more heads will form.

Storage Steps:

  1. Remove any loose or damaged outer leaves.
  2. Wrap in plastic or newspaper to retain moisture.
  3. Store in the refrigerator crisper or a cool, humid cellar.
  4. Maintain 32-40°F and 95% humidity for best results.
  5. For long-term, ferment into sauerkraut or pickle.
  6. Check for wilting and use outer leaves first.

Extra Tip: Cabbage can store for up to 3 months under ideal conditions.

Carrots

Harvesting Steps:

  1. Check shoulder width; harvest at 1-inch diameter for sweetness.
  2. Loosen soil with a garden fork around the carrots.
  3. Grip tops and pull straight up gently.
  4. Harvest before the ground freezes in fall.

Storage Steps:

  1. Cut off greens immediately to prevent moisture loss.
  2. Brush off dirt but avoid washing.
  3. Place in a plastic bag with holes for ventilation in the crisper.
  4. Alternatively, bury in moist sand in a cool, dark place.
  5. Keep humidity high to prevent drying; mist if needed.
  6. For long-term, freeze sliced carrots after blanching.

Extra Tip: If carrots become limp, soak in ice water to crisp them up.

Cauliflower

Harvesting Steps:

  1. Blanch heads by tying leaves over them when small.
  2. Harvest when head is full, tight, and 6-8 inches across.
  3. Cut with several leaves attached for protection.
  4. Harvest before heat causes curds to separate.

Storage Steps:

  1. Remove excess leaves but keep some for wrapping.
  2. Place in an open plastic bag in the crisper.
  3. Maintain high humidity and cool temps.
  4. Use within 1 week; blanch and freeze florets for longer.
  5. Avoid ethylene-producing fruits nearby.
  6. Check for browning and trim as needed.

Extra Tip: Cauliflower is sensitive to temperature fluctuations.

Celery

Harvesting Steps:

  1. Harvest individual outer stalks as needed or the whole plant.
  2. Cut at the base with a knife.
  3. Blanch stalks by mounding soil if desired for milder flavor.
  4. Can leave in ground until light frost.

Storage Steps:

  1. Trim any damaged parts.
  2. Wrap tightly in aluminum foil to retain crispness.
  3. Alternatively, place in a damp towel inside a bag.
  4. Store in the crisper drawer.
  5. For cut stalks, submerge ends in water and cover.
  6. Freeze chopped for soups after blanching.

Extra Tip: Revive limp celery by soaking in cold water with ice.

Cherries

Harvesting Steps:

  1. Wait for full color and sweetness; taste test.
  2. Pick with stems attached to extend shelf life.
  3. Use a ladder and bucket for efficiency.
  4. Harvest in dry conditions to avoid splitting.

Storage Steps:

  1. Sort and remove any damaged fruit.
  2. Do not wash until ready to eat.
  3. Place in a loose plastic bag or container in the fridge.
  4. Keep at 32-36°F for best results.
  5. Pit and freeze on a tray before bagging for long-term.
  6. Check daily for mold spread.

Extra Tip: Cherries absorb odors, so store away from strong-smelling foods.

Cilantro

Harvesting Steps:

  1. Start when plant is 6 inches tall.
  2. Cut outer leaves or stems from the base.
  3. Use scissors for clean cuts.
  4. Harvest before the plant bolts in heat.

Storage Steps:

  1. Trim stems and remove wilted leaves.
  2. Place in a jar of water, changing daily.
  3. Cover with a plastic bag and refrigerate.
  4. Alternatively, wrap in damp towel and bag.
  5. Chop and freeze in ice cubes for convenience.
  6. Dry leaves for spice by hanging in shade.

Extra Tip: Collect seeds (coriander) if plant flowers.

Corn

Harvesting Steps:

  1. Check silks for browning and kernels for milky juice.
  2. Peel back husk slightly to test.
  3. Twist ear downward from stalk.
  4. Harvest early morning for peak sweetness.

Storage Steps:

  1. Leave in husks to protect kernels.
  2. Refrigerate immediately in a damp towel.
  3. Use within 1-2 days as sugars convert to starch quickly.
  4. For longer, shuck, blanch ears, cool, and freeze.
  5. Cut kernels off cob after blanching for freezing.
  6. Avoid heat exposure post-harvest.

Extra Tip: Cook soon after picking for best taste.

Cucumbers

Harvesting Steps:

  1. Harvest at 6-8 inches for pickling or larger for slicing.
  2. Use pruners to cut from vine, leaving a stem stub.
  3. Wear gloves to avoid prickly varieties.
  4. Harvest every 2 days to prevent overgrowth.

Storage Steps:

  1. Wipe clean but don't wash.
  2. Wrap individually in plastic or paper towels.
  3. Store in crisper drawer at 45-50°F.
  4. Avoid ethylene producers like melons.
  5. Slice and pickle for extended storage.
  6. Freeze chopped for smoothies if overripe.

Extra Tip: Overripe cukes turn yellow; harvest promptly.

Dill

Harvesting Steps:

  1. Snip leaves when plant is 6-8 inches tall.
  2. Cut entire stems for larger yields.
  3. Harvest seeds when heads turn brown.
  4. Use in morning for best oil content.

Storage Steps:

  1. Remove rubber bands or ties.
  2. Wrap in damp paper towel.
  3. Place in plastic bag in fridge.
  4. Use within 1 week; dry by hanging for pantry storage.
  5. Freeze in ice cubes with water or butter.
  6. Store seeds in airtight jar after drying.

Extra Tip: Dill weeds and seeds have different uses in cooking.

Eggplant

Harvesting Steps:

  1. Harvest when skin is glossy and flesh springs back.
  2. Cut with pruners, leaving 1-inch stem.
  3. Avoid letting seeds inside harden.
  4. Harvest regularly to encourage production.

Storage Steps:

  1. Cool quickly after harvest.
  2. Store at room temperature or in cool spot above 50°F.
  3. Wrap in paper to absorb moisture.
  4. Use within 1 week; refrigerate only if necessary.
  5. Slice, blanch, and freeze for longer term.
  6. Avoid plastic bags to prevent sweating.

Extra Tip: Eggplants are chill-sensitive; cold causes pitting.

Garlic

Harvesting Steps:

  1. Harvest when lower 3-4 leaves yellow.
  2. Loosen soil and lift bulbs carefully.
  3. Brush off dirt gently.
  4. Cure in a warm, dry place for 2-3 weeks.

Storage Steps:

  1. Trim roots and cut tops after curing.
  2. Store in mesh bags or baskets for air flow.
  3. Keep in cool, dry, dark place at 60-65°F.
  4. Avoid refrigeration to prevent sprouting.
  5. Braid softneck varieties for hanging.
  6. Freeze peeled cloves or make garlic paste.

Extra Tip: Proper curing extends storage to several months.

Grapes

Harvesting Steps:

  1. Test for sweetness and full color.
  2. Cut clusters with sharp shears.
  3. Handle by stems to avoid bruising berries.
  4. Harvest in cool morning hours.

Storage Steps:

  1. Remove any spoiled berries.
  2. Store unwashed in perforated bags.
  3. Refrigerate at 32-36°F with high humidity.
  4. Wash just before eating.
  5. Freeze whole on trays for snacks or smoothies.
  6. Make jelly or juice for preservation.

Extra Tip: Grapes do not ripen after picking.

Green Beans

Harvesting Steps:

  1. Pick when pods are full but seeds are small.
  2. Snap or cut from bush/vine.
  3. Hold stem to avoid plant damage.
  4. Harvest every 2-3 days in peak season.

Storage Steps:

  1. Cool immediately after picking.
  2. Store unwashed in plastic bag.
  3. Place in vegetable drawer.
  4. Use within 1 week; blanch and freeze for months.
  5. Maintain humidity to prevent drying.
  6. Check for sliminess and discard bad beans.

Extra Tip: Overmature beans become tough; pick young.

Kale

Harvesting Steps:

  1. Pick outer leaves when 8-10 inches long.
  2. Twist or cut at base.
  3. Leave center for continued growth.
  4. Harvest after frost for sweeter leaves.

Storage Steps:

  1. Wash and dry thoroughly if needed.
  2. Wrap in damp paper towel.
  3. Store in plastic bag in crisper.
  4. Use within 1 week; massage for salads.
  5. Blanch and freeze in portions.
  6. Dehydrate for chips.

Extra Tip: Kale is hardy and can overwinter in mild climates.

Leeks

Harvesting Steps:

  1. Harvest when 1-2 inches thick.
  2. Loosen soil with fork and pull.
  3. Trim roots and outer leaves in field.
  4. Can harvest young or mature.

Storage Steps:

  1. Clean between layers if sandy.
  2. Trim green tops if long.
  3. Store in plastic bag in fridge.
  4. Use within 1-2 weeks.
  5. Chop and freeze raw or cooked.
  6. Keep humid to prevent drying.

Extra Tip: Blanch by hilling soil for white stems.

Lemons

Harvesting Steps:

  1. Pick when fully yellow and juicy.
  2. Clip with shears to avoid tearing.
  3. Harvest as needed year-round.
  4. Size indicates readiness more than color.

Storage Steps:

  1. Store at room temp for 1 week.
  2. Refrigerate for up to 2 weeks in bag.
  3. Juice and freeze in cubes.
  4. Zest before juicing and store separately.
  5. Avoid direct sun post-harvest.
  6. Cut lemons: wrap and refrigerate.

Extra Tip: Lemons continue to ripen off the tree.

Lettuce

Harvesting Steps:

  1. Harvest leaf types by picking outer leaves.
  2. For heads, cut at base when firm.
  3. Use knife for clean cut.
  4. Harvest morning to reduce wilting.

Storage Steps:

  1. Rinse under cold water.
  2. Spin or pat dry thoroughly.
  3. Wrap in paper towels to absorb moisture.
  4. Store in perforated bag in crisper.
  5. Avoid ethylene fruits.
  6. Revive wilted in ice water.

Extra Tip: Succession planting for continuous supply.

Mint

Harvesting Steps:

  1. Snip leaves or stems as needed.
  2. Cut just above leaf nodes.
  3. Harvest before flowers bloom.
  4. Regular picking encourages growth.

Storage Steps:

  1. Trim stems.
  2. Place in water jar or damp towel wrap.
  3. Refrigerate covered.
  4. Dry leaves for tea.
  5. Freeze in ice cubes.
  6. Make pesto for freezing.

Extra Tip: Mint spreads aggressively; pot it.

Onions

Harvesting Steps:

  1. Wait for tops to fall and yellow.
  2. Pull on dry day.
  3. Cure outdoors or indoors 2-3 weeks.
  4. Trim when necks dry.

Storage Steps:

  1. Store in mesh for ventilation.
  2. Keep cool, dry, dark.
  3. Avoid fridge for bulbs.
  4. Separate from potatoes.
  5. Freeze chopped.
  6. Braid for hanging.

Extra Tip: Sweet onions store shorter than pungent.

Oranges

Harvesting Steps:

  1. Pick when fully colored and heavy.
  2. Clip with shears.
  3. Taste for sweetness.
  4. Harvest in winter for citrus.

Storage Steps:

  1. Store room temp short-term.
  2. Refrigerate for longer.
  3. Juice and freeze.
  4. Zest and dry.
  5. Avoid moisture buildup.
  6. Cut: cover and chill.

Extra Tip: Oranges don't ripen post-harvest.

Oregano

Harvesting Steps:

  1. Cut stems before blooming.
  2. Harvest morning after dew.
  3. Take up to half plant.
  4. Use fresh or dry.

Storage Steps:

  1. Wrap damp towel.
  2. Bag in fridge.
  3. Hang to dry.
  4. Store dried in jar.
  5. Freeze leaves whole.
  6. Infuse in oil.

Extra Tip: Flavor intensifies when dried.

Parsley

Harvesting Steps:

  1. Cut outer stems.
  2. Leave center intact.
  3. Harvest regularly.
  4. Cool weather crop.

Storage Steps:

  1. Trim ends.
  2. Jar in water, cover.
  3. Refrigerate.
  4. Chop and freeze.
  5. Dry leaves.
  6. Make tabbouleh.

Extra Tip: Flat-leaf vs curly varieties.

Pears

Harvesting Steps:

  1. Pick mature but hard.
  2. Lift and twist.
  3. Ripen indoors.
  4. Avoid bruising.

Storage Steps:

  1. Ripen room temp.
  2. Refrigerate ripe.
  3. Separate layers.
  4. Can or freeze slices.
  5. Avoid odors.
  6. Check neck for ripeness.

Extra Tip: Pears ripen from inside out.

Peas

Harvesting Steps:

  1. Pick when pods plump.
  2. Snap from vine.
  3. Harvest bottom up.
  4. Frequent picking.

Storage Steps:

  1. Shell or leave in pod.
  2. Bag in fridge.
  3. Use quick.
  4. Blanch freeze.
  5. High humidity.
  6. Dry for soup peas.

Extra Tip: Sugar snaps edible pod.

Peaches

Harvesting Steps:

  1. Pick when soft, colored.
  2. Gentle twist.
  3. Ripe on tree.
  4. Morning harvest.

Storage Steps:

  1. Ripen if needed.
  2. Refrigerate ripe.
  3. Single layer.
  4. Can or freeze.
  5. Paper bag ripen.
  6. Avoid bruising.

Extra Tip: Freestone vs clingstone.

Potatoes

Harvesting Steps:

  1. Tops die back.
  2. Dig carefully.
  3. Dry in field.
  4. Cure dark 1 week.

Storage Steps:

  1. Brush dirt.
  2. Cool dark ventilated.
  3. No fridge.
  4. Away onions.
  5. Check sprouts.
  6. Freeze cooked.

Extra Tip: New potatoes store short.

Pumpkins

Harvesting Steps:

  1. Rind hard, color deep.
  2. Cut stem 3-4 inches.
  3. Handle by base.
  4. Cure sun 10 days.

Storage Steps:

  1. Cool dry 50-55°F.
  2. Elevated off floor.
  3. No stacking.
  4. Check rot.
  5. Puree freeze.
  6. Avoid cold injury.

Extra Tip: Cure heals cuts.

Radishes

Harvesting Steps:

  1. 1 inch diameter.
  2. Pull gently.
  3. Quick harvest.
  4. Cool weather.

Storage Steps:

  1. Remove tops.
  2. Bag crisper.
  3. Water bowl crisp.
  4. Use quick.
  5. Pickle slices.
  6. Greens separate.

Extra Tip: Hot weather makes pungent.

Raspberries

Harvesting Steps:

  1. Full color, easy pull.
  2. Pick 2-3 days.
  3. Morning dry.
  4. Gentle hands.

Storage Steps:

  1. No wash.
  2. Single layer.
  3. Refrigerate quick.
  4. Freeze tray.
  5. Paper towel absorb.
  6. Jam preserve.

Extra Tip: Delicate, handle minimal.

Rosemary

Harvesting Steps:

  1. Sprigs as needed.
  2. Cut above wood.
  3. Year-round.
  4. Morning oils.

Storage Steps:

  1. Damp towel wrap.
  2. Bag fridge.
  3. Freeze cubes oil.
  4. Hang dry.
  5. Jar dried.
  6. Infuse vinegar.

Extra Tip: Woody perennial.

Spinach

Harvesting Steps:

  1. Outer leaves 6 inches.
  2. Cut base.
  3. Before bolt.
  4. Cool season.

Storage Steps:

  1. Rinse dry.
  2. Paper towel bag.
  3. Crisper.
  4. Quick use.
  5. Blanch freeze.
  6. Saute excess.

Extra Tip: Succession sow.

Squash

Harvesting Steps:

  1. Summer small, winter hard.
  2. Cut stem.
  3. Frequent summer.
  4. Cure winter.

Storage Steps:

  1. Summer fridge week.
  2. Winter cool dry.
  3. No wash summer.
  4. Freeze cooked.
  5. Check soft spots.
  6. Puree preserve.

Extra Tip: Zucchini summer type.

Strawberries

Harvesting Steps:

  1. Full red.
  2. Pick cap on.
  3. Every 2 days.
  4. Morning cool.

Storage Steps:

  1. No wash.
  2. Single layer.
  3. Paper towel container.
  4. Refrigerate.
  5. Freeze whole.
  6. Jam make.

Extra Tip: Everbearing vs June-bearing.

Thyme

Harvesting Steps:

  1. Snip tips.
  2. Before flower.
  3. Regular trim.
  4. Dry weather.

Storage Steps:

  1. Towel wrap.
  2. Bag fridge.
  3. Hang dry.
  4. Strip leaves dry.
  5. Freeze stalks.
  6. Oil infuse.

Extra Tip: Creeping or upright varieties.

Tomatoes

Harvesting Steps:

  1. Wait for full color and slight give.
  2. Twist or cut from vine.
  3. Harvest ripe for flavor.
  4. Morning to avoid sun scald.

Storage Steps:

  1. Sort by ripeness.
  2. Room temp stem down.
  3. Avoid fridge texture change.
  4. Paper bag green ripen.
  5. Can sauce freeze.
  6. Dry slices.

Extra Tip: Heirloom vs hybrid storage same.

Zucchini

Harvesting Steps:

  1. 6-8 inches tender.
  2. Cut stem.
  3. Every 2 days.
  4. Gloves prickles.

Storage Steps:

  1. No wash.
  2. Bag crisper.
  3. Use week.
  4. Grate freeze.
  5. High humidity.
  6. Bread bake excess.

Extra Tip: Flowers edible too.

Conclusion: With these detailed harvesting and storage instructions, you can extend the life of your garden produce significantly. Experiment with preservation methods like freezing, drying, or canning to enjoy your harvest throughout the year. Proper techniques reduce waste and enhance flavor—happy gardening! 🌱🥕🍅

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.