Pumpkins are ready for harvest 75 to 115 days from sowing depending on the variety. Pumpkins can be left on the vine until the first frost in autumn is near. Cut pumpkins from the vine two weeks before the first frost and let them cure in the sun. When to Harvest Pumpkins Harvest pumpkins when
Rhubarb is one of the first crops of the year; the plant springs to life when temperatures rise into the 40sF; begin the rhubarb harvest as soon as stalks are ready. Stems harvested in early spring will be the most tender and flavorful. (Rhubarb is naturally tart and is commonly coupled with strawberries.) Do not
Harvest spinach when the leaves are tender and big enough to eat. Spinach is ready for picking 40 to 65 days after sowing. When to Harvest Spinach Harvest spinach as close to mealtime as possible for the best flavor.Spinach grows best between 60° and 65°F (15°-18°C)—commonly during spring or autumn. Plants commonly flower (bolt) and
Tomatillos are ready to harvest when the papery husk surrounding the fruit turns from green to tan and begins to split. Tomatillos are ready to harvest 75 to 100 days after sowing, 65 to 85 days from transplanting. When to Harvest Tomatillos Tomatillos are ready to harvest when the papery husk surrounding the fruit turns
Harvest turnips when they are large enough to eat. Turnip roots are ready for harvest 40 to 50 days after sowing. Turnips should not be allowed to grow to large or they will become woody, stringy, and bitter tasting. When to Harvest Turnips Harvest turnips when root tops are 1 to 1½ inches in diameter
Watermelons are usually ripe and ready for harvest when the underside turns from white to yellow and at least three tendrils on each side of the melon are dead. Harvest watermelons about 85 to 90 days after sowing seed, and 35 to 45 days after flowers appear. When to Harvest Watermelon There are several ways
Many herbs have edible flowers than can be used as a colorful garnish for salads and for both sweet and savory dishes. Add herb flowers to delicate salads and salad herbs such as lamb’s lettuce and chervil. Tip: toss the leaves of a salad you plan to add herbs to first then add dressing then
The herbs you grow and dry yourself will be far superior to those you buy packaged. Herbs with woody stems and thick or tough leaves are best for drying and holding their flavor—thyme, rosemary, oregano, sage, and lemon verbena are good choices. (Herbs with soft leaves and stems such as basil, dill, parsley, chervil, and
Cucumber plants that are stressed during the growing season may produce fruit that is bitter flavored. Commonly a lack of water or temperatures too cold or too hot cause cucumbers to bear bitter-tasting fruit. But some cucumbers may have a slightly bitter flavor by nature. Cucumbers contain organic compounds called cucurbitacins that can cause fruit
Onion sets are small, dry onion bulbs grown the previous season but not allowed to mature. Grow your own onion sets from seed. It is not difficult, does not require much time, and can put you ahead in both time and money. Planted in the second season onion sets produce an early crop of bulb
