When to harvest vegetables in the garden: rules for the main varieties

Every gardener knows that harvesting is an important and crucial time. It requires not only hard work, but also in-depth knowledge of the characteristics of each crop.

The right time and method of harvesting determines not only the quality of the crop, but also the possibility of long-term storage. Gradina Max has shared the rules for different vegetables that will help you do everything right.

Tomato

Tomatoes are one of the most popular vegetables grown in gardens. The right time to harvest them depends on the variety and growing conditions. In general, tomatoes are harvested when they reach the color and size characteristic of the variety.

As a rule, you want to enjoy homegrown fruits as soon as they turn red, but you should wait until the tomatoes have gained sugar content.

If you are going to eat tomatoes fresh, you can pick them during the day, but if you plan to store or preserve them, it is better to do it early in the morning.

Cucumber

Cucumbers are harvested when they reach the optimum size for a particular variety. This helps to avoid overripening and loss of flavor.

If you plan to preserve cucumbers or eat them fresh, choose small (1.5-2 cm in diameter) and not overripe fruits of bright green color. Late or medium late varieties should be harvested for pickling for the winter. Pick smooth and undamaged green fruits and do so very carefully so as not to shorten the shelf life.

Potatoes

Potatoes are harvested when the tops begin to dry and turn yellow. This means that the tubers have reached their maximum maturity and size.

A dry, sunny day is best for digging up the crop. Take a shovel or pitchfork and carefully remove the vegetables from the ground so as not to damage them, otherwise they will be unsuitable for long-term storage.

After harvesting, dry them in the sun for up to two hours and then sort them. Any fruits damaged during digging should be eaten as soon as possible, too large ones should be eaten before the onset of winter before their taste deteriorates, and medium-sized, well-ripened potatoes with thick skin can be left for long-term storage.

At the same time, too small and undamaged tubers should be left in the sun for 3-4 days until they turn green and used as seed in the future.

Cabbage

Cabbage should be harvested in dry and clear weather, when the daytime temperature is 2-4 degrees. Cut off the heads with a sharp knife, leaving the length of the head about 5-7 cm, and before storing it in a warehouse, remove the layer of top leaves that are loosely attached to the head.

For long-term storage, it is better to choose late-ripening varieties. Then, if you do everything right, you can enjoy it until spring.

Root vegetables

As a rule, medium-late and late varieties of root vegetables are chosen for long-term storage, as early and medium-early ones are best eaten fresh. Harvesting begins when the first frost is approaching. This usually happens in mid-October.

A sign that it's time to harvest beets, carrots, turnips, and celery is when the leaves begin to wilt.

Choose a dry and sunny day for harvesting so that the dug vegetables can air dry for 2-3 hours. During this time, periodically turn the root vegetables so that the sun hits them evenly. Then cut off the leaves with a sharp knife, leaving a few centimeters of petioles, and sort the root vegetables into large, small, and damaged ones.

Medium-sized beets and large carrots and celery are stored the best. Also, never wash vegetables before storing them for a long time.

Onions and garlic

Garlic and onions do not tolerate harvesting in wet weather, so choose a dry, sunny day to dig. Harvest after the leaves turn yellow and fall to the ground. After that, it is left to dry in the garden, but the garlic should be hidden in the shade. If it is likely to rain, bring the harvest under a canopy for 4-5 days.

After the onion leaves have completely wilted, carefully cut off the leaves and roots. Also, carefully inspect the bottoms of the heads. If they are loose, this may be a sign of rot, so they should be discarded.

Pumpkin

Late-ripening pumpkin varieties can be stored until April if harvested properly. This should be done in October, before the onset of frost on a dry day.

A sign of ripeness of the vegetable is a rich color, dense crust, yellowing of the leaves and a hard brown stem of the fruit.

To separate the pumpkin from the stem, turn it counterclockwise until the stem comes off. If it is difficult, cut it off with a knife, leaving a 3-4 cm long "tail".

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