How to tell it is ready

Leaves are ready once plants reach roughly eight to twelve inches tall and the foliage is full but still tender. Harvest before flower spikes form for the best flavor, since leaves grow tougher and more bitter as the plant shifts energy into flowering and seed.

How to harvest

Pinch or snip individual outer leaves and the top few inches of tender stem, or shear the plant back by about a third with clean scissors. Always leave the central growing point and several lower leaves so the plant can regrow. For a one-time harvest of young plants, cut the whole stem a couple of inches above the soil.

Timing

The main season runs from early summer until the first fall frost, with leaves typically ready about 30 to 50 days after sowing. Pick in the cool of the early morning when leaves are crisp and full of moisture, and plan on repeated passes every week or so as new growth comes in. Frequent cutting also helps delay bolting in the heat.

After the harvest

Get the cut greens out of the sun quickly and cool them promptly to preserve crispness. Wash just before cooking rather than at harvest, then dry the leaves well and refrigerate in a damp towel or loose bag. Handle the tender leaves gently to avoid bruising, which speeds spoilage.

Tips

Harvest often and while young for the best texture, since the plant grows fast in hot weather. If you also want grain, let a few plants flower and mature while you keep cutting others for greens. Removing flower spikes early on the leaf plants extends the leafy harvest.

General guidance for US home gardens. Timing varies by variety and region; check your local frost dates. Page updated Aug 4, 2026.