How to tell it is ready

A bud is ready when it is firm, plump, and still tightly closed, with the scales pressed snugly together. The large terminal bud at the top of the stalk matures first, followed by smaller side buds. Once the scales start to loosen and spread, the bud is past its prime and turning woody.

How to harvest

Using a sharp knife or pruners, cut the stem 1 to 3 inches below the base of the bud. Harvest the central bud first, then return for the side buds as they size up. Handle buds gently to avoid bruising the outer leaves.

Timing

Main harvest runs from late spring into early summer for established perennial plants in mild zones, and through summer for annual plantings. Expect to make several passes over a few weeks as buds mature at different times, and pick in the cooler morning when possible. Annual-grown plants typically produce about 85 to 100 days from transplant.

After the harvest

Cool the buds promptly and refrigerate them; they do not need curing. Rinse just before cooking rather than before storing. Keeping them cold and slightly moist preserves their tightness and flavor.

Tips

Do not let buds open on the plant, since open buds become tough and inedible. Steady, frequent picking encourages the plant to keep pushing out side buds through the season.

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