How to tell it is ready

The plant is ready for its first picking when it has spread to about 8 to 12 inches across and is pushing out plenty of tender new shoots, typically around two months after sowing. The best growth to take is the youngest, brightest tip growth; leaves that have grown large and tough are past their prime for eating.

How to harvest

Pinch off or snip the top three to four inches of each stem, taking the young leaves along with the tip. Use clean fingers or scissors and harvest from many stems rather than stripping any one bare. This tip pruning signals the plant to branch and produce even more shoots.

Timing

Harvest through the warm season, roughly from early summer until the first hard frost ends the plant. Early morning, after the dew dries but before the heat, gives the crispest, best-holding shoots. Make repeated passes every one to two weeks, and expect first harvest around 55 to 70 days from sowing.

After the harvest

Get the cut shoots out of the sun quickly and cool them promptly to keep them crisp. Rinse in cold water only when you are ready to use or blanch them, then drain or spin dry. This green does not need curing; refrigerate it right away or blanch and freeze for longer keeping.

Tips

Harvest regularly, since letting the plant go too long makes new growth tougher and slows fresh shoots. Do not take more than about a third of the plant at once so it keeps recovering. Bring a bowl of cool water to the garden on hot days and drop shoots in as you pick to prevent wilting.

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