How to tell it is ready

Plants are ready to cut once the stems reach about 4 to 6 inches and carry plenty of tender leaves, ideally before any flower buds appear. Flavor and texture are best on this young growth, while older, flowering stems become tougher and noticeably more bitter.

How to harvest

Snip the top 2 to 4 inches of the stems with clean scissors, or pinch them off by hand, always leaving the lower growth in place to regrow. Cutting frequently keeps the plants bushy, productive, and less likely to flower.

Timing

The main harvest seasons are spring and fall in cool weather, and plants may overwinter and revive in mild zones. First cutting comes about three to four weeks after transplanting, roughly 50 to 70 days from seed, and you can then pick every week or two in repeated passes. Harvest in the cool of the morning for the crispest, best-flavored stems.

After the harvest

Rinse the cut sprigs in cold water right away, spin or shake off the excess, and refrigerate them immediately, since keeping them cold and moist is what preserves their crispness. No curing is needed; the goal is simply to move quickly from cutting to cold storage.

Tips

Harvest steadily before hot weather triggers flowering, because continual cutting helps delay bolting and keeps the peppery flavor mild and pleasant.

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