Harvesting
Pick at the right time, handle with care, and make the most of every crop.
Pick in the morning
Plants are fullest of water in the early morning. Harvest then for the crispest leaves and longest storage life.
Pick little and often
Regular picking keeps beans, courgettes, chillies and tomatoes producing. Left unpicked, many plants slow down.
Know the signs of ripeness
Tomatoes: deep colour, slight give. Courgettes: 10–15 cm. Potatoes: when flowers open or foliage dies back. Onions: when tops fall over.
Use clean tools
Sharp secateurs or a knife prevent bruising and reduce disease spread. Snap stems cleanly rather than tearing.
Store correctly
Some crops keep best cold (lettuce, beans), others at room temperature (tomatoes, potatoes, onions). Check each plant's storage notes in the Plant Guide.
Preserve the surplus
Freeze herbs in oil cubes, blanch and freeze beans, dry chillies and onions, or make chutneys and pesto from gluts.