Veggies You Can Harvest All Season Long

 Cut & Come to Again ”You can harvest vegetables all season long

With this, chewing a leaf or an edible flower continuously here and there will not stop idle until the Brussels sprouts are ready after the first frost. In that case, one does not have to wait until the whole head of lettuce is properly formed before eating the salad. Move over the glacier and lettuce is being harvested in more and more backyard gardens this summer.

Benefits of pruning and returning garden:

Continuous Harvest

Depending on the type of crop and how many crops are in the garden, you can look at the weekly harvest and the daily harvest. If your fried eggs only need a few fresh onions each day, a bunch will last longer.

Its excellent performance

You know how long it takes for the seeds to germinate and finally reach the edible stage. This is not a question, it is a fact. This will take a long time. Planting crops in the garden is one thing to be shocked about, but transplanting throughout the summer is not fun. Also, gardening should be fun, so do it with an efficient plan - eat mature leaves and allow the plant to continue to grow.

1. Arugula

Who doesn’t love rockets? Well, really, I know a few, but the loss is theirs.

This spicy, peppery, fast-growing leafy green can be easily sown throughout the cold months. With that comes 40 days of harvest time and it is self-seeding (you can also eat flowers and immature seeds), and you can easily see why it is fit to grow.

To extend your arugula harvest, pinch out the outer leaves and leave the center alone. Do not harvest more than 1/3 of the plants at once, and wait a week or more between harvests.

2. Basil

For many gardeners, basil is a must-have herb in the garden. Most of the time it goes in pesto, but can also be used as a spice to dry a lot of leaves. You can put some basil leaves in pizza or pasta, mix it in soups and salads, and put some green scented leaves in your morning smoothie.

3. Beet (Greens)

Not everyone is excited about eating beets. I understand. Pickled beets are fine, a porridge is fine, but in general, beetroot is an easy bass. Although my husband begs to be different. Even if you don’t like the root so much, let me tell you that beet greens are very tasty. In fact, it's hard not to like them.

4. Bok Choy

Bok choy, not just in stir-fries. It can be braced, roasted, fried, or put in soups. If you do not know about this yet, you should, because it is a vegetable that tolerates mild frosts, you can get a crop to harvest well in the fall.

At the grocery store, you will always display it as a whole plant. Easy to sell this way. However, when you grow your own, bok choy can definitely be cut and grown as a recurring vegetable.

5. Broccoli

When people think of buying broccoli, the thick green heads, which are automatically covered with plastic, are held together by a rubber band.

This will not happen in your garden. First, there is little to no plastic demand.

Second, not all broccoli needs to make big heads. Cut the broccoli (any type will do) it refers to the way it is harvested. Naturally, a large head is formed first. Enjoy this as you wish. After it is cut off, you will notice that the side shoots continue to grow.

6. Carrots (green)

Growing carrots can be tricky.

They care about the quality and density of the soil, they demand their place and the amount of water they receive must be right.

One day we stopped worrying about how they were underground and started feeding the greens above the soil. And you know what? We did not look back. Carrot tops in our garden not dug are one of the most reliable greens.

Moreover, when we take root in the soil, they act for many years. They keep giving from one year to the next. Of course, they are evergreen throughout the summer.

7. Celery (Leaf)

Another leaf of celery tops the table. Often, the first thing we think of is stem celery. Have you ever tried to grow it at home? I leave it to the experts as it does not grow well in our cold and rainy mountain range.

Horticulture should, to some extent, be a little easier. Enough to do already without worrying about the right stems. Besides, cell Ri has a long growing season of 130-140 days. Let’s be honest, most of us don’t have time to wait long for food.