The Fruits of Your Labor - Part 1

If you planted a vegetable and herb garden this spring, you're more than likely ready to start reaping the benefits of your hard work!

It's right about now that gardeners will begin harvesting herbs and some early producing vegetables, but many are fearful that they don't know the proper harvesting techniques in order to have their plants thrive all summer. 

Let's begin with the most common herbs:

BASIL

Typically, the best time to harvest basil (and most other herbs) is in the morning. It should be right after the morning dew sets and before the heat of the afternoon. The essential oils in that plants are at their strongest, giving more of a robust flavor to the herb. To harvest fresh, delicious basil simply pinch the leaves directly above another set of leaves. By doing this, the plant will push out new stems and leaves. Fertilize your plants once a month by watering them with a diluted fish fertilize to keep them flourishing until late fall. Oregano and most other leafy herbs can be harvested in the same manner, just before a new leaf set to encourage further growth.

PARSLEY

You can begin harvesting parsley when it is about 6" tall and relatively full. Cut as needed, but try not to remove more than 1/3 of the leaves at a time. Harvest whole stems, from the base of the plant, to encourage more growth. Some gardeners also feel that harvesting older stems from the outside of the plant will help encourage new growth from the center.

Chives are very easy to harvest as you just cut what you need from the plant. No matter where you cut them, they will push new growth and continue to flourish until late fall.

LETTUCE

By now any lettuce that was planted is definitely worthy of picking and enjoying. The best method of cutting leaf lettuce is by starting from the outer most layer of leaves. Your lettuce plant will keep producing from the center as long as the outer leaves are removed until the plant bolts (or puts up a flower stalk). The outer leaves are usually bigger and laying down in a more horizontal position. You'll want to grasp the base of the leaf with your thumb and forefinger close to where it connects to the plant, then pinch and twist the leaf at the same time. By using this technique you will not harm the plant or its root system. Continue to do this until the leaves that are left on the plant are about two inches long. Give your plant time to rest and produce and usually within five days you can harvest again!

GREEN BEANS & PEAS

Early selections of green beans and peas should be ready to begin harvesting three weeks after the plants blossom. You'll want to look for the plumpest, bright green pods and use scissors to clip them from the vine. Too often anxious gardeners will pull the pods off the vine only to damage the vines which result in less bean and pea production. Harvesting daily will keep your plants producing longer. Pick them while they are young as beans and peas that are left on the vine too long will become hard and lose their flavor to a starchy taste.  Both peas and beans are best tasting when served the same day they are harvested unless you are going to freeze them.

ZUCCHINI FLOWERS

If you're growing zucchini plants, you're more than likely seeing the beginning of the zucchini's energy focusing on producing its fruit. How? You're seeing beautiful yellow flowers emerge from the base of the plant. While these flowers will eventually become zucchinis if left on the vine, you can also eat the flowers! Many gardeners enjoy harvesting and eating these delicately soft and tasty treats! They can be used in salads, sauteed or battered and deep fried for a tasty delicacy.  If you wish to pick the blossoms make sure you pick only the male blossoms as these are the ones that are borne on a narrow stalk. The female flowers have the start of a squash right under the flower where the male blossom is just on a stem. The picture shows the male blossom. If you want to obtain more zucchini than flowers, try to only pick the male blossoms.

Here's a nice recipe for Fried Zucchini Flowers:

16 Zucchini Flowers

2 Large Eggs

1 Cup Cold Water
1 Cup All-purpose Flour
Salt & Pepper
Oil For Frying

Prepare the zucchini flowers by cutting off their stems leaving only about an inch. Gently open the flowers and remove the stamen. Heat the oil to 375 degrees F. Mix together the flour, water, and eggs with a whisk until completely blended. Once your oil has reached the correct temperature, carefully dip the flower into the batter coating it completely and let the excess drip off. Drop the flower into the oil and cook about 1 minute each side until golden brown. Place the fried flower on a paper towel lined plate and continue to cook the rest of the flowers in the same manner. Serve immediately.

Do you have an abundance of herbs and want to save them for later use?  That's easy! Click on our earlier post on "How to Freeze Herbs".

Stay tuned as we will post a series of "The Fruits of Your Labor" in the coming weeks as more vegetables are ready to be harvested!