Harvesting vegetables: Advice for autumn harvesting
It is very important to harvest your vegetables at the right time, keeping them too long in the ground and they could go past their best and lose a lot of flavour.
Here is a list of harvesting guidelines:
Beans and broad beans:
Pick them when the pods are fully developed but seeds inside still tender +/- 8cm long. If you leave them too long, they will be hard and bitter. Pick from the bottom of the plant as they will mature first. Harvesting runner and fresh beans usually 3 weeks after the first flowers have appeared. It is best to pick them just before they reach full size otherwise they are stringy and become bitter. Try to harvest once a week.
Beetroot:
Harvest when roots are 10-15cm in diameter. Twist of the leaves rather than cutting to avoid the roots bleeding. Beetroot harvested for storage should be pulled in October and stored in boxes of moist sand. In well-drained soil or raised beds, beetroot can be left in the ground. Cover with a layer of straw for extra protection against frost.
Cabbage:
Harvest before the heads split open. The heads have to be firm before removing them by cutting stem with knife, leaving the large outer leaves attached to the stalk.
Cauliflower:
Harvest the cauliflower head when it looks full and while the curds of the head are still smooth.
Garlic:
The garlic tops will fall over and begin to brown when the bulbs are ready. Dig, don’t pull and allow to dry before storing.
Kale:
Cut them when the leaves are deep green with a firm sturdy texture. Kale flavour is best in cooler weather.
Leeks:
Harvest when they are about one inch in diameter.
Lettuce:
Harvest once the head feels full and firm. Hot weather will cause it to go to seed rather than filling out.
Onions:
They can be dug once the tops have ripened and fallen over. Allow onions to dry in the sun.
Peas:
They are sweeter if harvested before fully plumbed. Peas need to be tasted to determine if they are sweet enough.
Pumpkins:
When pumpkins have turned the expected colour and the vines are starting to decline, make sure that the skin has hardened enough before cutting it. Don’t cut the pumpkin too early, because it will stop turning orange once its cut.
If you would like further advice on growing your own vegetables, call in and see me!
Best wishes,
Monica Schmidt, Horticulturalist at Powerscourt Garden Pavilion
Beetroot:
Harvest when roots are 10-15cm in diameter. Twist of the leaves rather than cutting to avoid the roots bleeding. Beetroot harvested for storage should be pulled in October and stored in boxes of moist sand. In well-drained soil or raised beds, beetroot can be left in the ground. Cover with a layer of straw for extra protection against frost.
Cabbage:
Harvest before the heads split open. The heads have to be firm before removing them by cutting stem with knife, leaving the large outer leaves attached to the stalk.
Cauliflower:
Harvest the cauliflower head when it looks full and while the curds of the head are still smooth.
Garlic:
The garlic tops will fall over and begin to brown when the bulbs are ready. Dig, don’t pull and allow to dry before storing.
Kale:
Cut them when the leaves are deep green with a firm sturdy texture. Kale flavour is best in cooler weather.
Leeks:
Harvest when they are about one inch in diameter.
Lettuce:
Harvest once the head feels full and firm. Hot weather will cause it to go to seed rather than filling out.
Onions:
They can be dug once the tops have ripened and fallen over. Allow onions to dry in the sun.
Peas:
They are sweeter if harvested before fully plumbed. Peas need to be tasted to determine if they are sweet enough.
Pumpkins:
When pumpkins have turned the expected colour and the vines are starting to decline, make sure that the skin has hardened enough before cutting it. Don’t cut the pumpkin too early, because it will stop turning orange once its cut.
If you would like further advice on growing your own vegetables, call in and see me!
Best wishes,
Monica Schmidt, Horticulturalist at Powerscourt Garden Pavilion 
