The short version
A plant's purpose is seed. Once it has ripened some, it stops making more. That single fact explains why regular picking keeps beans, courgettes and salad producing, and why one marrow left on the plant ends the crop.
What you need
A sharp knife or snips
Tearing damages the plant and leaves a wound that rots.
A shallow basket
Piling soft crops deep bruises the ones at the bottom.
How to do it
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Pick in the cool of the morning
Everything keeps better picked before the day has heated it.
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Pick young, and pick often
Most vegetables are better small. Waiting for size costs flavour and stops production.
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Cut rather than pull
A clean cut heals. A tear opens the plant up.
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Handle soft crops once
Every handling bruises. Pick straight into what it will be carried in.
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Keep picking to the end of the season
Even a crop you cannot use is worth removing, to keep the plant working.
When it goes wrong
Production stops mid-season
- Over-ripening
Something was left to ripen fully. Remove it and picking usually resumes.
Bitter or woody crops
- Left too long
Picked too late, or grown under stress. Both make the same taste.
It all ripens at once
- Sowing
Sow in small batches two or three weeks apart rather than a whole packet in one go.
Frequently asked questions
How do I know when it is ready?
The guide for each plant gives days to maturity, but size and colour beat any date. Days to maturity assumes a good season.
Should I harvest before frost?
Anything frost tender, yes. Some root crops and brassicas are improved by a frost.
