Welcome to the most rewarding moment of the growing season. All the planning, planting, and care have led to this—a garden ready to be harvested. From the satisfying snap of a fresh bean to the sun-warmed juice of a perfect tomato, this is the delicious reward you've been waiting for. This guide will show you exactly how to spot the signs of peak ripeness, so you can enjoy every delicious bite.

3 Signs Your Vegetables Are Ready to Harvest

How can you tell exactly when to harvest vegetables? Since every garden is unique, you can't always rely on a calendar. Instead, let your plants tell you when they're ready. Look for these three key signs:

1. Vibrant Color: Most vegetables will show a deep, uniform color when ripe. A pale or uneven color often means it needs more time on the vine.
2. Ideal Size: While bigger can seem better, most vegetables are tastiest at a specific size. This guide will tell you the ideal dimensions to watch for.
3. Firm Texture: A perfectly ripe vegetable generally feels firm but tender. Mushy spots can signal overripeness, while rock-hard vegetables likely need more time.

Ready to reap what you’ve sown? Use the detailed tips below to pinpoint the perfect moment for picking. We’ll also share advice for storing your bounty to keep it fresher, longer. As a general rule, wait to wash your vegetables until you’re ready to use them (we’ll note any exceptions). 

Your Guide to Harvesting Vegetables:

Bush & Pole Beans

• Watch For: The best beans are vibrant green, firm to the touch, and about as thick as a pencil. If you can see the seeds bulging through the pod, they’ve passed their tender prime. The true test? A perfect bean will give a satisfying "snap" when broken.
• How to Harvest: Pick beans daily to encourage more growth. Use your fingers or scissors to snip them from the vine without tearing the stems.
• Storage: Refrigerate immediately in an airtight container for up to one week.

Learn about growing pole beans.

Beets & Turnips

• Watch For: Beetroots should be at least 1¾ inches in diameter (a bit larger than a golf ball), while turnips are best at 2 to 4 inches. Very large roots can be fibrous and tough.
• How to Harvest: Loosen the soil around the root, then gently pull the plant from the ground by its leafy stem.
• Storage: Gently wash, trim the stems to about 1 inch, and store in a plastic bag in the refrigerator for up to a week. 

Broccoli

• Watch For: A firm, tight head of broccoli with a deep green color. If you see any yellow flowers, harvest immediately.
• How to Harvest: Using a knife, cut the main head from the plant, taking at least 6 inches of the stem. Cut at a 45-degree angle to encourage smaller side shoots to grow.
• Storage: Refrigerate in a plastic bag for up to 5 days.

Learn more about how to grow broccoli and how to harvest broccoli.

Brussels Sprouts

• Watch For: The sprouts at the bottom of the stalk ripen first. Look for firm, green heads that are about 1 to 2 inches in diameter.
• How to Harvest: Twist each sprout off the stem with your fingers. It's best to harvest only what you plan to eat within a day or two for peak freshness.
• Storage: Brussels sprouts taste best fresh, but they can be refrigerated in a plastic bag for up to 2 days.

Learn about growing Brussels sprouts.

Cabbages

• Watch For: A head that feels solid and firm when you give it a gentle squeeze. The color should be right for its variety. If you see any heads that have cracked, harvest them immediately.
• How to Harvest: Use a knife to cut the head at the base of the plant.
• Storage: Keep whole heads in your refrigerator's crisper drawer, where they can last for several weeks.

Learn about growing cabbages.

Carrots & Parsnips

• Watch For: For carrots, watch for the tops of the roots to peek out from the soil. They have the best flavor when picked small, at about ½ inch in diameter. Parsnips get sweeter the longer they stay in the ground, but be sure to pick them before they flower.
• How to Harvest: Gently loosen the soil around the root with a trowel or garden fork. Grasp the greens and carefully pull the root from the soil. Be careful not to tug too hard, as the root could break.
• Storage: Wash and pat them dry. Trim the greens to about ½ inch above the top. Store them in an airtight plastic bag in the refrigerator for up to 2 months.

Learn about growing carrots.

Cauliflower

• Watch For: A firm, compact white head that is about 6 to 8 inches across. If you notice the head is cracked, harvest it right away, regardless of its size.
• How to Harvest: With a knife, cut the head from the stem, leaving a few surrounding leaves to protect it.
• Storage: Gently brush off any dirt and store it in a plastic bag in the refrigerator for up to 2 weeks.

Learn about growing cauliflower.

Collard Greens & Kale

• Watch For: Collard leaves are best when they are young, dark green, and shorter than 10 inches. Kale leaves are ready when they are about the size of your hand and taste even better after a light frost.
• How to Harvest: Cut or snap off the oldest leaves from the bottom of the plant first. To encourage the plant to keep producing, only take a few leaves at a time, leaving the top of the plant intact.
• Storage: Wash and dry the leaves completely. Store them in a loose plastic bag in the refrigerator for several days.

Learn about growing kale.

Cucumbers

• Watch For: Firm, green cucumbers that are 6 to 8 inches long with thin, tender skin. Pickling varieties will be smaller. If a cucumber turns yellow or becomes oversized, it is past its prime and will taste bitter.
• How to Harvest: Use a knife or scissors to cut the cucumber from the vine. Harvest often—daily if possible—to keep the plant productive.
• Storage: Cucumbers are best fresh but can be wrapped tightly in plastic and refrigerated for up to 10 days.

Learn about growing cucumbers.

Eggplants

• Watch For: A ripe eggplant will have glossy skin and stop growing. When you slice it open, the seeds inside should be light-colored and tender.
• How to Harvest: Use a pair of hand pruners to cut the eggplant from the plant, leaving about an inch of stem attached.
• Storage: Rinse with cool water, pat dry, and place in your refrigerator's crisper drawer. They will keep for several days before they begin to lose firmness.

Garlic

• Watch For: About half of the leaves will begin turning yellow, but not be completely dry. Pull one test bulb to ensure it's a good size with well-defined cloves.
• How to Harvest: Be gentle. Loosen the soil all around the bulb before carefully lifting it from the ground with a spade or fork. Lightly brush the dirt away.
• Storage: Let the garlic cure in a shady, dry place with good air circulation for 2 weeks. Once the bulb coverings are dry and papery, trim the tops and store the bulbs in a cool, dry place.

Learn about growing garlic.

Leeks

• Watch For: Stems that are at least 1 inch in diameter with vibrant green leaves. You can also harvest smaller, younger leeks to use like scallions.
• How to Harvest: Loosen the soil around the leek, then gently pull it from the ground by its base. Moistening the soil beforehand can make this easier.
• Storage: Don't trim them before storing. Wrap leeks tightly in plastic and refrigerate, where they'll last for up to 2 weeks. Wash well before using to remove any grit.

Lettuce & Spinach

• Watch For: Crisp, tender leaves of your desired size. Don't wait too long, as mature greens can taste bitter. Baby leaves will be especially tender.
• How to Harvest: Harvest in the cool of the morning before the sun has warmed the leaves. Snip individual leaves from the outside of the plant first, or for head lettuces, pull the entire head from the ground.
• Storage: Refrigerate in a loose plastic bag for up to 10 days.

Learn about growing lettuce.

Melons

• Watch For: 
• Cantaloupes will turn a yellow-buff color, develop a crack around the stem, and give off a musky scent.
• Honeydew skin will turn cream-colored, and the end opposite the stem will be slightly soft when pressed gently.
• Watermelons will turn dull green, the spot resting on the ground will turn yellow, and they will make a low thudding sound when tapped.
• How to Harvest: A ripe cantaloupe should slip easily from the vine. Cut honeydew and watermelon from the vine with shears or a knife.
• Storage: Keep uncut melons at room temperature for up to a week (cantaloupe and honeydew) or 2-3 weeks (watermelon). Once cut, wrap tightly in plastic and refrigerate for up to 3 days.

Learn about growing melons.

Onions

• Watch For: The tops will turn yellow and fall over. The bulbs below the soil will be big.
• How to Harvest: Pull the plants up by their leaves and shake off the excess soil.
• Storage: Leave the onions with tops attached in a warm, dry place to cure for 7 to 10 days. Once the necks are dry and roots are shriveled, clip the tops and roots. Store whole onions in a cool, dark, dry place for up to two months.

Learn about growing onions.

Peas

• Watch For: Pods that are glossy and a little plump, but not oversized.
• How to Harvest: Hold the vine with one hand and gently pluck the pods with the other. Pick daily to encourage the vines to produce more.
• Storage: Peas are sweetest right after picking. If you must store them, place them in a paper bag inside a plastic bag in the refrigerator for up to 5 days.

Hot Peppers

• Watch For: Peppers that have reached their desired deep color and size. They should be shiny and firm.
• How to Harvest: Handle with care! Wear gloves and avoid touching your face. Cut the pepper's stem; do not twist it from the plant. Frequent harvesting encourages more growth.
• Storage: Refrigerate in a plastic bag for 7 to 10 days.

Learn more about growing hot peppers.

Sweet Peppers

• Watch For: The size and color you want. Most peppers start green and ripen to red, orange, or yellow. For the sweetest flavor, leave them on the plant longer to fully ripen.
• How to Harvest: Cut the stems with a knife or scissors. Do not tear the peppers from the plant.
• Storage: Refrigerate in a plastic bag for up to 10 days.

Learn about growing sweet peppers.

Potatoes

• Watch For: Wait for the vines and foliage to turn brown and die back. Cut the vines back, then wait two more weeks before digging. The skin on a ready potato should be thick and not easily rub off.
• How to Harvest: When the soil is dry, carefully loosen the soil about 6-10 inches away from the plant stems. Use your hands to feel for the potatoes 4 to 6 inches below the surface.
• Storage: Gently brush off dirt and let the potatoes cure in a humid spot for 2 weeks. Then store them in a dark place at room temperature for up to 2 weeks.

Learn about growing potatoes.

Squash

• Watch For:
• Summer squash is ready when it's firm, vibrantly colored, and 6 to 8 inches long.
• Winter squash is ready when its skin is tough enough to resist a fingernail puncture and its foliage begins to die back.
• How to Harvest: Cut the squash from the vine with a knife, leaving a short stub of stem attached. Pick summer squash every other day to keep up with production.
• Storage: Wipe summer squash clean and store in a loose bag in the fridge for up to 5 days. Cure winter squash in a sunny spot for a few days, then store it in a cool place like a basement for several months.

Learn about growing squash.

Sweet Potatoes

• Watch For: The ends of the vines will begin yellowing.
• How to Harvest: Work when the soil is dry and before the first frost. Use a digging fork to loosen an 18-inch circle of soil around the plant's crown. Pull up the crown and search for the sweet potatoes about 4 to 6 inches below the surface.
• Storage: Brush off soil and let them cure in a warm, humid place for 10 days to 2 weeks. Never refrigerate sweet potatoes—it will harden them and ruin the flavor. They will last for up to 6 months in a cool basement (above 50 °F).

Tomatoes

• Watch For: A ripe tomato boasts a deep, uniform color—whether it’s a classic red, a sunny yellow, or a rich purple. Give it a gentle squeeze; it should feel full and have a slight give without being mushy. If critters or frost are a concern, you can harvest tomatoes that have a blush of color and let them ripen indoors.
• How to Harvest: Gently twist the tomato until it snaps off the vine, or use scissors to cut the stem near the fruit.
• Storage: Never refrigerate fresh tomatoes! It dulls their flavor. Keep them stem-side-up in a single layer on your kitchen counter and enjoy them within 2 to 3 days. 

Learn about growing tomatoes and what to do with your tomato harvest.

Your Harvest is Abundant. What Now?

Harvested too much to eat right away? Preserve it! There are several simple ways to preserve your homegrown produce for long-term storage, locking in that fresh-picked flavor for months to come. 

• Canning: Can your vegetables in glass mason jars to enjoy the taste of summer for up to a year. 

Freezing: Many vegetables, like peas, broccoli, and beans, freeze beautifully. You can even freeze onions, tomatoes, and peppers. 

Drying: Another great option is to dry your produce for use in soups, stews, or as healthy snacks. 

Frequently Asked Questions About Picking Vegetables

How do you know when vegetables are ready to be picked?

The best way to know is by observing their size, color, and firmness. A ripe vegetable will have a vibrant, uniform color and a firm texture. For root vegetables like carrots, you can often see the top of the root peeking out of the soil. 

Should you wash vegetables before storing them?

As a general rule, no. Washing can introduce moisture that leads to faster spoilage. It's best to wait to thoroughly wash produce until right before you use it. The main exceptions are root vegetables like carrots or beets, which can be gently washed to remove excess soil before refrigeration. 

What is the best time of day to harvest vegetables?

For most vegetables, especially leafy greens like lettuce and spinach, the best time to harvest is in the cool of the morning. This is when they are at their crispest and most hydrated.

Does picking vegetables make them grow more?

For many vegetables, Yes! Plants like beans, peas, cucumbers, and peppers, frequent harvesting signals the plant to produce more. 

There's a special kind of joy that comes from stepping into your garden and harvesting food you've grown yourself. Whether you’re tossing a salad with the freshest greens imaginable, preserving the taste of summer in a jar, or taking that first juicy bite of a sun-ripened tomato right off the vine—this is what it’s all about. Enjoy every delicious moment.