Table 42

Table 42. Stage of Harvest Maturity for Optimum Quality.

Crop Optimum Harvest Quality

Asparagus

When spears are 6-8" in length or approximately the diameter of a pencil.

Beans

Snaps and canning-Before beans form in pod. Green shells-When beans are full size in pod. Dry use-When pods are dry and crisp.

Beet

Greens-When plants are 5 to 8 in. tall.
Roots-Begin using when 1 to 2 in. in diameter.

Broccoli

While flower buds are green and tightly closed; generally 4-6 inch diameter floret bunches.

Brussels sprouts

When sprouts are 1 1/2 to 2 in. in diameter.

Cabbage

When heads become of good size and solid.

Carrot

When root shoulder is 3/4".

Cauliflower

When heads are of good size (4-6") and well bleached to creamy white.

Celery

As soon as hearts are fully developed and the plant is 2.5-3" in diameter.

Collards

While leaves are young and tender and approximately 10-12" in length.

Corn, Sweet

When kernels are fully developed, plump, juicy and tender.

Cucumber

Fresh use- While fruits are green, of medium size.
Pickling- Usually before medium size (little finger).

Eggplant

As soon as fruit is full size and of rich purple color.

Endive

When well-balanced and tender.

Kale

When leaves are 10-12" in size.

Leek

From the time the plants are an inch in diameter.

Lettuce

Head- As soon as firm heads form.
Leaf- When leaves are 2-6 inches long.

Muskmelon

As soon as fruit can be separated from vine with a slight thumb pressure.

Mustard

When plants are 5 to 8 inches tall.

Okra

When pods are 2 to 2 1/2 inches long or before pods become tough.

Onions

Green Onions- Any time while tops are green.
Summer Cooking- When bulbs are 3/4 to 1 inch in diameter.
Dry Use- When tops fall over and/or dry and brown.

Parsley

Any time after leaves have grown to usable size.

Peas

When pods are plump and of fresh green color.

Pepper

Sweet- When full-grown, firm, and bright green.
Hot- When red or yellow in color, as to variety.

Pumpkin

When fully grown, firm, and bright orange or yellow in color, according to variety.

Radish

Medium size, quickly grown roots.

Spinach

When quickly grown leaves are 4 to 6 inches long.

Squash

Summer- While very young, before skin, becomes hard and large seeds form.
Winter- When full grown, hard shelled, and firm.

Tomato

As soon as fruit is well colored, red, pink, or yellow according to variety.

Watermelon

As soon as fruit develops a yellowish under color in the area where it comes in contact with the soil and / or when the curl, tendril, closest to the melon turns brown.

Adapted from: TAEX Leaflet #1450. Harvesting and Handling Vegetables. By Al Wagner and Sam Cotner.

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Crop	Optimum Harvest Quality
Asparagus	When spears are 6-8" in length or approximately the diameter of a pencil.
Beans	Snaps and canning-Before beans form in pod. Green shells-When beans are full size in pod. Dry use-When pods are dry and crisp.
Beet	Greens-When plants are 5 to 8 in. tall. Roots-Begin using when 1 to 2 in. in diameter.
Broccoli	While flower buds are green and tightly closed; generally 4-6 inch diameter floret bunches.
Brussels sprouts	When sprouts are 1 1/2 to 2 in. in diameter.
Cabbage	When heads become of good size and solid.
Carrot	When root shoulder is 3/4".
Cauliflower	When heads are of good size (4-6") and well bleached to creamy white.
Celery	As soon as hearts are fully developed and the plant is 2.5-3" in diameter.
Collards	While leaves are young and tender and approximately 10-12" in length.
Corn, Sweet	When kernels are fully developed, plump, juicy and tender.
Cucumber	Fresh use- While fruits are green, of medium size. Pickling- Usually before medium size (little finger).
Eggplant	As soon as fruit is full size and of rich purple color.
Endive	When well-balanced and tender.
Kale	When leaves are 10-12" in size.
Leek	From the time the plants are an inch in diameter.
Lettuce	Head- As soon as firm heads form. Leaf- When leaves are 2-6 inches long.
Muskmelon	As soon as fruit can be separated from vine with a slight thumb pressure.
Mustard	When plants are 5 to 8 inches tall.
Okra	When pods are 2 to 2 1/2 inches long or before pods become tough.
Onions	Green Onions- Any time while tops are green. Summer Cooking- When bulbs are 3/4 to 1 inch in diameter. Dry Use- When tops fall over and/or dry and brown.
Parsley	Any time after leaves have grown to usable size.
Peas	When pods are plump and of fresh green color.
Pepper	Sweet- When full-grown, firm, and bright green. Hot- When red or yellow in color, as to variety.
Pumpkin	When fully grown, firm, and bright orange or yellow in color, according to variety.
Radish	Medium size, quickly grown roots.
Spinach	When quickly grown leaves are 4 to 6 inches long.
Squash	Summer- While very young, before skin, becomes hard and large seeds form. Winter- When full grown, hard shelled, and firm.
Tomato	As soon as fruit is well colored, red, pink, or yellow according to variety.
Watermelon	As soon as fruit develops a yellowish under color in the area where it comes in contact with the soil and / or when the curl, tendril, closest to the melon turns brown.