16 Vegetables You Can Harvest All Season Long

Certain vegetables have a specific time to mature and need to be harvested, while others can produce for a prolonged period of time and allow you to harvest from them repeatedly. These types of vegetables are commonly known as “cut-and-come-again” plants, and they are fantastic!

A salad garden bed is one of the most popular examples. You can grow various types of lettuces and harvest them whenever you want to make a salad for lunch or dinner.

There are many other kinds of vegetables that can be harvested continuously, and you may not be aware of them.


Arugula growing in the garden.
Photo Credit: Envato Elements.

Arugula is known for its peppery bite and is often used fresh in salads or as a topping on sandwiches and pizzas to add a burst of flavor. This plant flourishes in cooler climates, requiring well-drained soil that’s rich in organic material. It tolerates partial shade, making it versatile for various garden spots. Arugula grows quickly and can be harvested within weeks of planting, making it a popular choice for continuous greens.

To prolong the harvesting period for your arugula, regularly trim the outer leaves while leaving the center untouched. It’s important to never remove more than one-third of the plant at any one time. Allow at least a week to pass before subsequent harvests to ensure continuous growth.


White asparagus spears poking out of ground.
Photo Credit: Envato Elements.

A garden favorite, asparagus is a perennial that once established can produce tender shoots every spring. The shoots are commonly used steamed, grilled, or in stir-fries. Asparagus requires full sun and sandy, well-drained soil. It’s a long-term crop, often taking a few years to start producing, but once mature, it can be productive for 15 to 20 years, making it a worthwhile investment for many gardeners.

Established asparagus beds will produce spears for 6-8 weeks!

Learn More: How To Grow Asparagus From Crowns (Complete Guide)

Beet Greens

A pile of freshly picked beets.
Photo Credit: The Peasant’s Daughter.

The leafy tops of beets, beet greens are packed with nutrients and have a flavor similar to Swiss chard. They are delicious sautéed or added to salads and smoothies. Beet greens grow best in full sun to partial shade and prefer rich, well-drained soil. They are relatively easy to grow and can be cut back repeatedly to encourage new leaf growth.

Beet greens share a flavor profile with Swiss chard and can serve as a substitute for it in recipes. Similarly, they are a good alternative to spinach.

For gardeners focusing on harvesting the greens rather than the roots, beets can be planted more densely. Plant the seeds about half an inch apart in rows and forego thinning. Harvest one or two of the outer leaves from each beet plant when they reach a suitable size, ensuring the central part remains undisturbed to continue growth.

Bok Choy

Bok choi.
Photo Credit: Envato Elements.

Bok Choy, a type of Chinese cabbage, has crisp, tender leaves often used in Asian cuisine, particularly for stir-fries and soups. It requires cooler temperatures and can be grown in both full sun and light shade. Bok Choy likes moist, well-drained soil and benefits from regular watering, especially as it does not tolerate drought well.

At harvest time, carefully cut the outer leaves of the bok choy about one or two inches above the base, using garden scissors or kitchen shears to avoid damaging the roots and core of the plant. For this cut-and-come-again vegetable, it’s best to harvest no more than one-third of the plant at a time. This allows new leaves to regrow, although regeneration may take a while.


Broccoli grown in the garden.
Photo Credit: Envato Elements.

Broccoli, valued for its dense green heads, is a staple in dishes ranging from raw salads to cooked meals like casseroles and stir-fries. It grows best in cooler weather and requires full sun and fertile, well-drained soil. Broccoli plants are robust, often growing large leaves that shade the soil and help retain moisture.

The term “cut-and-come-again broccoli” applies to any variety and refers to its harvesting method. Typically, a larger head forms initially. Feel free to harvest and use this primary head as desired. Once removed, smaller side shoots will begin to grow and continue producing.


Chives flowers grown in a garden.
Photo Credit: Envato Elements.

Chives are a mild, onion-flavored herb ideal for enhancing the taste of dishes, from eggs to soups and salads. They require full sun and well-drained soil. Chives are a hardy perennial, easy to grow, and can be harvested throughout the growing season as needed.

Chives can be harvested throughout the spring and summer. You can pluck individual green stems as you stroll through your garden, or if you need a larger quantity, simply trim them back with scissors.


Dandelion greens grown in the garden.
Photo Credit: Envato Elements.

Often regarded as a weed, dandelion leaves are highly nutritious and can be used in salads, teas, or sautéed as greens. They thrive in almost any soil condition and full sun to partial shade. Dandelions are robust, with a deep taproot that helps them survive in tough conditions.

Green Beans

freshly harvested green beans placed inside a basket.
Photo Credit: Envato Elements.

Green beans need full sun and well-drained soil to produce their best yields. Green beans are typically easy to grow, requiring just basic care, and they produce abundantly in warm weather.

The trick is to harvest the bean pods as soon as they’re large enough, this will make the plant produce more and more for several weeks.

Learn More: 14 Essential Tips for a Bountiful Bean Harvest This Season


Basil grown in a garden.
Photo Credit: Envato Elements.

Herbs such as basil, cilantro, and parsley are diverse in their uses, enhancing flavors in dishes and teas. They generally require full sun and well-drained soil. Regular harvesting of the leaves encourages more growth and prevents the herbs from bolting (flowering early), which can affect flavor.


Photo Credit: Envato Elements.

Kale is a hardy leafy green, rich in nutrients, and used both raw and cooked. It prefers cooler temperatures and can grow in full sun to partial shade. Kale requires well-drained, fertile soil and regular watering. It is durable and can produce a steady supply of leaves throughout the growing season.


Purple lettuce growing in a garden.
Photo Credit: Envato Elements.

Lettuce is most commonly used fresh in salads. It thrives in cooler weather and can be grown in partial shade, which may help extend the harvest period in warmer climates. Lettuce needs moist, well-drained soil and does well with regular, light watering.

When harvesting your loose-leaf lettuce, the optimal time is in the morning when the leaves are sweetest and most hydrated. Use scissors to cut the outer leaves approximately 2 inches above the crown. This method ensures that the root stays intact, promoting the growth of more inner leaves.

Mustard Greens

Young mustard greens growing in the garden.
Photo Credit: Envato Elements.

With a peppery kick, mustard greens are a flavorful addition to both cooked dishes and raw salads. They grow best in cool climates and can tolerate partial shade. Mustard greens prefer fertile, well-drained soil and regular moisture to prevent the leaves from becoming tough.

For harvesting your loose-leaf lettuce, aim for the morning hours when the leaves are at their sweetest and most moisture-rich. Utilize scissors to snip the outer leaves around 2 inches from the crown. This approach helps keep the root undisturbed, encouraging new inner leaf growth.


Photo Credit: Envato Elements.

Nasturtiums are not only ornamental but their leaves and flowers are edible, with a peppery flavor similar to arugula. They thrive in full sun to partial shade and do well in moderate-quality soil that isn’t too rich, which encourages more foliage than flowers.


Sorrel growing as microgreens at home.
Photo Credit: Envato Elements.

Sorrel has a lemony tang and is used in soups, salads, and sauces. It prefers partial shade and moist, fertile soil. Sorrel is a perennial that can be harvested continuously by picking the outer leaves, allowing the inner leaves to mature.

When cultivating sorrel as a cut-and-come-again vegetable, it’s advisable to trim the leaves back once they reach 4-8 inches in height. This practice allows for a more consistent harvest of tender greens, even though sorrel leaves can grow up to 24 inches tall.


Malabar spinach.
Photo Credit: Envato Elements.

Spinach is versatile, used both raw in salads and cooked in various dishes. It grows best in cool weather and rich, well-drained soil but needs consistent moisture to prevent bolting. Spinach grows quickly and can be harvested as soon as the leaves are large enough to eat.

Swiss Chard

Swiss chard grown in the garden.
Photo Credit: Envato Elements.

Swiss chard has brightly colored stems and deep green leaves, both of which are edible and commonly used in Mediterranean cooking. It prefers cool temperatures but tolerates heat better than most greens. Swiss chard needs moist, fertile soil and can be harvested by cutting the outer leaves, allowing the plant to continue producing more foliage.

Vegetables That Grow In Shade

Photo Credit: Envato Elements.

Learn More: 32 Vegetables You Can Grow in Partial Shade

Grow These Vertically

Young three cucumbers plant growing in the pots.
Photo Credit: Envato Elements.

Learn More: 20 Veggies & Fruits You Should Grow Vertically

Leave a Reply

Your email address will not be published. Required fields are marked *