DIY Network

Harvesting and Storing Vegetables

Picking fresh produce is always rewarding, and the taste of home-grown vegetables cannot be beaten, but it is important to harvest crops correctly to prevent damage. This way, waste is minimized and productivity continues.

Excerpted from Simple Steps: Vegetable Gardening

More in Outdoors

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  • Pick Garden Vegetables When Small and Tender
  • Harvest Beets at Two Inches in Diameter
  • Cut Tender Asparagus Spears Below Soil Level
  • Gently Pull Aside Soil from Potato Plant with Fork
  • Hold Corn Stem Firmly and Twist Cob Off Stalk
  • Pumpkins Will Keep Until Spring in Cool Room
  • Barlotti Beans Dry on Wire Rack Before Shelling
  • Dry Harvested Shallots on Wire Rack in Sun
  • Potatoes Store Well in Cool, Dry and Dark Place
  • Store Harvested Parsnips in Moist Sand Over Winter
  • A Clamp Protects Rutabagas From Frost
  • Herbs and Chili Pepper Add Flavor to Olive Oil
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Cut Tender Asparagus Spears Below Soil Level
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DK - Vegetable Gardening © 2007 Dorling Kindersley Limited

Cutting Asparagus

Cut tender spears 1 inch below soil level every 2–5 days over a period of 8 weeks in mid-spring. Curved, serrated asparagus knives are specially designed for this purpose.

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