One of the most rewarding experiences in gardening is being able to harvest your vegetables multiple times from a single planting. This is the essence of “cut-and-come-again” gardening—a technique every home gardener should know. By cutting the leaves or outer stalks of a plant while leaving the crown and roots intact, the plant regenerates, often growing back stronger. Here’s why you should consider this method:
- Multiple Harvests: A single planting can provide food for months.
- Less Work: No need for constant replanting or reseeding.
- Healthier Plants: Regular cutting encourages bushier growth.
- Fresher Food: Pick what you need directly from the garden.
- Sustainable & Economical: Reduces waste and maximizes space.
This method balances productivity and simplicity. Cut-and-come-again vegetables include:
Lettuce (Loose-Leaf and Romaine)
Some of the easiest and most popular for this method. Varieties like ‘Salad Bowl,’ ‘Oakleaf,’ ‘Buttercrunch,’ and romaine regrow quickly after harvesting.
How to Harvest:
- Cut or pinch off the outer leaves about 1 inch above the base.
- Leave the crown intact for continued growth.
- Water regularly after cutting to stimulate regrowth.
Tip: Avoid cutting too close to the crown to ensure regrowth.
Continue on the next page