There are vegetables that need to be cut to return to your garden year after year. These save you a lot of time and budget, compared to those that are grown and harvested in just a season. Just give them a proper care, and they still produce well the following crop. If you’ve just started your vegetable garden, you should get to know this. Who do not want to make their veggie garden more diverse?
We’re rounded up 20 veggies that are cut to come back again, and happy to share them to you guys. If you want to harvest more with your garden, just give these a try. Asparagus is a great example of “cut-and-come-again” vegetables. Crunchy and packed with nutritional values, this veggie is highly consumed for daily meals. Our family just love to bake it with garlic and butter. Look through the collection and you can pick out your favorite veggies. Let’s get started!
Once celery is 8 inches tall, you should snip outer celery stalks to encourage new stalks to grow.
Arugula a fast-growing vegetable that can be harvested just four weeks after sowing. It’s best to pick the greens when they are 2 to 3 inches long, working from the outside of the plant in.
Asparagus is a perennial plant that returns year after year. When their shoots are at least six inches tall, snip off at the soil line. By cutting it, you can encourage new shoots to grow.
#4 Beet Greens
Beets are a staple crop in the garden. They provide root vegetables at the end of the season, and also produce an abundance of nutrient rich leafy greens as the beetroots grow. To enjoy the best taste, you should snip outer leaves when they are no more than 6 inches tall – the smaller the leaf, the more tender.
Basil is also added to this category. It’s a fast-growing and heat-loving herb.
#6 Bok Choy
The Chinese cabbage, bok choy has the same living habit as the celery. You can cut the entire plant back, leaving a couple of inches of growth to resprout a new plant.
Chives cannot be missed here. They are an easy to grow perennial herb with a spiky grass like appearance. Make sure that you cut this herb often and regularly to keep them productive and prevent them from going to seed.
#8 Collard Greens
Collard greens are a loose leaf cabbage with broad green leaves that grow in a rosette. Once they’re mature, harvest the leaves at the base of the thick stalk.
#9 Corn Salad
Corn salad is a tiny annual with deep green leaves and a distinctive nutty flavor. Snip outer leaves when they are 3 inches in length, working from the outside in.
Garden cress is a fast-growing vegetable that’s ready to be harvested in just two weeks. Once cress is about 4 inches tall, harvest them, leaving a ½ inch stem behind, and they will quickly regrow.