Look, growing crops at home is a noble endeavor, but it can get a bit too pricey. Who wants to keep spending money on seeds?
Well, what if there was a way to continue producing high-quality crops without spending any money? What dark magic is this?
It’s not dark magic. It’s just a simple harvesting method called cut and come again.
What’s that? How does it work?
That’s what I’m here to cover. Welcome to the beginner’s guide to cut-and-come-again vegetables.
What Are Cut and Come Again Vegetables?
As the name suggests, these are vegetables that continuously produce new shoots and leaves through a unique harvesting method. What harvesting method?
Well, some cut-and-come-again vegetables grow their leaves in a rosette (circular) form, with the growth center carrying all the young leaves/shoots.
In that case, you only want to harvest the mature leaves on the outer edges, leaving the center intact so it can keep growing new ones. Once the young leaves mature, harvest them again and leave the center to grow new ones.
Even the plants that don’t grow from a central point can continue to offer new leaves and shoots if you focus on picking the mature ones exclusively.
In theory, you’ll have an endless supply of vegetables and will save a lot of money. By “endless,” I mean for however long you continue to care for your vegetables properly.
Yes, just because you harvested your crops doesn’t mean you can neglect these plants. You want to keep a close eye on them to ensure they continue to produce proper crops.
What Plants Are Suitable for the Cut-and-Come-Again Method?
Now that you understand the idea behind cut-and-come-again harvesting, let’s see what plants are suitable for that method.
- Arugula
Where do I even begin with arugula? Forget the fact that it’s a magical plant that adds a unique aroma and flavor to any dish you add it to.
It’s one of the easiest plants you can grow in your garden. How easy? Well, it has a short growing period.
You just plant your seeds and provide a proper environment. In 40 days, you’ll have a vibrant patch of peppery arugula.
The best part? It’s self-seeding. That means it’ll scatter seeds all over your garden, allowing you to enjoy more arugulas.
Pro tip: Don’t harvest more than a third of your arugula plant at a time to give it the best chance to grow fast, and wait at least a week between each harvest.
- Broccoli
I know not everyone is a fan of broccoli, but that doesn’t change the fact that it’s a versatile vegetable.
You don’t have to grow specific variants for this method. Any species will do.
You’ll find that your seeds will grow large heads first. After you harvest those, the side shoots will produce smaller heads.
Don’t worry. They’ll taste as good as the first ones.
Fun fact: You can eat the leaves of broccoli, too. They have a milder taste than the heads, but they’re still just as delicious.
- Green Onions
Green onions are perfect for cut-and-come-again harvesting. They usually grow in stalks, so you just need to cut the ones on the side and leave the center as it is.
Here’s the thing about green onions: You don’t need to buy seeds to grow them. You can buy green onions from the store, plant a few pieces in the soil, and they’ll grow new stalks.
Besides, they don’t take that long to grow. You’ll enjoy your flavorful green onions within 50 to 60 days.
- Celery
Look, celery might be an annoying leaf; it takes a long time to grow (130-140 days), and it requires a lot of effort to produce perfect stalks. However, I think the results are worth it.
I’m not a professional chef, but I’d argue that celery can improve the flavor and texture of any dish you add it to tenfold.
- Cabbage
I’d go as far as to say that you can’t call yourself a real home gardener if you’ve never tried to grow cabbage before. It’s that popular a vegetable.
It’s like a basketball player never attempting a lay-up before.
Keep in mind that harvesting cabbage with the cut-and-come-again method isn’t easy. You have to cut the cabbage while keeping the bottom intact so it can regrow.
It usually doesn’t take that long. You should notice the new head within a couple of weeks.
That said, like broccoli, don’t expect the new cabbages to be as big as the first one.
- Spinach
I can dedicate an entire post to why you should grow spinach in your garden, but I won’t say more than that it saves Popeye from any trouble he falls into. Besides, it’s a classic cut-and-come-again vegetable.
Unlike cabbage, it’s not hard to cut it properly. Just pick the large, mature ones from the sides, and they’ll grow back beautifully.
Final Thoughts
Ultimately, cut-and-come-again vegetables are nothing out of the ordinary. They don’t enhance your physical abilities or give you superpowers.
They’re just regular vegetables, but the way you harvest them allows you to save money, space, and resources. Isn’t it fascinating how such a simple harvesting method can make such a big difference?
Growing up with a mom who filled her home (inside and out) with all sorts of plants, Lisa got her start in gardening at a young age. Living now on her own with a home and yard full of plants (including an indoor greenhouse), she shares all the gardening tips she’s gained over the years.