The cruciferae family, also known as the Brassicaceae or mustard family, encompasses a wide range of nutritious and flavorful vegetables. Knowing when and how to harvest these plants is crucial to enjoying their peak taste and nutritional benefits. This guide provides essential harvesting tips for some common cruciferous vegetables, ensuring you get the most from your garden.
Harvesting Guide for Common Cruciferous Vegetables
Bok Choy
Bok choy (Brassica rapa subsp. chinensis) is a fast-growing leafy green that can be harvested at various stages. For tender baby leaves, begin harvesting as soon as they are large enough to use. Alternatively, allow the plant to mature into a head and harvest when it reaches a desirable size. Be mindful of bolting; bok choy is sensitive to temperature fluctuations, which can cause it to bolt (go to seed prematurely). Harvest bok choy before bolting occurs to maintain the best flavor and leaf quality.
Broccoli
Broccoli (Brassica oleracea var. italica) is harvested for its flower heads. The ideal time to harvest broccoli is when the heads are firm, tight, and have reached a usable size, but before the individual buds begin to open or show yellow. Cut the main head with a short stalk. After harvesting the main head, broccoli plants often produce side shoots. These smaller heads can be harvested later, extending your harvest season. Promptly refrigerate broccoli after harvesting to preserve its quality and nutritional value.
Brussels Sprouts
Brussels sprouts (Brassica oleracea var. gemmifera) are unique in that they mature along a stalk. Harvesting can begin even after a light frost, which can actually enhance their flavor. To encourage larger sprouts, you can remove the top few inches of the stalk when the lower sprouts are about 1 inch in diameter. Harvest sprouts when they are firm, dark green, and between 1 and 1.5 inches in size. Individual sprouts can be picked as they mature, or the entire stalk can be harvested once most sprouts are ready. For optimal flavor, Brussels sprouts are best used soon after harvest, but they can be stored in the refrigerator for several weeks under proper conditions.
Cabbage
Cabbage (Brassica oleracea var. capitata) is harvested when the heads become firm to the touch. The mature size of cabbage heads depends on the variety and growing conditions. To prevent mature heads from splitting, especially after heavy rain, you can twist the head a quarter to half turn to break some of the roots. This reduces water uptake and the risk of splitting. Cabbage is a good storage vegetable and can last for several months when stored in a cool, humid environment.
Chinese Cabbage
Chinese cabbage (Brassica rapa subsp. pekinensis), like bok choy, is susceptible to bolting, particularly if exposed to frost or cold temperatures followed by warmer weather. Protect plants with row covers if frost is predicted. Harvest Chinese cabbage when the heads feel firm and tight. If the heads feel loose, allow them more time to develop. Cut the head from the plant just above the outer leaves.
