9. Mizuna
This fast-growing Asian green is one of the most reliable cut-and-come-again crops. It has mild, slightly peppery leaves that are great for salads or stir-fries.
How to Harvest:
- Trim leaves about 2 inches above the crown.
- Water well after harvesting.
- Regrows in as little as 10 days.
Bonus: Works beautifully as a “living salad” in containers or raised beds.
10. Beet Greens
You may grow beets for the roots, but their greens are also edible and regrow beautifully after cutting.
How to Harvest:
- Snip a few outer leaves at a time, leaving the inner ones untouched.
- Don’t remove more than one-third of the leaves per harvest.
- The plant continues photosynthesizing and will produce new leaves quickly.
Pro Tip: Younger beet greens are tender and less earthy in flavor.
11. Collard Greens
Collards thrive under repeated harvesting. The more you pick, the more new leaves they’ll produce.
How to Harvest:
- Cut outer leaves near the stem base.
- Always leave the top cluster of young leaves intact.
- Feed with compost or liquid fertilizer after each harvest for ongoing growth.
Bonus: Collards can withstand light frost – they actually get sweeter after it!
12. Celery
Celery is naturally regenerative – whether harvested from soil or water-grown stumps.
How to Harvest:
- Cut outer stalks close to the base, leaving the center shoots.
- Don’t remove too many at once.
- Water consistently to encourage crisp regrowth.
Tip: If you let the base stay intact, celery keeps producing smaller but tender stalks throughout the season.
13. Parsley
Parsley is a biennial herb that grows continuously if harvested properly. Whether curly or flat-leaf, it will regrow for months.
How to Harvest:
- Cut outer stems at the base, leaving inner shoots to continue growing.
- Regular harvesting keeps the plant compact and productive.
- Avoid cutting all leaves at once.
Bonus: In mild climates, parsley overwinters and produces even more the following spring.
14. Cilantro (Coriander)
Cilantro has a short life cycle but can be extended using the cut-and-come-again approach.
How to Harvest:
- Snip outer leaves once plants reach 4–6 inches tall.
- Always leave inner leaves untouched.
- Replant or reseed every few weeks for a continual harvest.
Tip: Keep in partial shade during hot months to prevent early bolting.
15. Garlic Chives (Chinese Chives)
Garlic chives are perennials that thrive for years with regular cutting. They’re a gardener’s dream for low-maintenance, endless greens.
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