This guide provides helpful tips for harvesting popular crops in Alabama.

Potatoes

Potatoes (Yukon gold, red Pontiac, and russet): The leaves on most potato plants will start to turn yellow and wilt when ready to harvest. Remove the weeds from around the potato plants before harvesting. Weed removal will help gardeners to see the tubers more clearly. Use a garden tool like a fork or a spade to loosen the soil around the plant. Start a few inches away from the plant to avoid damaging the tubers. After loosening the soil, gently lift the plant and shake off any dirt or other debris.

Collect the potatoes by hand, being careful not to bruise them. After harvesting, the potatoes should be stored in a cool, dry place with good ventilation. The curing process helps to toughen the skin and allows the potatoes to be stored longer. Do not store potatoes in a plastic bag; remember that potatoes can rot or sprout if placed in direct sunlight.

Sweet Corn

Sweet corn (silver queen, G90, and candy corn): When corn is ready to harvest, the silk will turn from light blond to dark brown down to the husk. To harvest, grasp the ear firmly and twist downward, pulling it off the stalk. Alternatively, a sharp knife can cut the ear from the stalk. For immediate consumption, remove the husks and silk.

When storing, keep the husks intact to protect the kernels. Store in the refrigerator for a few days or blanch and freeze for longer storage.

Green Beans and Peas

Green beans (Blue Lake bush, Roma bush, Fordhook lima beans) and peas (purple hull, crowder peas): Various beans and peas can be harvested when the pods are firm, crisp, and fully grown. For snap beans such as green beans, harvest them when the pods are still tender and about the thickness of a pencil. For shell beans such as lima beans, wait until the pods plump up and the beans inside are well-developed. When growing dry beans, leave the pods on the plant until completely dry and brittle.

Peas should be harvested like various beans when the pods are filled out but still tender. It takes about two to three weeks after the flowers bloom for peas to be ready for harvest. It is best to pick snap or snow peas while the pods are still flat and before the peas are fully developed inside. For garden peas, be sure the pods feel plump and firm but still tender to the touch. For snap or snow peas, the pods should be smooth and crisp.

Harvesting Peas

Pick peas carefully using both hands to gently hold the plant and snap the pods off the vine. Use small pruning shears or scissors to snip the pods from the plant if preferred. Avoid pulling too hard since this can break or damage the plants and other pods. Regular harvesting is needed to encourage the plant to produce more pods. Peas can quickly grow so check them every two days during peak season. Fresh peas can be eaten immediately or stored in the refrigerator for several days. Blanch the peas in boiling water for a few minutes and then freeze them to store them longer.

When harvesting beans or peas, the only tools necessary for harvest are hands and a basket or container for collection. Small pruning shears or scissors can also be used to snip the pods from the plant.

Okra

Okra (Clemson spineless, Texas, Red): Okra pods are best harvested when young and tender, usually around 2 to 4 inches long. Check okra plants every two to three days during the growing season since they mature quickly. Use garden scissors or pruning shears that have been thoroughly cleaned to avoid introducing diseases to the plants.

When harvesting, look for firm and bright green pods about the size of a finger. Hold the okra pod gently and cut it from the stem using scissors or pruning shears. Try to avoid damaging the plant while harvesting. Regular harvesting encourages the plant to produce more pods. Make sure to harvest okra pods before they become too tough and fibrous.

Okra is best when eaten fresh. However, it can be stored in the refrigerator for a week. Place the extra fruit in a perforated plastic bag to maintain its freshness.

Zucchinis

Zucchinis (green): Green zucchini is best harvested when young and tender, typically around 6 to 8 inches long for most varieties. However, thorny zucchini might be ready a bit earlier, so keep an eye on them. Check thorny zucchini plants regularly, ideally every two to three days, once they start producing fruit. Look for zucchini that are firm, bright green, and have glossy skin. Avoid harvesting overly large zucchinis since they can be tough and less flavorful. Wear gardening gloves or use a cloth to handle thorny zucchini to avoid getting pricked by the spines.

When harvesting, grasp the zucchini firmly near the base of the fruit. Use a pair of garden scissors or pruning shears to cut the stem, leaving about an inch attached to the fruit. This prevents damage to the plant and encourages further fruit production. Keep harvesting thorny zucchinis regularly to encourage the plant to produce more fruit. Leaving overgrown zucchinis on the plant can slow down production. Use harvested thorny zucchinis as soon as possible for the best flavor and texture. Store any excess zucchini in a perforated plastic bag and refrigerate for a week to maintain freshness.

Tomatoes

Tomatoes are ready to harvest when they reach full color based on the variety of plants. For most varieties, this means they should be fully red, although some may be orange, yellow, or even purple when ripe. Give tomatoes a gentle squeeze to check for firmness. Ripe tomatoes should yield slightly to pressure but still feel firm. Look for fruits that are fully colored and have glossy skin.

To harvest tomatoes, grasp the fruit firmly but gently and twist it upwards. The tomato should easily snap off from the vine. If it doesn’t snap off easily, use a pair of garden scissors or pruning shears to cut the stem, leaving a small portion attached to the fruit. Handle harvested tomatoes with care to avoid bruising or damaging them.

Tomatoes are delicate fruits, and rough handling can cause them to spoil more quickly. If there are unripe tomatoes on the vine as the end of the growing season approaches, harvest them and allow them to ripen indoors. Place them in a single layer in a cool, well-ventilated area, away from direct sunlight. They will continue to ripen over a week or two. Store ripe tomatoes at room temperature, out of direct sunlight, and use them within a few days for the best flavor and texture. Avoid storing tomatoes in the refrigerator, as this can cause them to lose flavor and develop a mealy texture.

Peppers

What makes peppers spicy?

One characteristic of peppers is their varying degree of spiciness (heat) which is determined by a compound called capsaicin. Capsaicin is produced in peppers mainly for defense against animals. It is important to know the spiciness of peppers before eating them.

The Scoville Scale measures the heat of peppers using units called Scoville Heat Units (SHU). The image shows the different Scoville values of some peppers. The scale ranges from mild to extremely hot, depending on the capsaicin content.

Harvesting Peppers

Peppers (Jalapeño, bell): Peppers are typically ready to harvest when they reach their mature size and color. The exact timing depends on the variety of peppers. For example, bell peppers are often harvested when green but can turn red, yellow, or orange if left on the plant longer. Hot peppers should be harvested when they reach their full color. It is important to check the color of the peppers. Most varieties will change color as they ripen. The color can range from green to red, yellow, orange, or even purple, depending on the type of pepper.

Some peppers are edible at the green stage, but others develop their full flavor only after changing color. The peppers should feel firm to the touch. If they are soft or mushy, they are overripe or starting to spoil. Ensure the peppers have reached their full size. They should be well-developed and a good shape.

Use a sharp knife or garden shears to cut the peppers from the plant. Be careful not to damage the plant or other peppers. Leave a small portion of the stem attached to the pepper to help it last longer. Handle peppers gently to avoid bruising. Peppers can be sensitive, and rough handling can cause damage.

Store peppers in a cool, dry place. They can be kept in the refrigerator to prolong their shelf life. For long-term storage, peppers can be frozen, dried, or pickled. Depending on the variety and growing conditions, peppers can continue to produce throughout the growing season. Regular harvesting encourages the plant to produce more peppers.

Sunflowers

Harvesting Seeds

Sunflowers are harvested for the seeds and blooms. Sunflowers can be harvested when the flower heads droop and the back of the heads turn brown. At this time, the seeds should also be full (plump) and firm. This process occurs within 30 to 45 days after the petals have fallen off.

Press a finger against the seeds to ensure they are firm and not too soft. Then check to see if the seeds are dark and have good texture. Allow the flower heads to dry for a few weeks until fully cured. Remove the seeds once the flower heads are completely dry. Seeds can be rubbed off with hands or with a brush. Be gentle to avoid breaking the seeds or damaging the flower head. Store the seeds in an airtight container in a cool, dry place. Sunflower seeds can last for several years if properly stored.

Harvesting for Beauty

When harvesting sunflowers for their beauty, do so when the flowers are fully open and vibrant. Use a sharp pair of garden shears or pruners to cut the flower head off the stem. Leave about 12 inches of stem to make handling easier. Choose blooms that have fully opened petals and have vivid colors. Cut the flower stem at an angle to ensure it lasts longer in a vase. When drying them for decoration, hang them upside down in a dry, dark, and well-ventilated area. An alternative flower-drying method like pressing or using a dehydrator can also be used. Store dried blooms in a cool, dry place away from direct sunlight. Keep them in a vase or use them for crafting. If drying for decoration, remove any excess foliage or stems.

More Information

Visit Alabama Extension’s website at www.aces.edu to learn more about harvesting plants.

Note: This guide was developed for use in The People’s Patch, a community farm in Madison County, by Clement Akotsen-Mensah, Alabama Extension IPM Specialist, and Jason Andra, harvest manager, Madison County District 6 Commission.