Jul 5 • 5M

Making the Most of Your Greens

Most greens that are sold in grocery stores are harvested as whole plants, but harvesting in this way does not always make sense for the home gardener.

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Exploring inexpensive ways to garden organically with minimal work and inputs.
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One thing that makes many greens such a joy to grow is the fact that some of them are "cut-and-come-again" vegetables. These are plants that can be harvested several times over the growing season. In this article, I'll discuss a number of great cut-and-come-again plants and how I maintain perpetual harvests from them.

These Parris Island Cos romaine plants are too close together. A salad or two should create some much-needed space between these plants.

The summer has arrived, and from this point of the year onward, as the old George Gershwin song goes, “the living is easy” — at least in terms of keeping a permaculture garden. From now on, most days I only go to my 2,500-square-foot permaculture

garden for about 15 minutes a day at most, and 90 per cent of my time in the garden is spent gathering food. One way that I ensure that things will be easy is to plant a good number of cut-and-come-again greens.

How to “cut and come again”

When harvesting from cut-and-come-again greens, the idea is to mimic animal-grazing behavior by taking small amounts from each plant until you have enough for a meal.

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