A little know-how can make a difference when harvesting
You’re halfway through preparing dinner when you reach into the fridge for some fresh basil, only to discover that the last bunch has gone limp. Dried herbs will have to do, but they don’t quite deliver the same flavour. Now imagine simply stepping outside and snipping what you need, straight from the plant.
There’s something wonderfully satisfying about eating food you’ve grown yourself, whether it’s rosemary for your roast potatoes or freshly picked tomatoes for a salad.
“Part of the pleasure is watching something develop from a seed or young plant into an ingredient you can cook with,” says Fathima Mathen, Marketing Manager for GARDENA South Africa. “And you don’t have to be an experienced gardener to give it a try.”
From garden bed to windowsill
If you have room for a traditional vegetable garden, there’s plenty to choose from. Tomatoes, beans and baby marrows are popular warm-season crops, while peas, broccoli and cauliflower prefer cooler conditions. Planting times vary across South Africa, so check what suits your region and the season.
But a dedicated veggie patch isn’t essential. A sunny courtyard is great for containers of cherry tomatoes, chillies, strawberries and herbs, while a kitchen windowsill with enough sunlight is ideal for basil, parsley or chives.
You can even grow several herbs in one pot, provided there’s enough room and they have similar needs. Rosemary, thyme and oregano prefer sunny conditions and well-drained soil, while basil needs more consistent moisture. Give mint its own pot, though, unless you want it taking over!
A little off the top
Growing your own ingredients is wonderfully rewarding, but knowing when and how to harvest them can make all the difference. The right technique and tools can encourage healthy regrowth, helping you enjoy more from your plants. GARDENA’s MicroCutting range includes specialised scissors and knives with food-safe stainless steel blades, designed especially for precise harvesting.
Mathen shares five common harvesting mistakes and how to avoid them:
- Taking too much at once: That flourishing basil plant might look ready for a serious haircut, but removing too many leaves can slow its recovery. As a general guide, take no more than a third of a healthy herb plant at once. For woody herbs such as rosemary and thyme, GARDENA’s HerbCut scissors also feature handy holes for stripping leaves from harvested stems.
- Cutting in the wrong place: Different herbs need different techniques. Cutting basil just above a pair of leaves encourages branching, while parsley is best harvested by removing outer stems near the base. GARDENA’s FreshCut scissors have narrow, pointed blades for precise cutting, even between closely spaced stems.
- Pulling instead of cutting: Tugging at a chilli or tomato can damage the plant. Cutting through the stalk is often preferable. GARDENA’s GripCut scissors have a built-in gripping function that holds what you’ve cut, leaving your other hand free for a harvesting bowl.
- Waiting too long: Baby marrows are generally more tender when harvested young, while beans can become tough and stringy if left too long. Check plants regularly and pick at the appropriate size and maturity. GARDENA’s VeggieCut knife is designed for harvesting, cleaning and peeling vegetables.
- Picking in the midday heat: Leafy greens and many vegetables are best harvested in the cool of the morning, when they’re less likely to wilt. If that’s not possible, keep your harvest out of direct sunlight and handle it gently to preserve freshness.
Fresh from the garden
Whether you’re snipping herbs from a windowsill pot or picking vegetables from a garden bed, wash your produce and enjoy it while it’s fresh. Extra herbs can be frozen or dried, while surplus vegetables offer an excuse to experiment with sauces, soups and other homemade favourites. Or, of course, you could simply share.
“Whether you’re an experienced gardener or just discovering the joys of growing your own food, there’s always something new to learn,” concludes Mathen. “And sometimes the smallest harvests can inspire the most delicious meals.”
You may even find yourself planning dinner around what’s ready to pick, rather than the other way around!
For more gardening inspiration, visit GARDENA South Africa at www.gardena.com/za.
