Harvest: It's best to harvest arugula 25 to 40 days after sowing seeds, before the leaves get too large and bitter. Remove the entire plant while the leaves are young. You can also harvest just the leaves from the center of the plant to encourage a second crop.Pull individual chicory leaves from the outside of the plant or pull up the entire plant. You can remove the outer leaves of endive and escarole for a continuous harvest or simply harvest the entire plant.Harvest radicchio when the heads are full. In warm-winter climates, cut 1 to 2 inches above the soil level; plants may regrow.Harvest mustard greens by cutting off the leaves and leaving the stems or by removing the outer leaves once they reach 6 to 8 inches long. You can also pull up the entire plant.“Cut and come again” harvest methods work well for arugula, endive, escarole and many mustard greens. Simply cut off the tops of all the leaves about an inch above the center and wait for more leaves to grow.How to grow more cool-season vegetables

Harvest: It's best to harvest arugula 25 to 40 days after sowing seeds, before the leaves get too large and bitter. Remove the entire plant while the leaves are young. You can also harvest just the leaves from the center of the plant to encourage a second crop. Pull individual chicory leaves from the outside of the plant or pull up the entire plant. You can remove the outer leaves of endive and escarole for a continuous harvest or simply harvest the entire plant. Harvest radicchio when the heads are full. In warm-winter climates, cut 1 to 2 inches above the soil level; plants may regrow. Harvest mustard greens by cutting off the leaves and leaving the stems or by removing the outer leaves once they reach 6 to 8 inches long. You can also pull up the entire plant. “Cut and come again” harvest methods work well for arugula, endive, escarole and many mustard greens. Simply cut off the tops of all the leaves about an inch above the center and wait for more leaves to grow.

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Harvest: It's best to harvest arugula 25 to 40 days after sowing seeds, before the leaves get too large and bitter. Remove the entire plant while the leaves are young. You can also harvest just the leaves from the center of the plant to encourage a second crop. Pull individual chicory leaves from the outside of the plant or pull up the entire plant. You can remove the outer leaves of endive and escarole for a continuous harvest or simply harvest the entire plant. Harvest radicchio when the heads are full. In warm-winter climates, cut 1 to 2 inches above the soil level; plants may regrow. Harvest mustard greens by cutting off the leaves and leaving the stems or by removing the outer leaves once they reach 6 to 8 inches long. You can also pull up the entire plant. “Cut and come again” harvest methods work well for arugula, endive, escarole and many mustard greens. Simply cut off the tops of all the leaves about an inch above the center and wait for more leaves to grow.

mustard greens recipe