Step 6: Harvest Kratky lettuce and herbs

When is it ready?

When you harvest Kratky lettuce and herbs, a little technique keeps the plant producing for longer.

Lettuce and herbs are ready when the leaves are big enough to pick. Pick the outside leaves first.

Wash it

Always wash leaves before you eat them.

How to harvest lettuce

Lettuce grows from the center: the newest leaves are in the middle and the oldest on the outside. Pick a few large outer leaves at a time, close to the base, and leave the center to keep growing. This is called cut-and-come-again, and it lets you harvest the same plant several times.

When you are ready to finish, cut the whole head just above the net pot.

How to harvest basil and other herbs

For basil, pinch or snip the top of a stem just above a pair of leaves. Two new stems grow from that point, and the plant becomes bushier. Avoid taking more than about a third of the plant at once.

Mint and parsley can be harvested a stem at a time from the outside. If basil starts to flower, pinch the flowers off so the plant keeps putting its energy into leaves.

Wash before you eat

Even clean, indoor-grown leaves should be washed. Rinse them in cool water and check for small insects or damaged spots. Pat them dry or use a salad spinner.

Ideas for your harvest

• A side salad of fresh lettuce
• Fresh basil on pasta or pizza
• Mint in a glass of water or tea
• Parsley on soup
• A taste test against store-bought lettuce

When the plant is finished

Plants do not grow forever. Older lettuce can grow tall and taste bitter, which is called bolting. When that happens, it is time to start again. Many growers pour the leftover solution on outdoor plants rather than down the drain. Wash the container, lid and net pot, rinse the clay pellets, and they are ready for the next seedling.

Want to try something different next time? Look at Plants to Grow and Kratky Vegetables, and start again with Step 1: Pick a container.

Review your notes

Before you start the next container, read back through your notes. How long did it take? How much water did the plant use? What would you change? Every planting teaches you something for the next one.

When is too soon?

Harvest too much too early and the plant has fewer leaves to make food, so it slows down. Wait until there are plenty of large leaves, take only a few of the outer ones, and give the plant time to regrow before picking again.

Harvest safety

• Use clean scissors or a sharp knife
• Wash your hands before you pick
• Wash the leaves before you eat them
• Do not eat leaves that look slimy, moldy or badly damaged

Look at the roots

By harvest time, the roots may fill much of the container. Take a look before you clean up: you will often see the fuzzy air roots near the top and the long water roots below. It shows how much growth happens out of sight.

Plan your next container

Many growers start a new seedling while the current plant is about halfway grown, so there is always something ready to pick. This is called succession planting, and it keeps a steady supply of fresh greens coming.

Storing your leaves

Fresh leaves taste best right away. If you pick more than you need, wrap them in a damp paper towel and keep them in a bag or box in the fridge. Basil dislikes the cold, so keep its stems in a glass of water on the counter instead.

Harvesting for flavor

Many herbs taste strongest when picked in the morning, before the day warms up. Lettuce is crispest when picked and eaten the same day. Pick what you need, when you need it, and the plant keeps the rest fresh for you.

Cleaning up for the next planting

Empty the container, wash it, the lid and the net pot in hot soapy water, and rinse well. Rinse the clay pellets and let them dry. A clean start keeps algae and root problems from carrying over to the next plant.

Harvest little and often

Taking a few leaves at a time, every few days, keeps the plant productive and gives you a steady supply instead of one big harvest. It also keeps the leaves young and tender.