Boost Harvests with the Simple Cut and Come Again Technique

If you’ve been gardening for a while, you’ve probably come across the term “Cut and Come Again.” This technique is a great way to increase the amount you get out of your crops, particularly things like leafy greens and green onions.

I’ve been gardening for quite a few years and I find this method really useful for getting the most out of my garden. In this article, I’ll introduce you to the benefits of this technique and share some additional useful tips I’ve gathered over the years.

Table of Contents

What is “Cut and Come Again”?

The Cut and Come Again technique is a method primarily for harvesting leafy greens and some other crops where you cut back parts of the plant to encourage continuous growth. By harvesting the older, outer leaves or cutting the plant back to the stem, new growth is stimulated, which lets you get more harvests over the growing season. This approach can be used for many different crops, including spinach, lettuce, and herbs.

Why is Cut and Come Again so Good?

Increased Yield: By regularly harvesting, plants will be stimulated to produce new growth, leading to a more productive garden over the growing season.
Reduced Waste: Older leaves are harvested before they go yellow and die, reducing waste and ensuring that the harvested leaves are at their peak nutritional value. (You are growing them to eat right?)
Extended Harvesting Period: This method allows for a longer harvesting period, as new growth is continually encouraged, extending the growing season.
Healthy Plants: Removing older leaves can help prevent diseases and pests that often target aging foliage.

Spinach growing in the shade of a raised garden bed. — Leafy Greens Ready for Cut and Come Again Harvest

How to Harvest Leafy Greens and Stem Vegetables

Leafy Greens

Identify and cut the older, outer leaves using scissors or a knife, leaving the inner, younger leaves intact.
Avoid cutting too close to the base to protect the growth point.
Harvest regularly, about once a week, depending on the plant’s growth rate and health.

Stem Vegetables (e.g., Spring Onions, Celery)

Cut the stems close to the base, leaving about an inch (2-3 cm) of the plant above the soil.
Allow the plants to regrow and harvest the stems again every few weeks.

Tip: Think about the season when harvesting, in warmer weather plants will grow faster so you can harvest more frequently.

Tips for Maximizing Success with Cut and Come Again

Harvest Timing: Don’t harvest too often. Give the plant enough time to recover and produce new growth, a few weeks at least.
Alternate Harvesting: Rotate between different plants or areas of your garden to avoid over-harvesting any single plant.
Water and Nutrients: Ensure plants receive enough water and nutrients to support continuous growth and recovery after harvesting.
Monitor Plant Health: Regularly check for signs of stress, disease, or pests.

Spinach in a raised bed with snow peas behind,

Why Frequent Harvesting is Important

The concept of frequent harvesting works similarly for many fruits and vegetables. Regularly harvesting your crops promotes faster growth. This happens because plants grow their leaves, flowers, and fruits in order to reproduce. If a plant loses its leaves, it grows more to ensure it has enough energy production. Similarly, if it loses fruit, it grows more so it can spread its seeds and complete its reproduction cycle.

Additionally, plants bolt when their growing conditions are bad, such as when it gets too hot. The plant senses it might die and sends all its sugars into producing fruit or seeds in an attempt to reproduce before dying. This is why leafy crops like spinach or lettuce taste bitter after bolting.

Which Crops Work Best with the Cut and Come Again Technique?

This method works well with most leafy greens, herbs, fruits and berries. I’ve included a list of some of my favourite crops I use this method with such as:

Spring Onions (Scallions)

The easiest crop for this method in my experience and one of my favourites. You can plant spring onions basically anywhere and harvest them whenever you need some for cooking, they will grow back very fast and need minimum care.

Ideal Cutting Timing: Harvest when they are about 15-20 cm (6-8 inches) tall. This is typically 6-8 weeks after planting.
Frequency: Every 3-4 weeks.

Spinach

Another one of my favourites, like the spring onions they are low maintenance and perfect for cut and come again harvesting.

Ideal Cutting Timing: Start harvesting the outer leaves when they are about 10-15 cm (4-6 inches) long. This is usually about 4-6 weeks after planting.
Frequency: Every 2-3 weeks.

Kale

Ideal Cutting Timing: Begin cutting the outer leaves when they are about 15-20 cm (6-8 inches) long. Harvesting can start about 6-8 weeks after planting.
Frequency: Every 2-3 weeks.

Lettuce

Ideal Cutting Timing: For leaf lettuce, start harvesting outer leaves when they are about 8-10 cm (3-4 inches) long, usually around 4-6 weeks after planting.
Frequency: Every 2-3 weeks.

Broccoli

Ideal Cutting Timing: Harvest the side shoots after the main head has been cut, usually about 6-8 weeks after planting.
Frequency: Every 2-3 weeks or whenever the side shoots are sizeable.

Snow Peas

I find with Snow Peas they really appear out of nowhere. One day you have some flowers and the next somehow your plant will be covered in pods ready for harvest.

Ideal Cutting Timing: Harvest the young pods when they are about 5-7.5 cm (2-3 inches) long, usually around 8-10 weeks after planting.
Frequency: Every 2-3 weeks.

Beans (Green Beans)

Ideal Cutting Timing: Pick the beans when they are about 10-15 cm (4-6 inches) long, typically around 8-10 weeks after planting.
Frequency: Every 2-3 weeks.

Basil

Ideal Cutting Timing: Start harvesting when the plant has at least 15-20 cm (6-8 inches) of growth, usually 4-6 weeks after planting. Cut just above a pair of leaves to encourage bushy growth.
Frequency: Every 2-3 weeks.

Rosemary

When it comes to harvesting rosemary, I’ve found that pinching a sprig off the top whenever I need it for cooking keeps the plant compact and productive.

Ideal Cutting Timing: Begin harvesting once the plant is well-established, usually after about 20-25 cm (8-10 inches) of growth. Cut sprigs as needed.
Frequency: Every 3-4 weeks.

Oregano

Ideal Cutting Timing: Harvest when the plant is about 10-15 cm (4-6 inches) tall, usually around 6-8 weeks after planting. Cut stems just above a leaf pair.
Frequency: Every 2-3 weeks.

Chives

Ideal Cutting Timing: Start cutting when they are about 15 cm (6 inches) tall, usually around 6-8 weeks after planting. Cut about 2-5 cm (1-2 inches) above the soil level.
Frequency: Every 2-3 weeks.

Fruit or Berries

Ideal Cutting Timing: Harvest when they reach full size and ripeness, which varies by type.
Frequency: As they ripen, typically every few days during the peak season.

Common Mistakes to Avoid with Cut and Come Again

Over-Harvesting: Taking too many leaves at once can weaken the plant and reduce its ability to recover.
Improper Cutting: Cutting too close to the base can damage the plant’s growth points, hindering regrowth.
Neglecting Care: Failing to provide adequate water and nutrients can lead to poor regrowth and lower yields.

Conclusion

The “Cut and Come Again” technique is a great way to maximize your garden’s yield, reducing waste, and extend the harvesting period for a variety of crops. By following the steps outlined and avoiding common mistakes, you can enjoy a continuous supply of fresh produce throughout the growing season.

Give this method a try in your garden! Try it out with different crops and share your successes and tips in the comments.