Lettuce, the crown jewel of gardens, is renowned for its ease of cultivation and abundant yield. However, there’s a secret to elevating its productivity and extending the harvest throughout the entire season. Enter the “cut and come again” method – a game-changer that allows you to enjoy fresh lettuce leaves continuously. In this guide, I’ll walk you through the plants that thrive with this method, how to implement it, and the best ways to store these leafy greens for maximum freshness in your home.
Ideal Candidates for Cut and Come Again:
The cut and come again method is particularly effective with mustard greens, which come in diverse shapes, sizes, and flavors. Not only are they less prone to bolting than lettuce, but certain varieties, like Tokyo Bekana and Chijimisia, offer a prolonged harvest with a mild flavor. Additionally, kale is an excellent candidate, providing a constant supply without bolting until late spring or longer.
Harvesting Mustard Greens and Kale:
- Find the outer leaves of the plant.
- Snip the leaves close to the base, leaving three to four leaves in the center.
- Repeat every three to four days for a continuous harvest.
- Mustard greens may start flowering in temperatures above 80 degrees but are resilient to frost.
- Kale grows into a bush or tree over time; continue the cut and come again method for an extended harvest.
Harvesting Traditional Lettuce:
For lettuce, you have three options:
- Traditional Harvest: Wait for a complete head to form and harvest the entire plant at the base.
- Haircut Trim: Trim the top of the lettuce, leaving about two inches for regrowth. Provides two to three harvests.
- Cut and Come Again: Harvest the outer leaves, leaving four in the center for continuous growth. Start cut and come again early in the lettuce life cycle, around four weeks after planting. Succession planting is crucial for a constant supply, as lettuce plants typically last for four to five harvests.
Washing and Storing Lettuce:
- Harvest lettuce early in the morning before the day heats up to avoid bitterness.
- Soak lettuce in cold water for 30 minutes, adding ice cubes if necessary.
- Drain water and dry using a salad spinner.
- Lay out lettuce on a towel or paper towels to absorb any excess water.
- Roll up the lettuce using paper towels and store in a plastic bag.
- Seal the bag and place it in the crisper drawer of your refrigerator for maximum freshness.
- Compost used paper towels for an eco-friendly approach.
