Fresh vegetables harvested directly from your garden are unmatched in flavor and nutrition. But when space, time, or resources are limited, it makes sense to grow plants that offer ongoing yields. That's where cut-and-come-again vegetables shine. These vegetables allow you to harvest multiple times from a single sowing, providing a steady supply of greens and other edibles throughout the growing season.
In this guide, we’ll explore the top ten cut-and-come-again vegetables you can grow in your backyard, container garden, or even on a sunny windowsill. You'll learn how to grow them, when to harvest, and how to encourage regrowth to maximize your yields—all while keeping the process as organic and sustainable as possible.
What Is “Cut-and-Come-Again” Gardening?
The term “cut-and-come-again” refers to vegetables that regrow after harvesting. Instead of pulling up the entire plant, you trim off part of it—typically the leaves or stems—while leaving the base intact. This method allows the plant to continue producing new growth for several weeks or even months.
Cut-and-come-again gardening offers several advantages:
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Continuous harvests from the same plant
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Efficient use of space, ideal for small gardens or container setups
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Less soil disturbance, improving soil health and reducing weed problems
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Low waste, since you harvest only what you need
1. Leaf Lettuce (Lactuca sativa)
Arguably the poster child of cut-and-come-again vegetables, leaf lettuce is fast-growing, versatile, and easy to maintain. Varieties like ‘Black Seeded Simpson,’ ‘Red Sails,’ and ‘Oakleaf’ are particularly well-suited to this harvesting method.
How to Grow:
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Sow seeds directly in the soil or containers every 2–3 weeks for a continuous supply.
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Prefers cool weather and partial sun.
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Keep the soil consistently moist but not soggy.
Harvesting Tips:
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Begin harvesting when leaves are about 4–6 inches long.
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Use scissors to trim the outer leaves about an inch above the crown.
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Avoid cutting the central growing point to encourage regrowth.
2. Kale (Brassica oleracea var. sabellica)
This nutrient-dense green is more than a trendy superfood—it’s a powerhouse for ongoing harvests. Kale is cold-hardy, pest-resistant, and thrives in a variety of climates.
How to Grow:
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Start from seed indoors or sow directly in spring or fall.
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Full sun is ideal, though kale can tolerate partial shade.
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Space plants about 12–18 inches apart.
Harvesting Tips:
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Pick the outer, lower leaves first.
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Always leave several leaves on the plant to allow for photosynthesis and regrowth.
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Younger leaves are more tender, while mature ones are better cooked.
3. Swiss Chard (Beta vulgaris subsp. vulgaris)
With its vibrant stalks and leafy greens, Swiss chard is both decorative and edible. It’s heat-tolerant and highly productive throughout the season.
How to Grow:
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Sow seeds in spring or late summer.
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Chard grows best in full sun but tolerates some shade.
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Water deeply and mulch to retain moisture.
Harvesting Tips:
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Cut the outer leaves at the base.
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Leave the center intact for continual growth.
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Can be harvested up to 10 times from a single plant.
4. Arugula (Eruca sativa)
Known for its peppery bite, arugula adds flavor and flair to salads, pizzas, and sandwiches. It’s one of the quickest-growing greens, ready to harvest in as little as 3–4 weeks.
How to Grow:
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Sow directly in well-drained soil.
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Grows well in full sun to partial shade.
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Keep soil evenly moist to prevent bitterness.
Harvesting Tips:
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Harvest leaves when they’re 2–3 inches long for the best flavor.
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Use clean scissors to cut the outer leaves, allowing the center to regrow.
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For prolonged harvest, succession plant every few weeks.
5. Spinach (Spinacia oleracea)
Spinach is another cool-season favorite that lends itself beautifully to the cut-and-come-again approach. Baby spinach is especially popular for fresh eating.
How to Grow:
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Sow seeds in early spring or fall.
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Requires rich, moist, and well-drained soil.
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Protect from excessive heat to prevent bolting.
Harvesting Tips:
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Trim outer leaves about an inch above the soil.
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Avoid cutting the crown.
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Regrowth is usually rapid if temperatures remain cool.
6. Mustard Greens (Brassica juncea)
Mustard greens add a spicy kick to salads and stir-fries. They’re fast-growing and tolerant of a range of conditions, making them ideal for novice gardeners.
How to Grow:
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Direct sow in spring or fall.
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Needs full sun and fertile, well-drained soil.
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Thin seedlings to about 6 inches apart.
Harvesting Tips:
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Snip outer leaves as needed.
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Leaves get more pungent as they mature, so early harvest is best for fresh use.
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Regular harvesting prevents the plant from going to seed.
7. Pak Choi (Bok Choy) (Brassica rapa subsp. chinensis)
Pak choi offers crisp stalks and tender leaves that can be harvested multiple times. This Asian green thrives in cooler temperatures.
How to Grow:
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Start seeds indoors or direct sow in spring and fall.
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Provide fertile, moist soil and consistent watering.
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Spacing of 6–12 inches allows plants to thrive.
Harvesting Tips:
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For cut-and-come-again, harvest the outer leaves only.
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Smaller plants can also be harvested whole as baby bok choy.
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Frequent trimming promotes vigorous growth.
8. Collard Greens (Brassica oleracea var. viridis)
With their broad, hearty leaves, collards are perfect for cut-and-come-again methods. They’re among the most heat-tolerant leafy greens.
How to Grow:
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Sow seeds in spring or fall.
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Full sun is best, but collards tolerate some shade.
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Mulch to retain soil moisture and deter weeds.
Harvesting Tips:
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Begin cutting outer leaves when they reach about 10 inches.
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Avoid touching the central bud.
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Continual harvesting prolongs productivity into the winter in mild climates.
9. Sorrel (Rumex acetosa)
Often overlooked, sorrel is a perennial green with a tart, lemony flavor. It’s ideal for soups, sauces, and salads.
How to Grow:
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Plant seeds or divisions in early spring.
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Prefers full sun to partial shade.
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Once established, it's drought-tolerant and low-maintenance.
Harvesting Tips:
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Trim individual leaves as needed.
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Sorrel will continue growing from its central crown.
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Cut back flower stalks to encourage leaf production.
10. Endive and Escarole (Cichorium endivia)
These chicory relatives add a slightly bitter crunch to salads. They’re resilient in cool weather and grow well with minimal fuss.
How to Grow:
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Sow seeds in early spring or late summer.
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Require fertile, well-drained soil.
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Keep evenly watered to reduce bitterness.
Harvesting Tips:
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Cut outer leaves about an inch above the base.
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Avoid disturbing the central growth.
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Regrowth usually occurs within a week or two.
Maintaining a Productive Cut-and-Come-Again Garden
While the method is simple, maximizing your harvests requires care and consistency.
Key Tips:
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Use sharp scissors or garden shears to prevent plant damage.
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Harvest in the morning when plants are fully hydrated.
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Water regularly to keep plants producing.
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Fertilize lightly with compost or diluted organic feed every few weeks.
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Rotate crops to avoid nutrient depletion and pests.
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Succession plant every few weeks for continuous supply.
Best Practices for Indoor and Container Gardening
Cut-and-come-again vegetables are ideal for containers and indoor setups, especially for those with limited outdoor space.
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Choose wide, shallow containers for greens like lettuce and arugula.
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Use a well-draining potting mix enriched with compost.
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Ensure at least 4–6 hours of sunlight (or use grow lights).
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Harvest lightly indoors to allow for regrowth without stressing the plant.
Closing Thoughts
Growing cut-and-come-again vegetables is a practical way to stretch your garden’s productivity while enjoying fresh, homegrown produce all season long. Whether you're cultivating a few pots on your balcony or managing a backyard raised bed, these ten vegetables offer the convenience of multiple harvests without replanting.
By selecting the right varieties, using proper harvesting techniques, and nurturing your soil, you can keep your garden thriving and your kitchen stocked with nutrient-rich greens. With minimal effort, these vegetables reward you with continuous harvests, making them indispensable for gardeners focused on sustainability and self-reliance.