Trying including cut and come again plants in your garden and enjoy an ongoing harvest that makes your kitchen garden feel like an everlasting produce section.  Try plants that can be harvested over a longer period of time – so rather than take the whole plant, you pick a little at a time.

This means you can cut and come back later for more!  This is also a great way of eating a plant at different stages of growth.

Of course, you can’t behave like a feral goat – you need to be careful with how you are grazing – so you don’t take too much of the growing plant, else you will set it back and there will be no more growth!

Here are some cut and come again plants to try:

Leafy Greens

  • Cos lettuce
  • Any non-hearting lettuces – look for mesclun mix seedlings to get a variety of red and green lettuces
  • Rocket
  • Kale
  • Spinach
  • Silverbeet

Stems and Stalks

  • Spring Onions, snip off each stalk as you need it
  • Asparagus, once established you can pick many stalks every 2-3 days and they just keep on shooting up
  • Celery, carefully slice away an outer stem

Florets, Pods and Leaves

  • Broccoli, after you pick the main head – little side shoots will form
  • Brussels Sprouts, just work your way up the stem!
  • Broad Beans, you can eat the tips in a stir-fry while the rest of the plant is busy setting pods
  • Snow Peas, same deal – you can eat the tips and enjoy the pods when they develop


  • Mint
  • Rosemary
  • Sage
  • Parsely
  • Coriander, though short lived you can pick as you need
  • most herbs are great this way  – except those that require you to harvest the root

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