10 Cut-and-Come-Again Vegetables That Supply Fresh Produce All Season

Swiss Chard

Considered a healthy and colorful alternative to kale or spinach (and resistant to most pests), Swiss chard can be enjoyed in various ways. "It adds a delightful crunch and flavor to salads, pairs well with pasta, can be a tasty addition to soups, and is a versatile vegetable that can be grown throughout the year," says Cameron DePaola, master gardener, landscape designer, and owner of Riverside Landscaping Inc. "Swiss chard is adaptable to both cool and warm climates, making it a reliable choice for any season, and with just a few plants, you can ensure a constant supply of this nutritious green."

• Zone: 2 to 10
• Size: 4 to 48 inches tall depending on the variety.
• Care requirements: Full sun but can tolerate partial shade; well-draining soil with monthly fertilization; water regularly.

Broccolini

"Broccolini is a unique hybrid vegetable that combines the best qualities of broccoli and Chinese kale," DePaola says. “Unlike traditional broccoli, which takes months to grow a single large head, broccolini produces numerous 6 to 7-inch-long florets that are perfect for cooking and eating." Its original name, aspabroc, reflects its delicate asparagus-like stems and the peppery and sweet florets on top. "Once a small center head has matured, they will produce 10 to 20 side shoots that can be harvested weekly. This continuous growth makes it ideal for regular weekly meals," says DePaola.

• Zones: 8 to 10
• Size: 24 to 30 inches tall depending on the variety
• Care requirements: Full sun; well-draining soil; water frequently.

Beets

Known for their earthy flavor and rich color, beets belong to the Amaranthaceae family, which also includes nutritious vegetables like Swiss chard and spinach.

"Similar to Swiss chard, you can harvest the leaves throughout the season while allowing the beetroot to continue maturing," says DePaola. "The edible part of the beet is the root portion, while the leaves, known as beet greens, are also nutritious and can be cooked and consumed." The flesh of the beet is sweet and earthy, making it a versatile ingredient in both sweet and savory dishes. Harvest the outermost leaves as they reach 5 to 6 inches, leaving the others to develop and gain nutrients for the plant. 

• Zones: 3 to 9
• Size: The root portion is 2 to 6 inches in diameter; beet greens are 12 to 18 inches tall depending on the variety
• Care requirements: Full sun but can tolerate part shade; well-draining soil rich in organic matter like compost; water frequently
  

Kale

This leafy green vegetable is known for its robust flavor and nutritional benefits. "Kale leaves have a slightly bitter taste and a hearty texture, making them a versatile ingredient in various dishes," DePaola says. "This nutrient-dense veggie is rich in vitamins A, C, and K, as well as minerals like calcium and iron." A hardy plant that can tolerate cold temperatures and even frost, "kale is known to taste sweeter after being exposed to frost, as the cold weather helps to break down some of the starches in the leaves," says DePaola.

When harvesting kale, take leaves from the bottom, and don't remove more than 1/3 of the plant at a time.

• Zones: 2 to 11
• Size: 6 to 12 inches in length
• Care requirements: Full sun but can tolerate partial shade; well-draining soil that is rich in organic matter; water frequently

Asparagus

With proper care and attention, asparagus can provide a plentiful harvest for many years. "Enjoy its delightful flavor and nutritional benefits by steaming, roasting, grilling, or adding it to various dishes," DePaola says. As a hardy plant that can withstand cold temperatures and even frost, DePaola explains asparagus also thrives in areas with cool winters and warm summers. "The best climate for growing asparagus is a long, cool spring followed by a warm summer," she says.

Harvesting asparagus requires patience as the plants need time to establish themselves. "It is best to wait until the third year after planting before harvesting," DePaola says. "During the first two years, allow the spears to grow into fern-like fronds. In the third year, you can start harvesting the spears when they reach a height of about 6 to 8 inches."

• Zones: 3 to 10
• Size: 6 to 10 inches tall; certain varieties can reach 4 to 6 feet tall.
• Care requirements: Full sun; well-draining soil; water frequently

Lettuce

Lettuce is a quick-growing, fuss-free crop that can be grown in the ground or a container. A summer staple, this crop comes in different shades of colors and flavors. A perfect addition to sandwiches, lettuce leaves can be used as bread for a low-carb option or enjoyed as a salad. Lettuce performs better when planted in the spring and fall due to its sensitivity to heat.

Beyond harvesting the outer leaves weekly, "you can cut the whole plant about one inch above the soil, ensuring the 'heart' of the plant remains," Ingram says. "This method takes the plant longer to recover enough to grow more leaves."

• Zone: 2 to 11
• Size: 6 to 12 inches tall
• Care requirements: Full or partial sun; loamy, rich, well-draining soil; water frequently
  

Spinach

Spinach is an easy-to-grow, nutrient-packed plant that can be enjoyed raw, sautéed, or steamed. "Just like lettuce, spinach can be harvested two ways for continuous growth and harvest," says Ingram—but cutting the outer leaves or cutting the whole plant at 1 inch above the soil. This fast-growing crop can be ready to harvest in as little as one month after being planted as a seed.

• Zone: 3 to 9
• Size: 6 to 12 inches tall
• Care requirements: Full sun or partial sun; moist, well-draining soil; water frequently.

Chinese Cabbage

A member of the brassica family, Chinese cabbage is one of the four main cabbage varieties, along with green, red, and savory. This versatile crop grows oblong and has a sweeter flavor than traditional cabbage. "Chinese cabbage can be harvested multiple times in a growing season by cutting the base of the plant approximately 1 inch above the soil leaving the 'heart; of the cabbage to regrow," says Ingram. "It may take 10 or more days for the regrowth to be harvested."

• Zones: 2 to 11
• Size: 1 to 3 feet tall
• Care requirements: Full sun but can tolerate part sun in hot climates; moist, well-draining soil; water frequently

Broccoli

"Broccoli is a member of the brassica family which is a cool-weather crop," says Ingram. Although it's treated as an annual, broccoli is actually a biennial plant with a two-year life cycle. The crisp edible part of the plant is a cluster of delicious flower buds that can be harvested multiple times and enjoyed raw or in cooked dishes like soups or as a side.

• Zones: 3 to 10
• Size: 1 to 3 feet tall
• Care requirements: Full sun to light shade; well-draining, fertile, moist soil; water regularly but avoid overwatering

Rhubarb

"This easy-to-grow perennial vegetable is legally considered a fruit," says Ingram. Rhubarb is often grown as an ornamental plant because of its vibrant red stalks and bright green leaves. The taste is rather tart, which is why you’ll see it in sweet deserts like rhubarb-strawberry pie.

"To ensure rhubarb continuously produces, the stalk must be pulled with a slight twist straight from the root," says Ingram. "From there, the plant will know that a stalk has been removed and will set to work to replace it."

• Zones: 3 to 8 
• Size: 2 to 3 feet tall
• Care requirements: Full to part sun; well-draining soil; water regularly.