How to know the right time to harvest vegetables this autumn

Farmer Andris Mangulis from Ķekava parish notes that the right harvest time shifts slightly every year, so gardeners should watch specific signs rather than rely purely on the calendar. Before harvesting, it's also worth considering whether a cool enough storage space is available.

Onions and garlic

Onion harvest timing is best judged by the roots rather than the tops — the right moment comes when roots turn brown and shrink. Missing this moment lets onions, which are perennial plants, start growing again, causing them to split and store poorly. Onions are typically harvested in mid-to-late August. Winter garlic is ready when a few uncut flower stalks straighten their necks; missing this window can cause bulbs to split, making them unfit for storage or seed.

Potatoes, carrots and beets

Storage potatoes are traditionally dug between September 5 and 10, once the tops have died back; if blight appears on the tops, they must be cut immediately to stop the disease reaching the tubers, and after cutting, tubers should be left to mature in the ground for about 10 days. Early potato varieties can be dug anytime. Carrots sown in May can be harvested by mid-to-late September, though October is the usual time; if only a small quantity is grown, carrots can stay in the ground until frost. Red table beets should be harvested earlier than carrots since part of the root sits above ground and is more sensitive to cold.

Cabbage, beans and pumpkins

Early cabbage should be harvested first since heads can split quickly, while late varieties meant for storage or fermenting are best harvested by October 20. In smaller gardens, cabbage, beets, carrots and leeks can be left until frost is forecast. For beans, the first light frost can actually help by reducing leafy growth, though beans grown for seed should be harvested before frost hits. Pumpkins meant for storage should be picked before the first frost, with the largest ones harvested as early as the start of September.

Fruit

Apples and pears are tastiest when picked slightly underripe, since letting them fully ripen on the tree makes them mealy and less juicy — this is especially true for pears. Ripeness can be checked by cutting the fruit open: if the seeds inside are starting to turn brown, it's time to pick. Harvesting fruit before full ripeness also benefits next year's yield.