Harvest Toolkit | Philadelphia, PA | Backyard Eats

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Harvest Toolkit

Welcome to our Harvest Toolkit Directory!

Scroll down to learn when and how to harvest, store, and cook with your backyard harvest. Click on a plant name to visit a specific page.

Cool Season Plants for Spring/Fall Harvest
(April - June or September - November)

Asian Greens

Tender leafy greens with mild flavor, perfect for quick sautés or fresh salads.

Baby Greens

Young, delicate salad leaves harvested early for crisp texture and sweetness.

Broccoli

Crunchy florets with a slightly sweet, earthy taste that’s great roasted or steamed.

Escarole

Slightly bitter, broad leaves that add depth to salads and soups.

Cilantro

Fragrant herb with bright, citrusy flavor that livens up savory dishes.

Dill

Feathery herb with a fresh, tangy scent, ideal for pickling and fish dishes.

Frisee

Curly, mildly bitter greens that add texture and bite to salads.

Head Lettuce

Crisp, round lettuce with juicy leaves, perfect for fresh salads and sandwiches.

Radishes

Bright, peppery root vegetables that add crunch and zing to dishes.

Cool Season Plants for Summer Harvest
(May - November)

Beets

Sweet and earthy roots, delicious roasted or pickled with greens still attached.

Carrots

Crunchy, sweet roots enjoyed raw, roasted, or cooked in stews.

Collard Greens

Hearty, dark greens with a mild, cabbage-like flavor.

Fennel

Crunchy bulb with a subtle anise flavor, great raw or roasted.

Kale

Nutritious leafy green with a robust, slightly bitter taste.

Kohlrabi

Crisp, mild vegetable with a sweet, cabbage-like flavor.

Leeks

Mild, sweet allium with tender white and light green stalks.

Onions

Classic allium with layered flavor from sharp when raw to sweet when cooked.

Parsley

Fresh, slightly peppery herb great for garnishing or seasoning.

Scallions

Mild green onions that add a gentle bite to fresh and cooked dishes.

Snow Peas

Sweet, flat pods you can eat whole, perfect stir-fried or raw.

Sugar Snap Peas

Crunchy, sweet peas in edible pods ideal for snacking or cooking.

Swiss Chard

Colorful, nutrient-rich greens with tender stems and earthy flavor.

Turnips

Mild, slightly spicy roots that roast beautifully or add zip to stews.

Warm Season Plants for Summer Harvest
(May - November)

Basil

Aromatic herb with sweet, peppery notes perfect for pesto and fresh sauces.

Bite-Sized Tomato

Juicy small tomatoes bursting with fresh, summery sweetness.

Bush Beans

Tender green beans that are easy to pick and cook in many dishes.

Cucumber

Cool, crisp vegetables great in salads or as refreshing snacks.

Cut Flowers

Fresh seasonal blooms picked at peak beauty for vibrant bouquets and arrangements.

Eggplant

Glossy purple fruit with tender flesh that soaks up flavors when roasted.

Edamame

Young soybeans with sweet, nutty flavor, great steamed and salted.

Heirloom Tomato

Flavor-rich tomatoes with varied colors and intensely sweet taste.

Hot Peppers

Spicy peppers that add heat and complexity to recipes.

Plum Tomato

Firm, sweet tomatoes perfect for sauces and canning.

Pole Beans

Climbing bean variety producing tender pods with rich flavor.

Sweet Peppers

Crisp, sweet peppers that brighten salads and dishes.

Summer Squash

Soft-skinned squash with mild flavor ideal for sautés and grilling.

Winter Squash

Heartier squash with sweet, dense flesh great for roasting and soups.

Perennial Herbs & Multi-Season Crops

Chives

Mild, onion-like herbs with slender green stems perfect for garnishes and soups.

Garlic

Flavorful bulb and scapes that add rich, savory depth to countless dishes.

Lavender

Fragrant purple blooms prized for culinary, aromatic, and decorative uses.

Mint

Cool, refreshing leaves that brighten drinks, salads, and sweet recipes.

Oregano

Aromatic herb with robust, earthy flavor great for Mediterranean cooking.

Rosemary

Woody-stemmed herb with strong piney fragrance ideal for roasting and grilling.

Sage

Soft, silvery leaves with savory flavor perfect for poultry and hearty dishes.

Shallots

Mild, sweet allium with delicate flavor that enhances sauces and sautés.

Tarragon

Subtle licorice-like herb that elevates sauces, chicken, and seafood.

Thyme

Tiny leaves with warm, herbal aroma that enrich soups, stews, and meats.

Lemon Verbena

Bright citrus-scented herb that adds fresh lemony notes to teas and desserts.

Perennial Fruits & Berries

Apples

Classic tree fruit with crisp, juicy flesh perfect for fresh eating, baking, or cider.

Asparagus

Tender green spears that return year after year for early-season harvests.

Blackberries

Sweet, juicy berries that grow on hardy brambles and shine in desserts and jams.

Blueberries

Vibrant blue berries packed with flavor and antioxidants straight from the bush.

Currants

Tart, colorful berries great for jams, jellies, and refreshing summer treats.

Elderberries

Dark, tiny berries prized for syrups, wines, and immune-boosting uses.

Figs

Sweet, soft fruits with deep flavor that grow well in warm climates.

Gooseberries

Tangy berries that add bright flavor to pies, sauces, and preserves.

Grapes

Juicy clusters perfect for snacking, juicing, or winemaking.

Pears

Smooth, sweet tree fruit with buttery texture ideal for eating fresh or baking.

Raspberries

Tender, sweet berries that burst with flavor in every bite.

Rhubarb

Tart, ruby stalks often paired with sweet fruits for pies and compotes.

Serviceberries

Small, sweet berries that taste like a cross between blueberries and apples.

Strawberries

Classic red berries with sweet, juicy flavor perfect for snacking or desserts.

Peaches

Fuzzy stone fruit with juicy, fragrant flesh ideal for summer eating and canning.