We will explore the different techniques, conditions, when and how you can harvest Mustard Greens, Peppermint, Pak Choi, Chives & Dill.
Note that these are plant care tips after you have sprouted and transplanted your plants.Different plants thrive in different temperature conditions and have different harvest times.
In general, we need to make sure that our AEVA / EVE are maintained accordingly as well as having the correct water levels, nutrients and air flow. Consult our manuals for more information.
1. Mustard Greens
Best temperature: 15°C - 18°C
Ready for harvest 5-6 weeks after germination. You can harvest continually by taking only a few leaves from the outside (nothing more than 1/3 of the plant if you want regrowth) or you can take the whole plant at once.
2. Pak Choi
Best temperature: 16°C to 24°C
Ready for harvest 4-5 weeks after germination. You can cut the plant, leaving 1/3 to 1/2 of the stalk for it to regrow it's leaves again or you can take the whole plant at once.
3. Peppermint
Best temperature: 18°C - 30°C
Harvest after approximately 4 weeks after germination, where the plant is 3-4 inches in height before flowering. Pick a few individual leaves (nothing more than 1/3 of the plant if you want regrowth) or you can take the whole plant at once.
4. Chives
Best temperature: 20°C - 21°C
Harvesting takes around 4 weeks after germination, where the plant is around 5-6 inches in height before flowering. Snip the leaves from the base of the plant, leaving 1-2 inches or you can take the whole plant at once.
5. Dill
Best temperature: 15°C - 21°C
Takes around 8 weeks to fully develop. Ready to harvest 2-3 weeks after germination. Should be regularly pruned as it grows. To harvest cut the stalks from the outside in and as close to the base of the plant.
What if your plants are not featured in this article?
Don't worry. We invite you to check out our Help Centre. You can type in the plant that you are growing to see the specifics on how to grow them!