Texas gardeners who want harvests that just keep giving turn to cut and come again veggies. These plants bounce back fast after each picking, making them incredibly satisfying.
I’ve had salads filled with nothing but these repeat performers, and it feels like the harvest never ends. Let’s take a look at the best ones to grow.
1. Kale
Texans love this nutritional powerhouse that keeps on giving through fall and winter. Simply snip the outer leaves while leaving the center intact, and watch new growth appear within days.
Even in the Texas heat, kale varieties like ‘Lacinato’ and ‘Red Russian’ produce steadily when given afternoon shade. A light frost actually improves the flavor, making it sweeter.
2. Swiss Chard
Rainbow-colored stems bring beauty to Texas gardens while providing continuous harvests from spring through fall. Cut the outer stalks about 2 inches above soil level and new leaves emerge quickly.
Many Texan gardeners appreciate how this Mediterranean native handles heat better than spinach. The colorful varieties add visual interest while providing a steady supply of nutritious greens for months.
3. Lettuce
Forget one-time harvests! Texas gardeners can enjoy continuous lettuce by picking outer leaves rather than pulling whole plants. The inner core keeps producing new growth for weeks.
In the Lone Star State, loose-leaf varieties perform best for cut-and-come-again harvesting. Plant in dappled shade during warmer months to prevent bolting and extend your harvest window significantly.
4. Green Onions
Never buy these again! Green onions regrow effortlessly in Texas gardens when you leave an inch of the white part with roots intact. Fresh tops appear within days after cutting.
The Texas climate allows for year-round growth in most regions. Plant them in containers if space is limited, and enjoy fresh green onions whenever recipes call for that perfect hint of mild onion flavor.
5. Arugula
Peppery and prolific, arugula thrives in Texas spring and fall gardens. Harvest by cutting leaves an inch above the soil and watch as new growth appears within days.
Many Texas gardeners appreciate how quickly arugula bounces back after cutting. For best results in our hot climate, provide afternoon shade and regular water to prevent the leaves from becoming too bitter.
6. Collard Greens
A Southern favorite that feels right at home in Texas soil! Harvest the lower leaves while leaving the growing crown intact, and enjoy months of nutritious greens from the same plants.
Texas gardeners value collards for their incredible heat tolerance and ability to produce through summer. Unlike many greens, they actually improve in flavor after a light frost hits in North Texas regions.
7. Basil
This fragrant herb thrives in Texas heat and rewards frequent harvesting with bushier growth. Cut stems just above a leaf junction to encourage the plant to branch out and produce more leaves.
Many Texas gardeners maintain productive basil plants from spring through fall with this technique. Regular harvesting prevents flowering, which keeps the leaves tender and flavorful throughout the growing season.
8. Spinach
Early spring and fall are perfect for cut-and-come spinach in Texas gardens. Harvest outer leaves when they’re 3-4 inches tall, leaving the center to continue producing new growth.
Texas gardeners find ‘Bloomsdale’ and ‘Tyee’ varieties particularly well-suited to our growing conditions. Plant in partial shade during warmer months to extend your harvest window before summer heat forces it to bolt.
9. Cilantro
Essential for Tex-Mex cuisine, cilantro can be grown as a cut-and-come-again herb if harvested properly. Snip stems near the base, leaving at least 2 inches of growth, and watch new leaves emerge.
Texas gardeners often struggle with cilantro bolting in summer heat. Plant in succession and provide afternoon shade to extend your harvests throughout the growing season in the Lone Star State.
10. Mustard Greens
Spicy and prolific, mustard greens flourish in Texas fall and spring gardens. Harvest the outer leaves regularly, and the plant will continue producing new growth from the center.
Texas gardeners appreciate how quickly mustard greens regrow after cutting. They perform beautifully during our mild winters, adding a peppery kick to salads and stir-fries throughout the cooler months.
11. Parsley
More than just a garnish, parsley thrives as a cut-and-come herb in Texas gardens. Harvest outer stems at ground level, leaving inner growth intact, and enjoy continuous production for months.
Many Texas gardeners find flat-leaf varieties outperform curly types in our climate. This biennial herb often survives mild winters in central and south Texas, providing nearly year-round harvests before flowering in its second year.
12. Bok Choy
This Asian green performs beautifully in Texas fall and spring gardens. Harvest outer leaves individually or cut the entire plant an inch above the soil to trigger regrowth of baby leaves.
Texas gardeners find baby bok choy varieties especially productive for cut-and-come harvesting. The mild, crisp texture makes it perfect for stir-fries and salads, providing multiple harvests throughout our cooler growing seasons.