When harvest comes for each crop, be thorough. The best specimens will go right to the table. All crops need to be harvested. What you can't use fresh, store for later use. Crops that are damaged should still be picked and sent to the compost pile.
Harvest varies from crop to crop and also with your taste. You may prefer some vegetables young, small, and succulent; others you may prefer harvested mature.
Many root crops can be left in the ground in all but the coldest of regions. Lift these vegetables, as you need them. Root crops can also be stored in a cool but frost-free dark place. Clean root crops before storing them in sand or sterilized soil.
Other crops can be stored on shelves or in boxes. Just make sure these crops do not touch. Onions and garlic can be kept in open sacks or tied by string. Cabbage will keep in nets for two or three months. Brussels sprouts and turnips are best left in the garden until you need them.
Vegetables for freezing should be blanched or cooked before freezing.