Guide
Harvesting courgettes without losing momentum
The key to a productive courgette plant is harvesting frequently. Miss a few days and you have a marrow. Here is what to look for and when.
When to pick
Harvest at 15–20 cm long. At this size the skin is tender, the seeds are small, and the flavour is at its best. Check plants every 1–2 days in peak summer - courgettes swell much faster than they look like they should. Lift leaves to check underneath; fruits hide easily and can double in size overnight in warm weather.
How to pick
Use a sharp knife or secateurs and cut cleanly through the stem about 2 cm above the fruit. Do not twist or pull - the stem breaks and the plant gets damaged. A clean cut also reduces the entry point for disease.
What happens if you miss a harvest
A courgette left on the plant beyond 25–30 cm will become a marrow - large, seedy, and bland. More importantly, the plant reads a large fruit as a reproductive success and slows down production. Keeping the plant cleared of mature fruit is the main lever for continuous yield. If you do end up with a marrow, remove it promptly - keeping it on the plant makes things worse, not better.
Signs the plant is slowing
Towards late summer, fruit set slows even with regular picking. Yellowing of older leaves is normal at this stage. If the plant is still setting fruits, it is still worth harvesting. Remove any completely yellow or dying leaves to keep airflow through the canopy and reduce the risk of powdery mildew.
Handling a glut
If you end up with more courgettes than you can eat, pick them anyway. Grate and freeze surplus for soups and bakes. Sliced and griddled courgettes also freeze reasonably well. A small glut is easier to deal with than a plant that has shut down production entirely.
Relevant to