Harvesting and storing vegetables properly can make all the difference in preserving their flavor and freshness. To keep your vegetables at their best, aim to harvest them in the morning when they’re crisp and full of moisture. Clean them as soon as possible and refrigerate them to lock in that freshness—except for tomatoes. For the best flavor, store tomatoes at room temperature rather than in the fridge, where the cold can dull their taste and texture. After harvesting, consider visiting your local plant store for additional supplies or advice on maintaining both your vegetable garden and flowering perennials.

When it comes to specific vegetables, timing is crucial. Harvest corn when the husk is tight over the ear and the silks have dried to a dark brown. This indicates that the kernels are fully developed and ready to eat. For onions, once they’re mature, cut the tops off within an inch of the bulb. Let them dry in the sun for two days, then cure them for a couple of weeks in a shaded area like a porch or carport. Once fully dried, store the onions in mesh bags in a cool, dark, and frost-free place. If you need any additional gardening tools or advice, your local plant store can be a great resource.