Top 14 Cut-and-Come-Again Vegetables to Start for a Never-Ending Harvest on Your Windowsill
Ever dreamed of snipping fresh, vibrant greens for your salad or fragrant herbs for your pasta, right from the comfort of your own kitchen? For many of us living in apartments or homes with limited outdoor space, a sprawling garden feels like a distant fantasy. But what if I told you that a continuous, never-ending harvest is possible, and all you need is a sunny windowsill?
Welcome to the magical world of "cut-and-come-again" gardening. This isn't some complicated horticultural secret; it's a simple, brilliant method of harvesting that encourages plants to keep producing. Instead of pulling up the entire plant, you strategically snip the outer leaves or stems, leaving the central growing point (the crown) untouched. This signals the plant to redirect its energy into producing new growth, giving you multiple harvests from a single sowing.
This approach is not only incredibly efficient and space-saving, but it's also deeply rewarding. It transforms your windowsill into a living, breathing pantry that reduces food waste and connects you to the source of your food. Ready to turn your sunny spot into a productive mini-farm? Let’s dive into the top 14 vegetables that will keep on giving.
1. Loose-Leaf Lettuce
Forget the bland, plastic-wrapped lettuce from the supermarket. Growing your own loose-leaf varieties like 'Black Seed Simpson' or 'Oakleaf' is a game-changer for any salad lover. These plants don't form a tight head, making them perfect for the cut-and-come-again method. Their tender leaves are packed with flavor and a satisfying crunch.
To get started, sow seeds in a rectangular planter or a 6-inch pot with good drainage. Keep the soil consistently moist but not waterlogged. Once the outer leaves reach about 3-4 inches tall, you can begin harvesting. Using a clean pair of scissors, snip the outermost leaves about an inch above the soil line. Always leave the central, smaller leaves intact so the plant can continue to flourish. You can get three, four, or even more harvests from a single planting!
A key tip is to provide at least 5-6 hours of direct sunlight daily. If your lettuce starts to grow tall and "spindly" with a bitter taste, it's "bolting" – a sign it's getting too hot or its life cycle is ending. Harvest everything immediately at this point and sow a new batch.
2. Spinach
Spinach is a nutritional powerhouse, and having a fresh supply on your windowsill is perfect for morning smoothies, quick sautés, or wilting into a warm bowl of soup. Unlike bunching spinach, which you harvest all at once, growing it for its individual leaves is ideal for the cut-and-come-again gardener.
Choose a container that is at least 6-8 inches deep to accommodate its taproot. Like lettuce, spinach thrives in cooler conditions and with consistent moisture. You can start harvesting the outer leaves when they are 2-3 inches long. This early picking actually encourages the plant to produce more foliage.
One thing to watch for is that spinach is sensitive to day length and heat, which can cause it to bolt (send up a flower stalk). To prolong your harvest, choose a slow-bolt variety and keep it in a spot that gets morning sun but is shielded from the intense afternoon heat.
3. Arugula (Rocket)
If you love a peppery, nutty kick in your salads and sandwiches, arugula is an absolute must-grow. This fast-growing green is incredibly easy to manage on a windowsill and practically begs to be harvested frequently. The more you pick it, the more it seems to grow!
Sow the seeds shallowly in a pot, and you'll see sprouts in just a few days. The leaves are ready to harvest in as little as three to four weeks. Just like with lettuce and spinach, snip the larger, outer leaves and let the heart of the plant continue to produce. Young arugula leaves have a milder, more delicate flavor, while larger, more mature leaves develop that signature spicy bite.
Arugula is another cool-weather crop. In the heat of summer, it can bolt quickly, and the leaves can become excessively bitter. Keep the soil moist and try successive sowings every two weeks to ensure a continuous supply of tender, perfectly peppery leaves.
4. Kale
Once relegated to a garnish, kale has rightfully claimed its spot as a superfood. Growing it indoors means you can harvest tender, baby kale leaves that are perfect for salads—a far cry from the tough, fibrous bunches at the store. Varieties like 'Dwarf Blue Curled' or 'Red Russian' are well-suited for container life.
Kale needs a slightly larger pot, at least a gallon in size, to feel comfortable. It's a heavy feeder, so use a good quality potting mix rich in compost. The harvesting principle remains the same: always take the lowest, outermost leaves first. This method allows the plant to grow upwards from its central stalk, producing new leaves from the top for months on end.
Don't be afraid to harvest regularly. Consistent picking encourages the plant to stay productive. If you notice any yellowing leaves at the bottom, just snip them off to keep the plant healthy and direct energy toward new growth.
5. Swiss Chard
With its vibrant, jewel-toned stems in shades of red, yellow, and orange, Swiss Chard is as beautiful as it is delicious. It’s a fantastic two-for-one vegetable; you can eat both the tender leaves (like spinach) and the crisp stalks (like celery). Varieties like 'Bright Lights' or 'Fordhook Giant' will turn your windowsill into a work of art.
Swiss Chard is exceptionally tolerant and productive, making it a star of the cut-and-come-again world. Here at the Goh Ling Yong blog, we consider it a cornerstone of sustainable urban gardening because of its resilience and long harvest window. Give it a deep pot (8-10 inches) to accommodate its root system and provide consistent watering.
Harvest by cutting the outer stalks at the base with a sharp knife. Be careful not to damage the inner cluster of developing leaves. You can start harvesting when the outer leaves are 6-8 inches tall, and a healthy plant will keep you supplied with fresh greens all season long.
6. Mustard Greens
For those who enjoy a zesty, pungent flavor, mustard greens are a fantastic choice. They add a horseradish-like heat to dishes and are incredibly nutritious. Growing them on a windowsill allows you to harvest them as tender baby greens, which have a much milder and more nuanced flavor than their mature counterparts.
Mustard greens are incredibly fast growers. You can go from seed to first harvest in about 30 days. They are not fussy about soil but do prefer consistent moisture. Sow seeds in a container that's at least 6 inches deep.
Harvest the outer leaves when they are just a few inches long for the best taste and texture. Regular harvesting will prevent the plant from getting overcrowded and will encourage a continuous flush of new, tender leaves. Like other greens, they will bolt in hot weather, so a cooler spot on your windowsill is ideal.
7. Bok Choy / Pak Choi
This delightful Asian green has a mild, sweet flavor and a wonderfully crisp texture. Baby bok choy is particularly well-suited for windowsill containers. Its compact size and rapid growth make it an ideal candidate for a quick and rewarding harvest.
Plant seeds in a pot at least 6 inches deep and wide. Bok choy appreciates consistent watering to develop its juicy stems. You have two options for cut-and-come-again harvesting. You can either snip the outer leaves as they reach a usable size or wait until the plant forms a small head and cut the entire thing off about an inch above the soil. Often, a new, smaller head (or several) will regrow from the base.
This method of cutting the whole head and letting it regrow works surprisingly well and can give you a second or even third harvest from the same root system. It’s a perfect plant for stir-fries, steaming, or grilling.
8. Basil
No kitchen garden is complete without basil. The aroma alone is enough to justify its spot on your windowsill. Snipping a few leaves to toss into a tomato sauce, a caprese salad, or to make fresh pesto is one of the great joys of growing your own food. Basil is the quintessential cut-and-come-again herb.
Basil loves sun and heat, so a south-facing window is its happy place. To harvest, snip a stem just above a pair of leaves. This encourages the plant to branch out from that point, creating a bushier, more productive plant. Never just pull off individual leaves; always cut the stem.
The most important tip for a never-ending basil supply is to pinch off any flower buds the moment you see them. Once basil flowers, it puts its energy into seed production, and the leaf flavor deteriorates. Regular harvesting and pinching will keep your plant in a vegetative state, churning out delicious leaves for months.
9. Mint
Mint is notoriously vigorous—so much so that it can take over an outdoor garden. This aggressive nature is precisely what makes it a perfect, well-behaved resident in a windowsill pot. It’s incredibly easy to grow and will provide a near-endless supply for teas, mojitos, or garnishes.
You can easily start mint from a cutting or a small plant from a nursery. Give it its own pot, as its roots will quickly dominate any shared space. Mint is not fussy about sunlight and can tolerate a bit less than other herbs, though it still appreciates a few hours a day.
Harvest by snipping the top stems, cutting back about a third of their length. Cut right above a set of leaves to encourage branching. The more you cut, the bushier and fuller it will become. Don't be shy; mint can handle aggressive pruning.
10. Cilantro (Coriander)
Cilantro is an herb people either love or loathe, but for those who love it, having a fresh supply is non-negotiable for tacos, salsa, and curries. Cilantro can be tricky because it's prone to bolting, especially in heat. The cut-and-come-again method is perfect for maximizing your leaf harvest before it goes to seed.
To grow, sow seeds in a deep pot, as cilantro develops a taproot. Keep the soil evenly moist. Once the plant is about 6 inches tall, you can start harvesting the outermost leaves and stems. Cut them close to the base, but always leave the inner growth points intact.
To get a truly continuous supply, the best strategy is succession planting. Sow a new small batch of seeds every 2-3 weeks. This way, as one batch starts to bolt, you'll have a fresh, young crop ready for harvesting.
11. Parsley
Whether you prefer the frilly curly type or the robust flat-leaf Italian variety, parsley is a workhorse in the kitchen. It brightens flavors and adds a fresh, green note to almost any savory dish. It's a biennial plant, meaning it has a two-year life cycle, so a single plant can be productive for a very long time.
Parsley is easy to grow from seed, though it can be slow to germinate, so be patient. It enjoys rich soil and consistent moisture. Once the plant is established, harvest the outer stems from the base of the plant. This allows the center to continue pushing out new growth.
Never take more than one-third of the plant at a single time to avoid stressing it. A healthy, well-tended parsley plant on your windowsill will provide fresh sprigs for your culinary adventures for many months, if not years.
12. Scallions (Spring Onions)
This is perhaps the easiest and most satisfying trick in the cut-and-come-again playbook. You don't even need seeds to start! Simply take a bunch of scallions you've bought from the grocery store, use the green tops, and place the white root ends in a glass of water.
Within a few days, you'll see new green shoots emerging from the top. Once they've grown a few inches, you can plant the root ends in a pot of soil, leaving the very tips of the old shoots exposed. The plant will establish itself and continue to grow.
To harvest, just take a pair of scissors and snip off the green tops, leaving about an inch or two of the stem behind. They will regrow, often multiple times, providing you with a constant supply of fresh, mild onion flavor for garnishing everything from soups to baked potatoes.
13. Chives
Chives are a delicate member of the onion family, offering a mild oniony flavor that's perfect for eggs, salads, and potatoes. They grow in grass-like clumps and are incredibly easy to maintain in a small pot on a sunny windowsill.
You can grow chives from seed or, for a quicker start, buy a small starter plant. Once established, they are very low-maintenance. They just need regular watering and at least 4-5 hours of sunlight per day.
Harvesting is simple: use scissors to snip the leaves about 2 inches from the base. It’s best to cut from the outside of the clump inward. Regular haircuts encourage the plant to grow more vigorously. If the plant develops its beautiful purple flowers, you can snip them off to encourage more leaf growth—or you can eat them! The flowers are a beautiful and tasty addition to salads.
14. Celery
Similar to scallions, you can regrow a whole new celery plant from the base of a store-bought bunch. This is a fantastic way to reduce kitchen waste and enjoy the surprisingly intense flavor of homegrown celery leaves, which are amazing in soups, stocks, and salads.
After you've used the celery stalks, chop off the base, leaving about 2-3 inches intact. Place this base in a shallow dish of water, with the cut side up. Set it on your windowsill, and in about a week, you'll see new leaves and small roots begin to sprout from the center.
Once you see a good amount of new growth and roots, you can transfer the base to a pot of soil. Bury it just enough so that the new shoots are above the soil line. You won't grow large, thick stalks like the ones from the store, but you will get a continuous supply of fresh, flavorful celery leaves and smaller, tender inner stalks for months to come.
Your Windowsill of Opportunity
There you have it—14 incredible, resilient plants that can turn any sunny window into a source of fresh, delicious food. The beauty of cut-and-come-again gardening is its simplicity and sustainability. It's about working with the plant's natural life cycle to create an ongoing, productive relationship. It saves money, reduces waste, and offers the unparalleled satisfaction of eating something you grew with your own two hands.
Don't be intimidated if you're a beginner. The best way to learn is to start. Pick one or two vegetables from this list that you love to eat, find a small pot and some good soil, and give it a try. You’ll be amazed at how much abundance a small space can produce.
Which of these cut-and-come-again vegetables are you most excited to try on your windowsill? Share your plans and any questions you have in the comments below! We'd love to follow along on your indoor gardening journey.
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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