How to Harvest Pumpkin Leaves

Pumpkin leaves can be used similarly to other edible greens like collard and kale.

Most plants that are found in a garden or farm are grown for the fruit and vegetables that they will eventually bear. The rest of the plant is then discarded or turned to mulch for the next year's crop. However, a number of plants can yield an additional flavorful food as well: the leaves. A number of plants, such as celery, sweet potato and pumpkins, have leaves that can be made into nutritious side dishes and salads. Pumpkin leaves should be harvested at the peak of freshness while they are still young and tender.

Things You'll Need

• Scissors or serrated knife

Instructions

1. Wait until the pumpkin leaves have reached a mature size -- measuring at least 2 inches across -- before harvesting; smaller leaves will be less bitter than larger leaves.

2. Select pumpkin leaves that are closer to the ground and the root system. These will be the freshest, most flavorful and most nutritious leaves.

3. Trim the pumpkin leaves at the base of the stem -- which is edible as well -- using scissors or a serrated knife.

4. Cook or use the pumpkin leaves right away or process them for freezing and canning.

Tips & Warnings

• Remember that leaves are beneficial to plants, performing functions such as providing cover from the sun. Harvest only what you need, as more leaves will grow back to replace the one you harvest.

• Do not harvest pumpkin leaves that have been eaten by pests, become mottled or started to turn yellow, as they will be extremely bitter to the taste.

References

• Self Nutrition Data: Pumpkin Leaves, Cooked, Boiled, Drained, Without Salt
• Food and Agriculture Organization of the United States: Leaflet No. 12 - 1986 - Pumpkin
• National Gardening Association: Harvesting Greens