20 Veggies That Keep Growing After Cutting: My Favorite “Cut and Come Again” Crops

One of the most satisfying things about gardening is seeing plants thrive and produce multiple harvests. Over the years, I’ve come to love “cut and come again” vegetables, those that regenerate after harvesting.

Instead of pulling the whole plant, I snip leaves or stems, and in a few weeks, fresh growth appears. These plants save me time, effort, and garden space while giving me a steady supply of homegrown produce.

I’ve put together a list of 35+ vegetables that keep coming back after being cut. Some are leafy greens, others are root crops, and a few are even flowering vegetables. If you want a productive, low-maintenance garden, these veggies are the best choices.

#1. Lettuce

Lettuce is one of the easiest and most rewarding cut-and-come-again vegetables to grow. Loose-leaf varieties such as Buttercrunch, Romaine, and Oakleaf respond well to careful harvesting.

Instead of pulling the whole plant, I simply cut the outer leaves and leave the center intact. Within a week or two, fresh leaves emerge, giving me a steady supply of crisp greens for salads and sandwiches.

Lettuce is packed with hydration and nutrients, providing vitamin A, vitamin K, and folate while being low in calories. To keep the plant productive, I make sure to water consistently and provide some afternoon shade, especially in warmer months.

#2. Spinach

Spinach is another powerhouse when it comes to regrowth. If I cut the leaves about an inch above the soil, the plant continues to push out new growth for several weeks. It thrives best in cool temperatures, so I plant it in early spring or late summer to avoid the summer heat that causes bolting.

Nutritionally, spinach is a champion. It’s rich in iron, vitamin C, and folate, making it a great addition to any meal. I always make sure to keep the soil moist and harvest frequently, which encourages the plant to keep growing rather than focusing on flowering.

When spinach does bolt, I sometimes let it go to seed and collect those seeds for my next planting.

#3. Kale

Kale is one of those vegetables that practically refuses to quit. It thrives in various conditions and keeps growing new leaves even after multiple harvests. I pick the lower leaves and let the plant’s central crown remain intact.

This method allows me to enjoy fresh kale for months, sometimes even into the winter if I cover the plants with mulch or a row cover.

Aside from being easy to grow, kale is packed with nutrition. It contains high levels of vitamins A, C, and K, along with fiber and antioxidants. The trick to keeping it tender and delicious is regular harvesting as older leaves can become tough and bitter, but new growth is always sweet and crisp.

#4. Swiss Chard

Swiss chard is one of my garden staples because of its incredible resilience. No matter how many times I harvest the outer leaves, the plant continues producing. Even in the summer heat, when other greens struggle, chard keeps thriving.

This vegetable is a nutritional powerhouse, offering vitamin A, vitamin K, and magnesium. It’s also an excellent source of fiber.

To encourage regrowth, I make sure to cut leaves close to the base but leave the central bud intact. By doing this, I get a continuous supply of vibrant, colorful greens that work well in everything from sautés to fresh salads.

#5. Arugula

Arugula is one of my favorite greens to grow, mainly because it regenerates so quickly. I snip the leaves, leaving about an inch of growth at the base, and within a week or two, I have another round ready to harvest.

It’s perfect for adding a peppery kick to salads and sandwiches. This leafy green is packed with calcium, folate, and vitamin K, making it a great addition to a healthy diet.

However, like spinach, arugula bolts quickly in hot weather. To extend the harvest, I plant it in partial shade and water regularly. The younger leaves are the most tender, so frequent harvesting keeps them from becoming too spicy or tough.

#6. Bok Choy

Bok choy is a fantastic cut-and-come-again vegetable. I can either harvest individual leaves or cut the entire plant about an inch above the base, and new shoots will start growing in just a few days.

It’s a low-calorie vegetable that’s rich in vitamin C, potassium, and fiber. The trick to keeping it growing is to water consistently and provide some shade during the hottest part of the day. If it starts to flower, I remove the blooms immediately to encourage further leaf production.

#7. Mustard Greens

Mustard greens grow quickly and bounce back just as fast after being cut. I use the same method as I do with kale, harvesting the lower leaves first while letting the central ones remain. Their spicy, peppery flavor makes them a bold addition to salads, stir-fries, and soups.

They are high in vitamins A, C, and K and offer a significant amount of antioxidants. Regular harvesting keeps the leaves tender and prevents them from becoming too strong in taste.

#8. Collard Greens

Collards are another hardy green that keeps coming back. I pick the outer leaves and let the central stem keep producing, sometimes for months on end.

This vegetable is loaded with calcium, vitamin K, and fiber. Collards are particularly tough, so the best way to keep them tender is frequent harvesting and cooking them properly, either by steaming, sautéing, or slow cooking.

#9. Endive and Escarole

Endive and escarole are part of the chicory family and grow just like lettuce. They have a slightly bitter taste that pairs well with creamy dressings and warm salads.

I harvest the outer leaves regularly to keep the plants producing fresh growth. These greens are high in fiber, vitamin A, and folate. If the plants start to bolt, I trim back the flower stalk to extend their lifespan a little longer.

#10. Green Onions

Green onions are one of the easiest vegetables to regrow, and they do so incredibly fast. After harvesting the green tops, I leave the white base in the soil, and within a week, new shoots appear. They are a great source of vitamin C and add a mild onion flavor to dishes.

Even if I don’t plant them in the garden, I can regrow green onions in a glass of water on my windowsill, making them a perfect year-round option.

#11. Carrot Tops

Carrots don’t regrow their roots after harvesting, but their leafy tops can be trimmed multiple times. They have a slightly herbal taste, making them a great addition to soups, salads, and pesto.

Carrot tops are packed with vitamin K, antioxidants, and fiber. When left to flower, they attract pollinators and beneficial insects to the garden.

#12. Cilantro

Cilantro regrows well if harvested properly. I cut the top stems rather than pulling the entire plant, allowing new shoots to grow in their place. However, it tends to bolt quickly in warm weather, so frequent harvesting helps slow down the process.

This herb is high in antioxidants, vitamin K, and essential oils, giving it a distinct, refreshing taste.

#13. Celery

Celery is one of the easiest vegetables to regrow. Instead of pulling up the entire plant, I cut the stalks near the base, leaving about two inches above the soil. Within a few weeks, new tender stalks start sprouting from the center.

Nutritionally, celery is low in calories but rich in fiber, vitamin K, and antioxidants, making it a great addition to soups, salads, and smoothies. I grow celery in cool conditions with plenty of moisture, as dry soil can make the stalks tough and stringy.

If I want an endless supply, I plant multiple batches throughout the season.

#14. Leeks

Leeks regrow much like green onions. When I cut them down, I leave about an inch of the base in the ground, and new leaves soon start emerging. The plant keeps producing for several months, especially in mild climates.

Leeks are packed with vitamin C, iron, and folate, making them an excellent immune-boosting vegetable. Their mild, slightly sweet flavor enhances soups, stews, and casseroles.

Since they take time to mature, I often plant them alongside faster-growing greens to maximize my garden space.

#15. Cabbage

Cabbage is another fantastic veggie that regrows after cutting. When I harvest a cabbage head, I leave the base and a few outer leaves intact. Over time, smaller cabbage heads begin forming around the remaining stump.

Although they won’t grow as large as the original head, they are just as delicious. Rich in vitamins C and K, fiber, and antioxidants, cabbage is a nutritional powerhouse. It thrives in cooler temperatures, so I plant it in early spring and late summer for fall harvesting.

#16. Fennel

Fennel is a versatile vegetable that regrows beautifully. If I cut the bulb at soil level and leave the roots undisturbed, new leafy fronds start sprouting within weeks.

Even if I don’t need more bulbs, I let the feathery leaves grow for culinary use. Fennel is high in fiber, potassium, and essential oils that aid digestion. Its slightly sweet, licorice-like flavor makes it a fantastic addition to salads, roasted dishes, and teas.

#17. Watercress

Watercress is one of the fastest-growing leafy greens, perfect for multiple harvests. I snip the leaves about an inch above the base, and the plant regrows almost immediately.

With the right conditions, I can get several harvests before replanting. Watercress is a nutrient-dense green packed with vitamin C, calcium, and antioxidants, making it one of the healthiest greens to grow. It prefers moist, shady areas, so I often grow it near water sources or in containers with regular watering.

#18. Radicchio

Radicchio, a type of bitter red chicory, can regrow after cutting if I leave the base intact. After harvesting the first head, smaller secondary heads begin forming at the root crown.

This vegetable is rich in vitamin K, fiber, and antioxidants, supporting gut health and reducing inflammation. Radicchio thrives in cooler temperatures, and I find it sweetest when grown in fall.

#19. Purslane

Purslane is often considered a weed, but I intentionally grow it because of its incredible nutritional benefits. When I cut the stems, new ones branch out, giving me a continuous supply.

This plant is unique because it is rich in omega-3 fatty acids, vitamins A and C, and minerals like magnesium and potassium. Purslane thrives in warm conditions and requires very little water, making it one of the easiest edible greens to maintain.

#20. Amaranth Greens

Amaranth is a dual-purpose plant, its seeds are used as a grain, while its tender leaves can be harvested multiple times. When I cut the outer leaves, the plant continues producing new growth.

Amaranth leaves are rich in iron, vitamin C, and calcium, making them a great alternative to spinach. This plant thrives in warm weather and can tolerate dry conditions, making it ideal for summer gardening.