The Urban Patch

If there’s one thing my garden has taught me, it’s patience. Or rather, that I don’t have much of it. I’m the kind of gardener who checks the seed tray three times a day, convinced the basil should have germinated by lunch. So when I discovered the magical world of “cut and come again” veggies, it was like finding a gardening cheat code.

These are the plants that just keep on giving – the gift that grows back after every snip. You don’t have to start from scratch every time, and they’re perfect for those of us who want the satisfaction of harvesting without the heartbreak of replanting every week.

🌱 My Favourites in the Patch

Beetroot and radish tops: The underrated greens! While you’re waiting for the roots to form, harvest the edible tops as greens – delicious in stir fries or tossed through pasta (no really – I love this garden hack so much I even wrote about it here).

Loose-leaf lettuce: The unsung hero of instant gratification. You can literally go from seed to salad in about four weeks, and as long as you harvest gently, it keeps growing like nothing happened. Gone are the days of sad, wilting lettuce in supermarket plastic rotting at the bottom of the fridge…

Rocket (roquette, if you’re feeling fancy💅): Peppery, quick, and slightly chaotic. It’s the garden equivalent of a friend who always shows up uninvited but brings good snacks.

Silverbeet / rainbow chard: My pride and joy. It’s like the solar panel of the veggie patch – endless renewable energy in leaf form. I cut the outer leaves and it just keeps pushing out new ones like an overachiever. (Check out my Urban Patch Silverbeet Grow Guide here).

🥬 Why They’re the Perfect Urban Crops

In small spaces, every pot counts. Cut-and-come-again plants mean one little container can keep feeding you for months. They’re also forgiving – if you forget to water for a day (or three), they tend to bounce back.

And for those of us in Melbourne with our “four seasons before breakfast” weather, they’re resilient. You can sow them in succession so there’s always something growing, and they handle the cool nights and warm afternoons like champs.

✂️ How to Harvest Without Hurting Them

The trick is to never take more than a third of the plant at a time. Think of it as giving your veggie a stylish haircut, not a full shave.

• Lettuces and rocket: Snip the outer leaves, leaving the centre intact – that’s the growing point.
• Silverbeet: Cut the largest leaves right at the base. The younger inner ones will take over in a week or two.
• Root tops: If you’re harvesting greens before the root is ready, take a few outer leaves and leave at least 3–4 to keep the plant photosynthesising.

A gentle trim encourages new growth, and within days you’ll see fresh leaves unfurling, like the plant is saying, “Nice try – I’m not done yet.”

☀️ A Few Care Tips

• Feed occasionally: liquid seaweed or worm tea keeps them lush and leafy.
• Keep the soil moist: inconsistent watering can make leaves bitter or tough.
• Give them space: crowding makes them bolt (aka panic and go to seed).

If you ever notice the leaves getting smaller or the plant slowing down, that’s your cue to scatter a few new seeds around it. You’ll have replacements ready before the old ones retire.

🌿 The Urban Patch wrap

“Cut and come again” veggies are the ultimate reminder that gardening doesn’t have to be a constant cycle of replanting, waiting, and disappointment. They reward small efforts with big returns – the perfect kind of relationship.

If you’re an impatient gardener like me, plant a pot of rocket or silverbeet this weekend. I promise, you’ll be harvesting your own salad faster than your neighbour can say, “mine hasn’t come up yet.”