Herbs

Basil - Needs: 4-8" spacing in full sun. Harvest:  Begin harvesting after plants have become established. Best done in early morning when temperatures are cooler and the leaves are less likely to wilt. Notes:  Basil is not drought tolerant and can be damaged by heat stress. Regular moisture throughout the growing season helps to ensure a good crop.
Chamomile - Needs: 8" spacing in full sun. Harvest: Gather flowers when in full bloom. Three to Four cuttings possible per growing season. Notes: Can be dried for teas, salves, and culinary uses.
Cilantro - Needs: 2" spacing in mostly sun. Harvest: Harvestable at every stage. Leaves may be harvested once the plants have become established and before flowering begins. Notes: Bolting is likely in the heat of midsummer.
Dill - Needs: 2" spacing in full sun. Harvest: Foliage may be harvested once the plants have become established right up to flowering. Regular cutting is needed to prevent premature bolting. Notes: Does well grown in clumps. Do not thin / separate transplants.
Lavender - Needs: 12-18" spacing in mostly sun. Harvest: Harvest the flower spikes on a dry, warm, sunny day just as the flowers are about to open. Hang to dry in a dry, well-ventilated space out of direct sunlight. Notes: In late fall, clip plants back to below the flower stems and mulch heavily
Oregano - Needs: 12" spacing. Partial shade to full sun is acceptable. Harvest: Harvest entire stems just as plants are coming into bloom, cutting about 2" above the base of the plant. An established planting can be cut back two to six times during the growing season. Notes: To keep plants healthy, pinch back new growth, remove any old wood at the end of the winter, and replace the plants every 4 years.
Parsley - Needs: 8-12" spacing, preferably in full sun. Harvest: Clip leaves as needed. To maintain the crispness and appearance of freshly harvested parsley, store at temperatures of 32–36°F, and high humidity. Parsley can be used either fresh or dried. To dry, wash clipped leaves and spread out shallowly on screens in a warm, airy place. When thoroughly dry, rub and store in jars.
Rosemary - Needs: 8-10" in full sun if growing as an annual. Plant at 24-36" if growing as a perennial. Harvest: Harvest begins in approximately 80-100 days from planting for stem tips or 120-180 days for bunching. To dry, hang small bunches of stems in a dray location out of direct sunlight. Notes: Rosemary may overwinter in colder climates if mulched or dug up and transferred to containers in a protected structure.
Sage - Needs: 12" spacing in partial shade to full sun. Harvest: Individual leaves may be harvested the first year once plants have become established. In the second and following years, cut stems to within 6" of the base of the plant just as flowers are starting to open. Hang small bunches of sage upside down to dry in a well-ventilated location out of direct sunlight. Notes: Plants become woody and should be replaced every 3-4 years. In very cold areas, sage should be mulched in winter months.
Thyme Needs: 6-8" spacing in partial shade to full sun. Harvest: Cut only a few stems the first year in order for the plants to winter over. In subsequent years, harvest just as the flowers being to open. Cut back to within 4-5" above the ground. Notes: Plants become woody and should be replaced every 3-4 years.

Vegetables

Beets - Needs: 3-4" spacing in full sun. Harvest: Harvest whenever beets reach your desired size. Notes: Keep beets well irrigated to prevent scabbing.
Broccoli - Needs: 12-18" spacing in full sun. Harvest: Before flower buds open, cut center head. Harvest secondary side shoots regularly to encourage continued production. Notes:  Consistent watering is important. Broccoli grows best in cooler weather. Heavy feeder.
Broccolini - Needs: 12-18" spacing in full sun. Harvest: Before flower buds open, cut stems of central head and side shoots. Stems grow between 4–8" in length. Harvest regularly to encourage continued production. Notes: Consistent watering is Important to reduce stress on plants. Heavy feeder.
Brussels Sprouts - Needs: 18" spacing in full sun. Harvest: Sprouts should be firm and well formed. Break off the leaf below the sprout and snap off the sprout. The upper sprouts will continue to form and enlarge as the lower ones are harvested. Notes: Flavor benefits from a light frost. Irrigation when dry will help keep growth steady. Heavy feeder.
Cabbage - Needs: 18" spacing in full sun. Harvest: Harvest when heads fill out, and become relatively firm. Tear off outer leaves if undesirable. Notes: Cabbages are prone to splitting after heavy rain or irrigation after a dry spell. If heads are sizing up, it's best to harvest before a heavy rain to prevent this. Heavy feeder.
Cauliflower-Needs: 18" spacing with at least 6 hours of sunlight every day. Harvest: Keep an eye on development, cutting heads when desired size is obtained but before the curds becomes loose, or "ricey." Notes: Cauliflower prefers a well-drained, fertile soil high in organic matter, a pH of 6.0–7.5 with consistent moisture throughout the growing season. Irrigate regularly for best results.
Collards - Needs: 12" spacing in full sun. Harvest: Beginning about 2 months after planting, harvest by clipping individual leaves. Collards are very hardy, and the eating quality will improve into the late fall with light frost
Cucumbers - Needs: 12" spacing in full sun. Harvest: Once fruit bearing begins, pick daily. Notes: Requires warm, well-drained soil high in fertility, with a pH of 6–6.8. Consistent, adequate irrigation is needed to produce an abundant crop. Cucumbers are very sensitive to cold
Eggplant - Needs: 18" spacing in full sun. Harvest: Clip fruit stem with shears. Pick fruits of desired size regularly to encourage further production. Notes: It is important to be mindful of over-fertility. Too much nitrogen often results in large, bushy plants that produce only one small set of fruit.
Fennel - Needs: 6" spacing in full sun. Harvest: When base thickens, use sharp pruners to cut bulb free just above taproot. Cut off leaf petioles 1-2" above bulb before storing. Notes: Adequate irrigation is needed to produce high-yielding and flavorful crops. High heat and long days encourage bolting.
Green Beans - Needs: 2" spacing in full sun. Harvest: Pick regularly at desired size to encourage production.
Kale - Needs: 12-18" in mostly sun. Harvest: Beginning about 2 months after planting, harvest by clipping individual leaves. Notes: Kale is very hardy, and the eating quality will improve into the late fall with light frost.
Lettuce - Needs: 10-12" in partial to full sun. Harvest: Cut at base, keeping wrapper leaves for handling loss. Wash off sap and cool immediately.
Melons - Needs: 18" spacing in full sun. Harvest: Ripeness indicators vary by melon type. Most cantaloupes are ready when the gray-green color begins to change to buff-yellow and are harvested at "full slip" or when a light tug separates the fruit from the vine. For watermelons, look for die back of the tendril closest to the fruit. Notes: Biodegradable pots may be planted directly in the ground. Try not to disturb roots when transplanting.
Onions / Shallots - Needs: 2" spacing for shallots, and 4" spacing for onions in full sunlight. Harvest: When necks become soft, and 50% of tops are falling over, pull and cure in a well ventilated space away from direct sunlight. Cure until tops are completely dry (about two weeks). Notes: Onions are shallow rooted, and grow best with an inch of water per week during the bulbing phase.
Peppers - Needs: 18" spacing in full sun. Harvest: Pick the first peppers promptly when they reach full size to encourage further fruit set. Notes: Abundant phosphorus and calcium is needed for the best results.
Potatoes - Needs: 12" spacing in full sun. Harvest: Small, "new" potatoes can be harvested beginning about 7-8 weeks after planting. After foliage has died back, leave main crop tubers in the ground for 2 weeks to set skin. Dig tubers, brush off soil, and allow skins to dry before storing. Notes: Cut tubers into pieces roughly 1-1 1/4" diameter each, with at least one "eye" per piece. Small tubers may be planted whole. Plant seed pieces 2-3" deep, 12" apart, and the plants will emerge 2-3 weeks later. When the plants are 6-8" tall, hill them by mounding soil from each side of the row about 4" high along the base of the plants to protect developing tubers from greening. Repeat hilling process as plants grow until hills are about 12" high.
Pumpkins - Needs: spacing varies depending on fruit size and is generally: small, 18-24"; medium, 24-36" and large to extra-large, 36-72". Requires full sun. Harvest: Fruits can tolerate 1-2 light frosts, however, temperatures below 28°F can damage fruit. When fruit color is fully developed, clip handles close to the vine. Avoid picking up fruits by handles and take care not to damage the skin/rind. Sun cure in the field for 5-7 days or cure indoors by keeping fruits at 80-85°F with good air ventilation. White varieties should be brought out of direct sunlight once foliage starts to die back; cure inside and keep out of sun to avoid yellowing.
Spinach - Needs: 2" spacing in partial to full sun. Harvest: Cut leaves at desired size, making sure to cut above the basal plate for cut-and-come-again harvests. Notes: Spinach grows in a wide range of soils if moist and fertile but is sensitive to acidity. Keeping cool in the heat of the summer will slow bolting.
Summer Squash - Needs: 18-24" spacing in full sun. Harvest: For some varieties, it is common for the first fruits to be malformed, wither, or blacken, which indicates poor pollination and is usually remedied as more male flowers appear. Harvest regularly, 2-3 times a week, once plants begin to produce. Cut or gently twist off fruits when they have reached the desired size. For patty pan and round, 2-3" in diameter. Handle with care to avoid scratching fruits.
Swiss Chard - Needs: 4-6" spacing in partial to full sun. Harvest: Cut or snap mature leaves individually. New leaves will grow for multiple harvests. Baby Leaf: Harvest with a knife when leaves reach desired size, about 3–6". Cut about an inch above the soil to allow for clean regrowth, making sure to cut above the basal plate. Cut again when leaves reach desired size (5–14 days, depending on variety).
Sugar Snap Peas - Needs: 4" spacing in partial to full sun. Harvest: Pick snap peas when they are a few inches long, looking for a slightly bumpy, but still tender pod. Notes: Harvest often to promote more pods.
Tomatillos - Needs: 18" spacing in full sun. Harvest: Pick weekly (with husks attached) when fruit is still firm, bright green, and filling the papery husk.
Tomatoes - Needs: 12" - 18" spacing (or containers for certain varieties) in full sun. Harvest: Fruits ripen gradually from the blossom end to shoulders and from the base of clusters to the tips. Pick fruit when fully ripe to enjoy within the week, stored at room temperature. Notes: Any fruit  beginning to put on color will eventually ripen. Pull all fruit beginning to blush at the end of the season, and store at 45 to 55 degrees for an extended harvest.
Winter Squash - Needs: 24" spacing in full sun. Harvest: Before heavy frost, cut stems about 1" from the fruit when stem is drying and skin is hardening. Handle fruits gently, as they can bruise easily. Notes: Cure in the field to dry and toughen skins by exposing fruits to sun for 5–7 days or so, covering in the evening if frost is likely. An indoor method of curing is to expose squash to 80–90°F with ventilation for 3–5 days.

Flowers

Calendula - Needs: 6-12" spacing in sun to partial shade. Harvest: For cut flowers, harvest once the bloom is 50% open. For culinary use, harvest when flower is fully open, and pull petals off before using in dish. Do not eat the calyx or flower centers. Best done in early morning or late evening when temperatures are cooler.
Cosmos - Needs: 9-12" spacing in full sun. Harvest: Pick when petals just opening, but not yet flattened. Deadheading is required to have blooms all summer. Notes: Picking encourages branching. Tall plants may benefit from support. For thicker, stronger stems, use wider spacing. Great for cut flowers, beds, or containers.
Echinacea - Needs: 18" spacing in partial shade to full sun. Harvest: For harvesting the flower, harvest when the petals are expanding. For harvesting the cone, harvest when the cone is raised and has turned golden.Harvest when the cone is raised and has turned golden. Petals strip most easily at this point. After removing petals, hang to dry.
Gem Marigolds - Needs: 12" spacing in full sun. Harvest: Pick when flowers are fully open but still have tight centers. Notes: Deadheading will increase blooms.
Nasturtiums - Needs: 8-12" spacing in full sun. Harvest: For edible flowers, pick when fully open; For edible leaves, harvest at any time.
Strawflower - Needs: 10-12" spacing in full sun. Harvest: Cut when 2-3 layers of petals have unfolded but before flowers fully open to reveal center. Notes:
Blooms that are very open, past optimal maturity, will close in the dark of night and on dark, overcast days. These blooms can appear as if they are at the at a good stage for cutting, though they are overmature. To avoid these misleading blooms, harvest on bright mornings or let your harvested blooms set in light for a few hours. Excellent dried flower.
Sunflowers - Needs: 18" in full sun. Harvest: Flowers can be harvested tight, when color first shows, or when almost completely open.
Violas - Needs: 6-9" in partial shad to full sun. Harvest: For edible flowers, pick when fully open. For cut flowers, harvest when stems are long and at least one bloom per stem is open. Deadheading encourages continuous blooms.
Yarrow - Needs: 12-24" in partial shade to full sun. Harvest: Pick when pollen is visible on the flowers. Vase life is 7 -12 days, or hang to dry.
Zinnia - Needs: 9-12" in full sun. Harvest: Pick before completely open. Stem is firm from point of cut to just below the bloom.