Harvesting and postharvest

The first harvest will be five weeks after transplanting. The stems can be cut about 10 cm from the ground, so that new side shoots develop. Pickings at weekly intervals will allow six harvests per plant (more if plants are sidedressed). If complete harvesting is practiced, spacing can be as close as 10 x 10 cm and plants are uprooted. This method is mainly used when there is less than two months before the main staple-food crop will be planted. Roots of these crops can be kept in water to keep the plants fresh.
Picking should be done early in the morning and the produce sold the same day. Alternatively, the crop can be harvested late in the afternoon and placed on plastic sheets or banana leaves. The produce should be tied in small bundles and the flowers removed before it is taken to market. Keep the bundles upright and water them sparingly to retain freshness. The yield can be 40 tons per hectare.