You’ve planted the seeds, watered the plants, and waited for your crop to come in.

The real test for the home gardener is knowing when to pick the fruits of your labor.

Vegetables are highest in vitamins and minerals such as potassium, magnesium and iron when they are fully ripe.

Here are some tips for getting the best harvest.

Tomatoes: Tomatoes should be picked when they are firm and have reached full color, crimson, red, yellow or other colors, depending on the variety.

Peppers: Green peppers are picked and used before full ripeness, so you should gauge ripeness by comparing the appearance of the fruit to a picture on a seed packet or in a seed catalog.

Firmness is also a ripeness indicator. If the pepper feels as though it has thin walls, it is not ready.

When green peppers are allowed to ripen, they can turn into a rainbow of colors depending on the variety.

If peppers have ripened to full color, use them quickly because they have only a few days of shelf life at that stage.

Zucchini: Zucchini tastes best when harvested at lengths from six to 10 inches. Don’t let them grow longer than one foot.

After eight to 10 inches, zucchini gets tough and develops more seeds.

Longer zucchini that escaped your attention during picking can be grated to use in breads of soup.

Cucumbers: Pickle cucumbers should not be grown beyond approximately four inches.

Other types, such as burpless or Oriental varieties, can reach ripeness at nearly 15 inches.

The longer cucumber types are ripe when they retain a hint of the ridges and “spininess” associated with immature cucumbers.

Think of a cucumber as a balloon. If it’s inflated to perfect smoothness, it’s too far gone.

Eggplant: Estimate ripeness by comparing the crop to the size and shape described on the seed package or catalog.

The eggplant should be shiny and glossy.

The stem and cap should be mint green or purple, depending on the type.

Melons (muskmelons and cantaloupes): Most melons are perfectly ripe when they separate from the vine easily. A little tug should be enough.

Other melons are perfectly ripe when they turn from a greenish hue to a more yellow or orange color.

Onions: Because most onions are grown from sets, many of the plants grow too close together. Thinning out the plants is recommended.

Onions are ready for final storage harvest when about half the plant leaves have begun to wilt.

Leave onions on a dry porch for a few days, then hang them.

Onions that have a seedhead when harvested, which is the green shoot that looks like a spear coming out of the onion, should be eaten immediately because they won’t dry out adequately for storage.

Snap Beans (green or wax): The key to harvesting snap beans is to pick them before the pod shows any seed development. There should be no swelling where you can see the seed in the bean.

Also, the bean should literally snap when you break it. If they’re over the hill, the bean will be rubbery.

Tip: Write notes on how well your garden performed. Use this information when planning your purchases for next year’s garden.

“Growing Green” is contributed by Diane Dorn, Lehigh County Extension Office Staff, and Master Gardeners. Information: Lehigh County Extension Office, 610-391-9840; Northampton County Extension Office, 610-813-6613