Check out what’s currently growing at the Community Garden for the week of June 15, 2026. The garden now has signage to let you know what is ready to be picked and what is still in the process of growing. Make sure to wash what you pick thoroughly before enjoying:
- Cilantro – Ready to be harvested. To pick, use clean scissors or gently pinch with your fingers and cut stems about one to two inches above the soil. Be sure to take the outer stems first to allow the inner leaves to keep growing. Gardeners also ask that you avoid pulling the entire plant or more than one-third of the plant at a time. Watch a video guide to harvesting cilantro.
- Peppermint – Some are ready to be harvested. Use clean scissors to cut or pinch at the stem just above a leaf node (the spot where two leaves grow from the stem). Gardeners ask that you avoid pulling off individual leaves, because cutting the stems encourages the plant to become bushier and produce more growth. For uses of peppermint, try blending it with basil for a basil-mint pesto; chopping and adding it to a summer salad; or muddling the leaves for a summer beverage.
- Potatoes – Ready to be harvested. To pick, locate the base of the potato plant and dig down until you spot a potato. The leafy part of the plant can be thrown away or placed in the compost bin to the right of the shed.
- Green peppers – Some of the green peppers have begun producing, so keep an eye on their size and harvest them once they reach your preference.
- Basil – Not ready to be picked.
- Chili peppers – Not ready to be picked.
- Cucumbers – Not ready to be picked.
- Squash – Not ready to be picked.
- Tomatoes – Not ready to be picked.
The Community Garden is a project of the Student Government Association, the President’s Office and Student Engagement & Belonging.
For questions, concerns or requests to plant your own produce in the garden, reach out to Lauren Madison, student governance coordinator for SEB, at lauren.madison@wichita.edu.