It’s time — or getting to be time — for us gardeners to reap what we’ve sown.

Although it’s fairly evident when some edibles, like tomatoes, are ripe for the picking (uniform red, yellow or orange color), that isn’t the case with every crop.

Zucchini, for instance, doesn’t change color. Although it might be tempting to grow a 15-inch-long squash, it will likely be tough. For optimal tenderness, pick individual fruits when they’re 6 to 8 inches long.

All varieties of green beans should be harvested when they are about as thick as a pencil. Once the plant begins producing, check it every day or two and remove beans that are ready; the more you pick, the more the plant will make.

Green peppers can be harvested at any size but are considered fully mature when they turn red. As a bonus, red peppers are sweeter and contain more nutrients.

There isn’t such a thing as an unripe cucumber — even small ones are crispy and juicy. The hazard here is allowing them to remain on the vine too long, which can result in an off-putting taste and texture. Cucumbers are considered mature when their bumpy skin smooths out.

You’ll know sweet corn is ready as soon as the silk at the top of its ear turns brown. If you still aren’t sure, peel back a small portion of husk and press your nail into a kernel; if it releases a milky fluid, it’s ripe.

Cantaloupe will practically harvest itself when the time is right: A light tug will release the melon from its stem. If any force is required, it’s not ready.

Honeydew melons are ripe when their bottoms begin to soften, and watermelons when their undersides turn a creamy white color.

Standard potatoes are fully mature when their foliage dies back.

But if it’s the so-called “new” potatoes you’re after, dig up the thin-skinned babies two to three weeks after the plant blooms.