høsting

Høsting is the process of gathering mature crops from fields or other growing environments. In agricultural and horticultural contexts, it marks the final phase of production and is followed by processing, curing, or storage. The term derives from the verb høste, meaning to gather or reap.

Harvest timing depends on crop characteristics, maturity indicators, weather, and planned storage. Methods range from manual picking with sickles, scythes, and baskets to mechanized harvesting with combines, pickers, and specialized equipment. Some crops require selective harvesting to avoid damage to plant structures or fruit quality. Wild harvesting also occurs for berries, mushrooms, herbs, and seaweed, guided by sustainability rules.

Post-harvest handling includes cleaning, sorting, drying or curing, and storage under appropriate temperature and humidity to prevent spoilage. Quality factors include intactness, sugar content, acidity, and aroma or flavor, which influence processing and market value.

Economic and environmental considerations include labor costs, machinery investment, and field efficiency. Mechanization can increase throughput but may require infrastructure and training. Sustainable harvesting practices aim to minimize waste, protect soil health, avoid overharvesting in wild populations, and reduce post-harvest losses through efficient handling.

In Nordic and broader European contexts, høsting is closely linked to seasonal cycles and cultural traditions around the autumn harvest. The term is used in Norwegian and Danish to denote the act of gathering crops, with related terms found in many languages.