Plant Once, Harvest Forever
Plant once, harvest forever: 12 Perennial Veggies for Endless Abundance
1.Asparagus (Asparagus officinalis)
�Asparagus is a delicious and nutritious perennial vegetable that produces tender spears in the spring. Once established, an asparagus bed can continue to produce for up to 20 years or more, making it a long-term investment in your garden’s productivity.
2.Rhubarb (Rheum rhabarbarum)
�Rhubarb is a hardy perennial with tart stalks that are perfect for pies, jams, and sauces. It thrives in cooler climates and can be harvested throughout the spring and early summer.
3.Artichoke (Cynara cardunculus)
�Artichokes are not only a gourmet delight but also a beautiful addition to any garden. These perennial plants produce edible flower buds that can be harvested in late spring to early summer.
4.Horseradish (Armoracia rusticana)
�Horseradish is a pungent root vegetable that adds a spicy kick to dishes. Once planted, it can spread vigorously, so it’s best grown in a designated area or container.
5.Jerusalem Artichoke (Helianthus tuberosus)
�Jerusalem artichokes, also known as sunchokes, are grown for their crisp, nutty tubers. They are easy to grow and can become invasive, so it’s essential to plant them in a contained area.
6.Lovage (Levisticum officinale)
�Lovage is a lesser-known perennial herb with a flavor reminiscent of celery. Both the leaves and stems can be used in cooking, adding a savory depth to soups, stews, and salads.
7.Walking Onion (Allium proliferum)
�Walking onions, also called Egyptian onions or tree onions, produce clusters of small bulbs at the top of tall stems. These bulbs can replant themselves, “walking” around the garden and providing a continuous harvest of green onions.
8.Sorrel (Rumex acetosa)
�Sorrel is a leafy green perennial with a tangy flavor similar to lemon. Its tender leaves can be harvested throughout the growing season and used fresh in salads or cooked in soups and sauces.
9.Chinese Artichoke (Stachys affinis)
�Chinese artichokes, also known as crosnes, are small, knobby tubers with a crisp texture and nutty flavor. They can be eaten raw or cooked and are an excellent addition to stir-fries and salads.
10.Good King Henry (Chenopodium bonus-henricus)
�Good King Henry is a traditional European vegetable with tender shoots and edible leaves. It’s easy to grow and can be harvested continuously throughout the growing season.
11.Sea Kale (Crambe maritima)
�Sea kale is a coastal plant that produces tender shoots with a mild, nutty flavor. Once established, it requires little maintenance and can provide a bountiful harvest year after year.
12.Perennial Kale (Brassica oleracea)
�Perennial kale is a hardy variety of kale that continues to produce leaves year-round, even in cold climates. It’s an excellent source of nutritious greens for salads, smoothies, and cooked dishes.
