Grow Once, Feast Forever: 18 Perennial Veggies That Keep Giving Year After Year
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When was the last time you considered making your garden work smarter, not harder? Growing annual crops is rewarding, but the plant-tend-replant routine each season saps time, resources, and wallet.
Perennial vegetables are plants you sow once. With minimal maintenance, they provide a continuous harvest for several years. According to FAO, perennial cultivation can improve soil health, boost biodiversity, and lower greenhouse gas emissions compared to conventional crop rotation practices.
In fact, the global organic farming market, in which perennials are a major player, was valued at $177.08 billion in 2023. It is projected to reach $529.64 billion by 2032, growing at a CAGR of 12.99%, according to Fortune Business Insights. This trend underscores the increasing number of people trying to incorporate sustainable gardening techniques into their lifestyles.
Wondering which perennial vegetables to try? Here are 13 tried-and-tested picks to make your landscape a perennial wonderland of edible bliss.
Tree Collards
The University of California Agriculture and Natural Resources states that tree collards are hardy, leafy green plants that do well in temperate climates. They have a tree-like growth habit and can grow 6–10 feet tall, producing leaves packed with vitamins K and C. They prefer nutrient-rich soil with full sun to partial sun.
Unlike annual collards, tree collards are resistant to pests and continue to produce nutritious leaves throughout the year. Pruning regularly encourages bushier growth and higher yields.
Sea Kale
Sea kale is a perennial plant that grows wild on seasides. Its tender shoots, young leaves, and even flowers are edible and carry a nutty flavor, according to Gardening Know How. It does best in well-drained, sandy soils and is relatively maintenance-free.
Sea kale’s deep roots help stabilize the soil, making it an eco-friendly option for erosion-prone areas. As a cold-hardy plant, it can withstand frosty winters, ensuring a dependable yearly harvest.
Good King Henry
Good King Henry was an ancient perennial spinach-like green. It grows well on semi-shaded spots and poor soils, though adding compost could increase yields. When young, its shoots look like asparagus, while its leaves are cooked much like spinach, Fondazione Slow Food notes.
A classic cottage garden favorite, this has minimal requirements aside from water in an arid season. The self-sowing makes this plant fit into most perennial vegetable gardens with some strength.
Sweet Potatoes
Though commonly grown annually, sweet potatoes can be a perennial in warmer regions. PlantVillage highlights that tubers provide starchy vegetables, but greens are also a nutritious by-product of the plant. Sweet potatoes thrive in loose, well-drained soil and full sun.
They can also be propagated from vine cuttings, allowing continuous production. They are also less prone to pests and diseases, which adds to their advantages in permaculture settings.
Salsify
Salsify is a much-neglected root vegetable prized for its delicate oyster-like flavor. This hardy plant tolerates many soils and climatic conditions with virtually no fuss. Both the roots and young shoots are edible, offering culinary diversity.
Salsify has a very long season since it stays well on the ground. Once established, it self-propagates, ensuring its place in the garden from year to year.
Watercress
Watercress is a nutrient-dense aquatic plant filled with vitamins A and C and antioxidants, says WebMD. It grows in shallow water or well-drained wet soil under full sun.
Used both in salads and soups, it adds a little peppery taste to the mouth. Its rapid growth allows for frequent harvests, spacing prevents crowding, and regular trimming encourages vigorous regrowth and maintains its shape.
Jerusalem Artichokes
Jerusalem artichokes, also known as sunchokes, are tuberous perennials with a sweet, nutty taste. They flourish in diverse soil types and can tolerate drought. Planting them in full sun ensures maximum tuber production.
Their tall, sunflower-like stalks make them a dual-purpose plant, providing food and an ornamental presence. As they can become invasive, it is best to grow them in contained spaces.
Egyptian Walking Onions
Egyptian walking onions get their name from how they “walk” across the garden. Bulblets form at the top of the stalks, which eventually topple over and root nearby.
These cold-hardy onions thrive in most soil types. They produce greens, small bulbs, and bulblets for cooking. Their robust nature means they need little care beyond occasional weeding.
Globe Artichoke
Globe artichokes are edible perennials grown for their succulent flower buds. Plants prefer sunny spots with rich, well-drained soil. Up to 20 buds per plant may be produced each growing season, offering a balance of beauty and bounty.
Regular pruning after harvest provides for continued production. One plant may remain productive for as long as five years.
Rhubarb
Rhubarb is a low-maintenance perennial with tart, tangy stalks perfect for desserts and jams. It thrives in cool climates and prefers nutrient-rich, well-drained soil. Its large leaves are not edible but serve as natural weed suppressants.
Dividing the crowns every few years revitalizes growth and increases yields. Harvesting only mature stalks ensures the plant’s longevity and sustained productivity.
Perpetual Spinach
True to its name, perpetual spinach is a leafy green that keeps giving year-round. A member of the chard family, it grows well in a variety of soils and climates. It requires minimal care beyond occasional watering and fertilization.
Regular harvesting promotes new leaf growth, ensuring a continued supply. It is resistant to bolting and thus suitable for longer seasons.
Asparagus
The University of Minnesota Extension notes that asparagus is a perennial favorite that can be produced for more than 15 years. It does best in nutrient-rich, well-drained soil and benefits from mulching to retain moisture. The plant repays patience with high yields, while it takes a few years to get established.
Regular spring harvesting of spears prevents overgrowth and increases future production. Annual compost applications maintain their long-term health and productivity.
Wild Leeks (Ramps)
Wild leeks are a delicacy with a garlicky onion flavor. These woodland perennials grow well in shaded areas in moist, loamy soil. Relatively slow to establish, ramps are best grown from seed or transplants.
The leaves are harvested in early spring, and the bulbs mature later in the season. To avoid overharvesting, limit the annual yield per year and plant seeds for continuous supply.
Scarlet Runner Beans
Scarlet runner beans are dual-purpose plants offering edible pods and vibrant flowers. They easily climb trellises, making them ideal for small gardens.
The beans are protein-rich, and the flowers attract pollinators like bees and hummingbirds. Rich soil and consistent watering ensure bountiful harvests. Leaving some pods to mature ensures reseeding for the following season.
Turkish Rocket
Turkish rocket is a hardy perennial green that tastes like mustard. The young shoots are eaten like broccoli, and the leaves are sautéed or added to salads. Very hardy, it grows in a wide range of climates and soils.
The deep roots make it drought-tolerant and require less frequent watering. Shoots and leaves are picked regularly to encourage regrowth and prevent flowering.
Malabar Spinach
According to the CABI Digital Library, Malabar spinach is a fast-growing perennial vine with glossy, nutrient-rich leaves that thrive in heat. Native to tropical climates, it thrives in moist, well-drained soil and full sun.
The leaves can be used fresh or cooked, adding versatility to meals. Its fast growth makes it an excellent choice for trellises, providing vertical interest in gardens. Regular pruning controls its spread and boosts leaf production.
Yacon
Yacon is native to the Andean region of South America. This sweet, juicy-rooted perennial produces tubers and thrives in loose, fertile soils in full sun to partial shade. The tubers can be eaten raw, cooked, or processed into syrup.
Because of its tall, leafy stalks, it is an attractive addition to the garden. It bears a continuous supply yearly, and the crowns are divided simply after harvest.
Cardoon
Cardoon, a vegetable artichoke relative, produces edible stalks. According to Wisconsin Horticulture, it does best in a Mediterranean-type climate: full sun and rich, well-draining soil. Plants are usually blanched before harvesting the stalks to reduce bitterness.
Aside from its value in the kitchen, cardoon is attractive enough to have a place in gardens. Pruning old growth after blooming encourages vigorous new growth from the ground each year.
Disclaimer – This list is solely the author’s opinion based on research and publicly available information.
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