October 11, 2022, by Benedict Vanheems
As our lives become busier, maximizing our time in the garden is essential. Perennial vegetables, which come back year after year, can make your gardening efforts much more efficient. They provide reliable harvests with less maintenance, giving you more time to enjoy your homegrown meals. Whether you’re after leafy greens, spicy roots, or unique flavors, there’s a perennial vegetable to suit every garden and culinary need.
1. Ostrich Fern (Matteuccia struthiopteris)
Hardy to Zone 2
Ostrich ferns offer a unique twist for your spring menu with their coiled fronds, known as fiddleheads. These young, tightly curled leaves taste like a blend of asparagus and green beans, making them a delightful springtime treat. They thrive in cool, damp, and shady areas, mimicking woodland conditions. To grow them, plant in a spot with well-amended soil, and mulch with leaves or compost. Harvest the fiddleheads early in spring, before they unfurl fully, and enjoy them sautéed or grilled. You can even freeze them for later enjoyment.
2. Nine Star Perennial Broccoli (Brassica oleracea botrytis aparagoides)
Hardy to Zone 8
This lesser-known perennial broccoli produces creamy-white spears that resemble cauliflower. After harvesting the main head, more side shoots will continue to grow for several weeks, providing a longer harvest period. It’s a short-lived perennial, typically lasting 3-5 years, but can be propagated through cuttings for future plantings. Nine star broccoli is a hardy and low-maintenance vegetable that can thrive in your garden with minimal effort.
3. Horseradish (Armoracia rusticana)
Hardy to Zone 5
Horseradish is the perfect plant for anyone looking for a bit of spice in their garden. Known for its pungent root, horseradish also produces edible young leaves with a milder flavor. The root is traditionally used for making horseradish sauce, but the leaves can be steamed or added raw to salads. It thrives in both sun and partial shade and is incredibly easy to grow. However, be mindful of its spreading nature; planting in a container is a great way to control its growth.
4. Wild Garlic / Ramsons (Allium ursinum)
Hardy to Zone 4
Wild garlic, or ramsons, is a flavorful perennial herb known for its strong garlic taste. The entire plant is edible, from its bulbs to its white flowers, but the leaves are the most commonly harvested. Wild garlic flourishes in shady, moist areas and is perfect for growing alongside other shade-loving plants like ostrich ferns. To establish them, plant bulbs in early spring or late summer, and mulch with leaves to retain moisture. Harvest the leaves in spring, just before they flower, for the best flavor.
5. Good King Henry (Blitum bonus-henricus)
Hardy to Zone 5
Also known as Lincolnshire spinach, Good King Henry is a perennial leafy green that produces nutritious leaves similar to spinach but over a much longer growing season. It’s an excellent early spring crop, and its seeds can also be harvested and used like quinoa. The plant is slow to germinate, so it’s best to sow seeds in autumn and plant them in a sunny or part-shaded spot. Harvest the tender leaves from mid-spring to autumn, soaking them before cooking to remove any bitterness.
6. Sorrel (Rumex acetosa)
Hardy to Zone 5
Sorrel is a versatile perennial herb that brings a tangy, lemon-like flavor to salads, soups, and sauces. With a deep root system that draws nutrients from the soil, sorrel is a great source of vitamins and minerals. You can grow different varieties, such as red-veined or French sorrel, which add variety to your garden and kitchen. Sorrel is easy to sow in spring and can be harvested throughout the growing season.
7. Chicory (Cichorium intybus)
Hardy to Zone 3
Chicory is a hardy perennial that produces both edible leaves and a coffee substitute from its taproot. The leaves are slightly bitter, so they’re best soaked before use in salads or cooked dishes. Chicory’s roots, when harvested in autumn or winter, can be dried, roasted, and ground into a caffeine-free coffee alternative. To prepare, clean the roots, slice them thinly, dehydrate, then roast until golden brown. Once ground, they make a rich, coffee-like beverage.
By incorporating these seven perennial vegetables into your garden, you’ll enjoy a sustainable and reliable harvest year after year. Whether you’re looking for nutritious greens, unique flavors, or even a coffee substitute, these plants can help create a garden that works as hard as you do.