Imagine planting once and enjoying fresh, homegrown vegetables for years with minimal effort. It’s possible with perennial vegetables, which offer incredible culinary value, aesthetic appeal, and the bonus of filling the “hungry gap” – the period in early spring when winter crops have ended, but new plants aren’t yet ready. Here are five top perennial vegetables to grow in your garden:
1. Globe Artichokes: Bold and Beautiful
Globe artichokes are visually striking plants that can thrive for years. They prefer full sun and well-drained soil, so choose a sunny spot with plenty of space, as these plants need about 3 feet of space between them. To protect them from harsh winters, mulch them with straw or compost.
Artichokes are harvested when their flower buds are the size of a golf ball. After boiling or steaming, enjoy the tender buds by dipping them in sauces like butter or hollandaise. Left to flower, these plants attract bees, making them excellent for pollinator-friendly gardens.
Similar to artichokes, cardoons are another perennial with dramatic foliage. Instead of harvesting buds, you eat the stems, which can be baked or used in soups, adding a wonderful celery-like flavor.
2. Babington’s Leek: A Self-Propagating Wonder
Babington’s leek offers a mild garlicky leek flavor and can be grown from tiny bulblets. Start them indoors in pots and transplant them after the risk of frost has passed. Space them about 6 inches apart and give them a year to establish. In the second year, begin harvesting the flavorful stems while allowing the bulb to continue growing.
What makes Babington’s leek special is its self-propagation. The plant sends up flower stalks that produce bulbils, which either drop or bend toward the ground to take root and form new plants, spreading the clump over time.
For other perennial alliums, try Welsh onions or Egyptian walking onions—the latter ‘walks’ across the garden as bulbils sprout and root along the stalks.
3. Perennial Kale: Greens All Year Long
Perennial kale is a powerhouse of nutrition and flavor, reaching impressive heights while being resistant to pests like caterpillars. The best part is you can harvest its tender leaves year-round. To start, plant cuttings from side shoots about 6 inches long, ensuring they have moist, well-draining soil.
Varieties like Taunton Deane, Daubenton’s, and Ethiopian kale offer a range of growing options depending on your climate. These hardy plants will keep your garden supplied with fresh greens almost continuously.
4. Oca: The Low-Maintenance Root Crop
Oca, also known as New Zealand yam, is a root vegetable that’s just as easy to grow as potatoes but with fewer pest problems. Oca’s tubers can be boiled, fried, or even eaten raw in salads for a zesty lemon flavor. Its leaves also provide a tangy addition to salads.
Plant oca tubers in pots until the last frost, then transplant them to the garden, spacing plants 3 feet apart. Harvest the tubers after the foliage dies back in autumn, usually after the first frost. Store the tubers like potatoes, replanting some each spring for continuous harvests.
5. Asparagus: A Timeless Garden Treasure
Asparagus, the royalty of perennial vegetables, is a long-term investment. While it requires patience (you won’t harvest in the first two years), it will provide delicious spears for years to come. Prepare a sunny, well-drained spot by removing weeds and adding compost. Plant asparagus crowns about 18 inches apart in trenches, and water them in.
Avoid harvesting spears for the first two years, allowing the plants to establish. After that, you can harvest from spring to early summer, leaving the spears to grow into fern-like foliage to nourish the roots for the next year’s crop.
Final Thoughts
These five perennial vegetables are just the beginning! By adding these to your garden, you’ll not only enjoy year-round harvests but also contribute to a sustainable, low-maintenance food source. From globe artichokes to asparagus, perennial vegetables offer a bounty of flavors and benefits. Don’t hesitate to explore other options, such as hostas or daylilies, but always research safe, edible varieties. Happy gardening!