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Gardening is a journey with twists, turns, and occasional dirt naps. But don’t let those weeds and mischievous pests scare you away. Let’s explore the wonderful world of perennial vegetables together.
Picture this: a garden where you plant once and reap the rewards for years to come. That’s the magic of perennial vegetables. These botanical buddies are here to make your gardening journey a breeze. Think of them as your long-term garden companions, always there to offer a helping hand (or vine).
With perennials, you’ll save time, energy, and maybe even some tears. No more starting from scratch each year. These green gems are here to stay, ready to provide you with a steady supply of homegrown goodness.
But wait, there’s more! Perennials are not just about convenience. They’re also about building a sustainable and resilient garden. Their deep roots help improve soil health, reduce erosion, and provide a haven for beneficial insects. It’s like creating a mini-ecosystem in your backyard, where plants and creatures work together harmoniously.
So, let’s grab our shovels and get ready to discover the wonders of nutrient-rich perennial vegetables. We’ll explore their quirks, benefits, and how they can make your gardening journey a walk in the park (with maybe a few weeds along the way).
Artichokes
Artichokes, those spiky, mysterious globes, are not just a fancy restaurant appetizer. They’re a delicious and surprisingly easy-to-grow addition to your garden. These thistle-like perennials thrive in Zones 8-10, bringing a touch of the Mediterranean to your backyard.
Think of artichokes as the divas of the garden. They demand full sun and well-drained soil but reward you with their unique, earthy flavor. Once established, they’ll keep producing those delectable buds for years.
Learn more about artichokes.
Asparagus
Asparagus, the elegant spears of spring, is a perennial favorite for home gardeners. These nutrient-rich perennial vegetables thrive in Zones 3-8, making them versatile for various climates.
Asparagus is a slow starter, taking a few years to reach full production. But once it does, you’ll enjoy those tender spears for decades. It’s like a long-term investment that pays off in delicious dividends.
Learn more about asparagus.
Broccoli (Nine Star Perennial and Purple Cape)
Broccoli, the superhero of the vegetable world, isn’t just a one-hit-wonder. While most varieties are annuals, Nine Star Perennial and Purple Cape are here to break the mold. These perennial powerhouses keep producing those nutritious florets for years, making them a gardener’s best friend.
True to its name, Nine Star Perennial can produce for up to nine years, while Purple Cape offers a vibrant twist with its purple florets. Both varieties thrive in Zones 3-10, making them versatile choices for gardens nationwide.
Learn more about broccoli.
Bunching Onions/Egyptian Walking Onions
Bunching onions, also known as Egyptian walking onions, are the gift that keeps giving. These perennial onions form clusters of bulbs at the top of their stalks, creating a unique and visually appealing addition to your garden.
These onions are hardy in Zones 3-9, making them a reliable choice for various climates. They’re also low-maintenance, tolerating both full sun and partial shade. With their mild onion flavor and continuous harvest, bunching onions are a must-have for any perennial garden.
Daylilies
Daylilies, those vibrant trumpets of the garden, are not just a feast for the eyes. They’re also a surprisingly versatile ingredient for your culinary adventures. These hardy perennials thrive in Zones 3-9, bringing a touch of elegance to your garden and table.
Daylilies are like the chameleons of the garden, adapting to various soil and light conditions. They’re also low-maintenance, making them a brilliant choice for busy gardeners. And the best part? You can enjoy their vibrant blooms and savor their delicate, slightly sweet flavor in salads, stir-fries, and desserts.
Are all daylilies edible?
Yes, all daylilies are edible, but with a caveat. Some varieties may have a slightly bitter taste, while others are sweeter. It’s always a good idea to sample a small portion first to see if it suits your taste buds.
Garlic
Garlic, the pungent bulb that adds a punch to countless dishes, should be in all gardens. These vegetables do well in Zones 3-8, making them a standard for gardens everywhere.
Garlic is like the rockstar of the garden, adding a burst of flavor to everything it touches. It’s also a low-maintenance crop, tolerating full sun and partial shade. And with its versatility in the kitchen, garlic is a staple for beginner and experienced gardeners.
Good King Henry
Good King Henry, also known as Poor Man’s Asparagus, is a nutrient-rich perennial vegetable that deserves a comeback. This leafy green was a staple in medieval Europe, and for good reason. It’s packed with nutrients, easy to grow, and can be used in various dishes.
Good King Henry is a hardy plant that can tolerate many conditions but prefers full sun and soil with drainage. It’s an excellent choice for beginners because it’s relatively low-maintenance. Once established, it will return yearly, providing you with a steady supply of delicious greens.
The young shoots of Good King Henry can be harvested in spring and cooked like asparagus. The leaves can be harvested throughout the growing season and used like spinach in salads, soups, and stir-fries. Good King Henry has a slightly salty, spinach-like flavor that pairs well with various ingredients.
Groundnut
The groundnut, also known as the Indian potato, is one of the more fascinating and delicious nutrient-rich perennial vegetables cultivated for centuries by Native Americans. This climbing vine produces edible tubers that have a nutty, potato-like flavor.
Groundnuts prefer moist, well-drained soil and partial shade. They can be grown on trellises or fences or even allowed to sprawl along the ground. Be patient, as groundnuts take a couple of years to become well-established and produce a substantial harvest.
Groundnut tubers can be harvested in the fall after the first frost. They can be boiled, roasted, or fried and used in a variety of dishes. Their high protein and fiber content makes them a nutritious and satisfying addition to your diet.
Horseradish
Horseradish, a root vegetable known for its pungent flavor, is a must-have for any garden enthusiast who enjoys a bit of spice. This easily grown perennial can add flavor to roast beef or spice up a Bloody Mary.
Horseradish thrives in full sun to partial shade and prefers moist, well-drained soil. It’s best to plant horseradish in a contained area, such as a raised bed or a large pot, as it can become invasive if left unchecked. Trust me, I’ve learned this lesson the hard way! Once established, horseradish requires minimal care and will reward you with an abundant harvest for years.
Horseradish roots are usually harvested after the first frost in the fall. You can grate the fresh root as a condiment or preserve it in vinegar for extended storage. Horseradish has a sharp, sinus-clearing flavor, adding a delightful punch to sauces, dips, and marinades.
Jerusalem Artichoke
The Jerusalem artichoke, also known as the sunchoke, is a sunflower family member that produces edible tubers with a nutty, slightly sweet flavor. This nutreint-rich perennial vegetable is an excellent choice for gardeners looking for a low-maintenance, high-yield crop.
Jerusalem artichokes prefer full sun and well-drained soil. They are very adaptable and can tolerate a wide range of conditions. Be prepared, as these plants can grow quite tall, reaching heights up to 10 feet!
The tubers of Jerusalem artichokes are harvested after the first frost in fall. They can be eaten raw, roasted, boiled, or fried. Jerusalem artichokes have a unique flavor, like a water chestnut or artichoke heart.
Kale
Kale, a leafy green superstar, has taken the culinary world by storm, and for good reason. This nutritional powerhouse is packed with vitamins, minerals, and antioxidants, making it a favorite among health-conscious eaters. But kale isn’t just good for you; it’s also a versatile ingredient that can be enjoyed in various dishes, from salads to smoothies to stir-fries.
Kale is a cool-season crop that prefers full sun to partial shade and well-drained soil. It’s relatively easy to grow and can tolerate various temperatures. While most kale varieties are grown as annuals, there are a few perennial varieties, such as ‘Daubenton’s’ and ‘Red Russian,’ that can provide you with a continuous harvest for years to come.
Kale can be harvested all season, but they are best when young. You can use kale in salads, soups, stews, and stir-fries, or even enjoy it as a healthy snack. It has a slightly bitter, earthy flavor.
Learn more about kale.
Lovage
Lovage, an herbaceous perennial, is a hidden gem in the herb garden. This tall, stately plant boasts a unique flavor profile often described as a cross between celery and parsley, with a hint of anise. Lovage is a versatile herb used in various culinary applications, from soups and stews to salads and sauces.
Lovage likes full sun to some shade and well-drained soil. It’s a relatively low-maintenance plant that adapts to various conditions. Once established, lovage will return yearly, providing a steady supply of flavorful leaves and seeds.
Lovage leaves can be harvested throughout the season and used fresh or dried. The seeds can also be harvested and used as a spice. Its strong, distinctive flavor adds a unique dimension to soups, stews, sauces, and marinades.
Ostrich Fern
Ostrich fern, a majestic and graceful plant, adds a touch of woodland charm to any garden. This deciduous fern, native to North America, boasts feathery fronds that resemble ostrich plumes, creating a lush and inviting atmosphere. While not a nutrient-rich perennial vegetable in the traditional sense, ostrich fern produces edible fiddleheads, a springtime delicacy that is prized for its unique flavor and texture.
Ostrich fern thrives in partial to full shade and moist, well-drained soil. It’s a perfect choice for adding a touch of greenery to the shady corners of your garden or creating a naturalized woodland setting. Ostrich fern spreads through underground rhizomes, forming colonies that can make a lush ground cover.
The fiddleheads of ostrich fern emerge in early spring and are harvested before they unfurl. They have a taste reminiscent of asparagus and can be steamed, sauted, or added to stir-fries. Fiddleheads are an excellent source of vitamins and minerals, making them a nutritious and delicious addition to your springtime diet.
Radicchio
Radicchio, a chicory family member, is a colorful and flavorful addition to any salad or vegetable dish. This leafy vegetable boasts vibrant red or variegated leaves with a slightly bitter, crunchy texture. Radicchio is a cool-season crop that can be grown in spring and fall, adding a touch of color and zest to your garden and plate.
Radicchio prefers sun and soil with good drainage, although it can handle partial shade. It’s easy to grow and can tolerate some frost. Radicchio can be grown as a cut-and-come-again crop, continuously harvesting colorful leaves.
Radicchio leaves can be harvested when they are young and tender or left to mature for a more intense flavor. They can be enjoyed raw in salads, grilled as a side dish, or braised as a hearty vegetable. Their slightly bitter flavor adds a unique dimension to a variety of dishes.
Learn more about radicchio.
Ramps/Wild Leeks
Ramps, also known as wild leeks, are ephemeral in spring, meaning they emerge from the ground for a short period in early spring before disappearing as the weather warms. These wild onions have broad, smooth leaves and a distinctive garlicky flavor. They are a popular foraged food, adding a unique taste to spring dishes.
Ramps thrive in shady, moist woodlands, often forming colonies under deciduous trees. They prefer well-drained, fertile soil with a slightly acidic pH. Ramps can be cultivated in home gardens, but they require patience, as it takes several years to establish and spread.
The entire ramp plant, from the bulb to the leaves, is edible. However, the leaves have a milder flavor and can be used in salads or as a garnish. The bulbs have a stronger, more pungent flavor and can be used in sauces, dips, or as a seasoning. Ramps are a versatile ingredient, adding a unique flavor to spring dishes.
Rhubarb
Rhubarb, another nutrient-rich perennial vegetable often mistaken for a fruit, is a springtime favorite for pies, jams, and other sweet treats. This large, leafy plant produces thick, fleshy stalks that range in color from crimson red to pale green. Rhubarb has a tart, tangy flavor that balances sweetness in desserts.
Rhubarb thrives in full sun and prefers fertile, well-drained soil with a slightly acidic pH. Once established, rhubarb will produce for decades, providing a reliable source of tart stalks.
Rhubarb stalks are edible, while the leaves contain oxalic acid and should not be eaten. Once they reach a length of about 10-12 inches, rhubarb stalks can be harvested in spring and early summer. They can be used in pies, jams, sauces, and other sweet treats. Rhubarb’s tart flavor adds a unique dimension to desserts.
Scarlet Runner Beans
Scarlet runner beans are a vining type that produces edible pods and beans. The young pods can be eaten like green beans, while the mature beans can be shelled and used in various dishes. These plants are also known for their attractive scarlet flowers, which add beauty to the garden. Scarlet runner beans are a warm-season crop and should be planted after the danger of frost has passed.
Scarlet runner beans require full sun and well-drained soil. They are climbing beans and will need a trellis or other support to grow on. Plant the seeds 1 inch deep and 6 inches apart in rows 30 to 36 inches apart. You can also plant them in hills, with 5 or 6 seeds per hill and 30 inches between them. Keep the soil moist until the seeds germinate, and then water regularly during the growing season.
Scarlet runner beans’ young pods, about 6 inches long, can be harvested and eaten like green beans. The mature beans, which are dry and brown, can be harvested and used in various dishes. They have a slightly sweet and nutty flavor and can be cooked in various ways, including boiling, steaming, and stir-frying.
This will be one of my personal trial plants for the 2025 gardening seasoning. I love nurtient-rich perennial vegetables as they allow me to have a constants food supply each season with minimal work.
Sea Kale
Sea kale is a unique perennial vegetable native to the coasts of Europe. It has thick, fleshy leaves, producing edible shoots and young leaves in early spring. Sea kale is slightly salty and good in salads or cooked like asparagus.
Sea kale prefers full sun and well-drained soil. It is tolerant of salt spray and can be grown in coastal gardens. Sea kale can be started from seed or root cuttings. Plant the seeds or root cuttings in early spring, about 1 inch deep and 12 inches apart in 24 to 36-inch apart rows. Keep the soil moist during the growing season.
The young shoots and leaves of sea kale can be harvested in early spring before they unfurl. The shoots can be cooked like asparagus, and the young leaves are good in salads or cooked like spinach. Sea kale has a slightly salty and nutty flavor and can be added to various dishes.
Sorrel
Sorrel, a leafy green with a tangy, lemony flavor, is a versatile addition to any garden. It’s a perennial plant, meaning it will come back year after year, and it’s relatively easy to grow. Sorrel is a significant source of vitamins A and C and minerals like iron and potassium.
Sorrel can be started from seed indoors about 4-6 weeks before the last frost or sown directly into the garden after the last frost has passed. It prefers well-drained soil and full sun to partial shade.
Sorrel is a low-maintenance plant that needs regular watering, especially during hot weather. Fertilize it once or twice a year with a balanced fertilizer.
You can harvest Sorrel throughout the growing season, but it’s best to harvest the young leaves, which are more tender and flavorful. You can use sorrel fresh in salads or cooked in soups and stews.
Spinach
Spinach is a leafy green that is packed with nutrients, including vitamins A, C, and K, as well as iron and calcium. As a cool-season crop, it can be grown in the spring and fall. Spinach is a versatile ingredient in salads, smoothies, soups, and stews.
Spinach can be started from seed indoors or sown directly. It likes well-drained soil and full sun but does fine in partial shade.
Spinach is low-maintenance. It will benefit from regular watering and one or two fertilizer applications a year.
Spinach can be harvested when the leaves are about 4-6 inches tall. You can harvest the entire plant or just the outer leaves. Spinach can be used fresh or cooked.
Learn more about spinach here.
Sweet Potatoes
Sweet potatoes, those orange-fleshed tubers we often associate with Thanksgiving, are incredibly versatile and delicious vegetables that can be enjoyed year-round. They’re not just for candied casseroles anymore!
Sweet potatoes can be baked, roasted, fried, mashed, or eaten raw. They add a touch of sweetness to savory dishes and can be used in everything from soups and stews to curries and stir-fries. Their vibrant color and slightly sweet flavor make them a great addition to salads and slaws.
Don’t be afraid to experiment with sweet potatoes in your cooking. Their versatility knows no bounds!
Tree Cabbage
Tree cabbage, also known as perennial kale or walking stick kale, is a lesser-known member of the brassica family that deserves a spot in your garden. This unique vegetable produces edible leaves and shoots that are slightly sweeter and more delicate than regular kale.
Tree cabbage is a significant source of vitamins, minerals, and antioxidants. Its young leaves can be used in salads, while the mature leaves are delicious when steamed, sauted, or added to soups and stews. The tender shoots can even be eaten raw or cooked like asparagus.
If you’re looking for a new and exciting vegetable to add to your garden, tree cabbage is a great option. It’s easy to grow, nutritious, and delicious!
Watercress
Watercress is a semi-aquatic perennial vegetable in the mustard family. It is known for its peppery, slightly bitter flavor. This fast-growing plant thrives in cool, flowing water, making it ideal for backyard streams or hydroponic systems.
Watercress is a nutritional powerhouse packed with vitamins A, C, and K and minerals like iron and calcium. Its tender leaves and stems can be enjoyed raw in salads, sandwiches, and as a garnish, or cooked in soups and stir-fries.
Wasabi
Wasabi, a member of the Brassicaceae family, is a pungent root vegetable that adds a distinctive kick to sushi and other Japanese cuisine. This perennial plant thrives in cool, moist environments, making it a challenging but rewarding crop for home gardeners.
Wasabi’s unique flavor is attributed to its high concentration of isothiocyanates, which have antimicrobial and anti-inflammatory properties. The grated root is typically used as a condiment, adding a sharp, sinus-clearing flavor to dishes.
Yams
Yams, often confused with sweet potatoes, are starchy root vegetables that bring a taste of the tropics to your table. These versatile tubers, with their rough, brown skin and white, yellow, or purple flesh, are a staple food in many parts of the world and offer a delightful culinary experience.
Yams can be boiled, baked, roasted, fried, or mashed. Their slightly sweet and nutty flavor pairs well with sweet and savory dishes. They can be incorporated into stews, soups, curries, and desserts. Their starchy texture makes them an excellent addition to dishes where you want to add thickness and substance.
Explore the diverse world of yams and discover how you can enjoy this delicious and versatile vegetable.
Nutrient-Rich Perennial Vegetables by Zone
(Don’t know your zone? Sign up for our newsletter and get a customized report for your growing area.)
Zone 3-8:
- Asparagus: A classic spring vegetable that can produce for decades.
- Berry Bushes: Includes blueberries, strawberries, serviceberries, gooseberries, and currants.
- Daylilies: Both the flowers and tubers are edible.
- Garlic: Can overwinter and continue to produce for several years in milder climates.
- Good King Henry: A lesser-known green that can be used like spinach.
- Lovage: A perennial herb with a flavor similar to celery and parsley.
- Ostrich Fern: Produces edible fiddleheads in early spring.
- Rhubarb: Grown for its tart stalks, used in sweet and savory dishes.
Zone 3-9:
- Bunching Onions/Egyptian Onions: Produce small bulbs on their stalks.
- Jerusalem Artichoke: Also known as sunchokes, with edible tubers.
Zone 3-11:
- Watercress: A semi-aquatic plant with a peppery flavor.
Zone 4-8:
- Groundnut: A climbing vine with edible tubers.
- Radicchio: A leafy green with a slightly bitter flavor.
- Ramps/Wild Leeks: Wild onions with a strong garlic flavor.
- Sea Kale: A coastal plant with edible leaves and shoots.
Zone 4-9:
- Horseradish: Known for its pungent roots.
- Sorrel: A tangy, lemony green.
Zone 6-10:
- Scarlet Runner Beans: Climbing beans with edible pods and beans.
Zone 7-10:
- Wasabi: A pungent root used in Japanese cuisine.
- Yams: Starchy root vegetables.
Zone 8-10:
- Artichokes: Member of the thistle family produces large flower buds.
- Tree Cabbage/Tree Collards: Tall plants with nutritious leaves.
Zone 9-11:
- Sweet Potato: A warm-season root vegetable.
Varies by Variety:
- Broccoli (Nine Star or Purple Cape): Some types can be perennial.
- Kale (some varieties): Can overwinter in milder climates.
- Spinach (Ceylon, Sissoo, or New Zealand): Some types are perennial in warmer climates.
Disclaimer: This post is for informational purposes only and should not be construed as health, wellness or nutrition advice. Please see our full disclaimers here.
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