Creating a thriving, self-sufficient homestead doesn’t have to mean endless hours of backbreaking work. By incorporating perennial vegetables into your garden, you can enjoy bountiful harvests year after year with minimal effort. These hardy plants come back on their own each spring, reducing the need for annual planting and soil preparation. From nutrient-packed greens to flavorful roots, these 15 perennial vegetables will form the backbone of your low-maintenance food forest, ensuring a steady supply of fresh, homegrown produce for years to come.
1. Asparagus
Asparagus is a long-lived perennial that can produce for 20-30 years once established. It takes 2-3 years to start harvesting, but patience pays off with bountiful spring yields. A 100-foot row can produce up to 30 pounds of spears annually. Plant asparagus crowns in well-drained soil with full sun exposure for best results. For optimal growth and yield, mulch heavily with compost each fall and maintain a pH between 6.5 and 7.0.
2. Jerusalem Artichokes
Also known as sunchokes, these native tubers are incredibly easy to grow and multiply rapidly. Each plant can produce 2-5 pounds of tubers annually. Jerusalem artichokes are high in inulin, a prebiotic fiber that supports gut health. Be cautious when planting, as they can spread aggressively if not contained. Harvest after the first frost for sweeter tubers, as cold temperatures convert their starches to sugars.
3. Rhubarb
This tart perennial thrives in cooler climates and can live for 10-15 years. A mature plant can yield 2-3 pounds of stalks per year. Rhubarb is rich in vitamin K and antioxidants. Remember that only the stalks are edible; the leaves contain high levels of oxalic acid and are toxic. For the best flavor and texture, harvest stalks when they’re 12-18 inches long and stop harvesting by mid-June to allow the plant to store energy for next year’s growth.
4. Sorrel
Sorrel is a tangy, lemony green that comes back year after year. It’s one of the first plants to emerge in spring and can be harvested continuously throughout the growing season. A single plant can spread to 2 feet wide, providing ample leaves for salads and soups. Sorrel is high in vitamin C and can tolerate partial shade. To prevent the plant from becoming woody and to encourage fresh growth, cut it back to the ground after flowering.
5. Egyptian Walking Onions
These unique onions “walk” across your garden by forming bulblets at the top of their stems, which then fall and root. They provide scallion-like greens in spring and small bulbs in summer. A single planting can spread to cover several square feet over time. These hardy onions are resistant to most pests and diseases. Plant the bulblets 1 inch deep and 4-6 inches apart in fall for a head start on next year’s crop.
6. Globe Artichokes
In zones 7 and warmer, globe artichokes can live for 5-10 years, producing edible flower buds each summer. A mature plant can yield 20-30 artichokes per year. Rich in antioxidants and fiber, artichokes are both nutritious and delicious. They need full sun and well-drained soil to thrive. In colder zones, protect the plants with a thick layer of mulch in winter or grow them as annuals, starting new plants indoors each spring.
7. Horseradish
This pungent root can live for decades in the same spot, requiring little care. Horseradish spreads vigorously, so plant it in a contained area. A single plant can yield 1-2 pounds of roots annually. High in vitamin C and glucosinolates, horseradish has potent antimicrobial properties. Harvest in late fall after the first frost for the strongest flavor, leaving some roots in the ground to regrow for next year’s crop.
8. Good King Henry
An old-fashioned perennial green, Good King Henry provides nutritious leaves and shoots for up to 20 years. It’s rich in vitamin C and iron. This hardy plant can tolerate poor soil and partial shade, making it ideal for challenging garden spots. Harvest young leaves for salads and mature leaves for cooking like spinach. In early spring, blanch the emerging shoots by covering them with an upturned pot for a delicacy similar to asparagus.
9. Sea Kale
This coastal native is a versatile perennial vegetable that produces edible leaves, shoots, and flower buds. Sea kale is salt-tolerant and drought-resistant, making it perfect for challenging garden spots. A mature plant can spread up to 3 feet wide. Blanch the young shoots in spring for a delicacy similar to asparagus. Propagate sea kale easily by root cuttings in fall or early spring to expand your planting or share with fellow gardeners.
10. Turkish Rocket
A perennial member of the brassica family, Turkish rocket provides spicy leaves and edible flower buds. It’s extremely cold-hardy and drought-tolerant once established. Turkish rocket can live for 5-7 years and reaches 2-3 feet tall. Use young leaves in salads and stir-fries, and harvest flower buds as a broccoli substitute. To prevent self-seeding and maintain plant vigor, remove flower stalks after harvesting the buds.
11. Caucasian Mountain Spinach
This hardy perennial green can live for 5-10 years, providing nutrient-dense leaves throughout the growing season. It’s extremely cold-tolerant and can grow in partial shade. Caucasian Mountain Spinach reaches 2-3 feet tall and spreads slowly over time. Use the tender young leaves in salads and cook mature leaves like spinach. For a continuous harvest, cut the plant back to 6 inches tall when it starts to flower, which will encourage fresh growth.
12. Groundnut
Also known as Apios americana, this native vine produces edible tubers high in protein. Groundnuts can yield 1-2 pounds of tubers per plant once established. They fix nitrogen in the soil, improving fertility for nearby plants. Grow groundnuts on a trellis or allow them to ramble as a ground cover. Harvest tubers in fall after the foliage dies back, leaving smaller tubers in the ground to regrow the following year.
13. Lovage
This tall perennial herb provides celery-flavored leaves, stems, and seeds for culinary use. Lovage can live for 10-15 years and grows up to 6 feet tall. It’s rich in vitamins B and C and has been used medicinally for centuries. Plant lovage in full sun with well-drained soil for best results. Divide the plant every 3-4 years in early spring to maintain vigor and prevent the center from dying out.
14. Chinese Yam
Also called cinnamon vine, this perennial climber produces edible aerial tubers and large underground tubers. Chinese yam can live for decades and yields 2-3 pounds of tubers per plant annually. It’s rich in complex carbohydrates and various minerals. Grow on a sturdy trellis, as vines can reach 10-15 feet long. In addition to the tubers, the leaves and flowers are also edible, making this a versatile perennial crop.
15. Ostrich Fern
While not typically considered a vegetable, ostrich fern produces edible fiddleheads in spring. These ferns can live for decades, spreading slowly to form large colonies. Harvest no more than half the fiddleheads from each plant to ensure continued growth. Rich in antioxidants and omega-3 fatty acids, fiddleheads are a nutritious spring treat. After harvesting fiddleheads, allow the remaining fronds to unfurl and grow throughout the season to replenish the plant’s energy stores for next year’s growth.
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