Perennial vegetables are fantastic! These hardy plants come back year after year, saving time, effort, and money. They’re the unsung heroes of the vegetable garden, providing fresh produce with minimal fuss. You only have to plant them once – or once every few years, at least, and they just keep coming back, year after year, giving you delicious, fresh produce in exchange for minimal care and effort.
Think about it — while you’re out there replanting tomatoes and lettuce each spring, your perennial veggies are already pushing up through the soil, ready for another productive year. Not only do they save you time and energy, but they also develop deeper root systems that help them weather droughts and access nutrients other plants can’t reach. These 15 perennial vegetables will keep your plate full and your back happy.
1. Asparagus
Asparagus is a long-lived perennial that can produce for up to 20 years. Plant it once in well-drained soil with full sun, and you’ll enjoy tender spears each spring. Harvest sparingly in the first couple of years to allow the plants to establish strong root systems. Once mature, a 10-foot row can yield up to 5 pounds of asparagus annually. For the best flavor, harvest spears when they’re 6-8 inches tall and have tight, compact heads.
2. Jerusalem Artichoke
Also known as sunchokes, these native North American tubers are related to sunflowers. They’re incredibly easy to grow and can spread aggressively, so plant them where they have room to roam. Jerusalem artichokes are rich in inulin, a prebiotic fiber, and have a nutty, slightly sweet flavor when cooked. They’re best harvested after the first frost, which converts some of their starches to sugar, improving their taste.
3. Rhubarb
This tart, celery-like vegetable is actually a fruit botanically. Rhubarb thrives in cooler climates and can live for 10-15 years. Plant it in rich, well-drained soil and give it plenty of space – mature plants can reach 4 feet wide. Harvest the stalks in spring and early summer, but avoid the leaves, which are toxic. To promote vigorous growth, remove any flower stalks that appear, as flowering can weaken the plant.
4. Sorrel
Sorrel is a tangy, lemony green that’s perfect for soups and salads. It’s one of the first plants to emerge in spring and will continue producing leaves until fall. French sorrel is less aggressive than its common counterpart and won’t take over your garden. Plant it in partial shade for the best flavor. To keep sorrel productive, cut it back hard after flowering to encourage fresh, tender growth.
5. Egyptian Walking Onion
These quirky alliums get their name from the way they “walk” across the garden. They produce bulblets at the top of their stalks, which eventually become heavy enough to tip the plant over and start a new plant. Egyptian walking onions are frost-hardy and provide both green onions and shallot-like bulbs. They’re also resistant to many onion pests and diseases, making them a low-maintenance addition to your garden.
6. Globe Artichoke
These stunning plants are both ornamental and edible. Globe artichokes prefer mild climates but can survive in colder areas with winter protection. They produce large, edible flower buds in their second year and can continue for 5-10 years. The silvery-green foliage makes them a beautiful addition to any garden. For the best flavor, harvest artichoke buds when they’re tight and compact, before the scales begin to open.
7. Horseradish
Horseradish is a vigorous perennial that’s almost impossible to kill. Plant it in a contained area, as it can spread aggressively. Harvest the pungent roots in fall or early spring. A little goes a long way – one plant can provide enough horseradish for an entire family. To control its spread, plant horseradish in a large, bottomless container sunk into the ground, which will restrict its root system.
8. Lovage
Lovage is a tall, celery-flavored herb that’s both a vegetable and a seasoning. It can grow up to 6 feet tall and produces leaves, stems, and seeds that are all edible. Plant lovage in full sun or partial shade and harvest the young leaves for the best flavor. It’s a favorite among pollinators, too. Lovage is particularly useful in soups and stews, where its intense celery-like flavor can replace celery and celery salt.
9. Ostrich Fern
Yes, ferns can be food! The young, tightly curled fronds of ostrich ferns, known as fiddleheads, are a delicacy in many parts of the world. These shade-loving plants prefer moist, rich soil. Harvest no more than half the fiddleheads from each plant to ensure its continued growth. When cooking fiddleheads, always boil or steam them thoroughly to remove any bitter compounds and make them safe to eat.
10. Ragged Jack Kale
This perennial kale variety is more cold-hardy than its annual cousins. It has attractive, serrated leaves that range from blue-green to purple. Ragged Jack kale can live for several years and becomes sweeter after a frost. Plant it in full sun and harvest the outer leaves as needed. To encourage bushier growth and prevent the plant from becoming leggy, regularly pinch out the growing tips.
11. Sea Kale
Sea kale is a beautiful, blue-green plant that’s native to European coasts. It’s prized for its blanched spring shoots, which taste like a cross between asparagus and cabbage. Sea kale prefers well-drained soil and can tolerate salt spray, making it perfect for coastal gardens. To blanch the shoots, cover the crown with an upturned bucket in early spring, harvesting when the shoots reach 6-8 inches long.
12. Chinese Yam
Also known as cinnamon vine, Chinese yam produces edible tubers that can grow up to 3 feet long. The plant itself is a vigorous climber, so provide it with a trellis or support. Both the tubers and the small bulbils that grow along the vine are edible. Chinese yam prefers partial shade and rich, moist soil. The tubers can be difficult to harvest due to their length, so consider growing them in raised beds or large containers for easier access.
13. Good King Henry
This old-fashioned vegetable, also called poor man’s asparagus, was once a common sight in European kitchen gardens. Its young shoots can be eaten like asparagus, while the leaves are a spinach substitute. Good King Henry is incredibly hardy and will thrive in most soil conditions. To encourage tender growth, cut the plant back to ground level in late winter before new shoots emerge.
14. Caucasian Spinach
Caucasian spinach is a vigorous climber that produces edible leaves throughout the growing season. It’s more heat-tolerant than regular spinach and doesn’t bolt in hot weather. Plant it near a fence or trellis and harvest the young leaves and shoot tips for the best flavor. Unlike many leafy greens, Caucasian spinach leaves remain tender even as they grow larger, making it an excellent choice for continuous harvesting.
15. Turkish Rocket
This lesser-known brassica is both ornamental and edible. Turkish rocket produces yellow flowers in spring, followed by edible seedpods similar to arugula. The leaves are also edible and have a mild, mustard-like flavor. It’s drought-tolerant and can thrive in poor soil conditions. To prevent Turkish rocket from self-seeding too freely, deadhead the plants after flowering unless you want to harvest the seedpods.
