Edible perennials

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Most edible garden plants are annuals; that is, they must be planted from seed each year.  Perennials are plants that remain productive year after year.  They may go dormant in the winter, and re-emerge in the spring.

Perennials often need a few seasons to mature before they begin to produce.  Once they are established, they may be prone to spread to the point that they become invasive, so be sure to carefully plan their locations.  It’s a good idea to keep perennials together so that you don’t have to cultivate in and around them each year when you sow your annuals.

Here is a list of edible perennials:

  • Asparagus
  • Bamboo roots
  • Berry bushes, such as raspberries and blueberries
  • Bunching / Welsh onions
  • Chives
  • Collard greens
  • Egyptian onions
  • Fruit trees
  • Globe artichokes
  • Horseradish
  • Jerusalem artichoke / sunchokes (flowers shown above)
  • Kale
  • Lemon balm
  • Lovage
  • Mint
  • Oregano
  • Radicchio (technically a hardy biennial)
  • Rosemary
  • Rhubarb
  • Sage
  • Sorrel
  • Strawberries
  • Wild leeks / ramps

 

 

 

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