15 Fabulous Perennial Vegetables That Keep Producing Year After Year
Imagine a vegetable garden that requires less work, yet keeps producing fresh, homegrown food year after year. Perennial vegetables make this dream a reality. Unlike annual crops that need replanting each season, perennial vegetables establish deep root systems and return reliably with minimal effort. They improve soil health, promote biodiversity, and contribute to a more sustainable lifestyle.
Whether you are a beginner looking for low-maintenance crops or an experienced gardener seeking to diversify your harvest, perennial vegetables are a fantastic choice. In this guide, we will explore 15 fabulous perennial vegetables, how to grow them, and tips for keeping them productive year after year.
Why grow perennial vegetables?
Perennial vegetables offer numerous benefits beyond their ability to regrow each season. Here’s why adding them to your garden is a smart move:
- Less work, more harvest: Once established, they require minimal upkeep compared to annual crops.
- Sustainable and eco-friendly: They reduce soil disturbance, improving soil health and preventing erosion.
- Cost-effective: Plant them once and enjoy years of harvest, saving money on seeds and transplants.
- Great for food security: Reliable harvests make them an excellent choice for self-sufficiency.
Now, let’s explore 15 of the best perennial vegetables to grow in your garden.
1. Asparagus
Asparagus is a garden favorite that, once established, can produce for up to 20 years. It takes patience since the first harvest typically comes in the second or third year, but the wait is worth it.
How to grow: Plant in a sunny location with well-draining soil. Asparagus prefers slightly sandy soil and benefits from yearly mulching.
Harvesting: Only begin harvesting in the second or third year. Cut spears when they reach about 6 to 8 inches tall.
2. Rhubarb
Rhubarb is known for its tart stalks, which are perfect for pies, jams, and sauces. This cold-hardy perennial thrives in cooler climates and requires very little care once established.
How to grow: Plant in a sunny spot with rich, well-draining soil. Avoid harvesting in the first year to allow the plant to establish itself.
Harvesting: Cut stalks close to the base and remove any flower stalks to encourage more leaf growth. Never eat rhubarb leaves as they are toxic.
3. Artichoke
Artichokes produce beautiful edible buds and can live for several years in warm climates. In colder areas, they can be grown as annuals or protected with mulch during winter.
How to grow: Provide full sun and fertile, well-drained soil. Space plants at least 3 feet apart, as they can grow quite large.
Harvesting: Cut buds before they fully open to enjoy tender, flavorful artichokes.
4. Jerusalem artichoke (sunchokes)
Jerusalem artichokes are hardy root vegetables that resemble potatoes but have a nuttier flavor. They spread easily, making them a low-maintenance crop.
How to grow: Plant in loose, well-draining soil. They are highly adaptable but can become invasive if not managed properly.
Harvesting: Dig up tubers in late fall after the first frost for the best flavor.
5. Horseradish
Horseradish is a robust perennial vegetable that produces spicy roots used in condiments and sauces. It’s very easy to grow and thrives with little care.
How to grow: Plant in full sun or partial shade. Keep it contained to prevent excessive spreading.
Harvesting: Dig up roots in late fall or early spring when they are at peak flavor.
6. Sorrel
Sorrel is a leafy green with a tangy, lemon-like flavor, making it an excellent addition to salads, soups, and sauces. It is one of the earliest greens to appear in spring.
How to grow: Prefers full sun to partial shade and well-draining soil. Trim leaves regularly to encourage new growth.
Harvesting: Pick young leaves for the best flavor. Older leaves tend to be more bitter.
7. Egyptian walking onions
Egyptian walking onions are unique in that they produce small bulbils at the top of their stalks, which fall and “walk” to new locations. They provide both edible bulbs and green shoots.
How to grow: Plant in well-drained soil and allow them to spread naturally.
Harvesting: Use the green shoots like chives or harvest underground bulbs as needed.
8. Lovage
Lovage is a tall, celery-like herb with a bold flavor that enhances soups and stews. It grows vigorously and returns reliably each year.
How to grow: Plant in rich, well-draining soil and provide plenty of space as it can grow over 6 feet tall.
Harvesting: Use fresh leaves as needed or harvest stalks for drying.
9. Good King Henry
Good King Henry is a forgotten perennial green that was once a staple in European gardens. It is similar to spinach and thrives with little attention.
How to grow: Prefers rich, moist soil and partial shade.
Harvesting: Pick young leaves for the best taste and cook like spinach.
10. Watercress
Watercress is a nutrient-dense leafy green that thrives in wet conditions. It is ideal for hydroponic gardens or naturally damp areas.
How to grow: Keep soil consistently moist or grow in shallow water.
Harvesting: Cut leaves regularly to encourage continuous growth.
11. Sea kale
Sea kale is a lesser-known perennial with tender shoots, leaves, and flowers that are all edible. It is highly resilient and thrives in sandy soils.
How to grow: Prefers full sun and well-draining soil.
Harvesting: Pick young shoots and leaves for the best flavor.
12. Wild leek (ramps)
Ramps are a sought-after wild vegetable with a bold garlic-onion flavor. They are slow-growing, so sustainable harvesting is essential.
How to grow: Prefers shady, woodland-like environments with rich soil.
Harvesting: Only harvest a small portion of the patch each year to prevent depletion.
13. Perennial kale (Taunton Deane, Daubenton, etc.)
Unlike traditional kale, perennial kale varieties grow year-round and do not need to be replanted each season.
How to grow: Provide well-draining soil and regular pruning to maintain shape.
Harvesting: Pick outer leaves regularly to promote continuous growth.
14. Chinese chives (garlic chives)
Chinese chives have a mild garlic flavor and produce edible flowers and leaves. They are hardy and grow back each spring.
How to grow: Prefers full sun and well-drained soil.
Harvesting: Cut leaves frequently to encourage new growth.
15. Scarlet runner beans
Scarlet runner beans provide both edible beans and beautiful flowers that attract pollinators. They grow as perennials in mild climates.
How to grow: Train vines on a trellis in a sunny spot.
Harvesting: Pick young beans for fresh eating or let them dry for storage.
Conclusion
Perennial vegetables are a valuable addition to any garden, providing fresh food year after year with minimal effort. By choosing a mix of perennials, you can enjoy a sustainable and low-maintenance harvest all year. Whether you are looking to start a food forest, add diversity to your garden, or simply reduce your workload, these plants will reward you with abundant produce for years to come.