Most of us grow annual crops in our veg gardens, allotments and containers. We may grow a few perennials, like Rhubarb and Asparagus, maybe a few Herbs, but not many. We are used to growing perennial fruits but when it comes to vegetables we stick to annuals. We clear our plots at the end of each season leaving vacant ground to the elements and weeds. Why not try more perennials? True the ground needs more work in preperation, well dug, well fed and most importantly well weeded. Perennial vegetables will often take more time to mature before you can harvest, but then they will crop for years, some for decades.
One of the easiest to start with is the Jerusalem Artichoke. Just plant a few tubers 6ins deep and 1ft apart and let them get on with it. Note, they do grow tall, so plant at the back of the plot or border. At the end of the season you just lift as required, no need to lift the whole crop like potatoes as they are fully hardy. Leave a few in the ground and by April/May they will be up and growing all over again. You may even get sunflower like yellow flowers [ they are a member of the sunflower family ]. A similar vegetable is Chinese Artichokes or Crosnes, grow in the same way as Jerusalem Artichokes, they are not quite as tall. The tubers are smaller and a strange twisted shape.
Globe Artichokes and Cardoons, [ no relation to Jerusalem or Chinese Artichokes ] are a stunning addition to the perennial veg plot. They look good even if you didnt eat them. They are usually grown for their thistle like flower buds but the midribs on the leaves can be eaten as a green veg.
Asparagus is a well known perennial veg, that with care can give crops for decades, although the season is short there are few home grown vegetables that can compare with a plate of freshly picked and cooked asparagus. The season can be prolonged a few weeks by growing different varieties.
Garlic is a crop we are used to growing as an annual, but if given a bit of care and well drained soil can be left for in for years. If you remove the flower stalks and lift the largest of the garlic bulbs, the rest can be left in the ground to grow and bulk up to be harvested the following year. After the tops have yellowed and started to rot down, I clear the garlic bed and top dress with some fresh compost, this will also protect the bulbs from any hard frosts.
There are a number of perennial onions and some leeks, one I like and have grown for years are Welsh Onions. These dont grow big bulbs but are more like big spring onions, growing in clumps, very hardy and grow almost all year round. You just pull what you need as you need them. They sometimes set seed but they are more usually propagated from the little bulbs or bulbils found at the top of the plants leaves. Just detatch the bulbils and plant. Egyption or Tree Onions are grown and propagated in the same way. Babbington’s Leek is another one to try, this having more of a garlic than onion flavour. And not forgetting Chives and Garlic Chives, all will grow for years, dividing and splitting every few years will keep them going.
Another veg grown for it’s early shoots in spring is Seakale or Crambe maritima, the young shoots are covered just as growth starts and are blanched and forced like Rhubarb, though much smaller. Later it will send up huge spikes of white flowers that I like better that the vegetable!
You could try your hand at growing mushrooms, I have heared of people having great success, and other having abject failure, but it’s a thought.
Others to try are Skirret, Sorrel, and Watercress.
The herb Lovage is a good early substitute for Celery and all parts can be eaten.
So why not add a few more perennial vegetables to your plot giving you a wider choice of produce and a longer harvesting season.
