For a sustainable vegetable garden, perennial vegetables are perfect allies in every sense of the word. Some of them can be harvested up to ten years after planting. A great way to save time, money and energy. Three very valuable tools when starting vegetable gardening. Focus on twelve of these hardy and resistant vegetables to adopt in the garden.
Advantages
Resistant and easy to maintain
Thanks to their strong and deep root system, perennial vegetables require less water than others and can withstand drought and frost. In addition, they also have the advantage of being more resistant to diseases and insect pests. They will therefore require less vigilance from you and are likely to produce in large quantities every year.
economic
There is no need to sow, transplant or plant every year. Perennial vegetables, as their name suggests, regrow year after year. In addition, it is easy to multiply them by simply dividing the clumps. They are therefore particularly economical vegetables, because no new seeds or plants from garden centers or horticulturists are required for cultivation.
The eternal vegetables to adopt
wild garlic
Wild garlic, an aromatic and medicinal plant, is found in the wild but can be grown very well at home. With its pungent taste and properties similar to those of garlic, it can be eaten raw or baked. She likes a shady area and is harvested a year after planting if necessary, while the root bulb remains in the ground.
Artichoke
The artichoke is not the easiest perennial vegetable to grow. Although this plant is perennial, it is afraid of negative temperatures below 5°C. It also requires a particularly favorable environment to bloom, in the sun and sheltered from the wind in rich, draining soil. But the game is worth tasting the leaves and heart with such a unique taste.
cardoon
This cousin of the artichoke, whose leaf ribs are mainly eaten, is harvested in September, seven months after sowing. Be careful, plan enough space for cultivation, as the stems can reach a wingspan of up to two meters.
ground chestnut
Forgotten for centuries, the ground chestnut is resurfacing in the vegetable gardens of perennial vegetable lovers. The small tubers reach 3 to 5 centimeters and are eaten as potatoes, baked or mashed. If the plant is very resistant, growth is just as slow, as it takes two to four years to reach the first harvest. Message to gardeners and gardeners with great patience!
Daubenton Perpetual Cabbage
The Daubenton cauliflower is easy to grow and has the advantage of being able to pick as needed all year round. Also known as a thousand-headed cabbage, this ancient vegetable is grown for its young leaves, which taste like broccoli. This solid carbon can withstand extreme temperatures, down to -15°C and only needs water in very hot and dry weather. It appreciates rich, cool soils as well as a sunny position and requires a good location of about 1 meter by 1 meter.
Crosnes
Strictly speaking, it is not a perennial vegetable, as it is a bulb like crushed pears or Jerusalem artichoke. However, if left in the ground, it will also continue to produce from year to year. This small tuber with a subtle nutty taste is rich in protein and minerals and is known as an intruder. So make sure you leave enough room to grow without interfering with other crops.
eternal spinach
Also called Rumex patientia or sorrel spinach, perennial spinach is eaten raw, in salads or cooked. It produces beautiful green foliage that can be picked from March to early winter. To harvest it is simple, just take the leaves closely. This also stimulates the emergence of young shoots. A real inexhaustible pantry! Be careful though, in summer the leaves are more acidic and stringy.
Rocambole onion
Also called Catawissa onion or Egyptian onion, this perennial onion produces bulbs at the top of the stem with a subtle shallot flavor from July to September. But you can also enjoy the stems, the young leaves or the underground onions it hides. It is planted in the spring, in a sandy and cool soil, well exposed to the sun’s rays. Watch out for excess water that can cause it to rot.
perpetual leek
Smaller and finer than classic leeks, the perennial leeks are excellent to eat cold, in vinaigrette or stewed. It has the undeniable advantage of growing back just a few weeks after being cut. The first harvest takes place three months after planting (late August – early September). Then the other years from September to June with a rest period in the summer.
ground pears
The Jerusalem artichoke also called Yacon, very productive and resistant, appeared in France in the mid-19th century to replace the potato then affected by powdery mildew. But the success was not forthcoming and the tuber, similar to a sweet potato, gradually disappeared. It has recently reappeared in the vegetable gardens of heirloom vegetable lovers. It requires a humus-rich and sun-rich soil.
Rhubarb
With its long pink stems, rhubarb is also a perennial vegetable. The ribs are picked as needed to make pies, jams and compotes. However, be careful not to eat the leaves, which are poisonous. Rhubarb is very resistant to heat and needs little water, but is afraid of insect pests such as snails.
Jerusalem artichokes
Like the crosnes, Jerusalem artichoke is not strictly speaking a perennial vegetable, but its good year-to-year yield makes it a favorite in sustainable vegetable gardens. It appeals to gardeners and planters with its great drought resistance and ease of maintenance. And besides the subtle taste of artichoke when tasted, it delights collectors with its beautiful flowers that resemble mini sunflowers…
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