10 Amazing Perennials You Can Eat

We love growing annuals as edible crop in our garden. Things like tomatoes, lettuce and beans are fresh and easy to plant every year. One of the best ways to make your garden even more productive is by planting perennials. Unlike annuals, which need to be replanted each year, perennials come back season after season, often providing an edible harvests with minimal effort. Here are ten perennials you can eat and grow in your garden, each offering unique flavors and nutrition.

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Asparagus (Asparagus officinalis)
Asparagus is a well-known perennial that’s easy to grow and highly nutritious. Once established, it can produce for up to 20 years! The tender, flavorful stalks are packed with vitamins A, C, and K, making them a great addition to any dish. Asparagus thrives in sunny spots with well-drained soil and is perfect for early spring harvesting.

Rhubarb (Rheum rhabarbarum)
Rhubarb is a hardy perennial that can survive in colder climates, often growing back year after year. Its tart, tangy stalks are commonly used in pies, jams, and sauces. However, it’s important to note that the leaves of rhubarb are toxic, so only the stalks should be consumed. Rhubarb prefers a sunny spot and well-drained soil.

Sorrel (Rumex acetosa)
Sorrel is a leafy green perennial with a tangy, lemony flavor. This versatile herb is perfect for salads, soups, and sauces. Sorrel is highly nutritious, rich in vitamins and minerals, and it grows best in moist, well-drained soil with partial shade to full sun. It will continue to grow throughout the spring and summer, providing a steady supply of leaves.

Jerusalem Artichoke (Helianthus tuberosus)
Also known as sunchokes, Jerusalem artichokes are a perennial vegetable related to sunflowers. The tubers have a nutty, slightly sweet flavor and can be eaten raw, roasted, or made into soups and salads. They grow well in almost any soil type and are known for being quite drought-tolerant, making them easy to care for once established.

Chives (Allium schoenoprasum)
Chives are an easy-to-grow perennial herb that adds a mild onion flavor to dishes. The long, thin leaves are perfect for adding a fresh, green kick to salads, soups, and egg dishes. Chives grow well in both full sun and partial shade, and once planted, they’ll continue to provide a steady harvest throughout the growing season.

Horseradish (Armoracia rusticana)
Horseradish is a pungent, spicy root vegetable that grows well in most gardens. The root is harvested for its intense, zesty flavor, commonly used to make horseradish sauce for meats and other dishes. Plant horseradish in a sunny, well-drained spot and be prepared for it to spread, as it can be quite aggressive once established.

Perennial Kale (Various species, including Daubenton’s Kale)
Perennial kale is a variety of kale that comes back year after year, providing an ongoing supply of nutrient-dense leaves. These plants are hardy, easy to grow, and can be harvested throughout the year. The leaves are packed with vitamins, minerals, and antioxidants, making them perfect for smoothies, soups, and salads.

Lovage (Levisticum officinale)
Lovage is a perennial herb that tastes like a cross between celery and parsley, making it a wonderful addition to savory dishes. Both the leaves and stems can be used in soups, stews, and salads. Lovage prefers well-drained soil and partial to full sun. It’s a hardy plant that can grow up to 6 feet tall, so make sure to give it plenty of space.

Mint (Mentha spp.)
Mint is an incredibly versatile perennial herb known for its refreshing, cool flavor. Whether you use it in drinks, desserts, or savory dishes, mint is a staple in many cuisines. It’s easy to grow and will spread quickly, so it’s best to plant it in containers or confined spaces. Mint prefers moist, well-drained soil and full sun to partial shade.

Fennel (Foeniculum vulgare)
Fennel is a flavorful perennial herb with feathery leaves and a distinct, slightly licorice-like taste. Both the bulb and the fronds are edible and can be used in a variety of dishes, from salads to roasted vegetables. Fennel grows best in full sun and well-drained soil, and once established, it will come back year after year.