Every green thumb knows that a well-tended garden is the gift that keeps on giving.
Most of the crops we plant are annuals, and we end up replanting them in the spring; they then disappear each winter.
A garden with delicious organic food is plentiful and worth all the work of planning and preparing crops.
However, shrewd farmers add some perennial crops alongside the annuals so that they can enjoy their yields every year without the hassles of having to replant them over and over again.
Want to know some of the classic perennials that you can try in your garden next summer? Here is a list of 5 perennial veggies to plant once and enjoy close to a lifetime.
Artichokes refer to the flower buds of the bushy plant belonging to the thistle family. It’s edible and thrives well in moist but well-drained light soil, and loves full sun.
They grow larger every year, with each year producing several plump buds.
They are suited for moist soil; so if you’re in a region with dry soil use mulch and compost in plenty, and water the plant adequately.
If you’re in the cold winters- zones 6 and 7, cut the plant in fall and cover it using a layer of straw to protect it from frost.
Asparagus produces their shoots early in the spring and thrives well in cool soils alongside other perennials such as crocus and tulips.
However, you need to plant them with the long term aspect of mind as they will not yield anything in the first year.
They’ll start producing plenty of shoots every year, and you must leave them to flower so that the shoots can make the next year’s harvest.
Onions, garlic, and chives are all able to withstand the harsh condition of the winter by burying their roots under the soil.
Plant the onion cloves and garlic sets or seeds during the fall, and they’ll shoot green in the spring.
Don’t harvest all of them, leave some in the garden and they’ll flower, produce seeds and divide their own bulbs to regenerate for the next year’s crop generation.
Jerusalem Artichokes (Sunchokes)
These culinary darlings are tubers which are grown from a blossoming relative of the sunflower. They are delicious when roasted or added to the soups and have got a nutty flavor.
Plant one sunchoke during the fall or early spring and it’ll grow and become a hearty plant that has a lot of tubers which you can dig up.
Don’t dig up everything; leave some in the garden for the next crop growing period. It’s aggressive, and you need to give it freedom.
Sunchokes is a native plant and can occupy your garden with its food-producing flowers.
Radicchio and Chicory
Just as lettuce regrows leafs from its roots in the spring after being chopped off in the summer, radicchio and some variety of chicory also behave the same.
Most gardeners are used to growing several types of mesclun greens and lettuce and cannot be able to track what regrows during the summer.
Instead of pulling the plants with its roots, cut the plant and leave the roots in the soil, cover them with straw during winter and wait for it to crop up again in the spring.