Perennial vegetables are plants that live for multiple years, producing edible parts like leaves, stems, roots, or shoots without annual replanting. Unlike annual crops, they establish deep root systems, making them resilient and low-maintenance. Found in diverse climates, they thrive in various soils and light conditions, offering sustainable harvests for home gardens or food forests.
These plants enhance soil health by reducing erosion and improving structure through their extensive roots. Many are nitrogen-fixing or nutrient accumulators, benefiting nearby plants. Their longevity minimizes soil disturbance, supporting eco-friendly gardening practices like permaculture, while providing consistent yields with less labor over time.
Culinary uses are versatile, with edible parts ranging from tender greens to starchy tubers. They add unique flavors to salads, soups, stir-fries, or preserves, often rich in vitamins, minerals, and antioxidants. Some have medicinal properties, rooted in traditional cuisines, making them both nutritious and culturally significant.
Growing conditions vary, but most prefer well-drained soil and full sun to partial shade, spanning USDA zones 2–11. They’re hardy, often tolerating drought or frost, though some require protection in extreme climates. Regular harvesting and occasional division keep plants productive, with many self-propagating or spreading naturally.
Ecologically, these vegetables support biodiversity by attracting pollinators and providing wildlife habitat. Some can become invasive, needing containment, but their resilience reduces reliance on chemical inputs. Ideal for sustainable food systems, they offer gardeners reliable, flavorful crops year after year, blending practicality with environmental stewardship.
Perennial Vegetables
Asparagus (Asparagus officinalis)
Asparagus produces tender, green spears with fern-like foliage, harvested in spring. Native to Europe, it thrives in full sun and well-drained soil (USDA zones 3–8). Spears are steamed, grilled, or eaten raw, rich in fiber and vitamins A and C. Plants take 2–3 years to establish but yield for decades, requiring minimal care once mature.
Rhubarb (Rheum rhabarbarum)
Rhubarb features large, green leaves and thick, red or green stalks, edible when cooked. Native to Asia, it grows in full sun to partial shade and rich, moist soil (zones 3–8). Tart stalks are used in pies, jams, or sauces, high in vitamin K. Leaves are toxic, and plants need dividing every few years.
Artichoke (Cynara scolymus)
Globe artichokes produce large, thistle-like heads with edible hearts and scales, atop grey-green foliage. Native to the Mediterranean, they thrive in full sun and well-drained soil (zones 7–11). Hearts are steamed or roasted, rich in antioxidants. Plants yield for 5–10 years but need protection in colder climates.
Jerusalem Artichoke (Helianthus tuberosus)
Jerusalem artichoke, or sunchoke, grows tall with sunflower-like blooms and knobby, edible tubers. Native to North America, it thrives in full sun and various soils (zones 3–9). Tubers are roasted or pureed, high in inulin. Vigorous growth can be invasive, requiring containment.
Perennial Kale (Brassica oleracea var. acephala)
Perennial kale, like Daubenton’s, has dark green, curly leaves on woody stems, harvested year-round. Native to Europe, it grows in full sun to partial shade and well-drained soil (zones 6–9). Leaves are used in salads or cooked, rich in vitamins A and C. It’s propagated by cuttings, lasting several years.
Sea Kale (Crambe maritima)
Sea kale has waxy, blue-green leaves and edible shoots, blanched for tenderness. Native to European coasts, it thrives in full sun and sandy soil (zones 4–8). Shoots and leaves are steamed, with a nutty flavor, high in vitamin C. Plants need 2–3 years to establish but are long-lived.
Good King Henry (Blitum bonus-henricus)
Good King Henry produces spinach-like green leaves and edible shoots on compact plants. Native to Europe, it grows in partial shade and fertile soil (zones 3–9). Leaves and shoots are cooked, rich in iron and vitamin C. It’s low-maintenance but slow to establish, needing weed control.
Sorrel (Rumex acetosa)
Sorrel has tangy, lemony green leaves, arrow-shaped, on clumping plants. Native to Europe, it thrives in full sun to partial shade and moist soil (zones 3–8). Leaves are used in salads, soups, or sauces, high in vitamin C. It self-seeds readily, requiring occasional thinning to manage spread.
French Sorrel (Rumex scutatus)
French sorrel, similar to common sorrel, has smaller, shield-shaped leaves with a milder, tangy flavor. Native to Europe, it grows in full sun to partial shade and well-drained soil (zones 4–8). Used fresh or cooked in culinary dishes, it’s rich in antioxidants. Plants are long-lived with minimal care.
Watercress (Nasturtium officinale)
Watercress has peppery, round green leaves on creeping stems, growing in shallow water or wet soil. Native to Europe, it thrives in partial shade and cool, flowing water (zones 3–11). Leaves are eaten raw or cooked, high in vitamins K and C. It spreads quickly, needing clean water to thrive.
Egyptian Walking Onion (Allium proliferum)
Egyptian walking onions produce small bulbils atop stems that “walk” to replant. Native to Asia, they grow in full sun and well-drained soil (zones 3–9). Bulbils, bulbs, and green tops are edible, with a mild onion flavor, rich in vitamin C. Plants are hardy and self-propagating.
Garlic Chives (Allium tuberosum)
Garlic chives have flat, green leaves with a garlic-onion flavor and white flower clusters. Native to Asia, they thrive in full sun and well-drained soil (zones 3–9). Leaves and flowers are used in stir-fries or garnishes, high in vitamin A. Clumps expand slowly, needing occasional division.
Welsh Onion (Allium fistulosum)
Welsh onions form clumps of hollow, green leaves with a mild onion taste, lacking large bulbs. Native to Asia, they grow in full sun and fertile soil (zones 5–9). Leaves are chopped for salads or cooking, rich in vitamin C. Plants are long-lived, requiring minimal maintenance.
Ramps (Allium tricoccum)
Ramps, or wild leeks, have broad, green leaves and slender purple stems with a mild garlic-onion flavor. Native to North America, they thrive in shady, moist, rich soil (zones 3–7). Leaves and bulbs are eaten raw or cooked, high in iron. Slow-growing, they need protection from overharvesting.
Horseradish (Armoracia rusticana)
Horseradish produces large, green leaves and pungent, white roots. Native to Europe, it thrives in full sun and deep, fertile soil (zones 3–9). Roots are grated for sauces, rich in vitamin C. Vigorous roots can be invasive, needing barriers, but plants are hardy and long-lived.
Lovage (Levisticum officinale)
Lovage has celery-like, dark green leaves and hollow stems with a strong, savory flavor. Native to Europe, it grows in full sun to partial shade and moist soil (zones 4–8). Leaves and stems are used in soups or salads, high in vitamin C. Plants reach 6 feet, needing space.
Chicory (Cichorium intybus)
Chicory has dandelion-like leaves and edible roots, with blue flowers. Native to Europe, it thrives in full sun and well-drained soil (zones 3–9). Leaves are eaten raw or cooked, and roots are roasted for coffee substitutes, rich in inulin. It’s hardy but can self-seed excessively.
Dandelion (Taraxacum officinale)
Dandelion produces jagged green leaves and edible roots, with yellow flowers. Native to Eurasia, it grows in full sun and various soils (zones 3–10). Leaves are used in salads, and roots in teas, high in vitamins A and K. It’s resilient but can be weedy, needing control.
Daylily (Hemerocallis spp.)
Daylily has grass-like leaves and edible flower buds, shoots, and tubers. Native to Asia, it thrives in full sun to partial shade and well-drained soil (zones 3–9). Buds are stir-fried or eaten raw, rich in vitamin C. Plants are low-maintenance but need dividing every few years.
Oca (Oxalis tuberosa)
Oca produces colorful, edible tubers and clover-like green leaves. Native to South America, it grows in full sun and well-drained soil (zones 7–10). Tubers are eaten boiled or roasted, high in vitamin C and carbohydrates. Plants need long seasons and frost protection in cooler climates.
Groundnut (Apios americana)
Groundnut has vining stems with green leaves and edible, starchy tubers. Native to North America, it thrives in partial shade and moist soil (zones 4–9). Tubers are cooked like potatoes, high in protein. Plants climb trellises and can be invasive, needing space and control.
Skirret (Sium sisarum)
Skirret produces clusters of sweet, white roots and parsley-like leaves. Native to Europe, it grows in full sun to partial shade and moist soil (zones 5–9). Roots are roasted or boiled, high in carbohydrates. Plants are slow-growing but long-lived, needing weed management during establishment.
Salsify (Tragopogon porrifolius)
Salsify has grass-like leaves and long, white, edible roots. Native to Europe, it thrives in full sun and deep, loose soil (zones 5–9). Roots are cooked like parsnips, rich in inulin. Plants are biennial but self-seed, acting as perennials, requiring minimal care once established.
Perennial Leek (Allium ampeloprasum)
Perennial leeks form clumps of broad, green leaves with a mild leek flavor, producing bulbils. Native to Europe, they grow in full sun and well-drained soil (zones 5–9). Leaves and bulbils are used in soups or stir-fries, high in vitamin C. Plants self-propagate, needing occasional division.
Chinese Artichoke (Stachys affinis)
Chinese artichoke, or crosne, produces small, white, knobby tubers with a crisp texture. Native to Asia, it grows in full sun and well-drained soil (zones 5–9). Tubers are eaten raw or pickled, high in carbohydrates. Plants can spread aggressively, requiring containment, but are hardy.
Mashua (Tropaeolum tuberosum)
Mashua has climbing vines with lobed leaves and colorful, edible tubers. Native to South America, it grows in full sun and well-drained soil (zones 7–10). Tubers are cooked, with a peppery flavor, high in vitamin C. Plants need trellising and frost protection, yielding well in long seasons.
Bunching Onion (Allium fistulosum var.)
Bunching onions, a perennial type, form clumps of hollow, green leaves with a mild onion flavor. Native to Asia, they thrive in full sun and fertile soil (zones 5–9). Leaves are used in salads or cooking, rich in vitamin K. Plants are low-maintenance, needing occasional division to prevent crowding.
Perennial Spinach (Beta vulgaris subsp. cicla)
Perennial spinach, a type of chard, produces large, crinkly green leaves with colorful stems (red, yellow, or white). Native to the Mediterranean, it thrives in full sun to partial shade and well-drained soil (USDA zones 6–9). Leaves and stems are eaten raw or cooked, rich in vitamins A and C. Plants are long-lived with regular harvesting, needing minimal care.
Globe Artichoke ‘Imperial Star’ (Cynara scolymus ‘Imperial Star’)
This artichoke variety yields tender, edible buds with silvery-green, thistle-like foliage. Native to the Mediterranean, it grows in full sun and well-drained soil (zones 7–11). Buds are steamed or roasted, high in fiber and antioxidants. Faster to produce than standard artichokes, it’s ideal for annual harvests in cooler climates with winter protection.
Cardoon (Cynara cardunculus)
Cardoon, a close relative of artichoke, has spiny, silver-green leaves and thick, edible stalks. Native to the Mediterranean, it thrives in full sun and well-drained soil (zones 7–9). Stalks are blanched and cooked, with a mild artichoke flavor, rich in vitamin C. Plants are ornamental but require space and weed control.
Nine-Star Broccoli (Brassica oleracea var. botrytis)
Nine-star broccoli produces small, white cauliflower-like heads surrounded by green leaves, regrowing annually. Native to Europe, it grows in full sun and fertile soil (zones 6–9). Heads are steamed or stir-fried, high in vitamin C. Plants are hardy, yielding for years with regular cutting to encourage new heads.
Scorzonera (Scorzonera hispanica)
Scorzonera, or black salsify, has long, black-skinned roots and grass-like leaves. Native to Europe, it thrives in full sun and deep, loose soil (zones 5–9). Roots are cooked like parsnips, rich in inulin and vitamin E. Plants are low-maintenance but slow-growing, acting as perennials through self-seeding.
Tree Collards (Brassica oleracea var. acephala)
Tree collards form tall, woody stems with dark green, kale-like leaves, harvested year-round. Likely originating in Africa, they grow in full sun and well-drained soil (zones 7–10). Leaves are cooked or used in salads, high in calcium and vitamin K. Propagated by cuttings, they’re long-lived with staking for support.
Ostrich Fern (Matteuccia struthiopteris)
Ostrich fern produces edible fiddleheads (young shoots) and feathery, green fronds. Native to North America, it thrives in partial shade and moist, rich soil (zones 3–7). Fiddleheads are steamed or sautéed, rich in vitamin A. Plants spread via rhizomes, needing space but offering ornamental value in shade gardens.
Wild Arugula (Diplotaxis tenuifolia)
Wild arugula has serrated, green leaves with a peppery, nutty flavor, stronger than annual arugula. Native to the Mediterranean, it grows in full sun and well-drained soil (zones 5–9). Leaves are used in salads or pesto, high in vitamin C. Plants are drought-tolerant and self-seed, requiring minimal care.
Turkish Rocket (Bunias orientalis)
Turkish rocket produces jagged, green leaves and yellow flower clusters, with edible leaves, stems, and roots. Native to Eurasia, it thrives in full sun and various soils (zones 4–8). Leaves are cooked like mustard greens, rich in vitamin C. Vigorous and weedy, it needs containment but is highly resilient.
Perennial Arugula (Diplotaxis muralis)
Perennial arugula, similar to wild arugula, has smaller, lobed green leaves with a sharp, peppery taste. Native to Europe, it grows in full sun to partial shade and well-drained soil (zones 5–9). Leaves are eaten raw or cooked, high in antioxidants. Plants self-seed, forming clumps with minimal maintenance.
Horseradish ‘Big Top’ (Armoracia rusticana ‘Big Top’)
This horseradish cultivar has large, green leaves and pungent, thick roots. Native to Europe, it grows in full sun and deep soil (zones 3–9). Roots are grated for sauces, high in vitamin C. Its aggressive roots require barriers to prevent spreading, but it’s hardy and long-lived.
Sea Beet (Beta vulgaris subsp. maritima)
Sea beet, the wild ancestor of beets, has glossy, green leaves and edible roots. Native to European coasts, it thrives in full sun and sandy soil (zones 5–9). Leaves are cooked like spinach, and roots roasted, both rich in folate. Plants are salt-tolerant and long-lived but can self-seed excessively.
Yacon (Smallanthus sonchifolius)
Yacon produces sweet, crisp tubers and large, green leaves on tall stems. Native to South America, it grows in full sun and well-drained soil (zones 7–10). Tubers are eaten raw or cooked, high in inulin. Plants need long seasons and frost protection, yielding heavily with minimal care.
Caucasian Spinach (Hablitzia tamnoides)
Caucasian spinach has heart-shaped, green leaves on climbing vines, with a mild spinach flavor. Native to the Caucasus, it thrives in partial shade and moist soil (zones 4–8). Leaves are eaten raw or cooked, rich in vitamin C. Plants climb trellises and are slow to establish but long-lived.
Saltbush (Atriplex hortensis)
Saltbush, or orache, has silvery-green or reddish leaves with a salty, spinach-like taste. Native to Europe, it grows in full sun and well-drained soil (zones 4–8). Leaves are used in salads or cooked, high in minerals. Plants self-seed and tolerate drought, requiring minimal maintenance.
Mitsuba (Cryptotaenia japonica)
Mitsuba, or Japanese parsley, has delicate, three-lobed green leaves with a celery-like flavor. Native to Asia, it thrives in partial shade and moist soil (zones 4–9). Leaves and stems are used in soups or garnishes, rich in vitamin C. Plants spread slowly, needing consistent moisture.
Fennel (Foeniculum vulgare)
Fennel produces feathery, green leaves, edible stalks, and seeds with an anise-like flavor. Native to the Mediterranean, it grows in full sun and well-drained soil (zones 4–9). Leaves, stalks, and seeds are used in cooking, high in fiber. Plants are long-lived but can self-seed aggressively.
Bamboo Shoots (Phyllostachys edulis)
Certain bamboo species, like moso bamboo, produce edible young shoots with green, pointed tips. Native to Asia, they thrive in full sun and moist soil (zones 6–9). Shoots are boiled or stir-fried, rich in fiber. Plants spread rapidly, needing barriers to control invasiveness, but offer ornamental value.
Perennial Rocket (Eruca vesicaria subsp. sativa)
Perennial rocket has lobed, green leaves with a spicy, nutty flavor, milder than annual arugula. Native to the Mediterranean, it grows in full sun and well-drained soil (zones 5–9). Leaves are used in salads, high in vitamin K. Plants self-seed and tolerate drought, needing little care.
Wasabi (Eutrema japonicum): Wasabi produces heart-shaped, green leaves and pungent roots or stems. Native to Japan, it thrives in shade and cool, moist soil or shallow water (zones 7–10). Roots and leaves are grated or used in sushi, high in vitamin C. Plants are slow-growing, needing consistent moisture and protection from heat.
Camassia (Camassia quamash)
Camassia has grass-like leaves and edible bulbs, historically a Native American staple. Native to North America, it grows in full sun to partial shade and moist soil (zones 4–8). Bulbs are roasted, sweet and starchy, rich in carbohydrates. Plants are low-maintenance but slow to multiply.
Taro ‘Green’ (Colocasia esculenta ‘Green’)
Green taro has large, heart-shaped leaves and starchy, edible corms. Native to Asia, it grows in full sun and wet soil or shallow water (zones 8–11). Corms are boiled or roasted, high in fiber. Plants need warmth and moisture, adding tropical flair to gardens.
Perennial Celery (Apium graveolens var. dulce)
Perennial celery forms clumps of green, ribbed stalks with a mild celery flavor. Native to Europe, it grows in full sun to partial shade and moist soil (zones 5–9). Stalks and leaves are used in soups or salads, high in vitamin K. Plants are hardy but need regular watering.
Hosta (Hosta spp.)
Hostas produce broad, green or variegated leaves, with some varieties having edible young shoots (hostons). Native to Asia, they thrive in shade and moist, rich soil (zones 3–9). Shoots are steamed or stir-fried, rich in vitamin C. Plants are ornamental, needing slug protection and occasional division.
Air Potato (Dioscorea bulbifera)
Air potato has heart-shaped leaves and edible bulbils on climbing vines. Native to Africa and Asia, it grows in full sun and well-drained soil (zones 8–11). Bulbils are cooked like potatoes, high in carbohydrates. Plants can be invasive, requiring control, but are productive climbers.
Perennial Chives (Allium schoenoprasum)
Perennial chives form clumps of hollow, green leaves with a mild onion flavor and purple flower heads. Native to Europe, they thrive in full sun and well-drained soil (zones 3–9). Leaves and flowers are used in garnishes, high in vitamin C. Plants are low-maintenance, needing occasional division.
Udo (Aralia cordata)
Udo has large, compound green leaves and crisp, edible shoots with a lemony flavor. Native to Asia, it grows in partial shade and moist soil (zones 4–8). Shoots are blanched and used in salads or stir-fries, rich in vitamin C. Plants are tall and need space but are hardy.
Hog Peanut (Amphicarpaea bracteata)
Hog peanut is a vining plant with trifoliate green leaves and small, edible underground beans, resembling peanuts in flavor. Native to North America, it thrives in partial shade and moist, well-drained soil (USDA zones 4–8). The beans are cooked or roasted, rich in protein. Its spreading habit requires space, but it’s low-maintenance and nitrogen-fixing, benefiting soil health.
Maca (Lepidium meyenii)
Maca produces rosettes of small, green leaves and starchy, edible roots in colors like yellow, red, or black. Native to the Andes, it grows in full sun and well-drained, slightly acidic soil (zones 7–9). Roots are dried or cooked, with a nutty flavor, high in vitamin C and iron. Plants are slow-growing but hardy, needing frost protection in cooler climates.
Earth Chestnut (Bunium bulbocastanum)
Earth chestnut has feathery, green leaves and small, bulbous roots with a chestnut-like taste. Native to Europe, it thrives in full sun and loose, fertile soil (zones 5–9). Roots are eaten raw or cooked, rich in carbohydrates. Plants are slow to establish but long-lived, requiring weed control and deep soil for root development.
Salad Burnet (Sanguisorba minor)
Salad burnet forms clumps of serrated, green leaves with a cucumber-like flavor, sometimes producing edible flower buds. Native to Europe, it grows in full sun to partial shade and well-drained soil (zones 4–8). Leaves are used in salads or teas, high in vitamin C. Plants are drought-tolerant and regenerate with regular harvesting.
Chayote (Sechium edule)
Chayote is a climbing vine with heart-shaped green leaves and pear-shaped, edible fruits and roots. Native to Central America, it thrives in full sun and moist, well-drained soil (zones 8–11). Fruits and roots are cooked, rich in vitamin C and fiber. Plants need trellising and warmth, producing heavily once established.
Perennial Cucumber (Cucumis anguria var. longaculeatus)
Perennial cucumber, or West Indian gherkin, has vining stems with lobed leaves and small, spiky, edible fruits. Native to Africa, it grows in full sun and well-drained soil (zones 9–11). Fruits are eaten raw, pickled, or cooked, high in vitamin A. Plants climb trellises and need warm climates, regrowing from roots annually.