Re-discovering Perennial Vegetables

As the days lengthen and the sun grows stronger, many of us are champing at the bit to get our gardens started. Seed catalogues are being pored over, dog-eared, and circled, and some folks may have even begun to order vegetable seeds in preparation for early starts indoors. Although annual edibles like tomatoes and lettuce are favored by many, you might like to look into some perennial vegetables as well: they only require one season's worth of time and effort to establish them, and you'll be rewarded with delightful edibles forever....<br><br><a href='https://inhabitat.com/re-discovering-perennial-vegetables/'>READ ARTICLE</a>

One of springtime's best edibles, asparagus is amazing in omelettes, risotto, or even just steamed.

A tangy, lemony herb, sorrel is lovely in salads, mixed into egg dishes, or added to soups.

If you plant to plant/harvest stinging nettle, you're in for a culinary treat... but be sure to wear thick gardening gloves when tending it!

Pointier and spicier than its domestic cousin, wild arugula is gorgeous in salads, soups, or just snacked on by the handful.

Miner's lettuce has a startling amount of iron and calcium, and is a lovely alternative to regular lettuces and other supermarket greens.

Commonly seen on lawns and abandoned lots, dandelions are delicious wild edibles: not just "weeds".

A mainstay in many Asian cuisines, iron-rich watercress can be grown anywhere that has a water source and semi-regular sunlight.

Most people aren't familiar with Good King Henry anymore, but it was a mainstay vegetable for Europeans for centuries.

Known as "sunchokes", Jerusalem artichokes are nutrient-rich tubers that can grow in nearly any climate.

Called "sea kale" because it grows along tide lines on sandy beaches, this is a nutritious perennial green that tastes rather like collards.

The celery-flavoured leaves of the lovage plant are gorgeous when added to salads and egg dishes.

Also called "Chinese chives", these tasty greens are used in dim sum dishes, stir-fries, and any recipe that calls for garlic.

Vibrant and hardy, rhubarb is an ideal plant for poor soil, and a small patch will keep you in jams, pies, and preserves all season long.

The fragrant, cucumber-kissed leaves of salad burnet are lovely in springtime salads and potato dishes.

Chicory leaves are prized as bitter greens all over Europe, and its roots can be roasted and ground to make a coffee-like drink.

The steamed leaves and marinated hearts of globe artichokes are sublime delicacies, treasured in French, Spanish, and Italian cuisine.

Native to Asia and Africa, this climbing green is nutrient-dense and grows like a weed. It's an idea perennial green for warm, humid climates.

Prized for its bright red flowers, the Scarlet Runner bean is a prolific bearer, with the young beans edible as haricots vert, and the mature beans delicious in soups, stews, and chili.