Perennial Vegetables and Fruits It is only necessary to plant Once. General Vegetable Garden Care by: Laura Miller Printer Friendly Version Image courtesy of Liudmila Chernetska Producing food for your family can be quite a task But what if there were an option to cut down on the amount of time moving and setting up vegetable and fruit plants every year? Like with flowers growing perennials rather than annuals is the way to go.
What are the fruits and vegetables that makeup perennials? There are more than you think! Asparagus to the top of the list for perennial vegetables and fruits in this springtime favorite. Asparagus requires the full sun and fertile soil that is well-drained and moist. Plant one-year-old crowns 6 – 8 inches (15-20 cm.) deep in early springtime. Do not harvest spears atat the beginning of the year to allow the plant to grow. Blueberries Make an edible landscape by planting the blueberries instead of other ornamental shrubs. The vibrant red autumn foliage will be a treat, as will the gorgeous blueberries that mature during midsummer. Blueberries require acidic soils, and it’s recommended to grow two kinds to cross pollination.
Chives This part of the onion family makes the ideal perennial for small-sized gardens. Place chive seeds in a sunny spot, then break the clumps over time. You can harvest chives by cutting stalks between 1 and two inches (2.5-5 cm.) higher than the ground. It is recommended to plant 3-4 cuttings during the first season and every month in the following years. Grapes are a beautiful vine to plant on a pergola and then relax in the shade while the fruit grows in the air. The vines should be planted in a sun-drenched area, and choose varieties suited to your climate. Grapes require trellis pruning and regular pruning. Horseradish This deliciously tangy ingredient is among the simplest perennial vegetables and fruits to cultivate.
It requires a sunny area and good drainage. The horseradish plant is planted in spring, and harvest the roots in the autumn of the second season. The smaller hearts are left in the ground to re-grow new plants. Ostrich Fern, The plant this decorative in a shaded area in the flower bed. You can collect Ostrich Fiddleheads or ferns in the springtime. Choose the shoots only when they’re between 2 and 6 inches (5-15 centimeters.) tall and curly. Make sure to cook the fiddleheads for for at least 10 minutes to increase the taste and eliminate toxic substances. Ramps,, often called wild leeks,, grow this North American native in early spring in your favorite deciduous tree.
Beware of the temptation to pick the leaves for a long time since these plants require time to develop. Raspberries Plant this antioxidant-rich fruit at a bright spot with fertile soil. Raspberries are grown on biennial canes, but their root system is perennial, and they sprout new shoots every year. Install a wire and post trellis to support it, and then pick the fruit as it reaches the mature color of the various varieties. Rhubarb is among the oldest-loved fruit and vegetables that come to the market annually. Plant rhubarb sprigs in early spring in an arid spot with fertile, rich soil. Do not harvest until the next season, and eat only the stalks, as the roots and leaves are poisonous. Strawberries Strawberries are a perennial with a short lifespan that readily grows new plants through runners.
Plant the crowns lightly in the springtime in a sunny and fertile area and start harvesting in about 2 to 3 months. After they have established, take out older plants that have diminished. Sunchokes are also known as Jerusalem artichokes; this part from the sunflower species can reach up to 6 feet (1.8-3 meters.) in height and has stunning, yellow-colored flowers. Sunchokes are grown because of their roots that resemble an unflattened potato. Harvest following a hard frost in autumn, and keep the pieces of sources in the ground to be used the following season. Water Celery Water celery is an edible groundcover that thrives in humid conditions.
The perennial plant is up to 9-28 inches (23-71 cm) and spreads rapidly. It is harvested all year round. The whole plant is edible and may be used as celery. Yacon is Grown has a fruity flavor because of its tubers (similar to sweet potatoes). Most often, they are eaten raw. Tubers that are starch-free are harvested when the flowers have died back. You must separate the rhizomes from the tubers and plant them back when digging. Yacon plants can be 6.5 feet (2 meters.) high.