Plant once, harvest again and again? This works out! We show you ten perennial vegetables that make everyday gardening easier.
A vegetable patch means one thing above all: a lot of work. The new plants have to be sown and brought forward as early as spring, followed by lots of care and attention before they can finally be harvested. And next year at the latest, the whole thing starts all over again. Wouldn't it be great if you only had to sow plants once and still be able to harvest them every year? Luckily, there are great perennial vegetables that can do just that. Once planted, they can often remain in the garden for many years and still reliably ensure a rich harvest. This not only saves you the hassle of sowing and pre-cultivating, but also a lot of money for seeds and seedlings. Find out here which ten perennial vegetables your garden should not be without.
1. Kollenziest
What is that strange root? Admittedly, the roots of the Kollenziest (Stachys affinis) look a bit strange with their constrictions. In addition, the Asian plant is still relatively unknown in Germany and is rarely cultivated. A garden with Kollenziest is worthwhile - not only is the plant a real treat for the palate and tastes similar to artichoke (Cynara scolymus) or black salsify (Scorzonera) , it is also easy to grow. In a sunny location with loose soil, the tubers grow almost by themselves and only need to be watered regularly. The tubers can then be harvested from the end of October. However, you should only harvest as much as you actually use, since the bulbous buds are difficult to store. The tubers left in the ground overwinter without any problems and will sprout again by themselves the next year.
Arugula (Eruca vesicaria ssp. sativa) can be found in most gardens. But unfortunately you have to sow the salad with the spicy taste every time. The savage can helpRocket (Diplotaxis tenuifolia): Considered the wild, perennial version of rocket. Above all, its exceptional robustness makes the plant attractive for many garden fans. In a sunny location, the wild rocket only needs to be watered and is even hardy. In addition, the more intensely the leaves are harvested, the stronger the wild rocket will sprout - a real insider tip for all salad lovers.
3. Jerusalem Artichoke
The Jerusalem artichoke (Helianthus tuberosus) sounds like an exciting exotic species. In fact, the tuber was a staple food in Europe for a long time, until it was replaced by the potato (Solanum tuberosum). In recent years, however, the tuber has not only celebrated its return to many kitchens - the cultivation of Jerusalem artichoke can also be observed again in many gardens. Here she not only delights our palate with her delicious aroma, but is also a real ornament with her yellow flowers. From autumn you can harvest and enjoy the delicious tubers. Another advantage of the Jerusalem artichoke is that you don't have to sow it again: once the plant is in the bed, it multiplies all by itself with its underground rhizomes. So that the Jerusalem artichoke doesn't take over the whole garden soon, it is advisable to put in a root barrier before planting or to cultivate the Jerusalem artichoke in a pot.
Rhubarb (Rheum rhabarbarum) is a true classic in the garden. The plant convinces in the kitchen with a delicious sour taste and is particularly popular in summer. Fortunately, rhubarb is not only characterized by its delicious aroma, but also by its longevity: the perennial vegetable can stay in one place for up to eight years. In autumn, the rhubarb concentrates its strength on the roots and sprout again in spring with renewed vigour, which is why it does not need any additional winter protection (except for freshly planted specimens). However, care should be taken when consuming rhubarb: You should refrain from harvesting the rhubarb after St. John's Day on June 24, as the oxalic acid content in the stalks increases over the course of the year.
5. Aerial Onions
At first you might think thatAerial onion (Allium x proliferum), also known as tier onion, is upside down. In fact, the perennial plant not only forms underground tubers, but also so-called brood bulbs on its flower stalks. So you can harvest the air onion not just once, but twice: The young leaves of the air onion are suitable for salads or aromatic herb quark. The underground tubers, on the other hand, can be processed like conventional onions. If you leave individual brood bulbs on the plant, they will eventually break off and form new offshoots - this is how the air bulb multiplies almost as if by magic.
Most types of cabbage are well known to home gardeners. But have you ever heard of the cabbage (Brassica oleracea var. ramosa)? This plant, which is also known as Irish leaf cabbage, is characterized by two special properties: Not only is the plant one of the perennial vegetables, the everlasting cabbage can also be harvested almost all year round. Only in severe frost should the perennial plant be given a little rest. Like savoy cabbage (Brassica oleracea var. sabauda), the leaves of the cabbage can be processed into cabbage or soup and their taste is reminiscent of pointed cabbage ( Brassica oleracea var. capitata f. alba).
7. Tigernut
Actually, the tiger nut (Cyperus esculentus) comes from the Mediterranean region, but it obviously feels at home in our latitudes. Here it proves to be a very easy-care culture that needs little more attention than regular watering on dry days. Only the winter is a nightmare for the tiger nut, because it is not frost-resistant. In colder areas, tigernuts should therefore be mulched in winter so that the tubers sprout again next year. But the tigernuts are not only suitable for the garden - they are also becoming increasingly popular in the kitchen. The tubers impress with a nutty-sweet taste and are also often used for vegan dishes because of their high fiber and mineral content. They are also suitable for people with gluten and nut intolerance and as a he althy alternative to sugar.
8. Tree Tomato
The tomato (Solanum lycopersicum) remains the favorite vegetable of Germans. Unfortunately, the plant has to be painstakingly re-grown every year and is not considered to be particularly robust. The situation is different with the tree tomato (Solanum betaceum), also known as the tamarillo: This can grow up to four years old and is also considered to be very easy to care for. In Germany, however, the tree tomato can only be cultivated in pots because it does not tolerate frost. Depending on the location, it produces its delicious fruits almost all year round. In terms of taste, the tree tomato hardly resembles its namesake - even if the fruits look confusingly similar to real tomatoes, they are more reminiscent of plums with their sweet and tart aroma (Prunus domestica).
9. wild garlic
Anyone who likes the fresh, garlic-like taste of wild garlic (Allium ursinum) should not hesitate to grow this perennial plant in their garden. In a shady place with sufficient water supply, planting wild garlic is wonderfully possible and requires little work. Once the wild garlic has settled into the garden, it multiplies by itself and reappears every year. Incidentally, instead of buying the first cuttings for the garden yourself, you can also collect and plant wild garlic in the forest. However, caution is advised here: wild garlic can easily be confused with the poisonous autumn crocus (Clochicum autumnale) or lily of the valley (Convallaria majalis) - watch out So look carefully at the plants to avoid confusion.
10. Artichoke
Artichokes (Cynara scolymus) are really a godsend: not only are they a real delicacy, but with lots of vitamin C, potassium and phosphorus they are also super he althy. And artichoke cultivation hardly causes any problems either. The perennial vegetable can grow in the garden for up to four years at a time - when harvesting artichokes, only the flower buds can be picked, while the actual plant remains in the ground. However, since the artichoke is relatively sensitive to frost, the right overwintering is the be-all and end-all. On the one hand, you can cut the plant down to a few centimeters and then cover it with a thick layer of mulch (at least 20 cm). On the other hand, the artichoke can also be dug up and inoverwinter in a frost-free room. This is the only way the artichoke can bring you joy for a long time.
Tip: So that vegetables can grow in the same location for several years, they should be supplied with nutrients regularly. A primarily organic organic fertilizer like our Plantura organic tomato fertilizer with a three-month long-term effect contains all the nutrients that vegetable plants need and is also gentle and sustainable.
There are also some types of herbs that survive the winter and can be harvested for several years at a time. Here you will find an overview of hardy herbs for the garden and balcony.