Plant These Perennial Vegetables Once and Enjoy Them for Years

It sounds like every gardener’s dream: plant a vegetable crop once, then enjoy it for many years to come.

Perennial vegetables are essential in every edible garden, as they take all the pressure off spring and fall planting and keep producing with less work on our part.

These are my personal favorites.

Garlic (Allium sativum)

It’s wonderfully easy to grow, there are tons of different garlic varieties to try, and it’s edible all the way from the bulb to the flowers.

Leek (Allium ampeloprasum)

You can start yours in spring or fall, but keep in mind they do take a good while (up to four or five months) to mature into quiche-worthy vegetables.

Potato onion (Allium cepa ‘Aggregatum’)

If you’re already planting garlic and shallots, there’s no reason not to add a handful of potato onions as well. They’re grown the same way: plant in fall, harvest in late summer.

Shallot (Allium cepa)

Shallots, those mild mini onions we all love for vinaigrettes and salads, are usually grown as annuals but can actually be maintained year after year in the right environment.

Walking onion (A. × proliferum)

Also known as an Egyptian walking onion or tree onion, this variety is a hybrid between shallots and Welsh onions. The tender green stems are used like scallions all through spring and summer.

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