Plant once, harvest for years—that’s the dream, isn’t it?
While most veg needs re-sowing, replanting, and constant attention, perennial vegetables just get on with it. You stick them in the ground, give them a bit of love, and they come back again and again, often with better flavour and bigger yields. If you’re after a veg patch that works harder than you do, here are 13 perennials to start growing. Anything for an easy (but still tasty) life!
1. Asparagus
It takes a bit of patience since you won’t get a proper crop until year two or three, but once it’s settled in, asparagus is one of the most rewarding perennial veg you can grow. Plant the crowns in a sunny, well-drained spot, and you’ll get fresh spears every spring for 15–20 years.
It’s the sort of veg that tastes wildly better straight from the garden than anything from the supermarket. Plus, once it’s up and running, the maintenance is minimal. Just weed around it, mulch once a year, and let the fronds grow tall after harvest to feed the roots.
2. Rhubarb
Yes, technically a vegetable, even if we mostly bake it into crumbles. Rhubarb is tough, productive, and practically takes care of itself. Once it’s in the ground, it’ll come back stronger every year, provided you don’t pick it too aggressively in the first season or two. It prefers full sun but can cope with a bit of shade, and it’ll handle neglect better than most crops. Just remember to cut off any flower stalks, so the plant doesn’t waste energy, and divide the crowns every few years to keep them happy.
3. Jerusalem artichokes
These knobbly, nutty-flavoured tubers grow like weeds, but in the best way. Stick them in the ground, and they’ll shoot up into towering plants with sunflower-like blooms and loads of edible roots underneath by autumn. Be warned, though: they spread. If you don’t dig them all up, they’ll keep popping up each year, so maybe give them their own corner of the garden to go wild. They’re brilliant roasted or turned into soup, and they’ll grow in almost any soil without fuss.
4. Globe artichokes
Fancy-looking but surprisingly easy to grow. Globe artichokes are big, architectural plants with edible flower buds that are worth the effort. They need space and full sun, but once established, they come back reliably every year with just a bit of pruning. You’ll get your first proper harvest in the second year, and the flavour when they’re fresh is next level. If you don’t fancy eating them all, leave a few to flower. The bees love them, and they look stunning.
5. Sea kale
This one’s a bit niche, but underrated. Sea kale produces edible leaves, stems, and even flower buds. The young shoots are particularly tasty, as they’ve got a mild, nutty flavour and can be blanched like asparagus. It’s salt-tolerant (great for coastal gardens), thrives in poor soils, and once it gets going, it’s surprisingly resilient. It does take a year or two to settle in, but after that, it’s one of those low-key crops that just quietly earns its space.
6. Good King Henry
This one’s basically a wild spinach that’s perennial, hardy, and often overlooked. You can eat the leaves like you would with regular spinach, and even the flower buds are edible when young, kind of like broccoli tips. It doesn’t demand much, just decent soil and a bit of weeding early on. Once it’s settled, it comes back every year and provides a steady trickle of greens through spring and summer. A solid option if you want something useful but low-effort.
7. Perpetual kale (Daubenton’s kale)
Unlike annual kale, which bolts or dies off in winter, Daubenton’s kale is a bushy, reliable variety that can live for years. It produces tender leaves that just keep coming, especially if you keep harvesting regularly to encourage new growth. It doesn’t flower often, so you won’t need to worry about seed saving. Just take cuttings every now and then if you want to start more plants. No replanting, no fuss, just fresh greens nearly all year round.
8. Welsh onions
Think spring onions, but perennial. Welsh onions form clumps that can be divided and replanted, and they’ll happily live in the same spot for years without needing much from you. The whole plant’s edible—greens, bulbs, flowers—and the flavour is mild and fresh. They’re great for border planting, useful in tons of dishes, and one of those crops that quietly earns its keep without ever being dramatic. Just snip what you need and let the rest keep growing.
9. Sorrel
Sorrel’s a leafy green with a sharp, lemony tang that’s amazing in salads, soups, or sauces. It grows early in the season (even before most other greens show up) and keeps producing right through summer if you keep picking the young leaves. It doesn’t need much space or effort, and it comes back reliably each year. The older leaves get a bit tough and sour, so harvest little and often. Bonus: the flowers are edible too if you fancy adding a zingy garnish.
10. Lovage
If you like celery, you’ll probably love lovage. It’s got a similar flavour, but more intense. Seriously, a little goes a long way. The leaves, stalks, and even seeds are all usable in cooking, and the plant itself grows into a big, bold statement in the garden. It thrives in full sun or partial shade and doesn’t ask for much once established. Just keep it watered in dry spells and cut it back at the end of the season. It’s one of those plants you forget about until you need it, and then it’s always there.
11. Horseradish
If you’ve ever grated fresh horseradish, you’ll know how potent it is—definitely miles stronger than the jarred stuff. And once planted, it pretty much never goes away. You don’t need much of it, which is lucky because it spreads like mad if you’re not careful. Best grown in containers or a spot you don’t mind it taking over. Just harvest a root or two each year and leave the rest. It’s hardy, tough, and practically indestructible. Handle with care, though, as it’s got a kick.
12. Turkish rocket
This one’s for the adventurous gardeners. Turkish rocket produces mild, mustardy-flavoured leaves and edible flower buds that are a bit like tiny broccoli. It’s super hardy and drought-tolerant once established. You don’t see it often, but it’s a hidden gem for perennial veg plots, especially if you want something you won’t find in supermarkets. Just give it space, keep the weeds down in its first year, and enjoy the weird but wonderful harvests that follow.
13. Walking onions (Egyptian onions)
These onions are a bit wild, literally. They grow bulb clusters at the top of their stalks, which eventually bend down and “plant” themselves, hence the name. The bulbs, greens, and topsets are all edible and packed with flavour.
They’re brilliant for low-effort gardeners because they do the propagation for you. Just harvest what you need and let the rest carry on walking. Over time, you’ll end up with a mini onion patch that keeps going without ever needing to replant.