The classical examples of perennial vegetables that are widely known are asparagus and rhubarb. Perennial largely means that you plant it once and you harvest years and years to come. Unlike annual veggies, like tomatoes, potatoes etc.
I must confess, I haven’t quite understood the perennial vegetables concept at first. Leaves, shoots, flowers, roots, where are the VEGETABLES? Indeed, from start it seems like there is no food in this. To truly enjoy them and obtain all the benefits: health, environmental, gastronomical, it will require a bit of knowledge, a bit of courage, a bit of open mindedness and a bit of willingness to experiment.
It’s ok with a bit of skepticism as long as you are willing to give it a proper try. In my first year, I really struggled with putting unknown weeds into my mouth, leave alone giving them to kids. In the first year, I’ve tasted, and really just tasted, meaning one time chewed on a raw shoot of hosta, linden, stinging nettles. Next year with more knowledge and courage I went loose. I use primarily two guides the Tycho and Karoline’s books and pfaf.org for learning new kinds and cooking inspiration.
Perennial veggies cooked