Welcome to Greenijo! In this video, we’ll guide you through 20 edible perennials that grow back every year—saving you time, money, and effort while providing fresh food right from your backyard. These perennial vegetables, herbs, and greens are perfect for gardeners who want a low-maintenance, sustainable way to grow their own food. Whether you have a large homestead or a cozy raised bed garden, you’ll discover plants that suit your space and climate.
From classic choices like asparagus and rhubarb to lesser-known gems like lovage, Good King Henry, and miner’s lettuce, this list is ideal for gardeners aged 55+ who want to enjoy healthy, homegrown produce with ease. Learn what to grow, how each plant benefits your garden, and how to make the most of perennial food crops all year long.
Don’t forget to like, subscribe, and leave a comment sharing your favorite perennial—or one you plan to try next. Thanks for watching Greenijo, where your garden grows with you! 🌱
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[Music] Welcome to Green Joe, where your garden grows with love and wisdom. Today we’re diving into the world of edible perennials. Plants that come back year after year, offering beauty and bounty with little effort. Whether you’re a seasoned gardener or just beginning, these 20 perennials will help you grow your own food naturally and sustainably. Let’s explore the plants that nourish both the body and soul right from your own backyard. [Music] One of the most rewarding perennial vegetables, asparagus takes patience. But the payoff is huge. Once it’s established, usually after 2 to 3 years, you’ll enjoy tender green stocks every spring. This plant thrives in full sun and well- drained soil and can produce for up to 20 years. It’s a perfect start to any edible perennial garden, offering fresh homegrown spears long before most annuals are ready to harvest. [Music] bright red stocks, tart flavor and almost zero maintenance. Rhubarb is a classic perennial favorite. Harvested in early spring, rhubarb pairs perfectly with sweet desserts like pies and composts. Just remember, only the stocks are edible. The leaves are toxic. It prefers cooler climates and needs time to establish, but once it’s rooted, rhubarb can thrive for decades with minimal fuss. [Music] This sunflower cousin produces knobbyby nutty tubers underground, perfect for roasting or soups. Jerusalem artichokes spread easily and return reliably each year. They’re great for naturalizing an area and improving soil health. With tall yellow flowers above ground and edible roots below, they bring both charm and nutrition to the garden. Be ready for their enthusiastic growth. [Music] Sorrel is a perennial leafy green that adds a zest. zesty lemon-like flavor to salads, sauces, and soups. It’s one of the first greens to pop up in early spring, offering bright color and tangy taste before most vegetables even sprout. Sorrel loves moist, rich soil and partial sun. Cut it regularly to encourage fresh growth and enjoy its refreshing bite all season. [Music] If you love the flavor of celery but want something easier to grow, lovage is a garden gem. This hearty herb has a bold aromatic flavor and thrives in cooler climates. Its tall leafy stocks can be used in soups, stews, and stocks. Every part of the plant is edible from the leaves and stems to the seeds. Plus, it attracts pollinators with its umbrella-shaped yellow flowers. [Music] Also known as Egyptian walking onions, these quirky perennials walk by forming bulb clusters on top of their stocks. As the bulbs fall, they replant themselves, hence the name. Every part is edible, green stocks, small bulbs, and top sets. They grow in nearly any soil and come back stronger each year, making them a delightfully reliable onion option. Heat. Heat. [Music] Chives are one of the simplest perennial herbs to grow and one of the most versatile in the kitchen. Their slender green stems have a mild onion flavor, and the purple blossoms are both edible and beautiful. Chives do well in pots or garden beds and can even deter pests with their strong aroma. Snip them as needed, and they’ll keep regrowing all season. [Music] Hey. Horseradish [Music] brings bold heat to the table with roots perfect for grating into sauces or condiments. This hearty perennial spreads underground and thrives in cooler climates. Just plant once and you’ll enjoy strong spicy flavor for years to come. Be sure to contain its roots, though it can easily take over if left unmanaged. A must have for lovers of old-fashioned sing. [Music] An old European favorite, good King Henry, is sometimes called poor man’s asparagus because of its edible shoots. The leaves are similar to spinach, rich in nutrients and easy to cook. This plant tolerates shade and poor soil, making it a practical addition to underused garden spots. A true heritage vegetable, it brings both tradition and nourishment to the backyard. [Music] with its blue gray. leaves and white flower clusters. Sea kale is as ornamental as it is edible. The spring shoots resemble asparagus and are delicious steamed or sauteed. Native to coastal regions, it loves sandy, well- drained soil and tolerates salt well. Sea kale is drought tolerant and can be grown from seed or root cutings, offering both resilience and beauty. [Music] Spicy, mustardy and full of flavor. Turkish rocket is a perennial green that thrives in poor soil and dry conditions. Its young leaves can be eaten raw or cooked and its yellow flower buds resemble tiny broccoli fuates. Cut it back after flowering to keep it tender and productive. This plant adds a peppery bite to the garden year after year. [Music] [Music] In early spring, the young curled fronds of ostrich ferns called fiddle heads can be harvested. ed and sauteed for a nutty asparagus-like taste. Only harvest from the correct fern species and cook thoroughly to remove bitterness. These ferns prefer shady, moist areas, making them ideal for woodland gardens. Their lush foliage also adds stunning texture to garden beds. [Music] More than just a pretty flower, dillies are edible from root to petal. The buds can be sauteed, the flowers tossed into salads, and the tubers cooked like potatoes. They grow vigorously in nearly any soil and are drought tolerant once established. A beautiful and practical addition to edible landscapes. [Music] [Music] Don’t let it sting scare you. Stinging nettle is a powerhouse of nutrition when cooked. It’s rich in iron, calcium, and vitamins. Just wear gloves when harvesting and boil or steam to neutralize the sting. Nettle spreads rapidly in rich soil, making it a reliable early season green for soups, teas, and pestos. [Music] Highly sought after for their garlicky flavor, wild leaks or ramps grow in shaded woodlands and bloom in early spring. Harvest sustainably. Never take more than one leaf per plant. They’re perfect for eggs, pastas, and stir fries. Ramps take several years to establish, but once they do, they return reliably each spring. [Music] [Music] This tender mild green forms beautiful round leaves with delicate white flowers. Perfect for cooler climates. Miner’s lettuce recedes itself generously and thrives in partial shade. It’s a favorite among early season salad lovers and looks lovely in containers, raised beds, or under taller crops. A true wild edible treasure. [Music] With a fresh cucumber-like flavor, salad brunette is a charming perennial herb for salads, sandwiches, and drinks. It thrives in sunny or partially shaded spots and stays low to the ground, making it a great border plant. Once planted, it continues to grow for years with minimal care. A hidden gem in the edible garden. [Music] Silveta arugula brings a spicy nutty kick to salads and pizzas. Unlike annual arugula, this variety returns every year and grows well even in poor soils. Its leaves are more compact but full of flavor. Harvest frequently for tender growth and enjoy a zesty green that’s always ready. [Music] Chory offers edible leaves, flower petals, and a root that can be roasted for a coffee-like drink. It thrives in full sun and poor soil, making it ideal for less than perfect spots. Chory’s blue flowers attract pollinators and its leaves are wonderful in salads or sauteed. A truly multifunctional perennial. [Music] In warm climates, Egyptian spinach can grow as a short-lived perennial. Its tender, nutrient-rich leaves are used in soups and stews across the Mediterranean and Middle East. It thrives in heat, loves moisture, and regrows easily when cut back. A rare but rewarding addition to edible landscapes. [Music] Growing your own food doesn’t have to mean constant replanting. These 20 edible perennials bring flavor, color, and convenience to your garden year after year. Whether you have a tiny patio or a large yard, there’s something here for everyone. Which plant will you try first? Let us know in the comments. And don’t forget to like, share, and subscribe for more garden inspiration only on Green Joe. [Music]
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