Plant these perennial vegetables once and reap their benefits year after year.
Rhubarb is a hardy perennial with big leaves and pink, red, or greenish leaf stalks that are used in desserts such as pies and crumbles.
Watercress is a sun-loving perennial that grows naturally alongside flowing waterways. The pH range for watercress is 6.5 to 7.5.
Asparagus plants, unlike most vegetables, are perennial, which means the same plants grow in your garden year after year.
Sweet potatoes are perennial in warm-weather climates, but they can also be grown as an annual in cooler climates.
Wasabia japonica is a Japanese mountain native perennial brassica. Wasabi grows semi-aquatically in the wild alongside streams, with huge trees overhead providing shade.
Most broccoli cultivars grow as annuals, producing a huge head at the end of the season and then dying. Try the Nine Star or Purple Cape variety.
Not all cultivars are perennial. Try Ceylon, Sissoo, or New Zealand varieties.
Horseradish is a strong, hardy perennial with a mass of green growth that is mostly grown for its spicy roots.
Tree cabbage is among the few perennial vegetables that prefer a heavy clay soil, which helps anchor this very tall plant.