Gardening has always been my escape, but discovering edible perennials changed everything.
These plants come back year after year, asking for little but giving so much. Watching them return each season feels like reuniting with old friends
I know you are dying to know about the edible perennials that have made my garden more unexpectedly delicious. Don’t worry, I’m here to share my secrets.
1. Asparagus
In the early days of spring, there’s nothing quite as exciting as seeing the first asparagus spears poking through the soil.
I’ve planted mine near the kitchen window, and it’s a joy to watch them grow taller each day. These green stalks bring a fresh taste to my meals, and roasting them with a hint of garlic has become a family favorite.
When I first started my garden, asparagus was a must-have perennial, and it hasn’t disappointed. It grows with minimal care and makes it a gardener’s dream.
2. Rhubarb
Rhubarb is the kind of perennial that brings back childhood memories of my grandmother’s pies. Its tart stalks add something to desserts that is simply irresistible.
I plant it in a sunny spot, and each spring, it comes to life with those red stalks. If you’re like me and love making jams or pies, rhubarb is the perennial for you.
I’m sure you will love harvesting these ruby-red stalks and transforming them into something sweet.
3. Chives
Chives have become my go-to garnish for almost everything, from salads to scrambled eggs. Their mild onion flavor and purple flowers bring a burst of life to my garden.
Placed among other herbs, they definitely stand out. Every spring, I eagerly await the chives’ return, knowing they’ll be a culinary staple throughout the growing season.
They’re so easy to grow and maintain, making them perfect for beginners. Plus, those flowers attract bees, adding to the garden’s biodiversity.
4. Jerusalem Artichoke
Jerusalem artichokes, or sunchokes, were known for their nutty flavor and versatility.
Their yellow flowers add a splash of color, and the tubers below ground are a hidden treasure waiting to be found each fall.
Cooking with Jerusalem artichokes has been an adventure in itself. Roasting them is my favourite way of making them. They’re a perennial that ignites curiosity in the kitchen.
5. Sorrel
Sorrel may not be as well-known as other perennials, but it’s my culinary secret weapon.
I love adding it to salads and soups. I’ve even used it to create a pesto that surprises everyone at the dinner table.
In my garden, sorrel grows like a weed, but its flavor is anything but ordinary. It’s a plant that asks for little but gives so much in return.
6. Horseradish
This is a perennial I never knew I needed until I tried making my own spicy condiments.
Horseradish adds heat and depth to sauces and dishes. Watching it grow, with those large leaves towering over other plants, is a sight to be seen.
Each year, harvesting horseradish makes me realise how much nature really gives us. Plus, it thrives with minimal care, making it a great low-maintenance addition to my garden.
7. Lovage
Lovage might just be the hero of my herb garden.
Its flavor is a game-changer in broths and stews. Growing lovage has taught me to appreciate the more subtle flavors in cooking.
If you are a busy gardener, go for this plant. It’s resilient and grows with little attention. Plus, its stature makes it a statement piece, and draws many questions from your quests.
8. Kale
This one is more than just a trendy superfood. For me Kale is a staple in my garden.
Those curly leaves, packed with nutrients, find their way into smoothies, salads, and chips. Watching them grow strong is truly rewarding.
I’ve found that kale is not just nutritious but also versatile in the kitchen. Plus, Its ability to withstand cold weather means I can harvest well into winter.
9. Mint
Meet the wild child of my garden—Mint. Unstoppable, always ready to surprise me.
I love adding a few leaves for a cooling summer drink or sometimes even tossing some into a dish. It grows, spreading into every available nook, but I’ve come to admire its persistence.
Instead of fighting it, I embrace the abundance—there’s always plenty to share, whether with friends, family, or the occasional curious bee.
10. Thyme
Thyme is one of those plants that just fits into my life. I barely have to think about it, yet it’s always there when I need it—whether in the garden or the kitchen.
I love running my fingers through it as I walk by. It’s my go-to for roasting veggies, tossing into soups, or even just sprinkling on buttered bread. It never overpowers, just adds the perfect little touch.
In the garden, thyme is low-maintenance but endlessly rewarding. I feel that it’s like a reminder that sometimes, the best things in life don’t need much fuss to flourish.
11. Oregano
Oregano is like a little piece of the Mediterranean in my garden. Its peppery aroma always takes me back to homemade pizzas and big bowls of pasta shared with family.
There’s just something about its flavor—always brings a good conversation around the dinner table.
I have it growing in the sunniest spot. Every year, it comes back stronger. As you can tell, for me it’s more than just an herb.
12. Artichoke
Artichokes have a way of making me feel like a proud gardener every time I harvest one.
The first time I grew artichokes, I wasn’t sure what to expect. They took their time, but when I finally cut into that first homegrown bud, it was worth every bit of effort. Peeling back the layers, for me, is a little ritual that makes every meal feel special.
They’re not just another vegetable in my garden. Artichokes always remind me that some of the best things in life take time to grow.
13. Chicory
This was one of those plants I never expected to love, but it quickly won me over.
I was amazed by the taste as well as with the flowers.
Chicory doesn’t ask for much, yet it gives so much back. It grows where other plants struggle. Sometimes, the plants you least expect become the ones you can’t imagine your garden without.
14. Fennel
Fennel has a way of making my garden feel a little more magical. I never expected to love its mild anise flavor as much as I do, but now I find myself tossing it into everything.
It’s one of those plants that just keeps on giving. I snip the fronds to garnish dishes, let the flowers attract pollinators, and even save the seeds for seasoning.
As you can see, I use it daily, and recommend you try it!
15. Garlic
Garlic quietly does its job in my garden, never demanding attention but always proving its worth. Planting cloves in the fall feels almost effortless, yet by summer, they’ve turned into something special.
It’s more than just a kitchen staple. Garlic naturally keeps pests away, making it a reliable companion for the rest of the garden. I like knowing it’s there, doing its part.
Harvesting is always a satisfying moment. It’s simple to grow, and always finds a way into my cooking.
16. Sage
Sage is one of those plants that just feels like home. Its silvery leaves always seem to catch my eye, and every time I walk past it, that deep scent hits me. It’s a small thing, but it always makes me pause for a second.
It doesn’t need much—just a bit of sun and space to spread out. I love either using it in the kitchen or drying it.
Sage just fits. In the garden, and in my cooking.
17. Rosemary
Rosemary feels like a little piece of summer, no matter the season. The scent gives me a small but familiar comfort.
I love how effortless it is—tough enough to handle the heat, happy in dry soil, never asking for much. Yet, the moment I need it, it’s there.
There’s something grounding about having rosemary in the garden. Maybe it’s the way it stands tall through or the scent, but it will always bring warmth to whatever I’m making.
18. Bay Laurel
There’s something almost ancient about bay laurel. I love picking a fresh leaf, even though it doesn’t shout for attention.
On my balcony, it stands tall, happy with the sun and an occasional drink of water. No fuss, no drama.
It’s more than just an herb—it’s a piece of history. So, If you are feeling a little bit extra Mediterranean, this herb is perfect for you.
19. Strawberries
The best strawberries are the ones still warm from the sun, eaten straight off the plant. There’s nothing quite like that first bite. The taste store berry could never match.
They have a way of taking over, sending out runners and claiming more space than I planned, but I don’t mind. Every new sprout is a promise of more berries to come, and somehow, there are never too many. Friends, family, birds—we all get our share.
In my opinion, it’s impossible not to love them.