Edible Perennial Vegetables, Fruit and Herbs to Harvest Year After Year

When most folks imagine a food garden, they picture annuals like tomatoes, cucumbers, and broccoli. But there’s a whole world of perennial vegetables, fruits, and herbs that thrive in nearly every gardening zone—except the very coldest.

Every year, we make it a point to add more edible perennials to our garden. The idea is that over time, we’ll enjoy bigger harvests with less effort each season. And part of making that happen is learning to appreciate what we can grow.

Sure, I’d love fresh spinach whenever I crave it, but it only grows for a short stretch here. On the other hand, moringa keeps producing for about nine months and comes back year after year—so we happily swap spinach for moringa.

We’ve been digging into research to grow more edible perennials, though we don’t have all of them in our garden yet. Some just won’t work in our climate, and the same will be true for you.

If you’re not sure about your gardening zone, plug in your zip code on this interactive plant hardiness map to find out.

What’s the difference between perennials, biennials, and annuals?

Perennials stick around for more than two years. Some, like asparagus, die back and return when conditions are right. Others, like mint (in mild climates), keep growing year after year.

Some plants are perennials in one region but only grow as annuals elsewhere—usually because they can’t handle freezing winters.

If you’re in USDA zone 9 or warmer, most of these perennials will thrive. But a few, like rhubarb, might not work at all since they need cold winters or can’t take extreme summer heat.

Biennials live for two years before calling it quits. Most edible biennials (like carrots and onions) are harvested in their first year. If left alone, they’ll flower and set seed in year two—though weird weather can trick them into bolting early.

Annuals produce for one season and then die. They’re delicious but require replanting every year—way more work than perennials.

How to plant a perennial food garden

The best part about perennials? You plant them once. The tricky part? You’ve gotta choose their spot wisely.

Pick a location where the soil won’t get disturbed by other gardening tasks, and give each plant plenty of space to grow. You can mix in other plants, just be thoughtful about it.

Since perennials stay put, they need yearly compost to keep the soil rich. It’s easy to forget about them, so jot a reminder in your garden notes. If your soil needs help, The Art of Gardening ebook is a great resource.

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Perennial Vegetables

Rhubarb needs chilly winters and grows best in zones 7 and colder (though some push it in zones 8-9 as an annual). It even grows wild in some places.
Asparagus thrives in zones 3-8, but I get a modest harvest in zone 9 by planting in afternoon shade and cutting it back in early January. (Learn how to grow asparagus with strawberries.)
Artichokes are perennials in zones 7-11 but can be grown as annuals in zones 4-6.
Jerusalem Artichokes (sunchokes), part of the sunflower family, produce nutty tubers and grow as perennials in zones 3-8.
Bunching Onions (aka green onions) keep giving—just snip the greens and let them reseed. They’re hardy in zones 3-9. Egyptian Walking Onions (zones 4-8) are another fun perennial option.
Daylilies are edible (entire plant, per the USDA), but make sure you’ve got the right variety. They grow in zones 4-9.
Prickly Pear Cactus survives even in zone 3! The pads (nopalitos) are a veggie, and the fruit tastes like grainy watermelon—great for smoothies or jelly.
Moringa, the “tree of life,” grows in poor soil and is a perennial in zones 9+. Elsewhere, it’s a fast-growing annual. (Learn how to grow moringa.)
Scarlet Runner Beans are perennial vines in zones 7-11 (annuals elsewhere) with pretty red flowers. (Grow pole beans here.)
Sweet Potatoes are perennials in zones 8-9 (leaves and tubers are edible). In colder zones, grow them as annuals or in pots to overwinter indoors. (Grow sweet potatoes.)

Perennial Fruits

Fruit trees are perennials, though many take years to produce. Some fast growers fruit in year one or two.
Berries—mulberries (trees), blueberries (bushes), strawberries (vines)—have options for every climate.
Grapes have varieties for nearly anywhere.
Maypop (Wild Passion Flower), native to North America, is a perennial in zones 6-11 (annual elsewhere). It’s vigorous, so watch for invasiveness. (Grow maypops.)
Hardy Kiwi (zone 6+) isn’t the fuzzy store-bought kind but tastes similar. You’ll need male and female plants for fruit.

Perennial Herbs

Most herbs are perennials and compact enough for pots in cold climates.

Mint spreads aggressively (plant in pots to control), with hundreds of varieties. Hardy to zone 3.
Lovage (zones 4-8) is tricky to start from seed.
Lemon Balm (zones 4-9) needs winter mulch in zone 4.
Thyme (zones 5-9) has many hardy varieties.
Sage is perennial in zones 5-8 but can get woody. (Grow sage.)
Lavender (zones 5-9) struggles in humidity.
Echinacea (zones 3-9) is a tough, versatile herb.
Rosemary is perennial only in zones 8+.
Oregano often rebounds with spring mulch.
Comfrey (zones 3-9) dies back in winter. (Grow comfrey.)
Chives (zones 3-9) are reliable onion-family perennials.
Sorrel grows as an annual in zones 5+.
Edible Hibiscus is perennial in zones 8-11. (Grow hibiscus.)

So there you have it—tons of perennial veggies, fruits, and herbs to try! Which ones do you grow? Share your favorites in the comments!

Frequently Asked Questions (FAQ) About Edible Perennial Vegetables, Fruits, and Herbs

1. What are the benefits of growing perennial vegetables, fruits, and herbs?
Perennial vegetables, fruits, and herbs provide long-term benefits. Once established, they require minimal maintenance, are less prone to soil disturbance, and produce year after year, which means less work for gardeners. They also help improve soil health and structure, as their root systems prevent erosion. Additionally, perennial plants often provide early spring harvests, which is an added advantage.

2. Which perennial vegetables can I grow in my garden?
Some popular perennial vegetables include:

Asparagus: Thrives in zones 3-8 and produces for up to 20 years.
Rhubarb: Best in zones 7 and colder.
Jerusalem Artichokes (Sunchokes): Hardy in zones 3-8, producing nutty tubers.
Bunching Onions: These grow in zones 3-9 and can be harvested by snipping the greens.
Moringa: Known as the “tree of life,” this plant is a perennial in zones 9+.
Sweet Potatoes: Perennial in zones 8-9, but grown as an annual in colder zones.

3. How do I plant a perennial food garden?
Choose a spot where the soil won’t be disturbed frequently, as perennials remain in the same location for several years. Ensure the plants have enough space to grow. Yearly composting will enrich the soil. Planning a garden layout that incorporates companion planting can also optimize space and yield. Additionally, make sure your plants have enough sunlight, moisture, and well-drained soil.

4. Can I grow perennial fruits and berries?
Yes, many fruits and berries are perennials. Some examples include:

Fruit Trees: Like apple, pear, or cherry trees, though these may take several years to bear fruit.
Berries: Mulberries, blueberries, strawberries, and grapes are perennial options for a range of climates.
Hardy Kiwi: Perennial in zone 6+ and similar to store-bought kiwi but much smaller.
Maypop (Wild Passion Flower): Vigorous and perennial in zones 6-11.

5. What herbs are perennial and suitable for growing?
Many herbs are perennial and can thrive in pots or garden beds. Some popular perennial herbs include:

Mint: A very hardy herb, great for containers to control spreading (zones 3+).
Lovage: Requires some care but grows well in zones 4-8.
Thyme: Hardy in zones 5-9, with many varieties.
Sage: Perennial in zones 5-8, but it may become woody over time.
Chives: A reliable perennial that grows in zones 3-9.
Oregano: Often rebounds with spring mulch (zones 4-9).
Rosemary: Perennial only in zones 8+ but can be grown in pots in colder regions.

6. How do I care for perennial vegetables, fruits, and herbs throughout the year?
Perennials require year-round care:

Spring: Clear away dead foliage, prune, and apply compost.
Summer: Ensure consistent watering, especially for newly planted perennials.
Fall: Harvest what’s available, cut back dead plants, and apply mulch for winter protection.
Winter: Plan for the upcoming season, and protect plants from frost with mulch.

7. Can I grow perennial vegetables and fruits in containers?
Yes, many perennial vegetables, fruits, and herbs grow well in containers. Examples include strawberries, herbs like thyme and rosemary, and even dwarf fruit trees. Just make sure the container has good drainage, and the plants receive enough sunlight.

8. What should I do if my perennial plants are not growing well?
If your perennials are struggling, check for common issues like inadequate sunlight, poor drainage, or nutrient deficiencies. Ensure they are receiving enough water and proper care, and check if the soil needs enriching. A soil test can also help you determine any deficiencies and improve soil quality.

Conclusion:

Growing edible perennial vegetables, fruits, and herbs is a rewarding investment in your garden. These plants offer consistent harvests, help with soil health, and provide long-term sustainability. With proper care, you can enjoy fresh, homegrown produce year after year, while reducing the need for annual planting and maintenance. Happy gardening!