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 absolute 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. A big part of making that happen is learning to appreciate what we can grow rather than just what we crave.
Sure, I’d love fresh spinach whenever I want it, but it only grows for a short season here. Moringa, on the other hand, produces for about nine months and comes back year after year—so we happily swap spinach for moringa.
We’ve been digging into research as we work on growing more edible perennials. We don’t grow all of them yet, and some just won’t work in our climate—and the same might be true for you.
If you’re not sure about your gardening zone, just plug your zip code into 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 annuals in another—usually because they can’t handle freezing winters.
If you’re in USDA zone 9 or warmer, you can probably grow most of these perennials as long-term plants. But some, like rhubarb, might not work at all—they need cold winters or can’t take extreme summer heat.
Biennials live for two years and then die. Most edible biennials (like carrots and onions) are harvested in their first year. If left alone, they’ll flower, set seed, and die in their second year—though weird weather can trick them into bolting early.
Annuals produce for one season and then call it quits. They’re delicious but require more work since you have to replant them every year.
How to plant a perennial food garden
One of the best (and trickiest) things about perennials is that you only plant them once—so you’ve got to choose their spot wisely.
Pick a place where the soil won’t get disturbed by other gardening tasks, and give each plant plenty of room to grow. You can mix in other plants, just be intentional about it.
Since perennials stay put, they need good soil year after year. Top-dress them with compost annually to keep them happy. It’s easy to forget about them, so jot a reminder in your gardening notebook.
If your soil needs work, check out The Art of Gardening ebook. And if you’re not sure how much to plant for your family, these harvest planning sheets are a great starting point. Just drop your email in the form below.
Perennial Vegetables
- Rhubarb needs cold winters and grows best in zones 7 and below (though some gardeners in zones 8-9 grow it as an annual).
- 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 and strawberries together.)
- 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-flavored tubers and grow as perennials in zones 3-8.
- Bunching Onions (aka green onions) keep coming back—unlike storage onions, the original plant doesn’t die after seeding. They grow in zones 3-9. Egyptian Walking Onions are another perennial option (zones 4-8).
- Daylilies are edible (entire plant, per the USDA) and grow in zones 4-9—just make sure you’re planting true daylilies.
- Prickly Pear Cactus is both a fruit and veggie. Cold-hardy varieties survive down to zone 3. The pads (nopalitos) are used in cooking, and the fruit tastes like grainy watermelon.
- Moringa, the “tree of life,” grows in poor soil and is a perennial in zones 9+. Elsewhere, it’s fast enough to grow as an annual. (Learn how to grow moringa.)
- Scarlet Runner Beans are perennial vines in zones 7-11 (annuals elsewhere). (Learn to grow pole beans.)
- Sweet Potatoes are perennials in zones 8-9 (their leaves are edible too!). In colder zones, grow them as annuals or in pots to overwinter indoors. (Learn how to grow sweet potatoes.)
Perennial Fruits
- Fruit trees are perennials, though most take years to produce. Some fast-growing varieties fruit within a year or two.
- Berries—whether on trees (mulberries), bushes (blueberries), or vines (strawberries)—thrive in almost every climate.
- Grapes have varieties for nearly every zone.
- Maypop (Wild Passion Flower), native to North America, is perennial in zones 6-11 (invasive but delicious). (Learn how to grow maypops.)
- Hardy Kiwi (not the fuzzy store-bought kind) survives in zone 6 and needs male/female plants to fruit.
Perennial Herbs
Most herbs are perennials and compact enough for pots in cold climates.
- Mint spreads aggressively (plant in pots to control it). Hundreds of varieties exist, with spearmint handling heat best.
- 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 grows as an annual in zones 5-8 but can last longer in dappled shade. (Learn to grow sage.)
- Lavender (zones 5-9) struggles in high humidity.
- Echinacea (zones 3-9) is a tough, versatile herb.
- Rosemary is perennial only in zones 8+.
- Oregano often rebounds in spring with winter mulch.
- Comfrey (zones 3-9) dies back in winter and returns in spring. (Learn to grow comfrey.)
- Chives (onion family) thrive in zones 3-9.
- Sorrel grows as an annual in zones 5+.
- Edible Hibiscus is perennial in zones 8-11. (Learn to grow hibiscus.)
