Perennials For Food Production

Perennials/Bulbs

Artichokes

Asparagus

Chives

Horseradish

Jerusalem artichokes

Onions, walking and others

Rhubarb 

Saffron

Strawberries

Shrubs:

Blueberries (Southern Highbush, low chill) – to about 4 feet, prefer acidic soils and lot’s of water. Other than that, easy to grow

Ribes sp.

Vines/Brambles

Grapes

Berries/Rasp and black, boysenberry

Hops

Kiwis

Passion fruit 

The following herbs are perennial as well:

Anise hyssop

Some basils

Burnet, salad

Ginger

Hyssop

Lavender

Lemongrass

Lemon Verbena

Lovage

Sweet margoram

Mints

Oregano, Greek (Origanum heracleoticum)

Parsley

Rosemary

Sage

Tarragon, French

Thyme 

What are the advantages of perennial plants being a part of your food growing mix, besides just being plain delicious?

david