20 Perennial Vegetables That Grow Back Every Year

Growing your own food is a joy, but replanting everything each year can get a little tiresome.

That’s where perennial vegetables come in. These are the hardy, low-maintenance plants that keep coming back year after year. There’s no need to dig, reseed, or start over each season.

These vegetables are ideal for low-maintenance gardening and offer a consistent supply of fresh food.

If you’re ready to work smarter—not harder, here is a list of 20 perennial vegetables worth growing.

1. Asparagus

Asparagus is a garden classic that pays off in the long run.

It takes a couple of years to become fully established. However, with proper care, asparagus can produce tender spears every spring for 15 to 20 years.

It thrives in well-drained soil and full sun, with early spring typically being the best time to start harvesting.

2. Rhubarb

Next on the list is rhubarb. It is one of the easiest perennials to grow.

It thrives in cooler climates and produces tart, red stalks each spring.

Just remember: the leaves are toxic, so only eat the stalks [1].

3. Jerusalem Artichokes (Sunchokes)

Jerusalem artichokes, also known as sunchokes, are tuberous perennials. They are a species of sunflower that is grown for their sweet, nutty tubers.

Once planted, Jerusalem artichokes can be challenging to eradicate. They spread fast and regrow each year from their tubers.

Sunchokes are a great choice if you want a root crop that comes back on its own.

4. Common Sorrel

Sorrel is a hardy, low-maintenance perennial. It’s one of the first greens to emerge in early spring and thrives with minimal care.

Use it fresh in salads or cook it like spinach for a tangy twist.

5. Egyptian Walking Onions

These onions produce clusters of bulbs at the top of their stalks.

As the stalks bend and touch the ground, the bulbs take root, creating a new plant—hence the name “walking.”

You can harvest the bulbs, young shoots, green stems, and bulbils.

6. Sea Kale

Sea kale is a beautiful perennial with edible leaves and flower buds. You can steam or sauté the young shoots and leaves.

It grows well in sandy coastal soil but also adapts nicely to regular garden beds.

7. Good King Henry

An old-time favorite, Good King Henry was once a common sight in European gardens. It has a slightly spinach-like taste and can be used in the same way.

This plant grows at a moderate rate, but it becomes very reliable once established.

8. Lovage

Another leafy perennial is lovage. It’s a celery-like herb that comes back each year.

Lovage has a strong, savory flavor that’s perfect for soups and broths. It’s also a tall plant, so give it some space to grow and stretch [2].

9. Horseradish

If you love a spicy kick, horseradish is a must. It spreads aggressively, so plant it where it can be contained or in a raised bed.

Harvest the roots in late fall and grate them fresh for sauces and condiments.

10. Perennial Kale (Tree Collards)

Another easy grower is perennial kale, also known as tree collards. Unlike annual kale, this variety of kale doesn’t die after one season.

In warm climates, it can grow into a small shrub and produce leafy greens throughout the year. It’s just as nutritious as regular kale but far less demanding.

11. Stinging Nettle

Once cooked or blended, stinging nettles lose their sting and become a delicious superfood.

They contain a wealth of vitamins and minerals, making them excellent additions to soups, teas, and stir-fries [3].

However, always wear gloves when harvesting.

12. Chayote

Chayote squash is a vining perennial that produces green, pear-shaped fruits with a mild flavor.

While it prefers warm climates, it can also be grown in pots or greenhouses in cooler regions. The whole plant is edible—leaves, fruit, and even the shoots.

13. Yacon

Yacon is another intriguing perennial root crop native to the Andes. It produces underground tubers that are sweet, crisp, and juicy—think an apple meets a watermelon.

The plant resembles a Jerusalem artichoke and is propagated from rhizomes. In cooler zones, dig and store the tubers to replant the following season.

14. Wasabi Arugula

This spicy green is much easier to grow than real wasabi and still delivers a punch of heat.

Wasabi arugula is perennial in many zones. It’s cold-tolerant and self-seeds if left to flower.

15. Cardoon

Cardoons are grown for their edible stalks. They look dramatic in the garden and have a rich, earthy flavor when cooked.

Cardoons are perennial in milder climates and can even overwinter in colder areas with some protection.

16. Globe Artichoke

In mild zones, globe artichokes come back year after year, producing large flower buds that can be steamed, roasted, or grilled. If you let them bloom, bees will thank you.

17. Malabar Spinach

Malabar spinach is a tropical vine with thick, glossy leaves that are perfect for hot weather. However, it is not a true spinach.

This edible perennial vine self-seeds easily and often comes back on its own.

18. Egyptian Spinach (Molokhia)

Popular in Middle Eastern cuisine, molokhia is typically grown as an annual. However, it is grown as a perennial plant in warm climates.

It’s rich in nutrients and has a unique, slightly slimy texture when cooked.

19. Taro

Taro is a tropical perennial root vegetable that thrives in moist, warm conditions. It has large, heart-shaped leaves and edible, starchy corms.

In warm climates, it grows as an evergreen perennial and thrives in moist, well-draining soil. Both the roots and cooked leaves are used in traditional dishes worldwide.

20. Chinese Artichokes (Crosnes)

These perennial tubers have a slightly sweet, nutty flavor. The plant spreads easily in the garden.

Once planted, it will continue to resprout each year with minimal effort.

Takeaway

Creating a perennial vegetable garden isn’t just about convenience; it’s also about sustainability.

It is a smart way to save time and reduce the stress of replanting. Growing these veggies also builds a more sustainable growing system.

These long-lasting plants support soil health and reward you with fresh harvests for years to come. Start small, choose a few favorites, and watch your garden become more productive with each passing year.