Perennial Edibles at the Sale
These are the perennial edibles in the catalog. Some are in the Vegetable section, but others can be found in Herbs, Fruit, Perennials or Native Flowers.
Herbs—Many are perennial. These are of note: chives, horseradish, lovage, some mint, oregano, winter savory, sorrel, spikenard, and tarragon
Perennials—Daylily, dwarf cattail, hosta, white-flowered arrowhead
Vegetables—Asparagus, Egyptian walking onion, multiplier onion, ramps, rhubarb, scallions, black salsify (Scorzonera), sunchoke, watercress
Climbers—Hops (not just for beer—the young shoots are edible veggies, too)
Fruit—All plants, from apple to strawberry, except the figs, which can be over-wintered indoors.
Native Flowers—Ostrich fern (as fiddleheads), nodding and prairie onions, prickly pear, Solomon’s seal as green shoots (Polygonatum biflorum var. commutatum)
Before eating any of these plants, we recommend that you do some research to see which parts are tasty and whether cooking is needed.
Allow perennial vegetables to become established prior to harvest. Email firstname.lastname@example.org if you know of other cold-hardy edibles, or especially if you know of nursery or seed sources.