Perennial Edibles at the Sale

Yellow daisies
Sunchokes have edible tubers. They're native to Minnesota and have nice sunflowers that attract bees and other pollinators. Photo from the WIkimedia Commons.

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 if you know of other cold-hardy ­edibles, or ­especially if you know of nursery or seed sources.

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