In this article, the focus is on edible perennials and how they can be used to create a self-sustaining food forest. The author has been planting more and more edible perennials every year in their zone 5 garden, which has only 700 square feet of growing space for both annuals and perennials. The goal is to transform the garden into a food forest that produces more and more food with less and less time, effort, and expense.
The author showcases over 30 edible perennials consisting of vegetables, herbs, and fruit that they are growing in their small garden. These include blackberries, wine cap mushrooms, heritage raspberries, pick swell gooseberries, honey berries, Asian pear tree, red Haven peach tree, lovage, perennial leafy greens, French sorrel, good king Henry, sea kale, perennial Silveira arugula, red veined sorrel, garlic chives, Egyptian walking onions, sun chokes, strawberries, blueberries, and tree collards. The author provides a brief overview of each perennial and how they are grown in their garden.
Key Takeaways
- Edible perennials can be used to create a self-sustaining food forest.
- With little maintenance and ongoing expense, edible perennials produce food year after year.
- Growing a variety of edible perennials can provide a diverse range of vegetables, herbs, and fruit in a small garden space.
Edible Perennials Overview
The garden in question has a growing number of edible perennials, consisting of vegetables, herbs, and fruit. The goal is to transform the garden into a self-sustaining food forest that requires less and less time, effort, and expense. Edible perennials are a key component of this transformation, as they produce food year after year with minimal maintenance and ongoing expense. Most edible perennials require annual pruning and an application of compost and/or mulch.
The garden has over thirty edible perennials growing in a small space of only about 700 square feet. These include blackberries, king stropharia mushrooms, heritage raspberries, pick swell gooseberries, honey berries, apple mint, dandelion, lemon balm, lovage, French sorrel, good king henry, sea kale, perennial Silveira arugula, red veined sorrel, garlic chives, Egyptian walking onions, and Sun chokes.
The garden also has blueberries, Tristar strawberries, and June bearing strawberries. Additionally, the gardener attempted to overwinter tree collards in the hoop house under double cover two winters ago, but the plants did not survive the past winter. However, the gardener took several cuttings and started new plants indoors over the winter, hoping to successfully overwinter them in the future.
Blackberries
The speaker in the video has been growing blackberries for about 25 years. They produce a significant amount of fruit for the speaker, and the harvest usually starts in early July. The blackberry bushes require very little maintenance and produce fruit year after year.
Underneath the blackberry bushes, the speaker has king stropharia or wine cap mushrooms growing in the wood chip, leaf, and straw mulch. The mushrooms spread their spores and produce more mushrooms, making them a great addition to the garden.
The speaker has also planted two new perennials in the spring: heritage raspberries and pick swell gooseberries. The heritage raspberries are just getting started, and the pick swell gooseberry is starting to take off now that the weather is getting nicer.
The blackberry area is a polyculture of perennials, including comfrey, volunteer mustard greens, apple mint, dandelion, and lemon balm.
The speaker also has honey berries planted in 2013, which first bore fruit last year. They are currently forming small green fruit, and the speaker hopes to have their first harvest of ripening berries later this month or in early June.
In addition to the honey berries, the speaker has perennial leafy greens growing in a bed next to the peach tree. They include French sorrel, good king henry, sea kale, and perennial Silveira arugula. The speaker uses these greens in a variety of dishes and maintains the plants by cutting seed stocks and making an annual application of compost and mulch.
The speaker also has garlic chives, Egyptian walking onions, and red veined sorrel growing in the hoop house. They harvest these perennials every month of the year as long as they protect them in winter under double cover.
Finally, the speaker has planted two different varieties of blueberries and Tristar and June bearing strawberries in a bed. They are also growing tree collards, which they successfully overwintered two years ago but did not survive this past winter. The speaker took cuttings and started new plants indoors over the winter and plans to take extra precautions to see if they can overwinter tree collards in zone 5.
Wine Cap Mushrooms
Underneath the blackberry bushes in the garden, there are King Stropharia or Wine Cap mushrooms growing in the wood chip, leaf, and straw mulch. These mushrooms are easy to grow and can spread their spores to produce more mushrooms. Wine Cap mushrooms are found popping up all over the garden as long as there is a growing medium for them.
The Wine Cap mushrooms are just one of the more than 30 edible perennials consisting of vegetables, herbs, and fruit that are being grown in the small garden. This garden has only about 700 square feet of growing space for both annuals and perennials. Growing more edible perennials brings the garden closer to becoming a self-sustaining food forest that produces more and more food with less and less time, effort, and expense.
Most of the edible perennials require some pruning and an annual application of compost and/or mulch. The garden is a polyculture of perennials, with comfrey for chopping and dropping, lots of volunteer mustard greens, and other easy-to-grow edible perennials such as apple mint, dandelion, and lemon balm.
Overall, the Wine Cap mushrooms are a great addition to the garden as they are easy to grow and produce delicious mushrooms year after year with very little maintenance.
Heritage Raspberries and Pickswell Gooseberries
The speaker in the video introduces two new perennials that were planted in the spring – Heritage Raspberries and Pickswell Gooseberries. The Heritage Raspberries are just getting started, and they are the first red variety grown in their garden. The Pickswell Gooseberry, planted at the same time, is starting to take off now that the weather is getting nicer.
These two new perennials are part of a polyculture of perennials in the garden, including comfrey for chopping and dropping, and lots of volunteer mustard greens, which are giant red mustards.
The speaker emphasizes the benefits of growing edible perennials, which produce food year after year with very little maintenance, next to no ongoing expense, and require only some pruning and an annual application of compost and/or mulch. The goal is to gradually transform the garden into a more self-sustaining food forest that produces more and more food with less and less time, effort, and expense.
Overall, the Heritage Raspberries and Pickswell Gooseberries are valuable additions to the garden’s collection of edible perennials, and they contribute to the speaker’s goal of creating a sustainable and productive food forest.
Polyculture of Perennials
The speaker in the video has been planting edible perennials in their zone 5 garden every year, with the goal of transforming it into a self-sustaining food forest that requires less time, effort, and expense. Edible perennials produce food year after year with very little maintenance and ongoing expense. They require some pruning and an annual application of compost and/or mulch. The speaker shows more than 30 edible perennials consisting of vegetables, herbs, and fruit that are growing in their small garden, which has only about 700 square feet of growing space for both annuals and perennials.
The garden is a polyculture of perennials, with blackberries, king stropharia or wine cap mushrooms, heritage raspberries, pick swell gooseberries, comfrey, and giant red mustards. The honey berries, which were planted in 2013, are forming small green fruit, and the Asian pear tree has many little Asian pears. The red Haven peach tree, which was planted last year, has many peaches forming along the branches. The garden also has lovage, French sorrel, good king henry, sea kale, and perennial silveira arugula.
In the hoop house, the garden has red veined sorrel, garlic chives, and Egyptian walking onions, which were given to the speaker’s wife by her mother. The garden also has sun chokes, which will grow to be about twelve feet tall by this fall. The speaker planted two different varieties of blueberries three years ago, and they are also growing Tristar strawberries in one of the beds. The garden also has June bearing strawberries and tree collards, which the speaker is trying to overwinter in zone 5.
Overall, the garden is a diverse mix of edible perennials that produce food year after year with very little maintenance, making it a self-sustaining food forest that requires less time, effort, and expense.
Honey Berries
Honey berries are one of the more than 30 edible perennials that the speaker is growing in their small garden. They were planted in 2013 and began bearing fruit last year. Currently, the honey berries are forming small green fruit, and the speaker hopes to harvest the ripening berries later this month or in early June.
Underneath the honey berries, the speaker is also growing apple mint, dandelion, and lemon balm, which are all easy-to-grow edible perennials. The area around the honey berries is a polyculture of perennials, including comfrey for chopping and dropping and lots of volunteer mustard greens, such as giant red mustards.
The speaker notes that growing more edible perennials brings them closer to their goal of transforming their garden into a more self-sustaining food forest that produces more and more food with less and less time, effort, and expense. Most edible perennials require some pruning and an annual application of compost and/or mulch, but they produce food year after year with very little maintenance and next to no ongoing expense.
Asian Pear Tree
The speaker in the video shows a young Asian pear tree that was planted a few years ago. The tree is currently bearing many little Asian pears. Asian pears have a shape that is more like apples than pears. The speaker mentions that the tree is one of the more than 30 edible perennials consisting of vegetables, herbs, and fruit that they are growing in their garden.
The Asian pear tree requires some pruning and an annual application of compost and/or mulch. The tree is a great addition to their garden as it produces food year after year with very little maintenance and next to no ongoing expense.
Red Haven Peach Tree
The Red Haven Peach Tree is a new addition to the garden, having been planted just last year. Despite not expecting any fruit yet, the tree has many peaches forming along its branches, and the gardener is looking forward to some fresh peaches from the garden. The Red Haven Peach Tree is a deciduous tree that can grow up to 15 feet tall and wide. It is known for its juicy, sweet, and flavorful fruit that ripens in mid to late summer. The tree requires full sun and well-drained soil to thrive. Pruning is necessary to maintain its shape and to promote fruit production. An annual application of compost and mulch is recommended to keep the tree healthy.
Lovage
Lovage is an edible perennial that belongs to the Apiaceae family. It is a hardy plant that can grow up to 6 feet tall and produces large, dark green leaves that resemble celery. The leaves have a strong, savory flavor that is similar to parsley, and the stems can be used in soups and salads.
Lovage is easy to grow and requires minimal maintenance. It can be grown in full sun or partial shade and prefers moist, well-drained soil. Lovage should be pruned regularly to encourage new growth, and an annual application of compost and mulch will help keep the plant healthy.
Lovage is a versatile herb that can be used in a variety of dishes. The leaves can be chopped and added to soups, stews, and sauces, and the stems can be used as a garnish or to flavor drinks. Lovage is also a popular ingredient in herbal teas and can be used to make a refreshing summer drink.
Overall, lovage is a great addition to any garden. It is easy to grow, requires minimal maintenance, and produces a flavorful herb that can be used in a variety of dishes.
Perennial Leafy Greens
In their small garden, the speaker is growing over 30 edible perennials consisting of vegetables, herbs, and fruits. Perennial leafy greens are a great addition to any garden as they produce food year after year with very little maintenance and ongoing expense. They require some pruning and an annual application of compost and/or mulch.
Here are four perennial leafy greens that are growing in one of the beds:
- French Sorrel: This is the speaker’s favorite perennial leafy green. The flavor is tart, reminiscent of granny smith apples. French sorrel is enjoyed raw and in French sorrel soup. To maintain the plants, the speaker cuts the seed stocks so that the plants will put more energy into producing leaves rather than seeds.
- Good King Henry: The leaves of this plant are a little bit tough but are eaten raw and mixed into green salads. More often, the speaker uses them as a spinach substitute and cook dishes.
- Sea Kale: This plant is only Hardy to zone 6 but does fine in zone 5 under cover. The leaves are harvested and eaten like kale or collards. A gourmet approach is to blanch the shoots in the spring and then harvest them when they’re young and serve them like asparagus.
- Perennial Silveira Arugula: This plant is currently being crowded out by other plants in the bed but should do fine. Between the perennial arugula and the annual self-sown arugula, the speaker gets all the arugula needed without ever having to plant it.
Perennial leafy greens are a great addition to any garden. They provide a variety of flavors and are easy to maintain with little ongoing expense.
French Sorrel
French Sorrel is a perennial leafy green that is easy to grow and maintain. It has a tart flavor that reminds the speaker of granny smith apples, and they enjoy it both raw and in French Sorrel soup. To maintain the plants, the speaker cuts the seed stocks so that the plants will put more energy into producing leaves rather than seeds. French Sorrel requires an annual application of compost and mulch, which is typical for most of their perennials.
French Sorrel is one of four perennial leafy greens growing in a bed next to a peach tree. The other leafy greens are Good King Henry, Sea Kale, and Perennial Silveira Arugula. The speaker eats the leaves and seed stocks of Good King Henry, which are a little bit tough, raw in mixed green salads, and more often than that, they use them as a spinach substitute in cooked dishes. They harvest Sea Kale leaves and eat them like kale or collards, but a more gourmet approach is to blanch the shoots in the spring and then harvest the shoots when they’re young and serve them like asparagus. They get all the arugula they need from their perennial Silveira Arugula and annual self-sown arugula without ever having to plant it.
French Sorrel is the speaker’s favorite perennial leafy green. They have many plants already and don’t need more. French Sorrel and Good King Henry are two of their earliest perennial crops in the spring, especially when growing under double cover in a low tunnel.
Good King Henry
In the speaker’s garden, there are several perennials that are edible and require minimal maintenance. One of these perennials is Good King Henry, which produces leaves and seed stocks that can be eaten. Although the leaves are slightly tough, they can be eaten raw in mixed green salads or cooked as a spinach substitute in various dishes. This plant is typically one of the earliest perennial crops in the spring, especially when grown under double cover. Good King Henry can be grown in a polyculture of perennials, such as comfrey and mustard greens, and requires an annual application of compost and mulch for maintenance.
The speaker maintains their Good King Henry plants by cutting the seed stocks so that the plants will put more energy into producing leaves rather than seeds. This is a common practice for many of their perennials. The Good King Henry plants are growing in a bed with several other perennial leafy greens, such as French sorrel, sea kale, and perennial Silveira arugula. These plants are productive and can be harvested throughout the year, as long as they are protected in winter under double cover.
Overall, Good King Henry is a valuable addition to any garden that aims to produce more food with less time, effort, and expense. It is a low-maintenance plant that produces edible leaves and seed stocks, and can be grown in a polyculture of perennials. With proper maintenance, Good King Henry can be a great source of early spring greens in a garden.
Sea Kale
Sea kale is a perennial vegetable that is hardy to zone 6, but it can still grow in zone 5 with some protection. It produces tender shoots that can be blanched and eaten like asparagus. In addition, the leaves can be harvested and cooked like kale or collards.
To grow sea kale, it is recommended to plant it in a sunny location with well-draining soil. It is also important to keep the soil moist and to fertilize it with compost or mulch annually.
Sea kale is just one of the more than 30 edible perennials that the speaker is growing in their small garden. Growing edible perennials is a great way to create a self-sustaining food forest that produces food year after year with very little maintenance and expense. Other edible perennials that the speaker is growing include blackberries, heritage raspberries, pick swell gooseberries, honey berries, Asian pears, and more.
The speaker also grows a variety of perennial leafy greens, such as French sorrel, good king henry, and red veined sorrel. These greens are easy to maintain and provide a tasty addition to salads or cooked dishes.
Overall, growing edible perennials is a great way to create a sustainable food source in a small garden space. With proper care and maintenance, these plants can produce food year after year with minimal effort and expense.
Perennial Silveira Arugula
In their small garden, the speaker grows more than 30 edible perennials consisting of vegetables, herbs, and fruit. One of the perennials they grow is the Perennial Silveira Arugula. This arugula variety is a perennial plant that requires very little maintenance, making it an excellent choice for a self-sustaining food forest.
The Perennial Silveira Arugula grows in a corner of the garden bed and is currently being crowded out by other plants. However, it should do fine as it is a hardy perennial. The speaker mentions that between their perennial arugula and annual self-sown arugula, they get all the arugula they need without ever having to plant it.
No further information is provided about the Perennial Silveira Arugula, but it is clear that it is a valuable addition to the speaker’s garden of edible perennials.
Red Veined Sorrel
Red veined sorrel is a perennial leafy green that is easy to grow and is a favorite of the speaker. It is grown in the hoop house at the back of the garden and is the most productive perennial leafy green. The speaker harvests it every month of the year as long as it is protected in winter under double cover. The flavor of red veined sorrel is not as good as French sorrel, but it is still enjoyed in mixed green salads with other greens.
The speaker maintains the red veined sorrel by making an annual application of compost and mulch. The speaker does not need to plant more red veined sorrel as it is already a productive crop.
Garlic Chives
Garlic chives are a type of edible perennial herb that is easy to grow and maintain. They are a member of the onion family and have a mild garlic flavor with a hint of sweetness. Garlic chives are a popular ingredient in Asian cuisine and can be used in a variety of dishes, including soups, stir-fries, and dumplings.
Growing garlic chives is relatively simple and requires minimal maintenance. They prefer well-drained soil and full sun to partial shade. Garlic chives can be grown from seed or propagated through division of established plants. They should be watered regularly and fertilized with compost or a balanced fertilizer once a year.
Harvesting garlic chives is easy and can be done throughout the growing season. The leaves can be cut back to the ground several times a year, and the flowers can also be harvested for their delicate flavor. Garlic chives can be stored in the refrigerator for up to a week or frozen for later use.
Overall, garlic chives are a great addition to any garden, providing a flavorful and low-maintenance herb that can be used in a variety of dishes.
Egyptian Walking Onions
Among the more than 30 edible perennials growing in the speaker’s garden are Egyptian Walking Onions. These onions are a unique type of perennial onion that grows a cluster of small bulbs at the top of a tall stem. As the bulbs mature and become heavy, the stem bends over and the bulbs touch the ground, where they take root and grow into new onion plants. This unique growth habit gives the plant its name, as it appears as though the onions are walking across the garden.
Egyptian Walking Onions are easy to grow and require very little maintenance. They can be planted in the spring or fall and prefer well-drained soil with full sun to partial shade. The onions can be harvested at any time during the growing season, and the bulbs can be eaten raw or cooked like traditional onions.
In addition to their culinary uses, Egyptian Walking Onions are also ornamental and can be used as a border or accent plant in the garden. They are also a great addition to a permaculture garden, as they can self-propagate and require very little care.
Overall, Egyptian Walking Onions are a unique and easy-to-grow perennial onion that can add both culinary and ornamental value to any garden.
Sun Chokes
Sun chokes, also known as Jerusalem artichokes, are a type of edible perennial that can grow up to 12 feet tall. They produce tubers that can be harvested starting in autumn and ending in spring. Sun chokes are known for being invasive, so it’s important to keep them contained in a raised bed or other confined area.
In the video, the speaker digs up some sun chokes that were attempting to escape from their raised bed. They note that the tubers can be harvested for dinner and remark on the incredible benefits that the plant provides for the soil.
Sun chokes require very little maintenance, making them a great addition to any self-sustaining food forest. They can be pruned annually and benefit from an application of compost and/or mulch.
Overall, sun chokes are a low-maintenance, productive, and nutritious addition to any edible perennial garden.
Strawberries and Blueberries
The speaker in the video has been growing more edible perennials each year in their garden to transform it into a self-sustaining food forest that requires less maintenance. They have more than 30 edible perennials consisting of vegetables, herbs, and fruits in their small garden, which has only about 700 square feet of growing space for both annuals and perennials.
They have two varieties of blueberries that were planted three years ago, and they got a small harvest last year. This year, they expect to get a much better harvest from their blueberries. They are also growing Tristar strawberries, an everbearing variety, and June-bearing strawberries in the same bed.
The speaker has been experimenting with growing tree collards as perennials in their hoop house under double cover. They successfully overwintered them two winters ago, but this past winter was too cold, and the plants didn’t make it. They took several cuttings last year and started new plants indoors over the winter. They haven’t given up on growing them as perennials, so this winter, they plan to take extra precautions to see if they can overwinter tree collards in zone 5.
Overall, the speaker has been successfully growing a variety of edible perennials, including strawberries and blueberries, in their small garden, which brings them closer to their goal of having a self-sustaining food forest that requires less maintenance.
Tree Collards
One of the perennials that the speaker has attempted to grow in their garden is tree collards. While they have had mixed results in overwintering these plants in their zone 5 garden, the speaker remains hopeful and plans to take extra precautions to see if they can successfully overwinter tree collards in the future.
Tree collards are a type of collard green that can grow up to 10 feet tall and have a tree-like appearance. They are a perennial plant, meaning they can produce food year after year with minimal maintenance. However, they do require some pruning and an annual application of compost and/or mulch.
The speaker did not provide any specific information on the taste or uses of tree collards, but they are a nutritious leafy green vegetable that can be cooked or eaten raw in salads. They are high in vitamins A, C, and K, as well as calcium and fiber.
Overall, while the speaker has not yet had success in overwintering tree collards in their garden, they remain committed to experimenting with different methods to make it possible.
Tristar Strawberries
The speaker in the video is growing Tristar strawberries in a bed along with blueberries. Tristar strawberries are an everbearing variety that produces fruit throughout the growing season. The speaker mentioned that they will be eating the strawberries very soon.
It is important to note that Tristar strawberries are known for their sweet and juicy flavor, making them a popular choice for home gardeners. They are also relatively easy to grow and require minimal maintenance.
In addition to Tristar strawberries, the speaker is also growing June bearing strawberries in another bed. June bearing strawberries, as the name suggests, typically produce fruit in June and have a shorter growing season compared to everbearing varieties like Tristar.
Overall, strawberries are a popular choice for home gardeners due to their delicious flavor and ease of growing. With proper care and maintenance, they can provide a bountiful harvest year after year.