18 perennial vegetables that return even stronger every march

As spring approaches, gardeners eagerly anticipate the return of greenery and the bounty of perennial vegetables. Unlike annuals, these plants return year after year, offering a sustainable and reliable source of food with less effort. By investing in perennial vegetables, you can create a low-maintenance garden that provides harvests from early spring through late fall.

March is a key month for many perennial vegetables as they begin to emerge with renewed vigor. This article highlights 18 perennial vegetables that not only survive the winter but thrive as they return, often stronger and more productive each year. Whether you are a seasoned gardener or a beginner, these plants can provide a foundation for a resilient and productive garden.

Asparagus is one of the most well-known perennial vegetables, prized for its tender and flavorful spears. Once established, an asparagus bed can produce for 20 years or more. In March, as temperatures rise, asparagus crowns awaken and send up spears that can grow several inches in a single day. These early shoots are a delicacy, tender and full of flavor.

Asparagus requires patience initially, as it should not be harvested heavily until the third year after planting. However, the wait is worthwhile, as a mature asparagus bed can yield up to 2 pounds of spears per 10-foot row each spring. With proper care, including regular weeding and mulching, asparagus can thrive and produce abundantly for decades.

Rhubarb is a hardy perennial known for its large, vibrant stalks that add a tart flavor to pies and desserts. Emerging in early spring, rhubarb's red or green stalks are a welcome sight, often appearing as early as March. Rhubarb thrives in cooler climates and can remain productive for 10 to 15 years.

To ensure a healthy rhubarb patch, plant crowns in rich, well-drained soil with plenty of organic matter. Allow plants to establish for a couple of years before harvesting heavily. Once established, a single plant can produce several pounds of stalks each season. Remember to remove any flower stalks to direct the plant's energy towards producing more edible stalks.

Chives are a versatile perennial herb that adds a mild onion flavor to dishes. Emerging early in the spring, chive plants form dense clumps that can be harvested repeatedly throughout the growing season. The narrow, hollow leaves can be snipped as needed, promoting continued growth.

Chives are incredibly easy to grow and can thrive in most soil types, making them a perfect addition to any garden. They are also excellent companions for other plants, helping to deter pests. A mature clump of chives can yield several ounces of fresh leaves each spring, and the attractive purple flowers are also edible, adding a splash of color to salads.

Sorrel is a perennial herb with a distinct lemony tang that makes it a favorite for early spring salads. The plant's tender, arrow-shaped leaves emerge in March, providing some of the first greens of the season. Sorrel is particularly valued for its high vitamin C content and its ability to thrive in cool weather.

Once established, sorrel can produce for several years, with each plant yielding around a pound of leaves per season. It prefers full sun to partial shade and well-drained soil. Regular harvesting and removal of flower stalks can encourage more leaf production. Sorrel can also be used in soups, sauces, and as a flavorful garnish.

Egyptian walking onions are unique perennials that propagate themselves by forming clusters of small bulbs, known as bulbils, at the top of their stems. As the bulbils mature, the stems bend to the ground, allowing the bulbils to root and establish new plants. This self-propagating nature makes them a fascinating and low-maintenance addition to the garden.

These onions produce green tops in early spring that can be used like scallions. The underground bulbs are also edible and can be harvested in late summer. Each plant can form multiple bulbils, ensuring a continuous supply of onions year after year. Egyptian walking onions are hardy and can thrive in various soil conditions, making them an excellent choice for sustainable gardening.

Good King Henry is a traditional European green that has been cultivated for centuries. Known for its spinach-like leaves, the plant thrives in cool weather and is one of the first perennials to emerge in spring. Its tender leaves can be harvested starting in March and used in salads, soups, and sautés.

Good King Henry prefers rich, well-drained soil and partial shade. Once established, it can produce for several years, with each plant yielding up to a pound of leaves per season. The plant's shoots and flower buds are also edible, offering a range of culinary uses. Regular harvesting encourages new growth and prevents the plant from going to seed too early.

Jerusalem artichokes, also known as sunchokes, are a perennial tuber beloved for their nutty, crisp texture. These plants are incredibly resilient, capable of thriving in poor soil and harsh conditions. In spring, the tubers sprout tall sunflower-like stalks, while the underground tubers provide a nutritious and abundant harvest.

Each plant can yield several pounds of tubers, which can be dug up from late fall to early spring. Jerusalem artichokes are rich in inulin, a type of fiber, making them a healthy addition to the diet. They can be roasted, sautéed, or used raw in salads. Due to their vigorous growth, it's essential to manage the spread of Jerusalem artichokes, as they can quickly take over garden spaces.

Sea kale is a gourmet perennial vegetable known for its tender shoots, leaves, and broccoli-like flower heads. Emerging in early spring, sea kale is a resilient plant that thrives in coastal conditions but can grow well inland with proper care. The blanched, or etiolated, shoots are a delicacy, often compared to asparagus in flavor.

Sea kale requires well-drained soil and benefits from a winter mulch to protect its crowns. Once established, it can produce for decades, with each plant yielding several pounds of edible shoots, leaves, and flower heads per season. Regular harvesting in spring encourages new growth and prolongs the productive period of the plant.

Lovage is a robust perennial herb with a flavor reminiscent of celery, making it a versatile addition to soups, stews, and salads. In March, lovage's lush, green shoots emerge, quickly growing into tall, leafy plants that can reach heights of 6 feet or more.

Lovage thrives in rich, moist soil and full sun to partial shade. A single mature plant can yield several pounds of leaves each season, providing a plentiful supply for culinary use. The seeds and roots are also edible, adding to the plant's versatility. Lovage is not only valued for its flavor but also for its use in traditional herbal remedies.

Perennial kale, such as 'Daubenton' or 'Taunton Deane', offers a long-lasting source of nutritious greens. Unlike annual varieties, these kales return each year, providing a reliable supply of leaves from early spring through late autumn. Emerging in March, perennial kale is cold-hardy and can withstand harsh winters.

Each plant can produce several pounds of leaves per year, with regular harvesting encouraging more growth. Perennial kale thrives in well-drained soil with plenty of organic matter. Its leaves are rich in vitamins A, C, and K, making it a healthy addition to any diet. With minimal care, perennial kale can continue producing for several years.

Ostrich fern fiddleheads are a seasonal delicacy harvested in early spring when the young fronds emerge from the ground. These coiled shoots are prized for their unique flavor, often compared to asparagus or green beans. Fiddleheads are typically harvested in March or April, depending on the climate.

Ostrich ferns prefer shaded, moist environments and thrive in rich, well-drained soil. Once established, they can produce an abundance of fiddleheads each spring, with each plant yielding up to a pound of shoots. Proper harvesting involves picking only a few fronds from each plant to ensure continued health and productivity.

Horseradish is a vigorous perennial known for its pungent roots, which are used to make the popular condiment. Emerging in early spring, horseradish plants produce large, leafy greens that can reach heights of 3 feet or more. The roots are typically harvested in the fall, but the plant's resilience and ability to spread make it a reliable perennial crop.

Horseradish thrives in well-drained soil and full sun. Once established, it can spread aggressively, so it's often best grown in a contained area. A single plant can yield several pounds of roots annually, which can be grated fresh or processed for long-term storage. Regular harvesting and root division can help manage the plant's spread.

Welsh onions, also known as bunching onions, are perennial alliums that form clumps of tender green stalks. Unlike bulb-forming onions, Welsh onions are grown for their flavorful leaves, which can be harvested repeatedly throughout the growing season.

Welsh onions are hardy and can thrive in a variety of soil conditions. In early spring, they produce fresh shoots that can be used like scallions. Each clump can yield several ounces of green onions per season, and the plants can continue producing for many years. Regular division of the clumps helps maintain vigor and productivity.

French sorrel is a perennial herb known for its delicate, tangy leaves that add a bright flavor to salads and sauces. Emerging in March, French sorrel is one of the first greens to appear, offering a welcome taste of spring before the lettuce season begins.

French sorrel prefers well-drained soil and full sun to partial shade. Once established, it can produce for several years, with each plant yielding up to a pound of leaves per season. Regular harvesting encourages new growth and prevents the plant from flowering too early. Sorrel's lemony flavor makes it a versatile addition to a variety of dishes.

Groundnut is a native North American vine known for its edible tubers, which are rich in protein and nutrients. The plant emerges in early spring, producing lush foliage and fragrant flowers reminiscent of sweet peas. Groundnut is a traditional food source for many indigenous peoples and is experiencing a resurgence in interest due to its nutritional value.

Groundnut prefers moist, fertile soil and can thrive in both sun and shade. The tubers develop along the vine's underground rhizomes and can be harvested in late fall or early spring. Each plant can produce multiple tubers, which can be boiled, roasted, or used in soups. Groundnut's ability to fix nitrogen also benefits the soil, making it a valuable addition to permaculture systems.

Daylilies are hardy perennials known for their vibrant flowers, but they also offer edible shoots, buds, and blooms. Emerging in early spring, daylilies produce tender shoots that can be harvested and used like asparagus. As the plants mature, the unopened flower buds and blossoms can be used in salads and stir-fries.

Daylilies thrive in a wide range of conditions, including poor soil and drought. Each plant can yield several ounces of edible shoots, buds, and flowers per season. Regular harvesting of the buds and flowers can prolong the blooming period and encourage more growth. With their beauty and versatility, daylilies are a valuable addition to any edible landscape.

Ramps, or wild leeks, are a sought-after spring delicacy with a distinctive garlicky flavor. These perennial alliums emerge in March, with broad leaves that can be harvested for a brief period before the plants go dormant in early summer. Ramps are traditionally foraged in the wild, but they can be cultivated in home gardens under the right conditions.

Ramps prefer shady, moist environments and rich, well-drained soil. Once established, they can form dense colonies, with each plant yielding a few ounces of leaves and bulbs annually. Sustainable harvesting practices are essential to ensure the continued health of ramp populations, whether in the wild or in cultivation.

Garlic chives, also known as Chinese chives, are a perennial herb with a mild garlic flavor. Emerging in early spring, they produce flat, grass-like leaves that can be harvested throughout the growing season. In late summer, garlic chives produce edible white flowers that attract pollinators.

Garlic chives thrive in well-drained soil and full sun to partial shade. A mature clump can yield several ounces of leaves per season, providing a steady supply for culinary use. Regular division of the clumps every few years helps maintain plant vigor and productivity. Garlic chives are not only valued for their flavor but also for their ornamental appeal in the garden.