Gaia's Garden by Toby Hemenway

Author:Toby Hemenway [Hemenway, Toby]
Language: eng
Format: epub, pdf
Tags: ebook, book
ISBN: 9781603582230
Publisher: Chelsea Green Publishing
Published: 2011-01-27T22:00:00+00:00

Perennial Vegetables

Garlic chives (Allium tuberosum) have tangy shoots, leaves, and flowers, and they make an attractive ornamental as well.

Chinese mountain yam (Dioscorea batatas) pushes long tuberous taproots several feet into the ground and is hardy to 0 degrees Fahrenheit or colder. The cooked tubers have a mild, flourlike taste and store well.

Perennial groundcherry (Physalis heterophylla) is a wild relative of the tomato, hardy to at least –20 degrees Fahrenheit, with small golden berries that are tangy and sweet.

Groundplum milkvetch (Astragalus crassicarpus) has pods that look like plums, with a pealike flavor and purple flowers. It also fixes nitrogen.

Sea kale (Crambe maritima) has broccoli-like heads and shoots that can be blanched and eaten. The leaves are edible, too.

Lovage (Levisticum officinale) is an old European vegetable whose stalks, seeds, and leaves are edible and have a strong celery-like flavor. The huge flowers attract beneficial insects.

Mitsuba or Japanese parsley (Crytotaenia japonica) is a perennial parsley that prefers moist, shady spots and can tolerate temperatures of –20 degrees Fahrenheit or below.

Ramps or wild leeks (Allium tricoccum) have tasty, flat, and broad greens and edible bulbs, and they incidentally thrive in shade.

Udo (Aralia cordata) is a Japanese plant that grows to nine feet or more. The blanched shoots are eaten, either sliced very thin and soaked in ice water or boiled in several changes of water. It prefers partial shade.

Watercress (Nasturtium officinale) has edible stems and leaves and grows in streams and flowing water. It can, however, be invasive.

Chinese water lotus (Nelumbo nucifera) has edible roots, young leaves, and seeds that taste like chestnuts. An aquatic, it’s hardy to Zone 6 if planted in deep soil and water.

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