Plant now, eat forever

HEADY Plant now, eat forever

BLURB Plant these edible crops once and they'll deliver an abundant harvest year after year

First things first: Preparing soil

Some perennials can be planted in winter, others in spring. Winter is a good time to prepare the soil ready for spring. Because perennials are in the ground for many years, add plenty of organic matter such as compost and well-rotted manure.

Herbs

Many hardy herbs (such as oregano, thyme, rosemary and lavender) are perennials and in addition to their tasty flavour, they are beneficial plants in an organic garden.

Growing

Plant seedlings in winter in well-drained soil in full sun. By spring they will be established and ready to thrive as the weather warms up.

Harvesting

These plants benefit from being trimmed regularly (particularly after flowering), which prevents them from becoming straggly.

Rhubarb

The edible part of rhubarb is the red stem. The leaves contain high levels of oxalic acid, which makes them poisonous to humans, but making a spray from them helps prevent disease in other plants.

Growing

Transplant young plants in spring and leave for a year to establish a strong crown underground. Water during long, dry periods and keep well mulched through winter.

Harvesting

Start harvesting in the second year by twisting at the base of each stem and pulling upwards. Make sure sufficient leaves remain on the plant for it to continue feeding its crown underground.

Globe artichokes

Prized for their delicious globes and grey, fuzzy foliage, artichokes grow up to 2m high and almost as wide. They are suitable for larger vegetable gardens or perennial flower beds.

Growing

Plant seedlings in late spring in full sun and moist, well-drained soil. Provide ample water in their first year. They'll survive drought, but won't produce well if it's too dry. After harvesting, fertilise with Talborne's Vita Fruit & Flower 3:1:5 and add compost. Mulch the roots well in winter.

Harvesting

Harvest in the second year after planting. The edible part is the immature flower bud, comprising the fleshy bases of the flowers and the heart to which they're attached. In early October, look for the central bud, which ripens first, followed by smaller ones on side shoots. Cut while they’re green, tight and compact.

ASPARAGUS

A hardy perennial, asparagus is a beautiful addition to the vegetable garden, with feathery, fern-like foliage in mid summer. Once established, they crop for up to 20 years, with each plant yielding up to 20 spears per season.

GROWING

Plant seedlings 90cm apart in mid spring, in full sun and rich, well-drained soil. Though drought tolerant, provide sufficient water during dry weather until well-established. In late summer, feed with organic 3:1:5 before the foliage turns yellow and dies down; mulch well.

HARVESTING

To allow a strong crown to develop underground, only begin harvesting from four-year-old plants. Wait until a spear is about 20cm tall and snap or cut it off just above the ground. Harvest for the first six to eight weeks, then leave to grow into ferns.

JERUSALEM ARTICHOKES

Despite its name, this plant, with beautiful yellow blossoms, has nothing to do with the globe artichoke or Jerusalem. A member of the sunflower family, it was first discovered in Europe and named girasole, Italian for sunflower. Over time, this became anglicised to “Jerusalem”.

GROWING

Plant root cuttings in early spring, burying them about 7.5cm deep in loose, fertile soil. Keep moist until new growth appears. These tall plants are vulnerable to damage from wind and heavy rain and need a protected spot or support.