Artichoke tends to prefer living in coastal climates but, with a little planning, it can be grown just about anywhere. Its beauty and hearty taste makes the effort entirely worth it.
Sunchoke, also known as Jerusalem Artichoke, is a type of perennial sunflower grown for its edible knobby root, which resembles a potato. It has a delicate nutty, crunchy taste, can be eaten raw or cooked, and is so hardy it can be grown almost anywhere.
Asparagus is a time-tested vegetable favorite. High in vitamin C and K, asparagus can be baked, boiled, grilled, or sauteéd and still retain its intense flavor. While asparagus takes a while to become established, it's so resilient it can grow for 30 to 50 years.
Broccoli is versatile, easy to cook, and an impressive source of calcium, iron, fiber, and B-vitamins. It loves cool temperatures, which makes it an especially good fit for cool-weather gardeners.
Radicchio is a bright, purple-red, cool-weather-loving perennial. Like a cabbage, it grows heads that can be chopped up and thrown into a salad, or cooked into pastas, omelettes, and more. Its bitter flavor adds character and color to dishes.
Rhubarb is a hardy vegetable that prefers cool temperatures. You can only eat the stalk of rhubarb. The leaves are actually poisonous.
New Zealand spinach is not related to common spinach but it has a similar taste and can be cooked in the same way. Unlike common spinach, this tender perennial does well in the heat.
Sweet Potato & Yam
Sweet potatoes and yams are packed with beta carotene and a delicious, more nutritious alternative to potatoes. While sweet potatoes are not related to yams, they're grown the same way.
Tree cabbage looks like a tree-sized stalk with edible, palm-like leaves growing from the top. It's highly nutritious and related to Brussels sprouts, cabbage, and cauliflower. Give tree cabbage a chance and it just might surprise you with its productivity and sweet taste.
Walking onions, also known as top onions, are a delicious and unique looking perennial. This plant "walks" across the garden as topsets or tiny bulbs form at the tip of the leaves instead of a flower, causing them to bend over and fall to the ground. The fallen topsets root and grow into mature plants the next season. The entire plant can b eaten from the shallot like roots to the hollow leaves and top sets.
Peppery, watery, high in vitamins A and C, and easy to grow, watercress certainly deserves a spot in the garden alongside spinach and kale. It makes a delicious addition to any garden, dish, or salad.