I searched for an existing list but didn't find it so here goes. To avoid overlapping too much with the perennial vegetables thread, maybe we should keep this list to strictly annuals? Maybe not? This list might all be common knowledge but I think its good to have it in one place:
lettuce (lactuca spp)- I'm pretty sure any type in this family will do
chicory (Cichorium intybus)- Block its light source to blanch it if you don't like bitter greens
collards (Brassica oleracea viridis) - Leave at least a few leaves for good regrowth
dandelion (Taraxacum officinale)- see chicory above
kale (Brassica oleracea spp)- You have to leave at least a few leaves on the plant for good regrowth
onions (allium spp)- Correct me if I'm wrong but I think any onion will grow back
new zealand spinach (Tetragonia tetragonoides)
spinach (Spinacia oleracea)
swiss chard (Beta vulgaris flavescens - (Lam.)Lam.) - for this one I think you need to leave at least one leaf for the plant to regrow
what about edible flowers? the more you pick, the more they produce.
posted 9 years ago
We grew a fabulous edible crysanthemum that was amazing for that last summer, bunkie! I loved putting the leaves in salads...the flowers were a little bitter for me. Don't have the latin name right now.....
Nasturtiums come to mind....I love the spicy flowers, and you can pickle the flower pods for large caper-like treats.
We ordered a cutting of Tree Collards from Bountiful Gardens, in Oregon. Here's their description:
"Tree Collards are much like regular collard greens except that they are 5-6 feet tall with purple-tinted leaves growing up a single tall stalk. They are perennial in zones 8-9. In other zones, cuttings may be taken as winter begins and rooted indoors for planting out the following spring. Their history and biological identity seem to be shrouded in mystery, but they are reputed to come from Africa and have been preserved and passed on within African-American communities in this country. They do not normally flower or make seed, and when they do, the seed does not breed true. Instead propagation is by cuttings, which are passed along from gardener to gardener. Tree collard greens are tender and delicious in cool weather, so they are a good choice for a low-maintenance winter vegetable in mild climates. (They're pretty good in warm weather also.) We've grown these wonderful plants in our research gardens for decades."
Sounds neat! Once we get ours established I'll totally offer cuttings on the board.
Beets - leaves are considered one of the top ten veges... more nutritious than the roots.
Lamb's Quarters - AKA Fat Hen
Moringa leaves... exceptionally nutritious tree leaves used in salads or cooked up into cakes... this is being done for the mal-nourished children in India... reverses it in days instead of teh usual weeks.
No one mentioned asparagus...I think that counts if artichokes do. Edible bamboo works similarly AFAIK.
I think pellitory-of-the-wall. I'll need to watch it more carefully to be certain.
Fava beans, field peas, and other legumes whose ends are often overlooked as green veggies.
"the qualities of these bacteria, like the heat of the sun, electricity, or the qualities of metals, are part of the storehouse of knowledge of all men. They are manifestations of the laws of nature, free to all men and reserved exclusively to none." SCOTUS, Funk Bros. Seed Co. v. Kale Inoculant Co.
posted 9 years ago
Asparagus and horseradish would both be perennials, as would rhubarb. Swiss chard would be a perennial in more southern states that don't experience a freeze. I'm with Travis on keeping this list geared toward annuals and biennials.
"Although the world is full of suffering, it is full also of the overcoming of it." - Helen Keller -- Jeremiah Bailey Central Indiana
cabbage, after you cut the main head fertilize the stem and more cabbages will grow around the top of the stem..they are generally more tender, and great for stir frying.
I take it you are talking about fertilizing the roots and stem that remain in the ground. A store-bought cabbage I had eaten nearly down to the core started sprouting roots while being stored in my ice chest. Usually I chop up the core/stem and cook it up but since this one wanted to grow I nibbled off the remaining leaves and planted it in a pot. Makes me wonder if I could have cut multiple slices of the stem and rooted each one.
I grew the same green onions for like 5 plus years, maybe 8 years - Just gave em haircuts starting in like February here in the Willamette Valley of Oregon. Most I started from the root end of store-bought green onions. And they were going fine until I had to put a ton of dirt on them for a pipe trench. (Funny how my asparagus grew right thru the dirt!)
What a stench! Central nervous system shutting down. Save yourself tiny ad!
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