Cut-And-Come-Again Vegetables List

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.

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. 

Purslane - very rich in Omega 3

Beets - leaves are considered one of the top ten veges... more nutritious than the roots.

Broccoli

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.

Rocket

Vegetable Amaranth

That's all I can think of for now...
Chelle

Perhaps dandelion should go on the perennials list.

horseradish and asparagus, maybe?

Artichoke (it is the flower buds you eat and each plant can produce more than one) but in the right zone it is also a perennial.

Most greens can be harvested repeatedly so long as you don't take too much off of it at any one time.

We usually use kohlrabi leaves like kale or broccoli leaves before the stem is ready to eat.

Too cold here for artichokes and I would eat then every day if I could.  I have a baby plant in my window now.

They found many ways to die in Alabama so none growing there either. 

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.

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.

arugula
cilantro
turnip greens
wild mustard (usually hybridizes with turnip greens, collards, asian greens - very winter hardy)
parsley

Garlic scapes are the flower stems of hard neck garlic.  Cut them off to promote bulb growth.  Boil, steam, sautee, great with a little butter, salt and pepper.

Basil.  Pinch off the top couple of leaves, 2 branches will develop.  The more you pick, the fuller the bush becomes.  I like it whole as a salad green.

Lots of herbs can be cut and thrive from the abuse:  Oregano, marjoram, thyme, fennel, dill, cilantro, sage, and rosemary to name a few.

Fiddleheads are the tender young shoots of the ostrich fern.  Nothing better than fiddleheads. 

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.

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!)