It's never too late to start! I retired to homestead on the slopes of Mauna Loa, an active volcano. I relate snippets of my endeavor on my blog : www.kaufarmer.blogspot.com
Check out Redhawk's soil series: https://permies.com/wiki/redhawk-soil
Sunchokes, asparagus, rhubarb, Kale, tomato, peppers, Litchi tomato, potatoes, yams, Tuberous pea, Fiddlehead fern, horseradish, Ground nut, quamish, tiger nuts, Dog's tooth violets, tiger lilly, Biscuit roots, Indian potato, Oca, cat tails, yampa, yacon, breadroot, duck potatoes, Skirret, Chinese artichokes, Mashua, Monkey puzzle, siberian pea tree, Hops, grape, (Grapes are a fruit but the leaves a vegetable), walking onions, garlic, Perennial Buckwheat, scarlet runner beans, miners lettuce, Sweet Cicely, nettles, dandelion I am sure there are many more that I am forgetting, plus many herbs. Keep in mind though that some like tomatoes and peppers are perennials that are grown like annuals.Chris Ulinski wrote:Looking to get more perennial going , what's out there?
"Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system."-Bill Mollison
It's never too late to start! I retired to homestead on the slopes of Mauna Loa, an active volcano. I relate snippets of my endeavor on my blog : www.kaufarmer.blogspot.com
Check out Redhawk's soil series: https://permies.com/wiki/redhawk-soil
Eat the shoots in spring like asparagus and the hops (female flowers) for beer.John Saltveit wrote:Scott,
Do you eat hops as a vegetable or is it a flavoring for beer?
Thanks,
John S
PDX OR
"Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system."-Bill Mollison
Never ate thistle, but nettles are good greens cooked like collards. I personally don't care for dandelion, but do occasionally eat them if I can get a few really big but early spring ones. They get bitter quickly though, especially in the Oklahoma heat. This year we went from last frost to 100 degree high in a week or so. Obviously no dandelion greens for me this year. That's the problem with some edible "weeds", inconsistent. Some things though, like cattails are a real treat and always taste awesome! Purslane is another that is a real treat. I eat them right in the garden. Yummy and because it has a sort of citric taste, no need for salad dressing.Chris Ulinski wrote:For you guys that grow things like thistle, fern, dandelion, and things like that, do you actual eat them?
"Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system."-Bill Mollison
Scott Strough wrote:
Never ate thistle, but nettles are good greens cooked like collards. I personally don't care for dandelion, but do occasionally eat them if I can get a few really big but early spring ones. They get bitter quickly though, especially in the Oklahoma heat. This year we went from last frost to 100 degree high in a week or so. Obviously no dandelion greens for me this year. That's the problem with some edible "weeds", inconsistent. Some things though, like cattails are a real treat and always taste awesome! Purslane is another that is a real treat. I eat them right in the garden. Yummy and because it has a sort of citric taste, no need for salad dressing.Chris Ulinski wrote:For you guys that grow things like thistle, fern, dandelion, and things like that, do you actual eat them?
Check out Redhawk's soil series: https://permies.com/wiki/redhawk-soil
No I just browse mostly, for a seasonal treat. I could grow then as a real crop I suppose, but generally I stick with mostly regular annual crops, but grown in a permaculture way. The main perennials I have grown are horse radish, asparagus, hops, grapes, Rhubarb, and Kale. I do grow a lot of purslane, but as a low story cover in the sweet corn. It's good, but I don't eat a lot. Sunchokes grow wild here. If I am in the mood I can dig as many as I want whenever. But I am not the type to go digging up everything.Chris Ulinski wrote:
Scott Strough wrote:
Never ate thistle, but nettles are good greens cooked like collards. I personally don't care for dandelion, but do occasionally eat them if I can get a few really big but early spring ones. They get bitter quickly though, especially in the Oklahoma heat. This year we went from last frost to 100 degree high in a week or so. Obviously no dandelion greens for me this year. That's the problem with some edible "weeds", inconsistent. Some things though, like cattails are a real treat and always taste awesome! Purslane is another that is a real treat. I eat them right in the garden. Yummy and because it has a sort of citric taste, no need for salad dressing.Chris Ulinski wrote:For you guys that grow things like thistle, fern, dandelion, and things like that, do you actual eat them?
do you grow enough to actually have a good harvest to eat on a regular basis or is it just something to eat here and there?
"Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system."-Bill Mollison
Scott Strough wrote:
No I just browse mostly, for a seasonal treat. I could grow then as a real crop I suppose, but generally I stick with mostly regular annual crops, but grown in a permaculture way. The main perennials I have grown are horse radish, asparagus, hops, grapes, Rhubarb, and Kale. I do grow a lot of purslane, but as a low story cover in the sweet corn. It's good, but I don't eat a lot. Sunchokes grow wild here. If I am in the mood I can dig as many as I want whenever. But I am not the type to go digging up everything.Chris Ulinski wrote:
Scott Strough wrote:
Never ate thistle, but nettles are good greens cooked like collards. I personally don't care for dandelion, but do occasionally eat them if I can get a few really big but early spring ones. They get bitter quickly though, especially in the Oklahoma heat. This year we went from last frost to 100 degree high in a week or so. Obviously no dandelion greens for me this year. That's the problem with some edible "weeds", inconsistent. Some things though, like cattails are a real treat and always taste awesome! Purslane is another that is a real treat. I eat them right in the garden. Yummy and because it has a sort of citric taste, no need for salad dressing.Chris Ulinski wrote:For you guys that grow things like thistle, fern, dandelion, and things like that, do you actual eat them?
do you grow enough to actually have a good harvest to eat on a regular basis or is it just something to eat here and there?In the summer probably 1/2 or more of all I eat is tomatoes! I grow around 100 heirloom varieties in my own way I developed myself. Got a new customer today at the stand. A young kid. He said .... almost choking with ecstasy.... wow, that was an orgasism of the mouth! hahahahaha I almost fell out! Many kids these days have no idea how good home grown food can be.
He also fell in love with the Puya pepper. MUCH sweeter than the sweetest sweet pepper, but also as hot as a Jalepeno at the same time! YUMMY.
Chris Ulinski wrote:
thats the problem that i was having, all the people touting perennial vegetables especially in the northern climates there isn't too much that you can grow to really sustain you, there is allot you can grow but they seem mostly things that you add to dishes not the main component of the meal, i know sunchokes and other tuber like plants could compose a whole meal, but your not gonna eat just horseradish as a meal. when i read Toensmeiers books, he grows all these perennial vegetables makes we wonder how much of that what they grow they could eat and survive without adding annual plants to their diet.
"Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system."-Bill Mollison
John Elliott wrote:Taro.
It's perennial here in the borderline 8/9 zone of middle Georgia. The first frost knocks it out for the rest of the winter, but comes the warm weather in April, it's back and ready to spread. This year we had a fairly dry summer, so there were a lot of yellowing leaves and it didn't look prime for harvesting, but the last two weeks have turned wetter and it has greened right up. If you have wet spots that don't drain well and other things end up drowning, try some taro.
As far as eating it, it is high in oxalates, so it must be cooked. I'm experimenting with parboiling the leaves and then using them as wrappers, a la stuffed grape leaves or gołąbki. The leaves aren't very strong tasting and have a pleasant fragrance which goes away (along with a lot of the oxalate) when you boil them. The most common recipes I have come across on YouTube is stewed up in coconut milk and as greens in a pot of dasheen.
Chris Ulinski wrote:
Did you ever make gołąbki with taro leaves? How did it taste, and what was the texture of it, I only make gołąbki with cabbage, would be interesting to try it with something else.
Anne Kristin Hartmann wrote:
I came around this file, listing a lot of perennials. Maybe it is helpful to you, too.
Google Doc listing perennial vegetables
Looky! I'm being abducted by space aliens! Me and this tiny ad!
Willow Feeder movie
https://permies.com/t/273181/Willow-Feeder-movie
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