I’m from the Faroe Islands and my great grandfather brought a ‘Victoria’ rhubarb root back from the UK when he was there selling fish sometime in the late 1800’s to early 1900’s. The same plant is still in the family. We have split the roots many times over the years, to get more of them. My grandparents have sold their excess for decades. They often harvest over 100 kg a year. My mom has a more modest garden, and harvests around 10 to 15 kg a year. We moved to Denmark 12 years ago, and my mom took the roots with her to Denmark. It has sentimental value at this point, lol. 😋
@@ElijahEystberg Wow, interesting we "found" each other on a random gardening video. :D Og ja, rabarbur eru lekrar. Ikki nokk av fólkum hava tær, eftir mínari meining. :P
@@eduardochavacano Asparagus does take a while and then feeds you for many years. If starting from seed it takes more time .if you purchase a root crown, it is not quite as long. Worthwhile things require patience. Just like playing the piano, it takes many years to master the skill, but then you can really enjoy the aquired ability, and make some money with it too, if you are good at it. Same with growing this delicacy. Asparagus is worth the trouble.
Jerusalem Artichokes, also known as Sunchokes. Plenty of edible tubers, can be enjoyed raw or cooked, year after year. The flowers attract pollinators, also quite beneficial ...
This might sound weird but when I grew up in northern Maine my Memere had a rhubarb field -my sister and I would peel a rhubarb and put some salt on it and eat it as is. It’s sour without the salt but it’s such a delicious snack with it. Weird combo I know but it was normal for us 😂 we’d just be flying by on the four wheeler with a salt shaker and a handful of rhubarb 😂😂
One of my favorite, low maintenance perennial herbs is actually chives. They are practically no maintenance once established, deer-resistant, and reliably are one of the first plants to come up in spring. I also like how they can serve double duty as both a fresh kitchen herb and a lovely, bee friendly ornamental. The one potential drawback is that they will happily self seed, and can take over a yard if not careful. (we started with one, and now we have at least three, and I even split the largest one a few years ago.)
I live in New Mexico, so I am always looking for plants that will take over a garden elsewhere. If it can do that, it may actually grow here on a small scale.
I actually did some quick googling, and it looks like both garlic and onion chives are a reliable perennial in Arizona at least. Something else to try would be Spanish lavender, (Lavandula stoechas). It's native to Spain and North Africa, so it thrives in desert conditions, and is very attractive to butterflies and hummingbirds.
@@MichaelTheophilus906 Chives actually make a nice ornamental too. I have tons of Alium in the yards. I wonder if they are edible? Yes it seems they are. In fact I wonder just how many bulbs are. I do know the Dutch were reduced to eating tulip bulbs during the winter of 44/45
I'm in SW Pennsylvania, and can highly recommend the Egyptian/Walking onion. I started with 2 plants on clearance at a nursery, bought on impulse, and quickly graduated to a 5x2 foot "onion patch" that needs regular thinning. The green tops are as tasty as the bulbs, but the bulbs do need to be harvested when they're young, or they get a bit woody. Just leave some for next year and you never run out. I have noticed that, while you can leave the new bulbs at the top of the stems to fall over and root themselves, it pays to spend a few minutes breaking them off and planting them properly. The chopped bulbs and green tops also freeze well. I've seen several varieties offered in seed catalogs. As for perennial herbs, you can never go wrong with spearmint, chive, and oregano.
I was gifted 2 walking onion bulbs last year. I'm up to 5 plants now. My spring onions are essentially a perennial. I leave the roots in the ground and cut off an inch above the ground. The old ones go to seed or devide from the root. I have some thick as leeks.
I outlined my small garden with cinderblocks. In the cinderblock "holes" I planted mostly herbs and marigolds. Sage is also perennial and mine did quite well.
Did you know that thistle can be eaten just like artichoke? Smaller blooms but they look almost exactly like an artichoke but with spines. Harvest before the spines get tough. Cook them the same way. Same family.
I have a frontier Great Grandfather who walked 15 miles to dig up and bring home thistles to feed the family. You can eat the flowers like artichokes and roots like turnips...well at least the thistles here in the American west
My dear old dad has Taunton Deane kale. It is quite a monster size as it is under netting, and it so good to eat. I love this interesting episode. Thank you.
I'm glad you didn't forget asparagus. My great-grandmother planted some on her farm long before I was born, and we still haven't it every year. It just keeps coming back.
I love it and growing your own food is quite a blessing! I can grow almost anything but artichokes and attracting bees would be great don’t see many anymore…
Several of my neighbors in my rural neighborhood in Georgia grew asparagus. I made a raised bed, using railroad ties but now realize that due to the chemicals in the ties, 1 layer of concrete blocks would be better. I bought some asparagus roots from a local feed store, 3 packages, 2 green and one purple variety. I purchased 3 year old roots. I planted them in the fall and had some the following spring. They grew at about the rate of 15 inches a day from April until august. Neighbors had good producing asparagus for about 15-18 years from original planting. I used a mattock to dig five 8 foot long trenches in soft fill dirt . The purple asparagus was the best. To my amazement it turned green in the olive oil and garlic pan. The asparagus grew in about 1/2 inch diameter which is twice the diameter of most store bought. I found out that it should be harvested at 6 to 8 inches tall about 1/2 inch below the surface with a broccoli knife or a cheap hook knife, the dirt is hard on the knife. When it gets 12 inches tall the 1/2 of its length is tough. The last few weeks beginning around august first, stop harvesting, let it grow to about 5 feet and cut it down , I used a 5 horsepower weed eater that I used to trim pasture at the fence line. This growth looks like weeds and is provides necessary nutrients for the roots and allows the roots to grow for the next spring crop. I fertilized it around august first. Had for about 10 years before moving to Florida. It tasted so much better and was softer that store bought asparagus. So easy to maintain, I wish all vegetables were perennial.
You don't need to be concerned about the creosote in the ties. This is a common misconception that's developed because people have used creosote-treated timber in greenhouses. Creosote doesn't leach phytotoxic chemicals into soil, and the vapors can only accumulate to harmful levels in an enclosed space.
@@jlangevin65 I don’t trust most chemicals that the producers claim are “safe”. Many thought and were told lead paint , round up, Zantac, drugs produced by China, were safe. They were ALSO WRONG!
I can't grow in my apartment where I am now living. I love watching you get your hands in the dirt. I feel like I can smell the rich soil. I was at a secondhand shop recently and found an aerogarden. I ordered pods and will give it a try. In the past, I attempted indoor pots and, besides the lack of sunshine, the ever present tiny ants took advantage of the sudden supply of dirt and started carrying it away grain by grain.
Another one is shiso. My wife picks the leaves and shreds them up to add to salads and other dishes. It's got a bit of a peppery taste and the closest thing I can think of is parsley. We had 2 plants last year and this year we had about 40 pop up on their own. Shiso for everyone!
Given the right environment and care you can grow and harvest peppers when grown as a perennial. We had four different Pepper plants (1 hot and 3 sweet) we grew for over 5-years and when we moved they were still alive. We lived in Mabalacat, Pampanga, Philippines from 1974 to 1979.
@@GrowVeg It really wasn't our intent but you don't just pull a plant out of the ground because it's a year old. LOL We were really shocked at the second year, then came the third year, and so on. The best of the four was the Thai bullet pepper plant. It never stopped having fruit on the plant.
Two plants that I would add are loveage... for that "maggi" flavour... and sorrel... for that sour "lemon" flavour... They'll both grow hearty like weeds and are easy to contain. Over the years, the sorrell may spread and the loveage is easily divided.... so both are easy to share with other growers.
I was worried that you won't include asparagus lol. They are without a shadow of a doubt the best perennial ever. Mine is now 4 years in and I had an abundant harvest this year. Raw asparagus straight from the garden must be one of the most delicious veggies around. The abundance of Egyptian walking onions are a close second in my garden. I find potatoes and sweet potatoes almost perennial as well. I planted potatoes 4 years ago and I clearly don't harvest properly as they just keep on coming up every year and strangely I have a better harvest every year. The same with sweet potatoes. Almost like a weed, but thankfully a weed with sustenance. Thank you for drawing attention to the others. I did not know that about certain kales.
I don’t even garden and just had en empty pot and somehow a sweet potato started growing and grew pretty huge and well too! The leaves somehow looked like cannibis... and since I used to smoke o thought at first that was it... and when I saw the huge sweet potato sticking out from the soil.. I was so so confused 😂😂
I planted my asparagus from seeds, a whole pack of seeds in an 8 gallon grow bag because I got the pack as a free gift with an order...I think every seed sprouted! The next spring the plants were HUGE! I got hubby to pull up the bushes in the brick flowerbed in front of my house and I carefully separated them and hubby planted them in the flowerbed. Five years later and they are still doing great! I did not even expect them to sprout much less do so well in our hot climate. Try growing them from seed, much cheaper and so many more plants...you never know.
Candide what zone do you live in? I have just moved to Dallas County, Texas and my Mom needs to have food planted that's not high carbs like beans & such. I'm trying to look for plants that will be great growers once we get them started. Mom is late 70s and I'm mid 50s. Idk if I will outlive her, but if so I want her to have food in the yard so she will be able to eat and stay healthy.
@@kristinatidwell6563 I heard that dinosaur kale does well in the hot weather here in Dallas. I'd try to find any plant partial shade if possible though.
In Canada rhubarb grows like weeds! They die off in the winter, but are one of the first things to pop up in the spring! And that’s in -30 weather or lower! Great hardy plant!
I’ve got a flat leaf parsley plant in my garden, which has been going for two years now, including through a really hard last winter. I do keep it a little sheltered in a cold frame, but if I cut it back it just just starts up again. Tastes as good as it did when it was young
I use to garden a lot. My great grandma “lived” in her vegetable garden and my grandma was a wiz with flowers. I loved growing both. I have too many obligations now, taking care of my elderly parents, so no time for gardening. Thank you for your video. It was so nice. There’s nothing like digging in the dirt and watching something wonderful happen. One of my Grandma’s favorite flowers she called Snow on the Mountain. Have you ever heard of it?
I live in Houston Texas and have tried to grow rhubarb in our terrible heat. No luck....but I've decided that the little spring stems that come before they melt in the heat is a special treat!
WHEN I WAS QUITE SMALL , AND AT THE END OF WINTER THE FIRST VEGETABLE TO BECOME EATABLE WAS OUR ASPARAGUS!! IT WAS A GREAT CHANGE FROM THE CANNED VEGIES!!
@@GrowVeg I AM NEARLY 80 YEARS OLD AND I ALSO REMEMBER HOW MANY FRESH VEGGIES WERE AVAILABLE AT EVEN THE LARGE STORES IN THOSE DAYS! VERY FEW !! I AM STILL ASTOUNDED BY THE VARIETY, FRESHNESS, AND QUANTITY AVAILABLE NOWADAYS!!
I heard a saying: The French spend their money on fine food, the Italians spend their money on fine cloths, and the English spend their money on their garden! Thanks for the video (love the dog!)
We had tried growing greens in out small victory garden, the Best and hardiest was Swiss Chard. This stuff easily wintered over in our Central Ohio garden. We have the cabbage whites which ate our spinach and kale down quickly. Seems most of our pest don't like chard I have fresh greens year round now. This year I branched out other types of kale hope it fairs better than the curly leaf stuff
You've inspired me to plant some artichokes. I had no idea the flowers were so exotic-looking and beautiful as well. I guess another one to add to the list might be fennel? I just planted one but I'm still learning about it.
Think I will be planting the artichokes as well, but in my case I'll leave all the flowers to the bees (bees need all the help they can get at present).
I once saw this huge bush of an artichoke plant. It was an amazing sight. It was grown to be a specimen plant in the garden, not harvested or eaten. And it was indeed an amazing specimen to behold upon walking into the garden.
Sunchokes love to escape! My Grandpa planted them decades ago and my Dad still pulls them up to this day! We planted ours in the hopefully escape proof green area between our driveway and neighbors.
I've kept Day Lilies for years, cooking their flowers in stir fries (as a replacement for eggs, which they resemble in flavour). The good thing is, the buds open one by one over a few weeks, and they can be successfully dried for later use. I've heard you can also eat the leaf shoots and tubers as well, haven't tried doing that yet. I suggest a Double-Flowered Day Lily hybrid for larger buds. I eat a lot of perennial leafy plants, among them - Alchemilla, Watercress, Lamb's lettuce, Malabar Spinach (tender perennial), Red-Veined Sorrel, Salad Burnet and a couple of special Dandelions (one specially bred for culinary purpose, the other is a chance seedling that appeared in my garden but has larger, crisper, milder leaves).
Oh wow Debbie, thanks for sharing your experiences of day lilies there, that's super. And I never knew you could eat alchemilla too. We're all teaching each other here, thank you. :-)
My house used to be a daylily farm and in late spring, I have random daylilies pop up all over my yard. Last year, I dug some up and moved them to a spot closer to the house where I can harvest them more easily (and won't mow over them). I knew all parts of them were edible, but I hadn't heard they taste like eggs. I will have to try some next spring.
I just planted 2 rhubarb plants a few weeks ago and they are already starting to shoot upwards. I had no idea that they could endure for so long. It'll be amazing to be able to pass these plants on to my kids. It's exciting to think that they could do the same, enabling the plants to flourish and feed our descendants throughout many more generations.
I hear rhubarb grows & is a fav in Alaska. Figured if it will grow there it would do well in here Michigan. Love rhubarb since I discovered it. The sweet tarty flavor is awesome. Sad I didn't know about it sooner.
My neighbor is 99 yrs old and she has a 60yr old rhubarb patch that she harvests every single day from early spring until fall. She says pull it . Don’t cut it! She also splits them every single yr. And they are such healthy plants.
Interesting tidbit… asparagus is actually considered a ‘ finger food ‘ serve on a large tray after light-broiling with fresh squeezed lemons and rolled in olive oil, then let everyone pick it up from the hard stem (don’t cut it off ), it’s beautiful, delish and the stem serves as a handle! (of course handle not edible)
I appreciate your dedication to hobby gardening. I try every year but seem to fail. You also remind me of someone who is weirdly overexcited to tell me about gardening at home depot. I love it.
My 4x great grandfather found a bush of wild rhubarb up on the mountain by which he lived and planted it near his house, this stood here until my grandfather wanted to move it down to his house closer to the highway he had quiet the green thumb so he knew what he was doing and successfully transplanted it, that patch of rhubarb stands at his place to this day so that patch has been in my family for over 150 years
My favorite perennial springleaves are Hosta and Hablitzia tamnoides - lightly fried together in butter and sprinkled with lemon. Ahhh! Sets you up for a summer of gardening! 😍😋
Thank you! A very down-to-earth presentation. Lovely variety of artichokes, the purple ones taste better though some varieties have sharp thorns. They were introduced to England back in the mid 16th century and were very popular until the mid 19th. Still widely available in the Mediterranean, not so easy to grow well here, I’ve tried for years in Bristol - I think it’s too soggy,though they were quite good this year. I propagate by taking ‘slips’ from the parent plant in late autumn, which is what they do in Italy. The trouble with cardoons is that they are a right faff to prepare. And the trouble with Jerusalem artichokes (no relation)? Apart from that already mentioned is that once you’ve got them, you’ll never get rid of them!
They grew well in the allotments in Shirehampton (Bristol) when I lived there. My plot neighbour's were spectacular. For some reason I never really liked the taste much, though.
I just have lucked out and planted the right type of kale. I was so surprised to find that it survived winter and was growing beautifully the next year. My kale, thyme, and parsley have all been surviving my Minnesota winters and providing food as long they aren’t buried in snow. My parsley and thyme grow amongst strawberries and a variety of berry bushes. Some dandelions always end up in there too. They are edible as well.
Wow. Thank u. I didn't know I was growing babbington leeks. I bought these leeks in the shop and regrew from the under part. I have been regrowing them for three years now.
I learned last week that you can eat hostas. The early stalks that appear in spring to unfurl into leaves are supposed to be especially tasty and very much like asparagus.
Hah, nice to know, just got a batch of hosta roots last month and they are coming in super pretty 👍 going to research the eating part. Heck I pinch off baby dandelion in the spring. I have asparagus that came with our house I enjoy picking and eating right from the patch before it gets overgrown and woody. Thank you for sharing this info. Have a great summer. Greetings from Augusta Georgia 💗🇺🇸💫
I love that you mentioned hostas. My family thinks I’m crazy for eating them. I have rhubarb, and I’ve been thinking of starting asparagus too, but I have to get rid of the vinca the previous owner of our house planted.
I’ve recently started gardening, and your tips have been a lifesaver! My plants are looking healthier than ever. Thank you for sharing your expertise!"
Thank you so much for sharing....I have green onions, Sage, and Oregano that come back every spring....Now I can add what you have shared in this video this spring....priceless... Love it....!!!
A 95 year old friend from Equador kept raving about OCA. I looked and looked and no one knew anything about them. Finally! He's now passed on, but I remember, trying to find it for him. He kept saying, "You can do anything with it..." Soup, salad, fry, bake...
Also with leeks, you can grow them from the base with roots if you don't cut it down entirely while using it--similar to other onions. So you can actually start with the base of a leek you bought. I plant them every time I buy them, and have a good few dozen growing right now.
Wait. Could you explain this? I thought the white part of the leek is white because it is buried under the soil. How do you cut it down so you get a good portion of white but don’t end up with rot when the flesh is level with the soil?
In Winnipeg, I grow nettles, green onions, chives, horse radish, rhubarb,lovage, hostas, day lilies, sun roots/chokes, sage,spearmint and other herbs as well as a variety of fruits.
You should bake/dehydrate it you can then blitz it into powder and then add it to soups smoothies any sauces. I do this with unflavoured whole pea protein too helps thicken homemade sauces and adds more protein without needing to eat a lot of fresh greens or heavy beans etc.
I have a nice old asparagus bed that I interplanted verbena bonariensis between rows. It’s really beautiful the way the verbena flowers dance through the delicate asparagus foliage. It’s a great combination to try
As a German, I very much recommend you to try white asparagus as well - cover the rows with an opaque foil before they come out, and harvest the top 15-20cm once the tips poke out a bit. Peel and cook in water with some salt and a bit of sugar, serve with potatoes cooked in saltwater, ham and molten butter.
About 12 years ago, I tried cooking fresh asparagus for the first time, roasting it in the oven. After a lifetime of just eating canned, neither my husband nor I cared for the crisp texture. He was convinced I hadn't cooked them long enough, and maybe he was right, because I tossed them out in the yard and years later noticed a lovely clump of asparagus growing lol
I sautee mine in butter and a little water, and finish it by squeezing lemon juice, season with garlic salt (a little)... I don't like mushy asparagus at all, I can usually see when they are done, and confirm by tasting it, take it off the heat immediatly.
Thank you for this list. I counted more than five and am eager to try some of these. I also love horse-radish, harvested in fall. I make my own. I have an established asparagus bed and had rhubarb till I moved. Globe artichoke I’ll try again after the reminder to protect in winter. And perennial kale. Hooray. I’m usually able to overwinter Kale in my planting zone, 6B in the US. ❤️
Kale (not even the perennial form) also a winner here in Northern England - caterpillars almost destroy it in latter part of summer, but as long as just a couple of newish-growth leaves survive it recovers enough to overwinter. Joy! Can't kill my rhubarb, so I settle for eating it, even though I'm not a real fan...Enjoy the winter break!
@@JETJOOBOY Having a full artichoke is definitely a way to make a unique and memorable night with someone(s) who you feel comfortable that you look goofy the first time you try it. Look up a good dipping sauce and there is a reason artichoke hearts are so expensive even in a jar. I would recommend buying an artichoke head and cooking it before you commit to growing them.
We have leeks which we often refer to as green onions, growing wild on our property. I harvest the greens and dehydrate them to use throughout the year as seasoning in my cooking. They can be eaten fresh as well and grow very prolifically so there's always plenty.
I've just discovered your channel and I have to say I adore the way your passion shines through in every piece of information you share. Love it, subbed!
I threw down a pack of random seeds I got from the dollar store and had a small rhubarb pop up last year. As of today the leaves are almost the size of my thigh now and there’s four more plants coming up. Excited for pie next summer!
@@lucygraham12 No. I didn't. But I planted mine, late in the season to use for fresh winter usage. Experimental Farm Network has many plants known as Naturalizers. I sent off last year for Dietrich's Broccoli from them. The plant's leaves, early in the season tasted like broccoli. Late in the season, tasted like turnips. Either way, a win, since I like both. Going to try their Korean Wild Celery this year.
I planted garlic chives 8 years ago and every year they taste better. The first year they were *EXTREMELY* pungent, but by the 3rd year, they had mellowed out to a floral garlic taste, with a hint of green onion. They are also a *PROLIFIC* source of pollen! After mid-summer (up to LATE fall), I can find 5 different pollinators on them at any given time of day. There are 3 different kinds of bees and they each take a section and don't bother each other at all and they don't mind me working directly around them and even rustling the stems. They just fly to a plant that I'm not moving. Lol
I picked wild ones growing around Lake in TX, I put them into a pot on the deck and ate them with my smoked BBQ chicken, turkey or fish! Idk how to find them again, any suggestions?
@@kristinatidwell6563 I got mine from Burpee. I don't use them much anymore, but I had 100% germination and _almost_ 100% transplant success with their seed. The transplant fails were likely my fault and not due to genetics.
Kale is a plant, that eaten alone is not very popular. But a friend gave me a recipe that I really enjoy eating it now. U simmer the kale in water till done. Discard the water as it will have the oxalic acid which is bad for ppl with kidney problems (can cause kidney stones). Then add 2 cups of chicken bullion or stock ( cream it in a blender) then add 1/2 cup heavy cream. Warm & consume. U can also saute' onions & garlic to add to the chicken stock for more flavor. Until I used this recipe I usually made kale salad with dried cranberries & chopped nuts with a great salad dressing. Now I have the soup almost every day.
Just seeing your post now, but another amazing yum yum way to eat kale is to make kale chips - not French fries as they would say in the UK but like potato chips.
My granddad had a beautiful crop of Asparagus where he used to throw his tea dregs and sandwich nubs... I honestly think he genuinely had no clue what they were, he just loved the big lacy white flowers it grew... he was a real proper gardener too...just goes to show.. Not sure if he ever ate one on my recommendation but I snaffled MANY MANY beautiful fresh stems!
I live in a big city and recently got into plants(don't have much room but I'm working with what I have). I guess plants appeal to some sort of a primal part of me, but I don't think it's the time to get philosophical. Anyways, I just found your channel and I'm absolutely loving it, your voice is really soothing and the info you give out is very helpful! Keep up the good work, brother.
It's definitely primal, we didn't even have houseplants growing up I was the only one who kept wanting to rescue dried beans from their chili doom and had them growing in Styrofoam cups on my windosill lol. To this day it's a "need" I like to call it to dig and the dort and grow stuff each spring. I've always wondered about the "why" but 👩🌾🤷♀️ oh well lol
Hi Chris, I’m a city gardener as well with limited space! There are plenty of vertical gardening tips online. It ranges from diy designs for the handy people to almost ready to use “walls”. Enjoy! 🪴🌻🪴
A wonderful video. I love artichokes and grew them successfully in New Mexico. I’ve moved to Zone 5, but plan to get some in my garden next year. Thanks!
Have had a wonderful crop of Jerusalem artichokes this year, fantastic vegetable. Made soup with them today, funnily enough. You did however, forget to mention the consequences of an over indulgence of these. Put it this way, the Beaufort scale needs an extra level !!!!
My favourite perennial veg is French Sorrel, a prolific green-leaf veg with a mild tangy flavour, reminiscent of lemon-peel. This tang disappears when cooked, even lightly steamed, but I use it in salads, where it adds a bit of zing. The plant grows from a tuberous root, and can die back to ground level in winter, though mine produces year-round (in 27° latitude). The plant expands outwards in a clump. Mine are about 600mm diameter after 5 years.
Amazing list! I can't wait to plant tree onions. Be careful with Jerusalem artichoke, if you're not used to it and you eat a lot at once, it will give you the runs.
I’m from the Faroe Islands and my great grandfather brought a ‘Victoria’ rhubarb root back from the UK when he was there selling fish sometime in the late 1800’s to early 1900’s. The same plant is still in the family. We have split the roots many times over the years, to get more of them. My grandparents have sold their excess for decades. They often harvest over 100 kg a year. My mom has a more modest garden, and harvests around 10 to 15 kg a year. We moved to Denmark 12 years ago, and my mom took the roots with her to Denmark. It has sentimental value at this point, lol. 😋
Oh wow - that is an incredible story. What an incredible plant! Thank you so much for sharing. :-)
I’m from the Faroe Islands too! My grandma has rhubarb in her garden and makes lots of rhubarb soup. It’s delicious
@@ElijahEystberg Wow, interesting we "found" each other on a random gardening video. :D
Og ja, rabarbur eru lekrar. Ikki nokk av fólkum hava tær, eftir mínari meining. :P
@Jesus is LORD no
@Jesus is LORD p
My family has a rhubarb plant that’s been around for at least forty years. My grandma planted it.
Oh wow - that's incredible!
My parents have a similarly ancient rhubarb patch and a gooseberry bush. No one wants either anymore but we ate it every year when I was young!
That is so wonderful.
Strawberry rhubarb pie
I honestly think it's harder to get rid of rhubarb than to get it started in the first place.
5 perennial plants-
Globe artichoke
Rhubarb
Babbington leek
Perennial kale
OCA -New Zealand yam-Jerusalem artichoke
Asparagus
None of it grows in Southeast Asia. Except perhaps For Asparagus which is a luxury, for it probably takes years before you can harvest.
@@eduardochavacano grow ginger, tumeric, malabar spinach, longevity spinach, egyptian walking onions, jicama, African yams, and sweet potatoes
@@eduardochavacano
Asparagus does take a while and then feeds you for many years. If starting from seed it takes more time .if you purchase a root crown, it is not quite as long. Worthwhile things require patience.
Just like playing the piano, it takes many years to master the skill, but then you can really enjoy the aquired ability, and make some money with it too, if you are good at it.
Same with growing this delicacy. Asparagus is worth the trouble.
Jerusalem Artichokes, also known as Sunchokes. Plenty of edible tubers, can be enjoyed raw or cooked, year after year.
The flowers attract pollinators, also quite beneficial ...
@@eduardochavacano kangkong, amaranth, kailan for leafy greens. Rocket and mizuna do all right under shade.
This might sound weird but when I grew up in northern Maine my Memere had a rhubarb field -my sister and I would peel a rhubarb and put some salt on it and eat it as is. It’s sour without the salt but it’s such a delicious snack with it. Weird combo I know but it was normal for us 😂 we’d just be flying by on the four wheeler with a salt shaker and a handful of rhubarb 😂😂
Interesting - I've never heard of that. Will have to try it this season, thanks.
What an awesome story. Thanks so much for the happy visual. As a writer, I love such a sensory rich tale of joy.
Sounds like lemon & salt on a warm day
We did that too, here in Minnesota! Our grandma showed us that the salt cut the sour taste. She grew up in Pennsylvania.
this reminds me of putting salt on lemons and just eating them, no one had a clue what i was doing but it tasted good 😂
I just love how his dog is so into this demonstration.
One of my favorite, low maintenance perennial herbs is actually chives. They are practically no maintenance once established, deer-resistant, and reliably are one of the first plants to come up in spring. I also like how they can serve double duty as both a fresh kitchen herb and a lovely, bee friendly ornamental. The one potential drawback is that they will happily self seed, and can take over a yard if not careful. (we started with one, and now we have at least three, and I even split the largest one a few years ago.)
They are stunners when in flower with all those bees on.
A lot of herbs will spread widely given th chance. Do not ask me about oregano.
I live in New Mexico, so I am always looking for plants that will take over a garden elsewhere. If it can do that, it may actually grow here on a small scale.
I actually did some quick googling, and it looks like both garlic and onion chives are a reliable perennial in Arizona at least.
Something else to try would be Spanish lavender, (Lavandula stoechas). It's native to Spain and North Africa, so it thrives in desert conditions, and is very attractive to butterflies and hummingbirds.
@@MichaelTheophilus906
Chives actually make a nice ornamental too. I have tons of Alium in the yards. I wonder if they are edible? Yes it seems they are. In fact I wonder just how many bulbs are. I do know the Dutch were reduced to eating tulip bulbs during the winter of 44/45
Haha, you know you're a gardener when your first thought when he's digging is "oooh, that's some BEAUTIFUL soil"
Thank you for including both metric and imperial measures! It really helps.
Yes. I came here to say this too.
Coward.
Agreed
Agreed, very much appreciated!!! Thank You
The publication Fruit and Veggies 101, has great guidance when it comes to vegetable gardening
The simplicity and beauty of rural life is unmatched
I'm in SW Pennsylvania, and can highly recommend the Egyptian/Walking onion. I started with 2 plants on clearance at a nursery, bought on impulse, and quickly graduated to a 5x2 foot "onion patch" that needs regular thinning. The green tops are as tasty as the bulbs, but the bulbs do need to be harvested when they're young, or they get a bit woody. Just leave some for next year and you never run out. I have noticed that, while you can leave the new bulbs at the top of the stems to fall over and root themselves, it pays to spend a few minutes breaking them off and planting them properly. The chopped bulbs and green tops also freeze well. I've seen several varieties offered in seed catalogs.
As for perennial herbs, you can never go wrong with spearmint, chive, and oregano.
Love those perennial herbs - real winners!
SW Pennsylvania too. Hi neighbor!
Planted walking onion in the fall, thanks for tip.
I was gifted 2 walking onion bulbs last year. I'm up to 5 plants now. My spring onions are essentially a perennial. I leave the roots in the ground and cut off an inch above the ground. The old ones go to seed or devide from the root. I have some thick as leeks.
I outlined my small garden with cinderblocks. In the cinderblock "holes" I planted mostly herbs and marigolds. Sage is also perennial and mine did quite well.
Did you know that thistle can be eaten just like artichoke? Smaller blooms but they look almost exactly like an artichoke but with spines. Harvest before the spines get tough. Cook them the same way. Same family.
Intriguing - thanks for sharing that.
Yes, Thistle is a wild edible!
As an American of Scottish heritage, I am a fan.
I have a frontier Great Grandfather who walked 15 miles to dig up and bring home thistles to feed the family. You can eat the flowers like artichokes and roots like turnips...well at least the thistles here in the American west
Is there a particular thistle?
I could easily see this as a weekly serial on a number of home crafting tv channels.
My dear old dad has Taunton Deane kale. It is quite a monster size as it is under netting, and it so good to eat. I love this interesting episode. Thank you.
I'm glad you didn't forget asparagus. My great-grandmother planted some on her farm long before I was born, and we still haven't it every year. It just keeps coming back.
It's very long-lived! :-)
I love it and growing your own food is quite a blessing! I can grow almost anything but artichokes and attracting bees would be great don’t see many anymore…
Several of my neighbors in my rural neighborhood in Georgia grew asparagus. I made a raised bed, using railroad ties but now realize that due to the chemicals in the ties, 1 layer of concrete blocks would be better. I bought some asparagus roots from a local feed store, 3 packages, 2 green and one purple variety. I purchased 3 year old roots. I planted them in the fall and had some the following spring. They grew at about the rate of 15 inches a day from April until august. Neighbors had good producing asparagus for about 15-18 years from original planting. I used a mattock to dig five 8 foot long trenches in soft fill dirt . The purple asparagus was the best. To my amazement it turned green in the olive oil and garlic pan. The asparagus grew in about 1/2 inch diameter which is twice the diameter of most store bought. I found out that it should be harvested at 6 to 8 inches tall about 1/2 inch below the surface with a broccoli knife or a cheap hook knife, the dirt is hard on the knife. When it gets 12 inches tall the 1/2 of its length is tough. The last few weeks beginning around august first, stop harvesting, let it grow to about 5 feet and cut it down , I used a 5 horsepower weed eater that I used to trim pasture at the fence line. This growth looks like weeds and is provides necessary nutrients for the roots and allows the roots to grow for the next spring crop. I fertilized it around august first. Had for about 10 years before moving to Florida. It tasted so much better and was softer that store bought asparagus. So easy to maintain, I wish all vegetables were perennial.
Homegrown is always going to taste the best Martin, for sure. Sounds like you have some truly awesome asparagus there - good work!
Hi Martin, I want to tell you how much I enjoyed reading your comment. I learned so much about asparagus! Truly useful information!!
Thank you for sharing your wisdom
You don't need to be concerned about the creosote in the ties. This is a common misconception that's developed because people have used creosote-treated timber in greenhouses. Creosote doesn't leach phytotoxic chemicals into soil, and the vapors can only accumulate to harmful levels in an enclosed space.
@@jlangevin65 I don’t trust most chemicals that the producers claim are “safe”. Many thought and were told lead paint , round up, Zantac, drugs produced by China, were safe. They were ALSO WRONG!
A greenhouse tucked away behind the trees, foliage. A beautiful garden. A cute dog. 🙂
The cute dog is adorable but can offer uninvited digging from time to time!
My wife and I have been enjoying this "free food" for years.
Your food budget must be zero
I can't grow in my apartment where I am now living. I love watching you get your hands in the dirt. I feel like I can smell the rich soil.
I was at a secondhand shop recently and found an aerogarden. I ordered pods and will give it a try.
In the past, I attempted indoor pots and, besides the lack of sunshine, the ever present tiny ants took advantage of the sudden supply of dirt and started carrying it away grain by grain.
I'm sure you'll enjoy the Aerogarden. :-)
😌
Can you do container gardening?
Could you try stealth gardening? Plant seeds or seedlings in amongst a nearby public flower bed?
To get rid of ants, 2 tablespoons of cayenne pepper in 1 litter of water and spray the soil and the plants.
Another one is shiso. My wife picks the leaves and shreds them up to add to salads and other dishes. It's got a bit of a peppery taste and the closest thing I can think of is parsley. We had 2 plants last year and this year we had about 40 pop up on their own. Shiso for everyone!
Shiso's a great addition - very tasty leaf.
@@GrowVeg at first I thought they were talking about poisonous rhubarb leaves, until I read your reply about the Sciso🤣
Given the right environment and care you can grow and harvest peppers when grown as a perennial. We had four different Pepper plants (1 hot and 3 sweet) we grew for over 5-years and when we moved they were still alive. We lived in Mabalacat, Pampanga, Philippines from 1974 to 1979.
How fantastic to have kept them going for so long John!
@@GrowVeg It really wasn't our intent but you don't just pull a plant out of the ground because it's a year old. LOL We were really shocked at the second year, then came the third year, and so on. The best of the four was the Thai bullet pepper plant. It never stopped having fruit on the plant.
Two plants that I would add are loveage... for that "maggi" flavour... and sorrel... for that sour "lemon" flavour... They'll both grow hearty like weeds and are easy to contain.
Over the years, the sorrell may spread and the loveage is easily divided.... so both are easy to share with other growers.
Great additions to the list!
I was worried that you won't include asparagus lol. They are without a shadow of a doubt the best perennial ever. Mine is now 4 years in and I had an abundant harvest this year. Raw asparagus straight from the garden must be one of the most delicious veggies around. The abundance of Egyptian walking onions are a close second in my garden.
I find potatoes and sweet potatoes almost perennial as well. I planted potatoes 4 years ago and I clearly don't harvest properly as they just keep on coming up every year and strangely I have a better harvest every year. The same with sweet potatoes. Almost like a weed, but thankfully a weed with sustenance.
Thank you for drawing attention to the others. I did not know that about certain kales.
You're very lucky with the potatoes there - they are obviously very happy!
I didn't think asparagus was going to be mentioned either. I was really hoping for okra. But that's a biennial.
I’ve had potatoes come back two years in a row now. Very shocking for MN. Planted them 9” down. Usually forget a couple potatoes, and they came back!
@@kwc7275 I now put small ones back. I just harvested that same patch and it is the best harvest yet. Weird, but I'm not complaining lol
I don’t even garden and just had en empty pot and somehow a sweet potato started growing and grew pretty huge and well too! The leaves somehow looked like cannibis... and since I used to smoke o thought at first that was it... and when I saw the huge sweet potato sticking out from the soil.. I was so so confused 😂😂
Small gardens save the world!
The small beautiful gardens beautify the world!
Thanks for your helpful video!
You're welcome - thank you for watching. :-)
That dog watching you is precious.
This guy and his dog are precious ❤
I planted my asparagus from seeds, a whole pack of seeds in an 8 gallon grow bag because I got the pack as a free gift with an order...I think every seed sprouted! The next spring the plants were HUGE! I got hubby to pull up the bushes in the brick flowerbed in front of my house and I carefully separated them and hubby planted them in the flowerbed. Five years later and they are still doing great! I did not even expect them to sprout much less do so well in our hot climate. Try growing them from seed, much cheaper and so many more plants...you never know.
So pleased you've had such an incredible result Candide. Growing asparagus from seed takes patience.
Candide what zone do you live in?
I have just moved to Dallas County, Texas and my Mom needs to have food planted that's not high carbs like beans & such. I'm trying to look for plants that will be great growers once we get them started. Mom is late 70s and I'm mid 50s. Idk if I will outlive her, but if so I want her to have food in the yard so she will be able to eat and stay healthy.
@@kristinatidwell6563 It grows well in Odessa when watered or irrigated, and since Dallas is wetter it should do well there.
@@kristinatidwell6563 I heard that dinosaur kale does well in the hot weather here in Dallas. I'd try to find any plant partial shade if possible though.
Thank you for sharing all the measurements in both imperial and metric!
The publication Fruit and Veggies 101, has great guidance when it comes to vegetable gardening
Thanks for including plants that grow in cold damp climates. So many videos for more temperate climates than I live in.
In Canada rhubarb grows like weeds! They die off in the winter, but are one of the first things to pop up in the spring! And that’s in -30 weather or lower! Great hardy plant!
Wow, it certainly is a hardy plant, then isn’t it!
I’ve got a flat leaf parsley plant in my garden, which has been going for two years now, including through a really hard last winter.
I do keep it a little sheltered in a cold frame, but if I cut it back it just just starts up again.
Tastes as good as it did when it was young
I use to garden a lot. My great grandma “lived” in her vegetable garden and my grandma was a wiz with flowers. I loved growing both. I have too many obligations now, taking care of my elderly parents, so no time for gardening. Thank you for your video. It was so nice. There’s nothing like digging in the dirt and watching something wonderful happen. One of my Grandma’s favorite flowers she called Snow on the Mountain. Have you ever heard of it?
I haven't heard of Snow on the Mountain, but looking at photos of it, it's certainly very eye-catching. Your grandma had good taste!
It might also be called Snow in Summer
Well I wonder how many others are looking up ‘snow on the mountain’… ? I am right now! 🪴
Euphorbia marginata
@@davidrichards9654 it's called "snow in summer" in Australia..
This video is destined to become a perennial classic. Well done veggers!
Thank you for mentioning the lengths in centimeters as well! It's a subtle but useful touch.
I live in Houston Texas and have tried to grow rhubarb in our terrible heat. No luck....but I've decided that the little spring stems that come before they melt in the heat is a special treat!
I just recently discovered gardening side of youtube and I'm surprised how helpful and nice all these channels are
The publication Fruit and Veggies 101, has great guidance when it comes to vegetable gardening
WHEN I WAS QUITE SMALL , AND AT THE END OF WINTER THE FIRST VEGETABLE TO BECOME EATABLE WAS OUR ASPARAGUS!!
IT WAS A GREAT CHANGE FROM THE CANNED VEGIES!!
Delicious!
@@GrowVeg I AM NEARLY 80 YEARS OLD AND I ALSO REMEMBER HOW MANY FRESH VEGGIES WERE AVAILABLE AT EVEN THE LARGE STORES IN THOSE DAYS! VERY FEW !!
I AM STILL ASTOUNDED BY THE VARIETY, FRESHNESS, AND QUANTITY AVAILABLE NOWADAYS!!
I heard a saying:
The French spend their money on fine food, the Italians spend their money on fine cloths, and the English spend their money on their garden!
Thanks for the video (love the dog!)
Sounds about right Bob!
We had tried growing greens in out small victory garden, the Best and hardiest was Swiss Chard. This stuff easily wintered over in our Central Ohio garden. We have the cabbage whites which ate our spinach and kale down quickly. Seems most of our pest don't like chard I have fresh greens year round now. This year I branched out other types of kale hope it fairs better than the curly leaf stuff
Swiss chard is a fantastic vegetable James, completely agree. I grow the Cavalo Nero kale, which seems pretty resilient to most pests
The dog at 1:06 is listening attentively: free gardening lesson lol
He is adorable
Don’t forget the first year of flowers on an artichoke are often bitter. They get better with age.
I never knew that Kit - thanks for sharing that point.
I’m attempting to start some heirloom artichoke from seed, I have three babies so far!
Nice work!
You've inspired me to plant some artichokes. I had no idea the flowers were so exotic-looking and beautiful as well. I guess another one to add to the list might be fennel? I just planted one but I'm still learning about it.
Fennel is a great herb, definitely - and very beautiful too.
Think I will be planting the artichokes as well, but in my case I'll leave all the flowers to the bees (bees need all the help they can get at present).
Im going to plant some also. The flower just amazed me as well! 😍
@@GrowVeg Is that the decorative bronze fennel herb, or the green bulb fennel?
I once saw this huge bush of an artichoke plant. It was an amazing sight. It was grown to be a specimen plant in the garden, not harvested or eaten. And it was indeed an amazing specimen to behold upon walking into the garden.
Stumbled into this guy about two hours ago and now im in a binge, each video just keeps getting better
Nice one Björn - a very warm welcome to the channel!
Sunchokes love to escape! My Grandpa planted them decades ago and my Dad still pulls them up to this day! We planted ours in the hopefully escape proof green area between our driveway and neighbors.
That's a smart move - keep them hemmed in and you'll have them controlled.
I've kept Day Lilies for years, cooking their flowers in stir fries (as a replacement for eggs, which they resemble in flavour). The good thing is, the buds open one by one over a few weeks, and they can be successfully dried for later use.
I've heard you can also eat the leaf shoots and tubers as well, haven't tried doing that yet.
I suggest a Double-Flowered Day Lily hybrid for larger buds.
I eat a lot of perennial leafy plants, among them - Alchemilla, Watercress, Lamb's lettuce, Malabar Spinach (tender perennial), Red-Veined Sorrel, Salad Burnet and a couple of special Dandelions (one specially bred for culinary purpose, the other is a chance seedling that appeared in my garden but has larger, crisper, milder leaves).
Oh wow Debbie, thanks for sharing your experiences of day lilies there, that's super. And I never knew you could eat alchemilla too. We're all teaching each other here, thank you. :-)
this is very useful to know as I have day lilies too! thank you!
I first ate lamb's lettuce in Germany, and had a slight allergic reaction to it, so I will avoid it from now on.
My house used to be a daylily farm and in late spring, I have random daylilies pop up all over my yard. Last year, I dug some up and moved them to a spot closer to the house where I can harvest them more easily (and won't mow over them). I knew all parts of them were edible, but I hadn't heard they taste like eggs. I will have to try some next spring.
I had no idea they were edible!
I planted rhubarb and asparagus with my great grandchildren in my ♥️& mind. 😊
That’s the way to do it Lisa, brilliant stuff!
just watching is a pure joy; well articulated, and (damn) what an attitude! ghets the positive vibes right over -- thanks
Thank you so much! :-)
I just planted 2 rhubarb plants a few weeks ago and they are already starting to shoot upwards. I had no idea that they could endure for so long. It'll be amazing to be able to pass these plants on to my kids. It's exciting to think that they could do the same, enabling the plants to flourish and feed our descendants throughout many more generations.
That’s the great thing about rhubarb. :-)
Can confirm that rhubarb and Jerusalem artichokes are great to grow all the up to Minnesota where I live.
I hear rhubarb grows & is a fav in Alaska. Figured if it will grow there it would do well in here Michigan. Love rhubarb since I discovered it. The sweet tarty flavor is awesome. Sad I didn't know about it sooner.
The northern Plains Indians gathered and cultivated the sunchokes, as they're native to that region.
Hello
My neighbor is 99 yrs old and she has a 60yr old rhubarb patch that she harvests every single day from early spring until fall. She says pull it . Don’t cut it! She also splits them every single yr. And they are such healthy plants.
Wow - what a long-serving plant!
Interesting tidbit… asparagus is actually considered a ‘ finger food ‘ serve on a large tray after light-broiling with fresh squeezed lemons and rolled in olive oil, then let everyone pick it up from the hard stem (don’t cut it off ), it’s beautiful, delish and the stem serves as a handle! (of course handle not edible)
Great tip, many thanks.
+/or grate Parmigiano-Reggiano, or your favourite cheese, on top.
I appreciate your dedication to hobby gardening. I try every year but seem to fail. You also remind me of someone who is weirdly overexcited to tell me about gardening at home depot. I love it.
Thanks so much. Keep going with the gardening - you'll get some triumphs soon I'm sure. :-)
My 4x great grandfather found a bush of wild rhubarb up on the mountain by which he lived and planted it near his house, this stood here until my grandfather wanted to move it down to his house closer to the highway he had quiet the green thumb so he knew what he was doing and successfully transplanted it, that patch of rhubarb stands at his place to this day so that patch has been in my family for over 150 years
Oh wow, that is truly incredible Roddie - what a rhubarb patch!
My favorite perennial springleaves are Hosta and Hablitzia tamnoides - lightly fried together in butter and sprinkled with lemon. Ahhh!
Sets you up for a summer of gardening! 😍😋
Mmm, sounds fab!
Like the ideas. Artichokes and asparagus are the only out of this list I normally grow but always looking to add MORE stuff.
Thank you! A very down-to-earth presentation. Lovely variety of artichokes, the purple ones taste better though some varieties have sharp thorns. They were introduced to England back in the mid 16th century and were very popular until the mid 19th. Still widely available in the Mediterranean, not so easy to grow well here, I’ve tried for years in Bristol - I think it’s too soggy,though they were quite good this year. I propagate by taking ‘slips’ from the parent plant in late autumn, which is what they do in Italy.
The trouble with cardoons is that they are a right faff to prepare. And the trouble with Jerusalem artichokes (no relation)? Apart from that already mentioned is that once you’ve got them, you’ll never get rid of them!
They grew well in the allotments in Shirehampton (Bristol) when I lived there. My plot neighbour's were spectacular. For some reason I never really liked the taste much, though.
Yes, I understand cardoons are pretty fiddly to prepare. I've not grown them (yet) but am very curious to try them.
What is a cardoon?
Hello
How are you doing today?
Better factual, helpful, useful gardening inspiration than Gardeners World now is!
Love the kale suggestion.
Thank you.
Thanks so much. 😀
I wish I could act as excited as you do when I'm at work LOL
I just have lucked out and planted the right type of kale. I was so surprised to find that it survived winter and was growing beautifully the next year. My kale, thyme, and parsley have all been surviving my Minnesota winters and providing food as long they aren’t buried in snow.
My parsley and thyme grow amongst strawberries and a variety of berry bushes. Some dandelions always end up in there too. They are edible as well.
Very hardy kale to cope with the Minnesota winters!
What variety of kale did you plant?
Please tell us what kind of kale.
@@kimlittlejohn2195 unfortunately I don’t know, I’ve since lost the seed packet. I had purchased the seeds at my local food coop.
Globe artichokes take up a HUGE space and they last only 2-3-4 years before they are exhausted and need replacing - it will depend on your soil etc.
Wow. Thank u. I didn't know I was growing babbington leeks. I bought these leeks in the shop and regrew from the under part. I have been regrowing them for three years now.
Great job - they're a fab plant. Mine are already up now and growing well, despite the cold.
Thank You - for us Gardeners you're as Great as you can get 🤠 !
I learned last week that you can eat hostas. The early stalks that appear in spring to unfurl into leaves are supposed to be especially tasty and very much like asparagus.
Hah, nice to know, just got a batch of hosta roots last month and they are coming in super pretty 👍 going to research the eating part. Heck I pinch off baby dandelion in the spring. I have asparagus that came with our house I enjoy picking and eating right from the patch before it gets overgrown and woody. Thank you for sharing this info. Have a great summer. Greetings from Augusta Georgia 💗🇺🇸💫
I love that you mentioned hostas. My family thinks I’m crazy for eating them. I have rhubarb, and I’ve been thinking of starting asparagus too, but I have to get rid of the vinca the previous owner of our house planted.
I had a garden full of Vinca once. It can be conquered with persistence and patience!
We planted 2 artichoke this year in Michigan. I had no idea we could winter them! Thank you for the info. We are so excited
great video thank you from Germany
Cheers for watching! :-)
I’ve recently started gardening, and your tips have been a lifesaver! My plants are looking healthier than ever. Thank you for sharing your expertise!"
So pleased you find the videos so useful. :-)
Thank you so much for sharing....I have green onions, Sage, and Oregano that come back every spring....Now I can add what you have shared in this video this spring....priceless... Love it....!!!
Mercy I nust my Mom the same thing! Trying to figure out a way to set up a garden that everyone can eat!
A 95 year old friend from Equador kept raving about OCA. I looked and looked and no one knew anything about them. Finally! He's now passed on, but I remember, trying to find it for him. He kept saying, "You can do anything with it..." Soup, salad, fry, bake...
It's extraordinarily versatile apparently.
Also with leeks, you can grow them from the base with roots if you don't cut it down entirely while using it--similar to other onions. So you can actually start with the base of a leek you bought. I plant them every time I buy them, and have a good few dozen growing right now.
Wait. Could you explain this? I thought the white part of the leek is white because it is buried under the soil. How do you cut it down so you get a good portion of white but don’t end up with rot when the flesh is level with the soil?
@@LY43537 I literally eat the top of the leak. Then the part with roots, I put in the ground--like any onion. And it grows back a stalk.
In Winnipeg, I grow nettles, green onions, chives, horse radish, rhubarb,lovage, hostas, day lilies, sun roots/chokes, sage,spearmint and other herbs as well as a variety of fruits.
That's a fantastic list there Vivien.
Let's face it: the star of the show is the attentive little puppy.
Always!
@@GrowVeg 🥰
I love to lightly fry kale in extra virgin olive oil; it makes it easier to scrape it into the bin.
It's magic stuff John, it really is - get it in your dinners!
🤣
Not a fan of kale much EXCEPT tossed with a little olive oil, spread out on a tray, and baked until crisp. Best crisps ever!
You should bake/dehydrate it you can then blitz it into powder and then add it to soups smoothies any sauces. I do this with unflavoured whole pea protein too helps thicken homemade sauces and adds more protein without needing to eat a lot of fresh greens or heavy beans etc.
Love how enthusiastic n happy u r about ur garden. Thanks for sharing ur skills! Very nice!
Hello
As a side note, your dog is awesome and clearly adores you! I love the random cameos 😊. Thanks for your very informative and entertaining videos
She does her best to help out for sure!
I have a nice old asparagus bed that I interplanted verbena bonariensis between rows. It’s really beautiful the way the verbena flowers dance through the delicate asparagus foliage. It’s a great combination to try
That does sound like a winning combination.
This comment section is as golden as the video !!! Love it
As a German, I very much recommend you to try white asparagus as well - cover the rows with an opaque foil before they come out, and harvest the top 15-20cm once the tips poke out a bit. Peel and cook in water with some salt and a bit of sugar, serve with potatoes cooked in saltwater, ham and molten butter.
Thanks so much for that - sounds totally delicious!
Molten butter? i prefer my butter frozen 😈😈
You are a very admirable person, thanks for the video.
Thanks Ben! My birds love to have their fresh veggies. I grow perennial collards for them.
About 12 years ago, I tried cooking fresh asparagus for the first time, roasting it in the oven. After a lifetime of just eating canned, neither my husband nor I cared for the crisp texture. He was convinced I hadn't cooked them long enough, and maybe he was right, because I tossed them out in the yard and years later noticed a lovely clump of asparagus growing lol
Ew I can't STAND when asperagus is overcooked. Gets fibrous and mushy. Gross.
They need to be cooked hot and fast
I hope your persuaded to try asparagus again - it really is outstanding!
@@GrowVeg I agree, give it another chance 😀
Try roasting them…sooo yummy🙂
I sautee mine in butter and a little water, and finish it by squeezing lemon juice, season with garlic salt (a little)... I don't like mushy asparagus at all, I can usually see when they are done, and confirm by tasting it, take it off the heat immediatly.
I love how you use standard and metric when explaining the distances
Thank you for this list. I counted more than five and am eager to try some of these. I also love horse-radish, harvested in fall. I make my own. I have an established asparagus bed and had rhubarb till I moved. Globe artichoke I’ll try again after the reminder to protect in winter. And perennial kale. Hooray. I’m usually able to overwinter Kale in my planting zone, 6B in the US. ❤️
I do believe that I have just had my 47th birthday and I cannot recall EVER eating an Artichoke?
Am I missing out on anything?
Kale (not even the perennial form) also a winner here in Northern England - caterpillars almost destroy it in latter part of summer, but as long as just a couple of newish-growth leaves survive it recovers enough to overwinter. Joy! Can't kill my rhubarb, so I settle for eating it, even though I'm not a real fan...Enjoy the winter break!
Artichoke (both types) is delicious. My favourite is in fact the Jerusalem artichoke - turns a good soup into an outstanding soup.
Leeks would be classified as an allium, so best in the same bed as onions, garlic etc. to aid crop rotation.
@@JETJOOBOY Having a full artichoke is definitely a way to make a unique and memorable night with someone(s) who you feel comfortable that you look goofy the first time you try it. Look up a good dipping sauce and there is a reason artichoke hearts are so expensive even in a jar. I would recommend buying an artichoke head and cooking it before you commit to growing them.
We have leeks which we often refer to as green onions, growing wild on our property. I harvest the greens and dehydrate them to use throughout the year as seasoning in my cooking. They can be eaten fresh as well and grow very prolifically so there's always plenty.
How wonderful to have them growing wild!
Onions are the gift that keeps giving
Sound like ramps
@@Epiphalactic they are wild nodding onions that are native in my state.
Fresh leek is great to cook with scrambled eggs. It is a Chinese dish.
I've just discovered your channel and I have to say I adore the way your passion shines through in every piece of information you share. Love it, subbed!
Cheers for the sub! :-)
I threw down a pack of random seeds I got from the dollar store and had a small rhubarb pop up last year. As of today the leaves are almost the size of my thigh now and there’s four more plants coming up. Excited for pie next summer!
Oh wow, that's quite a result!
One can add Perpetual Spinach to the list. Even in cold climates it thrives under a plastic sheet.
Did you ever have trouble with them bolting in hot weather?
@@lucygraham12 No. I didn't. But I planted mine, late in the season to use for fresh winter usage. Experimental Farm Network has many plants known as Naturalizers. I sent off last year for Dietrich's Broccoli from them. The plant's leaves, early in the season tasted like broccoli. Late in the season, tasted like turnips. Either way, a win, since I like both. Going to try their Korean Wild Celery this year.
I planted garlic chives 8 years ago and every year they taste better. The first year they were *EXTREMELY* pungent, but by the 3rd year, they had mellowed out to a floral garlic taste, with a hint of green onion. They are also a *PROLIFIC* source of pollen! After mid-summer (up to LATE fall), I can find 5 different pollinators on them at any given time of day. There are 3 different kinds of bees and they each take a section and don't bother each other at all and they don't mind me working directly around them and even rustling the stems. They just fly to a plant that I'm not moving. Lol
It's a great plant for the pollinators. So beautiful!
Wow. That good to know they get better. I LOVE garlic & like to use it on anything not sweet.
I picked wild ones growing around Lake in TX, I put them into a pot on the deck and ate them with my smoked BBQ chicken, turkey or fish! Idk how to find them again, any suggestions?
@@kristinatidwell6563 I got mine from Burpee. I don't use them much anymore, but I had 100% germination and _almost_ 100% transplant success with their seed. The transplant fails were likely my fault and not due to genetics.
Kale is a plant, that eaten alone is not very popular. But a friend gave me a recipe that I really enjoy eating it now. U simmer the kale in water till done. Discard the water as it will have the oxalic acid which is bad for ppl with kidney problems (can cause kidney stones). Then add 2 cups of chicken bullion or stock ( cream it in a blender) then add 1/2 cup heavy cream. Warm & consume. U can also saute' onions & garlic to add to the chicken stock for more flavor.
Until I used this recipe I usually made kale salad with dried cranberries & chopped nuts with a great salad dressing. Now I have the soup almost every day.
Sounds like a fab recipe - thanks for sharing!
Just seeing your post now, but another amazing yum yum way to eat kale is to make kale chips - not French fries as they would say in the UK but like potato chips.
My granddad had a beautiful crop of Asparagus where he used to throw his tea dregs and sandwich nubs...
I honestly think he genuinely had no clue what they were, he just loved the big lacy white flowers it grew... he was a real proper gardener too...just goes to show..
Not sure if he ever ate one on my recommendation but I snaffled MANY MANY beautiful fresh stems!
I'm sure your granddad knew exactly what they were if he was a "proper gardener"..
"Thrusting eruptions of glaucous folliage", well, I must find a way to insert that sentense into a conversation this week....lo!!
I challenge you to do so Lynn!
Such a joyful presentation of the plants that being me joy, thank you.
I live in a big city and recently got into plants(don't have much room but I'm working with what I have). I guess plants appeal to some sort of a primal part of me, but I don't think it's the time to get philosophical. Anyways, I just found your channel and I'm absolutely loving it, your voice is really soothing and the info you give out is very helpful! Keep up the good work, brother.
Cheers Chris, you're a gent for saying.
It's definitely primal, we didn't even have houseplants growing up I was the only one who kept wanting to rescue dried beans from their chili doom and had them growing in Styrofoam cups on my windosill lol. To this day it's a "need" I like to call it to dig and the dort and grow stuff each spring. I've always wondered about the "why" but 👩🌾🤷♀️ oh well lol
Hi Chris, I’m a city gardener as well with limited space! There are plenty of vertical gardening tips online. It ranges from diy designs for the handy people to almost ready to use “walls”. Enjoy! 🪴🌻🪴
@@aaloha2902 Thanks for the info, I'll be sure to check some designs out
A wonderful video. I love artichokes and grew them successfully in New Mexico. I’ve moved to Zone 5, but plan to get some in my garden next year. Thanks!
Have had a wonderful crop of Jerusalem artichokes this year, fantastic vegetable. Made soup with them today, funnily enough. You did however, forget to mention the consequences of an over indulgence of these. Put it this way, the Beaufort scale needs an extra level !!!!
Haha - that's well put Stephen. Well worth it though!
@@GrowVeg they’re also incredibly invasive. You need to dig down and put in a barrier unless you want them taking over everything, nigh on forever.
Fartichokes!
I use kitchen scraps to grow my fruit and veg. I also have a compost heap that I started 2 years ago and it's full of earthworms 😊
Wonderful!
A SMILE SPEAKS A MILE
My favourite perennial veg is French Sorrel, a prolific green-leaf veg with a mild tangy flavour, reminiscent of lemon-peel. This tang disappears when cooked, even lightly steamed, but I use it in salads, where it adds a bit of zing.
The plant grows from a tuberous root, and can die back to ground level in winter, though mine produces year-round (in 27° latitude). The plant expands outwards in a clump. Mine are about 600mm diameter after 5 years.
Yes, that's a superb addition - great suggestion. :-)
Amazing list! I can't wait to plant tree onions. Be careful with Jerusalem artichoke, if you're not used to it and you eat a lot at once, it will give you the runs.
Thanks for the warning! :-)
Thanks for the warning.
Zora Tamas ~ 😳
Jerusalem Artichokes are also responsible for very noticeable flatulence !