In California I would also suggest globe artichoke and New Zealand spinach. In warm winter areas these are perennials. I have even seen New Zealand spinach naturalize at the beach in San Francisco.
Walking Onions make a very big green onion to eat and can be used in many applications. I got a patch that competes successfully with local grasses. I sent off for Dietrich's Wild Broccoli. During early spring, the leaves tasted like broccoli and later in the fall, like a turnip. They survived our winter, here in Ohio and are now producing their flower stock this year. Am going to try Turkish Rocket this year and Korean Wild Celery.
Yes - Dietrich's is growing beautifully in my garden. Thank you for the suggestion of Korean Wild Celery! I will have to try that when they are not sold out. :)
I'll have to look into the perennial arugula and Turkish rocket! Did you grow them from seed? I'm also in Colorado and have never seen a source for them.
Wondering if you’d share some comfrey starts…have tried several times but working with old dead soil….and need a new try! Even seeding hasn’t gone well…
After looking into the onions, I'm gonna try a perennial called a potato onion. They seem to be the largest of the perennial onions. Anyone can correct me if I'm wrong.
You'd be better off planting Red Sun Shallots. Spring plant(90 days). Save back all your biggest ones to plant next year. These gain to onion size(3" across), but you'll have several small ones, those you eat. Big bulbs = big shallots. These have a fairly strong onion taste. I got mine from Gurney's Nursery.
Turkish rocket is doing well for us here in SW MI and I find it delicious. Sorrel hasn't worked well for us here, but we'll keep trying. Walking Onions are another we've tried with unimpressive results, but again, we'll keep trying. Perennial Arugula - we've managed with our annual arugula reseeding itself, but I would rather have the actual perennial. Sunchokes... ah sunchokes. For all the horror stories about how they will take over, in our NJ garden they failed in about 2 years. Here in Michigan we've planted tens of pounds and had no harvests because they're just not succeeding :(. Plants not on your list that we're having success with, Fuki aka butterbur and Miyagi Ginger which seem to be thriving on our site.
They do not, but can be super easy to plant, especially with mulching. We did a video here, in case interested: ua-cam.com/video/9QLPGCR3nqU/v-deo.htmlsi=CHY6R5o3tlRTb9wN
Thanks for your kind words, and absolutely. The Jerusalem artichokes can be pulled out during the winter (like your own outdoor refrigerator!) IF, of course, the ground around them is not frozen solid. Thus, it depends on your area, and mulching really helps with keeping it soft. The bottom bulbs of the onions may also be harvested with the same factors in mind, I believe, but pretty sure the would be a bit smaller and not as nice in the winter months. Also worth noting that the perennial rocket and sorrel leaves stay on for a good amount of the cool/cold season sometimes. Hope that helps at all.
I tried Jerusalem artichokes and found them almost impossible to clean and peel and they really tasted nasty. I also grew the Egyptian walking onions and while they are interesting, I didn't find them really useful except as a green onion, shallots at least give you green onions and a bulb. Interested in trying the arugula and will see if I can find some seed. So far tonight I have looked for tree collards and sea kale, nothing affordable yet. Sorrel seems to have a drawback of oxalic acid.
Hey -- thanks for the input. We actually discussed exactly that right after shooting the video, during which I realized that is generally the case of what is said. YET, I wager that at least some of the sour flavor is indeed connected to it's vitamin C content, being that it is about as high in vitamin C as a lemon (pretty cool, btw), and pretty much every food item we know of as a high source of vitamin C is sour (acerola, citrus, camu camu, etc.). But yes -- sorrel is very high in oxalates, which I know contributes to the tang. Interesting, though, that other greens that are also very high in oxalates, like spinach, curly dock (relative of sorrel) and amaranthus family of greens are not nearly as tangy, and also not nearly as high in vitamin C. Anyway, thanks again for posting.
Just got walking onion last year. Their big hollow green stems are so juicy! I don't care for sun chokes but plant them with new trees & shrubs to loosen soil for roots.
And asparagus. Thank you for a well made video.
In California I would also suggest globe artichoke and New Zealand spinach. In warm winter areas these are perennials. I have even seen New Zealand spinach naturalize at the beach in San Francisco.
Thank you for sharing!! I’m going to try the 5 you suggested!! 👏🏻👏🏻👏🏻
Excellent video! New subscriber here! Looking forward to watching. Be well.
Thank you, friend. Welcome and blessings.
Sorrell into a paste salt pepper,garlic for fish dishes.
Walking Onions make a very big green onion to eat and can be used in many applications. I got a patch that competes successfully with local grasses. I sent off for Dietrich's Wild Broccoli. During early spring, the leaves tasted like broccoli and later in the fall, like a turnip. They survived our winter, here in Ohio and are now producing their flower stock this year. Am going to try Turkish Rocket this year and Korean Wild Celery.
Yes - Dietrich's is growing beautifully in my garden. Thank you for the suggestion of Korean Wild Celery! I will have to try that when they are not sold out. :)
I'll have to look into the perennial arugula and Turkish rocket! Did you grow them from seed? I'm also in Colorado and have never seen a source for them.
Hey Faith! Grew them from seed I got them from Restoration Seed and Experimental Farm Network.
I think I saved seeds from a similar arugula that just kept growing even with flowers. Amazing flavor before and after bolt starts? Yes plz.
Totally!
Wondering if you’d share some comfrey starts…have tried several times but working with old dead soil….and need a new try! Even seeding hasn’t gone well…
I probably could divide a piece for you! Are you in Colorado?
After looking into the onions, I'm gonna try a perennial called a potato onion. They seem to be the largest of the perennial onions. Anyone can correct me if I'm wrong.
You'd be better off planting Red Sun Shallots. Spring plant(90 days). Save back all your biggest ones to plant next year. These gain to onion size(3" across), but you'll have several small ones, those you eat. Big bulbs = big shallots. These have a fairly strong onion taste. I got mine from Gurney's Nursery.
I have regular green onions all year mine do not fall over they bloom into a flower with massive seeds
Turkish rocket is doing well for us here in SW MI and I find it delicious. Sorrel hasn't worked well for us here, but we'll keep trying. Walking Onions are another we've tried with unimpressive results, but again, we'll keep trying. Perennial Arugula - we've managed with our annual arugula reseeding itself, but I would rather have the actual perennial. Sunchokes... ah sunchokes. For all the horror stories about how they will take over, in our NJ garden they failed in about 2 years. Here in Michigan we've planted tens of pounds and had no harvests because they're just not succeeding :(. Plants not on your list that we're having success with, Fuki aka butterbur and Miyagi Ginger which seem to be thriving on our site.
Appreciate the input, and I'm going to check out those two plants you shared there. Thanks.
do pototoes come back every year ?
They do not, but can be super easy to plant, especially with mulching. We did a video here, in case interested: ua-cam.com/video/9QLPGCR3nqU/v-deo.htmlsi=CHY6R5o3tlRTb9wN
I’m all about the minimal input minimal maintenance. 👍
Your garden is amazing!
Are there any of these that you are able to harvest in the winter?
Thanks for your kind words, and absolutely. The Jerusalem artichokes can be pulled out during the winter (like your own outdoor refrigerator!) IF, of course, the ground around them is not frozen solid. Thus, it depends on your area, and mulching really helps with keeping it soft.
The bottom bulbs of the onions may also be harvested with the same factors in mind, I believe, but pretty sure the would be a bit smaller and not as nice in the winter months.
Also worth noting that the perennial rocket and sorrel leaves stay on for a good amount of the cool/cold season sometimes.
Hope that helps at all.
@@TheIntegratedGarden Awesome! That’s exactly what I wanted to know!
Thank you!
I tried Jerusalem artichokes and found them almost impossible to clean and peel and they really tasted nasty. I also grew the Egyptian walking onions and while they are interesting, I didn't find them really useful except as a green onion, shallots at least give you green onions and a bulb. Interested in trying the arugula and will see if I can find some seed. So far tonight I have looked for tree collards and sea kale, nothing affordable yet. Sorrel seems to have a drawback of oxalic acid.
Walking onions!
Love'em!
Now you just need some Hablitzia tamnoides! And you'll be set!
I have that one as well. One good plant. Love it, and good call!
Sorrel
Walking onion 🧅
Perennial arugula
Turkish rocket
Jerusalem artichoke
Interesting. My sorrel doesn't get that big.
Please add your growing zone in your videos. TIA
Sorry about that. We're in 5b
The Sorrels tang comes from oxalic acid, not its vitamin C content.
Hey -- thanks for the input. We actually discussed exactly that right after shooting the video, during which I realized that is generally the case of what is said. YET, I wager that at least some of the sour flavor is indeed connected to it's vitamin C content, being that it is about as high in vitamin C as a lemon (pretty cool, btw), and pretty much every food item we know of as a high source of vitamin C is sour (acerola, citrus, camu camu, etc.).
But yes -- sorrel is very high in oxalates, which I know contributes to the tang. Interesting, though, that other greens that are also very high in oxalates, like spinach, curly dock (relative of sorrel) and amaranthus family of greens are not nearly as tangy, and also not nearly as high in vitamin C.
Anyway, thanks again for posting.
Just got walking onion last year. Their big hollow green stems are so juicy! I don't care for sun chokes but plant them with new trees & shrubs to loosen soil for roots.