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Perennial VegetablesArrowroot
This edible canna has large round red rhizomes can be eaten raw, cooked as potatoes or used as a flour and thickening agent. Tubers multiply prolifically in deep rich friable soil.
Rhubarb - Victoria
The perennial rhubarb is often referred to as the ‘pie plant’ due to its use in pies. It is a highly productive plant that can be harvested within 6 months. Requires rich well drained soil.
GalangalGalangal is a fantastic member of the ginger family. The plant has striking orchid-like blooms and is often found in subtropical and tropical gardens. The knobby root has a delicious exotic taste with a touch of pepper and ginger.
Purple Globe Artichoke
A perenial thistle from the Mediterranean region, the flowers are picked when immature and only the heart of the bud and the fleshy base of the leaves are edible. Purple globes have large flowering heads and are hardier than green globes, they require a sunny position that is generously fertilized.
Asparagus - Mary Washington
It is an attractive fernlike perennial that can produce fresh tasty spears for over 20 years if the beds are well-maintained. Asparagus prefers sandy soils but with the right preparation will perform very well in heavier clays. Valuable investment in the long term vegetable garden.
French Sorrel
Leaves used for making soup and flavouring salads, or cooked as a vegetable. Leaves give a lemony flavour to fish and sauces. Perennial 1m
Rhubarb - Silvan Giant
A strong growing variety with thick red stalks produced in profusion through much of the year. Delicious in pies and crumbles. A good variety for colder climates.
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