Chives are incredibly easy to grow and can thrive in most soil types, making them a perfect addition to any garden. They are also excellent companions for other plants, helping to deter pests. A mature clump of chives can yield several ounces of fresh leaves each spring, and the attractive purple flowers are also edible, adding a splash of color to salads.
4. Sorrel: Lemon-Bright Leaves for the First Spring Salads
Sorrel is a perennial herb with a distinct lemony tang that makes it a favorite for early spring salads. The plant’s tender, arrow-shaped leaves emerge in March, providing some of the first greens of the season. Sorrel is particularly valued for its high vitamin C content and its ability to thrive in cool weather.
Once established, sorrel can produce for several years, with each plant yielding around a pound of leaves per season. It prefers full sun to partial shade and well-drained soil. Regular harvesting and removal of flower stalks can encourage more leaf production. Sorrel can also be used in soups, sauces, and as a flavorful garnish.
5. Egyptian Walking Onions: The Perennial Onion That Plants Itself
Egyptian walking onions are unique perennials that propagate themselves by forming clusters of small bulbs, known as bulbils, at the top of their stems. As the bulbils mature, the stems bend to the ground, allowing the bulbils to root and establish new plants. This self-propagating nature makes them a fascinating and low-maintenance addition to the garden.
These onions produce green tops in early spring that can be used like scallions. The underground bulbs are also edible and can be harvested in late summer. Each plant can form multiple bulbils, ensuring a continuous supply of onions year after year. Egyptian walking onions are hardy and can thrive in various soil conditions, making them an excellent choice for sustainable gardening.
6. Good King Henry: An Old-World Green That Loves Cool Weather
Good King Henry is a traditional European green that has been cultivated for centuries. Known for its spinach-like leaves, the plant thrives in cool weather and is one of the first perennials to emerge in spring. Its tender leaves can be harvested starting in March and used in salads, soups, and sautés.
Good King Henry prefers rich, well-drained soil and partial shade. Once established, it can produce for several years, with each plant yielding up to a pound of leaves per season. The plant’s shoots and flower buds are also edible, offering a range of culinary uses. Regular harvesting encourages new growth and prevents the plant from going to seed too early.
7. Jerusalem Artichokes: Crispy Tubers From an Indestructible Patch
Jerusalem artichokes, also known as sunchokes, are a perennial tuber beloved for their nutty, crisp texture. These plants are incredibly resilient, capable of thriving in poor soil and harsh conditions. In spring, the tubers sprout tall sunflower-like stalks, while the underground tubers provide a nutritious and abundant harvest.
Each plant can yield several pounds of tubers, which can be dug up from late fall to early spring. Jerusalem artichokes are rich in inulin, a type of fiber, making them a healthy addition to the diet. They can be roasted, sautéed, or used raw in salads. Due to their vigorous growth, it’s essential to manage the spread of Jerusalem artichokes, as they can quickly take over garden spaces.
8. Sea Kale: A Gourmet Perennial That Thrives in Early Spring
Sea kale is a gourmet perennial vegetable known for its tender shoots, leaves, and broccoli-like flower heads. Emerging in early spring, sea kale is a resilient plant that thrives in coastal conditions but can grow well inland with proper care. The blanched, or etiolated, shoots are a delicacy, often compared to asparagus in flavor.
Sea kale requires well-drained soil and benefits from a winter mulch to protect its crowns. Once established, it can produce for decades, with each plant yielding several pounds of edible shoots, leaves, and flower heads per season. Regular harvesting in spring encourages new growth and prolongs the productive period of the plant.
