Perpetual vegetables that grow back every year in your vegetable garden

Some so-called perpetual vegetables remain in place in the vegetable garden from one year to the next. An advantage for the gardener, especially since they require little intervention.

Among these vegetables, the Daubenton cabbage is a bushy plant from 1 meter to 1.20 meters in height. This plant has the ability to grow all the more as you cut its leaves. This cabbage grows well in sunny exposure, in a floor well-drained, even limestonebut rich in materials organic. He only asks for a watering regularly so as not to let the soil dry out.

the leek perpetual, very resistant to drought, seldom bolts to seed. It forms tufts of numerous leeks of about 50 centimeters, tastier than the classic varieties. This vegetable will be useful for flavoring salads, omelettes and soups, especially in winter. This species is able to face the cold without the slightest problem and offers several cuts a year. The more you cut it, the more it will grow back!

A vegetable curiosity

L’onion rocambole is a bulbous plant with a strong smell, which will offer you long green stems all year round to eat like spring onions or leeks. This plant is also capable of producing a multitude of bulbs, not in the ground, but in the extension of its stems, to be picked from time to time and even placed in the ground to obtain new plants.

Rocambole garlic

It is a bulbous plant, from 30 to 80 cm, very similar to thegarlic classic. Its taste is milder than common garlic, but offering the same possibilities of use in the kitchen. It will be necessary to choose a sunny position, in a well-drained soil and to plant its bulbils in the spring. The harvest of the bulbs will take place from the end of June to mid-July. It will be necessary to let the foliage wither and forget a few bulbs in the ground, in order to ensure a harvest the following year.

sorrel

It is a perennial plant with green, broad and tender leaves, more or less acids. She comes in all lands and under all climates. However, it prefers soils rich in humus and fresh. In particularly sunny areas, its taste is more bitter. The leaves of this vegetable are delicious in soup and to accompany a bacon omelet! The feet of thesorrel, on sale ready to use to save time, will have to be planted in the spring, every 25 cm. You will pick your feet leaf by leaf, but without damaging the bud central, so as to carry out several harvests.

Sorrel-spinach

It is a particularly robust plant that produces a profusion of leaves, with a sweet flavor reminiscent of that ofspinach. It is resistant to cold and gives leaves every year in early spring. Very productive, this species quite similar to sorrel is harvested from the beginning of March. The more you pick its leaves, the more you will stimulate the regrowth of new leaves!