5 Low Maintenance Vegetables You Can Plant Once and Harvest for Years

Gardening has blossomed into a global obsession, captivating green thumbs of all ages and backgrounds. While the pandemic sparked a surge in homegrown hobbies, the enduring charm of cultivating your own food goes far beyond boredom relief.

Now, it’s true not everyone is born with a gardener’s spirit. But imagine this: sow your seeds once and reap nature’s bounty season after season without lifting a finger.

Enter the world of perennial vegetables.

Globe Artichokes The Regal Perennial of the Garden

It’s a bold, architectural beauty hard to miss and even harder to ignore. The kind of plant that practically begs for a photo op.

While you can certainly begin with seeds, planting young starts is often the simpler route. GrowVeg swears by this method. Just be sure to give it prime real estate bathed in sunlight, and if you’re planting multiples, space them generously—at least three feet apart—to let each one thrive.

Maintain a weed-free zone around your plants throughout the growing season competition is the enemy. Quench their thirst regularly, especially when the skies refuse to help.

As spring arrives, blanket the soil with rich organic matter to nourish the roots and fuel robust growth. When winter creeps in, shield your crop with a generous layer of straw or compost, creating a cozy barrier against the bitter cold.

Babington’s Leek

This hardy perennial leek is said to carry a gentle, garlicky essence subtle yet savory. Tuck the miniature bulblets into pots filled with rich, all-purpose potting mix. Alternatively, nestle them directly into the garden soil, provided it’s fertile and well-drained. Just be vigilant these little gems appreciate attentive care.

Let them be during their first year this is their time to anchor in and build strength beneath the soil. By the time the second spring rolls around, you’re free to start harvesting. Snip the stems clean at ground level, but leave the bulbs undisturbed underground, quietly regenerating for seasons to come.

Perennial Kale

Perennial kales are impressively resilient, standing tall often eye-level with the average adult. Their durability comes with a generous bonus: near year-round harvesting. Step into your garden almost any time and gather a handful of fresh, leafy greens straight from nature’s pantry.

Snip cuttings from vigorous side shoots, or opt for ready-to-grow ones delivered neatly trimmed and primed for planting. Nestle them into pots filled with nutrient-rich potting mix. Keep the soil consistently damp, place the pots in a well-lit spot, and relax—they’re tough enough to handle the occasional caterpillar nibble.

Oca

Harvest cuttings from vigorous side shoots, or have them shipped to you neatly pruned and primed for planting. Nestle them into pots brimming with nutrient-rich potting mix. Keep the soil evenly moist and place them in a sunlit spot. No need to stress—they’re tough enough to weather a few hungry caterpillars.

The tubers begin to develop in autumn, ready for harvest once the foliage has withered and browned. Gently unearth them, then allow them to air-dry indoors. Store them just like you would potatoes—cool, dark, and dry conditions will keep them in prime shape.

Asparagus

Tubers begin to take shape as autumn settles in, but don’t rush—wait until the foliage has completely died back before harvesting. Gently lift them from the soil and let them dry indoors, away from moisture. Treat them like potatoes when storing: keep them in a cool, dark place to preserve their quality.

As autumn unfolds, the tubers begin to form, quietly maturing beneath the soil. Hold off on harvesting until the foliage above has fully withered away. Once ready, carefully lift the tubers and allow them to dry indoors, away from dampness. Store them just as you would potatoes—cool, dry, and out of direct light to keep them fresh for the long haul.

Tubers begin to develop as autumn settles in, but they’re only ready for harvest once the foliage above has fully faded. Gently unearth them, taking care not to bruise the skins, and set them indoors to dry thoroughly. Like potatoes, they prefer a cool, dark refuge ideal for long-term storage without spoiling.

Tubers begin to swell beneath the soil as autumn approaches, but patience is key—they’re ready to harvest only once the foliage above has completely faded. Gently lift them from the earth and allow them to dry thoroughly indoors. Treat them like you would store potatoes: keep them in a cool, dark place to preserve their freshness.

For more on these perennial vegetables, watch the video below!