12/31/2023 0 Comments Carrot seedlings diedYou harvest when the tops die down, just like regular onions but much earlier in the season. These become large, high-quality storage onions mid-summer. These members of the Allium family are planted in the Fall and produce lots of little green onions-just like the 'sets' used for regular onion planting-in the Spring. ![]() Potato, or 'multiplier' onions are a fun plant with a mild onion flavor and a solid history as an heirloom favorite in America, although planting stock can be hard to find. They grow anywhere heavy watering in summer will tame the flavor a bit. The underground clump survives winter to produce shoots that can be used like scallions when young, leaf tips that make a good chive substitute, and a white, leek-like base that people use as the 'onion' part. READ COMPLETE ANSWER Egyptian onions are perennial members of the Allium family ( onions, garlic, leeks, etc.) with a very strong flavor. "Jerusalem" is likely a corruption of the Italian word for sunflower, and somebody apparently thought the tubers looked like artichokes. Oh, and they're native to North America, not the Middle East. You plant the tubers in the Spring, the above-ground growth dies back every winter, and the plants re-grow from the buried tubers year after year, often becoming pestiferous. But many gardeners don't care they plant the tubers-in a well-contained area-just for the riot of chocolate-scented daisy/sunflower-like blooms that appear prolifically above ground. Jerusalem artichokes are worse then perennial-the plants are invasive as all get-out! The knobby tubers-also called 'sun chokes'-are generally cooked like potatoes, taste best after winter frost sweetens them up, and don't get very tasty in warm climes. Cut off any flowers that form after harvest, and divide the clumps every couple of years to keep production high. This plant requires good drainage, likes a heavy feeding with compost or well-composted manure every Spring and Summer, and, like asparagus, only grows well in areas with winter freezes. Remove every bit of the (poisonous) leaf and use the tasty-and safely edible-stalks to make rhubarb pie. Then you'll harvest lots of ripe stalks every Spring. The only vegetable we eat as a fruit, it also goes into the ground in Spring and should only be harvested lightly-if at all-the first couple of seasons. We'll link up to a Previous Question of the Week on asparagus that provides lots of growing and harvesting info.Īnother true perennial is Rhubarb. And gardeners who can perennialize their peppers outdoors can't grow asparagus it only thrives in areas with winter freezes. Plant the crowns in Spring, be patient the first few years, and you'll harvest 6 to 8 weeks of good eatin' every Spring thereafter. The best-known true perennial vegetable is asparagus. I've seen 20-year old habanero trees in Santa Fe. But in non-freezing areas in Southern Florida, California and Arizona peppers are perennial outdoors. Not outdoors in New Jersey, of course-you have to bring them inside and keep them under bright light for the winter. Cherry tomatoes are notorious for this the seeds in their dropped fruit always sprout the following season. ![]() That's because it's easy to miss the odd spud at harvest time, and these buried treasures reliably survive winter to produce new 'volunteer' plants the following season. Carrots, however, are biennials if you leave the roots in the ground, the tops will flower the following year and produce carrot seed for you-although the second-year carrots themselves will have turned bitter. Most of the plants you named are true annuals they last one season and then die even if protected from frost. ![]() DON'T feel foolish we get emails asking this same question every year. That means nobody knows it intrinsically, and so those who didn't grow up with gardens have to be brave and ask. You haven't been able to find that information because it's assumed to be "common knowledge," Steph. Obviously carrots, potatoes and corn do not, but should cukes, tomatoes, eggplant or peppers be left in the ground at the end of the season? Or will they just die off? I am, as they say, clueless. I'm new to growing vegetables and trying to find information on which are perennial, but nothing tells me which ones come back.
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