Most of the food we eat comes from a small number of annual plants. With annuals, plants are ripped out of the soil every year and new ones planted. This is a LOT OF WORK and damages the soil we are growing our food in. Often these annuals are shipped around the country and the world to reach our tables. All this puts our food supply at risk from plant diseases, crazy weather or supply chain disruptions.
Growing food plants in your own garden saves money and insulates us from these threats. And growing perennials is much less work ,over the long term, than growing the annuals we are use to growing.
These plants might look small today. But with a little care and patience, you’ll be able to eat (or use) them for many years.
Caring for Perennial Plants
Your perennials will grow slowly their first year. During this time, they will need extra protection from weeds and regular watering. A thick layer of mulch around the small plants will help keep weeds away and moisture in. They should be watered every other day the week they are planted. Then twice a week for a month and once a week for the rest of the summer. During the first year, they will be developing a deep root system so next year your perennials will be much bigger, stronger and resistant to drought. Be careful not to harvest too much the first summer while they are getting established!
During the winter, your perennials may keep growing – even through the snow! You may be able harvest some like Kale, Korean Celery or Tree Collard in the winter. Some others will die back to the ground and regrow when the weather warms up. Either way, come spring, your perennials will be the first plants awake and growing. After the first winter, they will need minimal maintenance and you should be able to harvest most of them.
Each plant’s specific requirements for light and spacing are listed on the plant information page in the catalog.