You may or may not have noticed that we haven’t done an update about our allotment in quite a while. Yes, we still have it. Unfortunately, because of Justin’s back injury, poor weather and neglect due to time pressures, this year has been a wipe out!
In an ideal world, we’d potter about amongst the fruit and veg every day – alas, this just isn’t possible at the moment. We’ve come to the conclusion that, for the time being, we’d be much better off concentrating on low-maintenance perennial vegetables. We’ve done a bit of research online and from Eric Toensmeier’s book, Perennial Vegetables. This is our short list of 12 that we’re going to try out.
Allium fistulosum – Welsh onion
It may say Welsh on the packet, but this allium actually originates in China. We think it would be perfect for our allotment. Not only is it good for cooking and eating, it’s a beautiful ornamental when it’s in flower. It’s used widely in East Asia in miso soup, stir fries and in salad garnish.
Available here
Allium ursinum – Wild garlic, damsons, wood garlic
Wild garlic grows… well, wild in lots of places near where we live. We have an old tin bath that we planted up with a few wild garlic bulbs a couple of years ago. It absolutely loves the dark, damp spot where we put it and its spread has already doubled. We’ll dig up a bit of it and replant it in a similar position on the allotment. We look forward to the wild garlic season every year, we use the leaves a lot in cooking.
Available here
Asparagus officinalis – Asparagus
Asparagus is one vegetable that I wish we’d cook and eat more often. It’s always so expensive in the shops – and it’s almost always thick, fibrous spears on offer. Because the soil in or garden and on our allotment isn’t at all sandy, we think we’ll grow a little asparagus in containers. Maybe one green, one white and one purple.
Lots of people say that it can’t grow in pots, but we’ve seen on the internet that it can be done. Apparently, the container needs to be very deep with very good drainage – so we were thinking of using a couple of old metal dolly tubs. The downside of container-grown asparagus is that it doesn’t live anywhere near the 10–20 years that it does in open ground, and the resulting spears can be a little spindly. The upside is that the taste of asparagus cut from the earth and cooked within hours is incredible – as is the feeling of knowing you’ve grown it yourself.
Available here
Brassica oleracea botrytis asparagoides – Broccoli, Nine Star Perennial
A broccoli that looks like a cauliflower and is a perennial? We’d never heard of it! Each head grows to the size of a tennis ball – so the perfect portion. It would be great roasted or served with a cheese sauce and a crunchy breadcrumb topping.
Available here
Cynara scolymus – Globe artichoke
Yes, it’s a faff to prepare. Yes, there’s a lot of wastage in its preparation. But you never see it in the supermarket and rarely on a veg stall at the market. And it’s such a show-stopping, architectural plant in the garden or on the allotment; we think it earns its place on this list.
Available here
Helianthus tuberosus – Jerusalem artichoke, sunchoke
Another vegetable that you don’t see in the supermarket, the Jerusalem artichoke (it’s not an artichoke… and nothing to do with Jerusalem for that matter!) is a relative of the sunflower. As such, this perennial root vegetable doubles up as an ornamental, having bright yellow flowers on a stem that can grow 5-10 foot tall.
Available here
Matteuccia struthiopteris – ostrich fern, shuttlecock fern
It’s the young unfurled fronds, or fiddleheads, of the ostrich fern that can be eaten – not raw though. Neither of us have ever tried them, but they are meant to be delicious sautéed in butter. They contain omega-3 & omega-6 fatty acids, fibre, potassium, antioxidants… full of goodness!
Available here
Phaseolus coccineus – Scarlet runner beans
The pods of the scarlet runner bean conceal the most beautiful beans! Eat them in their pods while they’re still young & tender, cook the shelled beans from fresh or dry and store them for a later date. Grow & train the plant up a wigwam or trellis where you can appreciate the scarlet flowers in all their glory. Even the roots are edible – a true perennial all-rounder!
Available here
Polygonatum biflorum canaliculatum – Solomon’s seal
We’ve had a pot of Solomon’s Seal in our garden for years and never knew that it’s an edible plant. Talking of all-rounders, the starchy rhizomes of Solomon’s seal can be used to make bread and soup, the young stems can be eaten like asparagus, and it’s used in herbal medicine as an anti-inflammatory, sedative and a tonic.
Available here
Rheum rhabarbarum – Rhubarb
One of my favourites! I love it in pies, crumble and as a compote atop plain yoghurt. We may use it like a fruit, but it’s actually a vegetable, similar to celery. It’s a beautiful, sculptural plant with its huge, tropical-looking leaves at the end of bright pink stalks. It’s only these stalks that are edible – the leaves are famously poisonous… but they are terrific for the compost heap, the toxic oxalic acid quickly breaks down. Rhubarb is known as a bit of a bully and can become rampant, so keep an eye on its spread. We already have a couple of varieties growing in dolly tubs in our garden.
Available here
Scorzonera hispanica – black salsify
If you live in a cold part of the country like we do, black salsify can cope with that. Another relative of the sunflower, it has lovely yellow flowers. If you’re growing carrots on your allotment, use this as a companion plant, as it’s believed to repel carrot fly. Another nutritious root vegetable, it’s rich in potassium, calcium, phosphorus, iron, sodium and various vitamins.
Available here
Urtica dioica – Stinging nettle
Most people see stinging nettle as a weed, a pest. Poor thing, it doesn’t deserve that reputation! It’s really versatile. We inherited a couple of patches, which we have left alone, when we took on our allotment (their presence is an indicator of a good quality soil!).
Pick the young leaves (wearing gardening gloves) and cook with them in much the same way as you would use spinach. It’s full of protein, vitamins, minerals and fatty acids. It can be used to brew tea and beer. Use the leaves and roots to make natural dyes. Even the stalks can be used to make a textile similar to linen. Soak it in a large watering can or water butt to produce home-made liquid fertiliser. If you keep chickens, feed it to them and the yolks of their eggs will be even more yellow. Also, all manner of insects love it. If you still feel the need to uproot it, put it on your compost heap, it’s full of nitrogen which helps in the breakdown of the organic material. What’s not to love about the humble stinging nettle?
The cooked cake can be frozen for up to 1 month
It's delicious sliced and spread with a little butter
