Perennial Spinach Beets
A tasty perennial plant with aromatic foliage, perennial spinach (and even more particularly the young shoots) can be planted almost anywhere. It has wide spreading roots that can become quite invasive. So care needs to be taken when planting. It needs good drainage, plenty of sunshine and watering regularly. The leaves of most plants are bitter but spinach leaves taste pleasant and are the perfect accompaniment to nearly all dishes.
Culinary Use: Like many forms of chard, the flavour of perpetual spinach seeds is more like that of true green chard. Young leaves are very tasty raw in salads and sandwiches. Older leaves can be cooked and added to any dish that calls for it as a leafy green ingredient. Often served as a side dish instead of a salad, it is a versatile herb that pairs well with fish, meat, eggs and cheese.
beetroot: A rather unusual plant, beetroot is a spindly perennial with red / purple leaves and flesh that range from green to purple. The stems grow up to three feet high and the main source of food is the underground stems. During the late summer and autumn the underground stems shed their leaves and the whole plant blooms with bright red and purple flowers. The beetroot can be eaten fresh or pickled. In the winter months it can be stored in goose fat, kept in dry boxes and laid out to dry in the sun.
Chickpea: Chickpeas are a mild herb and provide a rich source of protein and minerals. They are easily grown and can be sown in the late summer months or in the late winter months. The seeds can be stored in bags in the freezer until spring when you can try to germinate them. The chickpea shoots can be sown directly in spring but it is better to sow perpetual spinach seeds in order to avoid the shoot breakage that often occurs with the seeds.
Kale: This is another perennial herb that is easy to grow and very hardy in most areas. It has a fine fluffy texture and mild sweet flavor. As it matures it turns gray and black-purple. It flowers in the fall and is very hardy even in milder climates. If you have a shady place to grow kale during the winter months, it will be an ideal vegetable to grow throughout the year. In the late winter months sow kale with peas and carrots for a hearty and tasty breakfast veggie..
Chard: Chard is very similar to spinach with the exception that it is grass based. It comes in a variety of colors and has a mild onion flavor that goes well with eggs and bacon. It grows well in any well-drained location. In the late summer months sow chard with peas and carrots for a satisfying and hearty breakfast veggie..
Chickpeas: Chickpeas are another perennial favorite with many gardeners. They have a mild taste and are tender enough to be poached whole or chopped and mixed with olive oil and spices for a delicious chili. The seeds can be sown in the fall and then used to prepare casseroles in the winter months. It is a good idea to sow chickpeas with red onions for a spicy taste. In the late summer months sow seeds with red onions for a tasty treat..
Broccoli: This is perhaps the most versatile vegetable out there. You can eat it fresh on its own, mash it up, and make sauces out of it, or you can mash it and bake it as a pie filling.. You will find that you have many options when cooking with broccoli. One suggestion I would give is to remove the stems from the young leaves and slice them into strips. Then cut into chunks and add to soups, salads, pasta dishes, or other foods that you like. This is the type of food you don't usually think about as a perennial but perennial spinach beet can make great meals all year long.