Imagine growing vegetables that require the same care as the flowers in your perennial beds and bordersono annual tilling and planting. They thrive and produce abundant and nutritious crops throughout the season. In Perennial Vegetables, author and plant specialist Eric Toensmeier introduces gardeners to a world of little-known and wholly under-appreciated plants. Ranging beyond the usual suspects (asparagus, rhubarb, and artichoke) to include such eminori crops as ground cherry and ramps and the much sought-after, antioxidant-rich wolfberry (also known as goji berries), Toensmeier explains how to raise, tend, harvest, and cook with plants that yield great crops and satisfaction. Perennial vegetables are perfect as part of an edible landscape plan or permaculture garden. Profiling more than a hundred species, with dozens of colour photographs and illustrations, and filled with valuable growing tips, recipes, and resources, Perennial Vegetables is a groundbreaking and ground-healing book that will open the eyes of gardeners everywhere to the exciting world of edible perennials.

About the Author

Eric Toensmeier calls himself a "socially engaged plant geek". He has spent much of his adult life exploring edible and otherwise useful plants and how they can be used in designed ecosystems. He is the co-author of Edible Forest Gardens.

Reviews

Toensmeier, Eric. "Perennial Vegetables: From Artichoke to Zuiki Taro, a Gardener's Guide to over 100 Delicious, Easy-to-Grow Edibles." May 2007. 450p. illus. index. Chelsea Green, $35 (1-931498-40-7). 635.
Part of the allure of perennial gardening is the fact that a gardener can plant something once and enjoy it for several years, a benefit that has rarely been extended to vegetable gardeners. Save for such stalwarts as asparagus and rhubarb, most edible crops can be used only annually. Thanks to Toensmeier, gardeners need no longer be frustrated by such limitations. From air potatoes to water celery, Turkish rocket to Malabar gourd, there are more than 100 new species of edible plants. After addressing such cultural basics as site selection and preparation, Toensmeier explains why each plant is an excellent perennial vegetable crop. Now that such items are making their way onto trendy restaurant menus and health-store shelves, Toensmeier's groundbreaking guide is destined to become the bible for this new class of edible gardening. --Carol Haggas-"Booklist"