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9 Perennial Vegetables You Can Plant Once, Harvest Forever … And Never Worry About Again

Wild onion. Image source: Pixabay.com

Most gardeners are familiar with annual vegetables. These are the one you plant every year, reaping their harvest all season long until the first hard frost comes in the late fall. Many flower gardeners, on the other hand, are familiar with perennial flowers. These are the plants that you plant once and that will continue to return year after year. Lesser known to both vegetable and flower gardeners, though, are the perennial vegetables! After becoming established in your garden or landscape, these plants will continue to produce an edible return, year after year.

Aside from decreasing the amount of work in the garden, there are many reasons to plant perennial vegetables. Once established, perennial vegetables literally take care of themselves. Established perennials are usually more resistant to pests and diseases, making them much more reliant producers. Additionally, perennial vegetables extend the harvest window. Since previously planted perennial vegetables are already established at the beginning of the growing season, they are usually well on their way to harvest when you are just getting around to planting the annual vegetables in the spring.

Perennial vegetables can also serve multiple purposes. Many perennial vegetables are also beautiful, serving as an ornamental plant for your landscape. Some perennial vegetables can act as a hedge or groundcover, while others can provide shade and habitat for insects and pollinators. A few perennial vegetables can actually enhance the health of the soil for themselves and surrounding plants, increasing the health of your garden as a whole.

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While the benefits of perennial vegetable are certainly something to be celebrated, there are a few considerations to keep in mind prior to planting. Some of the perennial vegetables are slow to establish and may take a few years before they produce a significant yield. With that being said, once established, perennial vegetables can quickly spread and take over a garden area. It is important to thoughtfully consider where you are planting perennial vegetables and to maintain a regular harvest schedule. Additionally, perennial vegetables do tend to have a stronger flavor than many of the annual vegetables we usually enjoy. While this may indicate that they pack a nutritional punch, it may take your taste buds awhile to adjust.

The following is a list of some perennial vegetables that will enhance your garden and provide an edible output year after year.

9 Perennial Vegetables You Can Plant Once, Harvest Forever … And Never Worry About Again

Asparagus. Image source: Pixabay.com

1. Asparagus. Asparagus is probably one of the most well-known perennial vegetables. It takes a few years until it begins producing at its best, but once established you will be enjoying a plethora of fresh shoots every spring. Although it is possible to start asparagus from seed, you can speed up the harvest timeline by planting asparagus crowns.

2. Rhubarb. Although most people know of rhubarb in pie form, it is in fact a perennial vegetable with beautiful leaves (although toxic to humans) and an edible stalk. Like asparagus, rhubarb is best planted from crowns and should be allowed to establish for a few years before harvesting.

3. Horseradish. This is a must-grow vegetable for those who love spice, sushi or mustard greens. The large underground root of the horseradish plant is the source of the strong, spicy flavor that has been known to clear sinuses. If you want to control the spread of this plant, it is important to harvest the entire root in the fall and only replant what you will need for the following year.

4. Sunchokes (Jerusulum Artichokes). Sunchokes are in the same family as sunflowers and are grown for their underground tuber. The plants have yellow flowers that attract beneficial insects to the garden. When cooked, they have a similar taste and consistency to a potato. Sunchokes are vigorous plants, spread quickly, and once planted in a location are difficult to eradicate.

5. Sorrel. Sorrel leaves are tart, lemon-flavored leaves that are delicious in soups and sauces. Sorrel tastes best in early spring and will become bitter in warmer weather. Sorrel grows similar to other garden greens and is not as vigorous of a spreader as other perennial vegetables.

6. Wild garlic. Plant a patch of wild garlic for the first fresh garlic taste of the season. Wild garlic looks and tastes similar to cultivated garlic and loves moist soil and lots of shade.

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Both the leaves and bulbs are edible with a sharp garlic flavor when raw and a more mild onion flavor when cooked.

7. Scarlet runner beans. While most beans are known to be annuals, if you reside in zone 6 or above scarlet runner beans can be planted as a nitrogen-fixing perennial. As the name suggests, scarlet runner beans will vine and climb up any sunny trellis you provide. They can be eaten fresh like green beans, or allowed to mature and dry to be cooked later in soups and stews.

9 Perennial Vegetables You Can Plant Once, Harvest Forever … And Never Worry About Again

Image source: Pixabay.com

8. Alpine strawberries. Although not technically a vegetable, alpine strawberries are worth planting as a perennial fruit that also acts as a great groundcover. Similar to cultivated strawberries, alpine strawberries can be planted as crowns, and make a great edible addition to an otherwise ornamental garden. While not as productive as the cultivated variety, once ripe these berries are deliciously sweet garden treats.

9. Hops. While not typically considered a vegetable by many, hops are useful perennials to plant for a number of reasons. The young shoots can be cooked and eaten similar to asparagus, and the cones can be used for beer brewing and as an antibacterial addition to homemade soaps. Hops are a beautiful climber in the garden and exude a delightful smell as well.

What perennial vegetables would you add to this list? Share your thoughts in the section below:

Every Spring, Gardeners Make This Avoidable Mistake — But You Don’t Have To. Read More Here.

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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?

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Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients



Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips



Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt



Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage



Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar



Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar



You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band



Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency

9 SPRING VEGETABLES FOR YOUR GARDEN

Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!

Tomato

Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.

Eggplant

Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.

Beets

Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.

Spinach

Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.

Pea

Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.

Carrot

There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.

Radish

A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.

Cauliflower

Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.

Asparagus

Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!

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