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Perennnial vegetables will live for several years.
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Cape Gooseberry
Our Price: €2.50

Cape Gooseberry, Physalis edulus. This tomato related plant produces cherry sized orange fruit in a 'chinese lantern'. Grow like a tomato. A sweet fruit, eat raw or in jams etc. This is a perennial plant and will overwinter in a greenhouse or tunnel if protected from frost.   Average 20 seeds/packet
New Zealand Spinach
Our Price: €2.50

Tetragonia tetragonioides An antipodean perennial plant whose leaves were used by Captain Cook on the Endeavour, to fight scurvy. As the leaves contain oxalic acid they should be blanched and rinsed in cold water, before cooking. It does not bolt in hot weather, and it has a high vitamin C content. Sow in spring and plant out after last frost. Seeds can take several weeks to germinate. Average 25 seeds per packet.
Chives
Our Price: €2.50

Allium schoenoprasum Mild onion flavoured leaves with pink pom-pom flowersthat brighten up gardens and meals.
Scorzonera Giant Russian
Our Price: €2.50

Scorzonera hispanica Black roots, ideally grown in sandy soil and eaten boiled, skinned and tossed in butter and lemon, 
 Sow April-May, and lift for use as required. The small young leaves can also be eaten in salads.
Lovage
Our Price: €2.50

Levisticum officinale A herb with a celery like flavour. Lovage is very vigorous perennial herb with edible roots and leaves. The leaves can be used as a herb in cooking or as a saald leaf and the roots can be cooked or grated into salads.
Buckshorn Plantain
Our Price: €2.50

Plantago coronopis Also know as 'minutina' or 'herbs stella', this plant is native to the coast of Europe, including Britain and Ireland. The young leaves are edible raw or cooked and will thrive outside during the sinter, making it useful for spring salads. The leaves are mild but with a slight bitterness that makes them interesting especially wen mixed with blander leaves. The flower buds can also be eaten, lightly cooked. Older leaves benefit for blanching before adding to salads. This leaf is one of the ingredients of 'misticanze', a salad mixture of wild and cultivated leaves that originated in the Marche region of Italy. The seeds can be reluctant to germinate in warm weather and will benefit from a cold spell. Best sown in early spring or autumn. It is often perennial.
   
 
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