This morning, I woke up and fixed myself a lovely breakfast. My chives and oregano are already growing like crazy, and I decided to cut a bit to put into some very exceptional scrambled eggs. I think that the plants that I love most in my edible garden are those that are the most self-sufficient. Last year, I planted rosemary, oregano, and chives, and like clockwork they started shooting up again a couple weeks ago when the weather started to turn.
I think that I might do some research into other edible perennials. It never really occurred to me exactly how wonderful it would be to have fresh food that involves minimal fuss and only a one-time investment. This is making me wish that I had the space for fruit trees and berry bushes.
If anyone knows of any other good edible perennials, I would greatly appreciate the advice.
For more on the joys of edible patio gardening:
Add mint and tarragon to your list. They both die back when it gets cold and come back in the spring.
Parsley grows leaves one year and then blooms the next year, not quite perrennial but you’ll get leaves for a couple of years and then you may get seeds to replant the next year after that.
I have an herb pot with everything you mentioned plus mint and parsley and it has come back to life for the past 8 years. Just add fertilizer and water! I love it too!
Opps, I forgot about the mint. I do have some of that. I also have been snipping parsley all winter, I will have to let it be this summer and see if it re-seeds itself. I don’t have any tarragon, so I will add it to the list. Thanks Mimi!
I second the tarragon suggestion, also lemon balm, sage and thyme.