Perennial vegetables offer years of harvests from a single planting. Many produce in early spring, long before annual vegetables are ready to harvest. Some perennial vegetables can grow in places too wet, dry, or shady for annual vegetables. Some are exceptionally nutritious. And, most importantly, many are delicious. We’ll provide an overview of perennial vegetables as a group, and highlight species suited to Philadelphia’s climate.
Eric Toensmeier is the author of Perennial Vegetables and is especially proud of his sea kale broccoli plants, which are 21 years old this year and still producing.
The workshop will begin at 6:30pm EST.
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