Develop perennial Growing in pots is an increasingly popular activity for gardeners with limited space. Unlike annuals, which need to be replanted each year, perennials will return season after season, making start a vegetable garden a long term investment.
Vegetable Gardening in Containers offers the flexibility to grow nutritious and flavorful crops without having to have a traditional garden – whether you want to grow vegetables on your porch, on your balcony or in a window box.
Some perennial vegetables are suitable for growing in containers. Some even grow better in the ground, as containers allow for better control over soil quality, moisture, and pest control. However, vegetables grown in containers often require more frequent watering and fertilization than those grown in the ground.
A significant advantage of growing perennials in containers is the ability to easily move containers to optimize growing conditions throughout the year. For example, pots can be moved to sunnier locations in the winter or shadier areas during the hottest part of the summer. This portability not only improves the health of the plants, but also extends the growing season.
We introduce the best perennial vegetables to grow in pots, giving you a sustainable and continuous source of fresh produce year after year.
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1. Perennial Kale
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Perennial Kale is a versatile addition to container gardens, providing a continuous harvest of tender leaves for salads, stir-fries and more.
Growing perennial kale in pots is a great way to enjoy this nutritious leafy green all year round, as it can be harvested any month. The plant has a potential lifespan of 5 years or more, and you can propagate additional plants from cuttings for a long-term supply.
The plant can grow tall, so it is ideal to choose a more compact variety, such as Daubenton Kale Panache. Choose a large container that is at least 12-18 inches (30-45cm) deep and use a high-quality, well-draining potting mix enriched with compost to provide the necessary nutrients. Place the pot in full to partial sunlight.
Regular watering is important – keep the soil moist but not waterlogged. Fertilize every 4-6 weeks to promote healthy growth. Pruning old leaves promotes new growth and prevents leggy growth.
Perennial kale is hardy to USDA zone 7 – and zone 6 with special care – but will grow better if protected from cold weather, such as moving the pots indoors or covering them.
2. Rhubarb
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Rhubarb is grown for its brightly colored stalks, which make an interesting addition to both sweet and savory dishes. When properly cared for, the plant can produce a harvest for up to a decade. However, it should not be harvested in the first year after planting.
Growing rhubarb in pots very easy, but the pot needs to be at least 20 inches (51cm) deep and wide to allow enough room for the plant’s large root system.
Plant cuttings or purchased rhubarb roots in spring in a well-drained potting soil mixed with a little compost or organic matter. Place the pot in full sun, although rhubarb will tolerate light shade.
Water well, especially in hot weather, and fertilize in early spring. Prune old stems in fall after the leaves have died.
Rhubarb is hardy in USDA zones 3-8.
3. Mustard
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MustardWasabi, or Japanese horseradish, is a cruciferous perennial vegetable that grows along streambeds in mountain river valleys in Japan. While the leaves of the plant can be enjoyed, the rhizome is most prized for its unique pungent to sweet flavor. It is usually grated just before eating.
While not as easy as some of the other vegetables on this list, growing wasabi is a worthwhile endeavor – especially since its price tag at grocery stores is quite high.
Wasabi thrives in cool, shady conditions with consistent moisture, so use a large, well-draining pot and fill it with a rich, well-drained potting mix, preferably with organic matter such as compost. Place the pot in a shady spot, away from direct sunlight.
Wasabi needs constant moisture but should not be submerged in water, so water regularly. Apply a balanced, slow-release fertilizer every few months to encourage growth. Ensure good air circulation around the plant to prevent fungal diseases.
Wasabi plants can take 18-24 months to mature, producing edible leaves and stems along the way. Harvest the rhizomes when they are 4-6 inches long, usually after two years, for their distinctive spicy flavor.
Wasabi plants are hardy in USDA zones 8-10 but can be grown indoors overwintering in cooler areas.
4. Tamarind tree
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Sorrel can be enjoyed as a fresh leafy vegetable in salads, sautéed in stir-fries, or as an herb to flavor other dishes. It has a tart lemon flavor.
Growing sorrel in containers is easy and beneficial – often more successful than growing in the ground. Choose a well-drained container at least 12 inches (30cm) in diameter, filled with rich, organic potting soil.
Sow seeds outdoors after frost or indoors three weeks before the last frost. Sow seeds 3 inches (8cm) apart, cover with ½ inch (1.5cm) of soil and keep moist. Thin seedlings to 12 inches (30cm) apart when they have two sets of true leaves.
Maintenance is simple – water weekly and mulch to retain moisture and prevent weeds.
Harvest after 30-40 days for young leaves or two months for mature plants. Cut leaves close to the stem to stimulate regrowth.
Sorrel plants are hardy in USDA zones 4 through 9.
5. Asparagus
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Asparagus is a hardy spring vegetable prized for its delicate flavour and tenderness when cooked. The plant can take several years to mature when grown from seed and should not be harvested until the third year, so is often grown as a canopy.
Growing Asparagus in Containers is an option, although it will limit the plant’s typically long lifespan if it is not transplanted into the ground. Don’t let that discourage you, however, as you will be able to enjoy 3-4 years of delicious harvests while the plant is potted.
The pot should be large enough to accommodate deep roots – at least 18 inches (46cm) deep and 12 inches (31cm) in diameter – and have good drainage. The crowns should be planted 4-6 inches (10-15cm) deep.
Place the container in a sunny location that receives 8 hours of sunlight per day.
Asparagus grows in a wide range of soils as long as the soil is well-drained and rich in organic matter. The plants will benefit from fertilizing in early spring, then every two weeks until the end of the growing season. Keep the soil moist, but not soggy.
Asparagus is hardy in USDA zones 3-8, with some varieties suitable for zones 2 and 9.
6. Chives
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Chives are onion-flavored herbs used as herbs in many dishes. Their pretty flowers make them an interesting addition to the container garden.
Growing chives in pots is a simple process that allows you to enjoy their fresh flavor all year round. Choose a well-draining pot and fill it with rich, well-draining potting soil before planting.
Chives grow best in full sun but will tolerate partial shade. Water regularly to keep the soil moist but not waterlogged. Fertilize every few weeks with a balanced liquid fertilizer.
Harvest chives by cutting the leaves when they are about a foot tall, and you can cut the plant in half without harming it. Enjoy both the leaves and edible flowers in your culinary creations.
Chives can be grown in USDA plant hardiness zones 3 through 10.
7. Watercress
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Watercress is a spicy leaf used to add flavor to salads. It is a fast-growing perennial that is easy to grow in pots.
Seeds can be sown indoors or outdoors, germinating best in cool, moist conditions.
Use a well-draining container filled with a soilless mix of peat moss, perlite, or vermiculite. Place the pot in a shady or partially sunny location.
As its name suggests, watercress thrives in consistently moist conditions, so place the pot in a saucer filled with water or plant in a container with 2–3 inches of water, changing the water weekly.
Harvest regularly by pruning to promote new growth. Feed the plant well with a balanced water-soluble fertilizer to prevent nutrient deficiencies.
