Perennial vegetables—crops that you plant just once and harvest year after year—are relatively rare in North American gardens. With the exception of asparagus, rhubarb and artichokes, most gardeners are probably unaware of the tasty, extremely low-maintenance bounty that can be harvested when many annual crops aren’t available.
From 20 Perennial Vegetables to Plant Once for Years of Food

The author of the above article makes a compelling case for planting perennial vegetables. In European countries, the focus has been on annual vegetables but around the world, in more temperates climates, perennial vegetables contribute to the food supply. Dawn Gifford, blogger at Small Footprint Family outlines the benefits of perennial vegetables.

• Perennial vegetables are low maintenance.

• Perennial vegetables extend the harvest.

• Perennial vegetables can perform multiple garden functions.

• Perennial vegetables help build soil.

Gifford highly recommends Perennial Vegetables by Eric Toensmeier which is available on Amazon and elsewhere. Another very illustrative short read is 28 Perennial Vegetables to Plant for Awesome Annual Abundance

I grew Egyptian or bunching onions, a perennial vegetable in my Massachusetts (USDA zone 5b) garden.

Have you considered these perennial vegetables—sorrel, purslane, Jerusalem artichokes, scarlet runner beans or ostrich ferns?

For readers in Southern California, Google “perennial vegetables in Southern California” for other resources.