If you are interested in creating resilient, abundant, edible landscapes, then perennial vegetables are a must! In this two-part class, we will explore dozens of edible perennial plants, and how to grow, propagate, and eat them. Each class will focus on the seasonality of the plants, one in spring, and one in the fall.

Spring Class - Saturday, April 24

The first class will have an overview lecture about the how and why of perennial vegetables. We will do a garden tour and in-depth discussion of many different plants, nibbling them along the way. We will harvest some to cook and eat. We will also do a propagation by cutting project, and you’ll leave with your cutting to root and then plant in your garden. There are a great number of leafy perennial vegetables!

Fall Class - Saturday, November 6

The second class will focus on the edible root perennial vegetables, which use the “plant-replant” technique to ensure perenniality. We will have another brief lecture and tour, focusing on fall garden and soil prep. Then plant harvesting and division (crown and root division), and cooking and eating our harvest. We will also talk about seed saving and starting.

In both classes, you will leave with plants for your garden, handouts with lots of resources and tips to further your perennial vegetable endeavors, and hopefully lots of excitement to bring these wonder and unique plants into your life!