Perennial vegetables, perennial, vegetable gardening, garden, good King Henry grow well in shady areas, but nearly every part of the plant is edible. The leaves can be steamed or braised and eaten like spinach, you can steam the shoots and use them like asparagus, the flower buds are similar to broccoli in both flavor and use, and you can even use its seeds like an edible grain—it’s a member of the amaranth family.
Renowned in French cooking, sorrel is a lemony-flavored vegetable that’s as good raw as it is cooked in soups and sauces. The two perennial varieties, common sorrel (Rumex acetosa) and French sorrel (Rumex scutatus) are best harvested in early spring, as they can get bitter and tough as the season progresses. Read more: Rediscovering Perennial Vegetables | Inhabitat - Sustainable Design Innovation, Eco Architecture, Green Building
Good King Henry (Chenopodium bonus-henricus) * Some caution is advised; this plant contains some saponins and oxalic acid. Eaten in reasonable amounts, it should pose no threat. Cooking helps reduce the oxalic acid content.
Known as poor man’s asparagus, Good King Henry is an edible perennial and originates in Southern Europe. Normally it's found in well-drained soil but it can also do well in poor soil. Good King Henry can be served up in salads just like spinach. It's very nutritious, containing iron, calcium and vitamins B1 and C.