Edible Classification

vegetables

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Perennial Edibles – Herbs and Spices

Agastache (anise hyssop)
Anise
Bronze and green fennel
Catnip
Chives; garlic chives
Comfrey
Egyptian topping onions
Horehound
Horseradish
Hyssop (Hyssopus)
Lavender
Lemon Balm
Lovage
Marjoram
Mint
Oregano
Rhubarb
Saffron crocus
Sage
Salad burnet
Southernwood (Artemesia
arbrotanum)
Sweet cicily
Sweet woodruff
Tansy
Tarragon
Thyme (most)
Winter savory
Wormwood (Artemesia
absinthum)

Perennial Vegetables and edible greens

Asparagus
French sorrel
Jerusalem artichokes (eat the tubers)
Rhubarb
Watercress (Nasturtium officinale)

Perennial Fruit
*Most commonly grown fruit is perennial unless noted otherwise

Perennial Edible Flowers

Agastache- Anise hyssop
Chamomile
Chives; garlic chives
Daylilies (Hemerocallis)
Dianthus
Monarda-bee balm

Tender Perennial Herbs

Lemon verbena
Pineapple mint
Pineapple sage
Rosemary
Scented geraniums (leaves and
flowers)
Tender Perennial Vegetables
Artichokes
Cardoon
Biennial Edibles
Biennial Herbs
Caraway
Parsley (treat as an annual)
Annual Edibles
Annual Herbs and spices
Basil
Borage
Breadseed poppies
Chervil
Cilantro (seed ground is
coriander)
Dill
Garlic
Summer savory

Annual Vegetables

*Most commonly grown vegetable crops are annuals unless noted otherwise

Florence fennel (bulbing fennel)

Annual Edible Flowers

Borage
Calendula
Marigolds- Signet types,
Lemon/tangerine gem
Nasturtium
Pansies and violas
Scarlet runner beans
Squash blossoms

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