Perennial vegetables are those which produce the protein continuously for several years. They occupy the land for a number of years, and therefore, should be located where they will not interfere with normal tillage operations for other crops. These crops have tuberous roots, rhizomes or crowns.
The upper portion may dry up during very cold winter months and again sprout with the coming of spring. The vegetables which grouped as perennials are Asparagus, Rhubarb, Artichoke and sea kale. A number of cucurbits like cho-cho can also be considered as perennial vegetables. There are some fruit crops too which are commonly cooked as vegetables in the immature stage. They are Plantain, Papaya and jack Fruit.