Good King Henry

Also called Fat Hen, Lincolnshire asparagus

Aspects: Clumping herb, edible shoots, edible greens, edible flower-buds, sun to part shade, moist, well-drained soil

Primarily grown for its edible asparagus-like shoots, bit also has edible leaves, flower-buds, and seeds.

Reliable, low-maintenance spinach relative; seeds are a grain crop

If grown in a rich soil with plenty of compost or rotted manure it can produce shoots 20 days before asparagus and continue to do so until several weeks after the asparagus harvest is over (3 month harvest season!)

Leaves are eaten as a fine cooking green, although their flavor is a bit bitter and may be best mixed with other greens; unpleasant if uncooked due to oxalic acid

An established plant resembles a large spinach plant; also appears similar to lamb’s quarter; leaves up in early spring and persist late into the fall

Not at all picky but not particularly drought tolerant; probably prefers partial shade in areas with hot summers.

Few pests or disease problems

Propagate through seed, division; mulch under plants to control seed propagation; seedlings will seem small and weak the first year but take off the second year; plant 18-24 inches apart

Do not harvest leaves the first year while the plants get established; plants need replacing after about five years (seed division); shoots are sometimes blanched to make them sweet; shoots are harvested just like asparagus when they are about 8 inches tall; uncooked

Unlike other greens their flavor is not diminished by flowering; in fact the leaves are often larger and more succulent after flowering; tender young flower clusters are eaten somewhat like broccoli; seed is cooked as a grain but should be soaked overnight to remove its mildly toxic saponins (soapy compound also present in quinoa)

For greater genetic variability and seedlings with interesting and desirable traits try ordering seed from European companies as United States companies carry seed from a small number of selections

Aster family - chicory and dandelion

Chicory is sometimes sold as Italian Dandelion
Dandelion or French Dandelion

Aspects: Clumping herbs, edible greens, full sun, moist-well-drained soil

Leaves have rich, nutty, slightly bitter flavor; highly nutritious; tasty cooked or in salads; d to make coffee-like beverage roots

Both grow in virtually any soil but flavor will improve with the quality of the soil; full sun or light shade

Deep taproots accumulate minerals from the subsoil; as their leaves decompose the enrich the soil from the surrounding plants

Harvest leaves before the plant flowers; cut back stalks to prolong the harvest season

Chicory can be an annual, a biennial, or a perennial; related to the biennial cultivated edible C. endive, which includes radicchio and endive

Perennial varieties:
Cerolio (with tight dark rosettes)
Dentarella or Italian Dandelion (with green leaves resembling a large dandelion)
Grumolo (small with green leaves)
Italo Rossico or Red Rib Dandelion (potentially long-lived, resembling a dandelion with deep red mid-ribs)
Puntarella (bred for its thick, succulent, contorted stems)
Rosssa di Treviso (long leaves turn red with cold weather)
Rossa di Verona (similar to Rossa di Treviso with smaller leaves)
Spadona (long rounded leaves like elongated spinach)

Danedelion, unlike chicory, is reliably perennial and low maintenance.

Perennial Vegetables author believes both species have improved flavor if leaves are blanched (covered with mulch) first; flowers are sometimes battered and used to make fritters.