Hello Jeannine and HG - another one here who likes to see what will carry on from year to year. The rhubarb, sorrel, asparagus and Egyptian walking onions are easy and flourish. The herbs are also very hardy: oregano, thyme, chives, tarragon, hyssop, sage and of course, mint. Lemon balm is usually OK, in a bad year I need to start it again. Quite often a parsley will winter over and provide seed for the following year. I usually leave in a couple of kale, late lettuce and swiss chard - if the winter conditions are just right (and I still haven't figured out what they are) they will continue growing on for an early spring harvest. Do you count volunteer and self-seeded plants such as potatoes, Aunt Molly's ground cherries, dill, spinach? Lots of small fruits; raspberries, strawberries, currants and blueberries. Jeannine, I posted a question about skirret in another thread, have wanted to try that for several years.
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