I've just made this flavoursome and crunchy winter salad using tiny raw oca, raw Chinese artichokes, slices of raw Jerusalem artichoke, lots of perennial salad leaves, a few herbs and one annual self-seeding salad leaf.
There's quite a lot of perennial wild cabbage in there, together some Georgia Southern collard leaves and a heritage brassica I only know as Tall Kale, which I shredded and scrunched up with sea salt to make it all juicy before adding the other greens.
The other perennial greens are watercress, musk mallow, red-veined sorrel, garden sorrel, salad burnet, tree onion, sea beet, buck's horn plantain, dandelion and pink purslane. The herbs are parsley (quite a lot) and rosemary, sage and mint (just a little of these) and the self-seeder is the friendly little lambs lettuce. All tossed in a simple salad dressing.
A veritable winter tonic!
N.B. I sell a range of perennial vegetable plants on my website. 