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Examples of perennial vegetables are tree collards, New Zealand spinach, walking onion and garlic chives.

The latter even has a few cultivated relatives such as New Zealand spinach and the glamorous magenta spreen, named for its dusting of vibrant color.

Greens, which include all wild and cultivated edible greens, such as beet greens, collards, cress, dandelion, endive, horseradish greens, kale, mustard greens, spinach, New Zealand spinach, and Swiss chard.