6 drought-resistant vegetables

Chickpea

Plant of the Fabaceae family (legumes) and a well-known ingredient in Mediterranean cuisine, the chickpea (Cicer arietinum) is increasingly being cultivated in our vegetable gardens. Low-maintenance, it does require sunlight; thus, it is ideal for southern vegetable gardens. However, it can also be grown further north, provided it is given perfectly drained soil and a full sun exposure, as it is particularly sensitive to moisture and cold.

The chickpea is an annual herbaceous plant that can reach 1 m in height, cultivated for its edible seeds which are very rich in digestible carbohydrates and plant proteins.Summer drought is indifferent to the chickpea, and it is even beneficial for it. Its extensive root system allows it to seek out the nutrients it needs and hosts nodules containing nitrogen-fixing bacteria, making it a plant that thrives in poor, stony, and dry soils. The fruit is a small pod about 3 cm long and 1.5 cm wide, containing one to two spherical seeds.

Chickpeas are sown in rows spaced about 40 to 50 cm apart. Watering is only necessary at the beginning of the seedling development; afterwards, it is unnecessary. However, weeding is essential until the plants are sufficiently developed. Hilling is done when the plants reach about twenty centimetres, and harvesting occurs when the pods are dry, usually at the end of August.

→ What if you grew chickpeas? ALL OUR TIPS FOR SOWING, MAINTAINING, AND HARVESTING CHICKPEAS

Chickpea plant

Vitelotte potato

Ancient semi-early variety, the Vitelotte potato is notable for its dark purple flesh and thick, dark blue, almost black skin. Its elongated and knobbly tubers with floury flesh are perfect for mash or soups. With a tendency to absorb less oil during cooking, they also yield very crispy chips.

Traditionally planted between mid-March and May depending on your climate, you will harvest this unique potato 120 to 150 days after planting. Low in water requirements, the Vitelotte potato does not need watering unless the weather remains dry for an extended period and flowering is underway. It is easy to grow in rich, light, well-drained soil, and in sunny exposure.

→ To grow the Vitelotte like an expert, check out our guide on THE POTATO: PLANTING, CULTIVATION, HARVEST

The characteristic colour of the Vitelotte potato

Jerusalem artichoke

Also known as Jerusalem Artichoke or Earth Pear, Jerusalem Artichoke (Helianthus tuberosus) is an ancient root vegetable that is easy to grow and low-maintenance, requiring watering only in cases of prolonged drought and high temperatures. Watering should be kept to a minimum to prevent the tuber from rotting.

Planted in spring, from late February to June, or in September – October for a winter harvest, this perennial plant from the Asteraceae family will produce attractive sun-yellow flowers similar to those of the sunflower, its close relative. You can rediscover its delicately flavoured tubers, rich in phosphorus, potassium, and vitamins, cooked in gratins, soups, sautéed, or in salads. It is one of the easiest vegetables to grow, with a great capacity to multiply. To prevent it from becoming invasive, ensure it has an appropriate space and let nature take its course!

→ To rediscover this ancient vegetable, read our sheet JERUSALEM ARTICHOKE: PLANTING, HARVEST, CULTIVATION

Flowers and tubers of Jerusalem artichokes

Perpetual leek

Ancestor of the leek traditionally cultivated in our gardens, the perpetual leek (Allium ampeloprasum), also known as perennial leek, is an ancient vegetable that has the unique characteristic of remaining in place for several years in your garden; it is therefore particularly interesting for permaculture enthusiasts. The perpetual leek produces small, particularly tasty boles that can be cooked in the same way as other varieties of leek. The leaves, grouped in compact tufts, should be cut 2 cm above the soil and will regrow with each harvest.

Easy to grow and very hardy (-25 °C), the perennial leek tolerates drought very well and prefers rich, well-drained, sandy, and slightly calcareous soils. It is planted from March to October, for a harvest from September to May.

→ Interested in growing perennial vegetables? Find our tips on 10 perennial vegetables for a sustainable and self-sufficient garden

Perennial or perpetual leek

Peruvian Oca

Of a particular flavour between potato and sorrel, Peruvian Oca is grown for its small, swollen tubercles, with colours ranging from yellow to red. Planting is done from these tubercles in April and May, and the plant, with foliage similar to that of clover, forms a bushy clump.

The oca prefers deep, rich, well-drained soils, requires hilling, and needs very moderate watering, mainly in case of drought. It is consumed cooked, but unpeeled, like a potato. The leaves, which are also edible, can be eaten in salads.

Peruvian Ocas: detail of edible leaves and tubercles

Purslane

Annual creeping plant, purslane produces numerous fleshy leaves with a very mild flavour, low in calories and endowed with antioxidant properties. They can be consumed raw, cooked, or pickled in vinegar.

Particularly drought-resistant, purslane can spontaneously establish itself in the garden, but it would be a shame to consider this salad, full of benefits, as an adventive. Robust and easy to care for, purslane requires nothing and grows very well without water, even in summer.

Harvesting purslane

→ Our best tips for growing PURSLANE: SOWING, GROWING, AND HARVESTING