Sustainable Living Lesson II: 25 Plants You Should Grow
Thanks for the kind words regarding lesson I, I’m glad everyone found it useful. I found some good information that I thought I would apply to the "agriculture" category. The below list is the first I’ve seen that lists the types of plants designed to "produce a large portion of our [diet’s] calories," which is useful for us.
What I like about the below list is that it offers many different types of plants suited for different growing climates. This means that all 25 might not thrive in your area and climate, but a good number probably will. This list assumes that you have some farmable land to work with (even if it’s a backyard garden) and the basic ability to prepare, cook, or store some of the harvests.
It might be worthwhile to note which harvests would require the most time/effort/ability to prepare, cook, or store. For instance the sweet potato looks like a very low-effort tubar. The fact that it can be stored up to a year is impressive. And the ability for turnips to grow indoors in very low-light situations is a definite advantage. So, without further ado…
Sharon February 10th, 2009
There are a million gardening books out there to tell you how to grow perfect tomatoes and lettuces. And that’s important – in my house, salsa is a food group. But the reality is that for those of us attempting to produce a large portion of our calories, tomatoes and lettuce are not sufficient – we need to get either the most calories or the best possible nutrition out of our kitchen gardens and landscaping. So I’ve compiled a list of plants that I think are an important addition to many home gardens – both annual and perennial.
1. Buckwheat. Buckwheat is the perfect multipurpose plant. Many of you have probably used it as a green manure, taking advantage of its remarkable capacity to shade out weeds and produce lots of green material. But it is also one of the easiest grains to grow in the garden – simply let it mature and harvest the seed, and it makes a delicious and highly nutritious salad and cooking green. Although it won’t be quite as good at soil building if you do it this way, buckwheat can be used as a triple-purpose crop – plant a few beds with it, harvest the greens steadily (but lightly) for salad (it is particularly good during the heat of summer since it has a lightly nutty taste not too far off lettuce and will grow in hot weather), cook some of the mature greens, harvest seed, cut the plants back to about an inch leaving the plant material on the ground. The buckwheat will then grow back up again, and you can harvest young salad greens and cut it back again for green manure.
2. Sweet potatoes. Think this is a southern crop? Not for me. I grow “Porto Rico” sweet potatoes in upstate New York. Garden writer Laura Simon grows them on cool, windy Nantucket. I’ve met people who grow them in Ontario and North Dakota. Sweet potatoes have quite a range if started indoors, and more northerners should grow them. They are enormously nutritious, store extremely well (some of my sweets last more than a year), and unutterably delicious. They do need light, sandy soil and good drainage, so I grow them mostly in raised beds with heavily amended soil – my own heavy wet clay won’t do.
3. Blueberries. If there was ever an ornamental edible, this is it. A prettier shrub than privet or most common privacy hedge plants, it produces berries and turns as flaming red as any burning bush in the autumn. I have no idea why more people don’t landscape with blueberries. Add to that the fact that blueberries constitute a “super food.” They have more antioxidants than any single food, and are nutritional powerhouses. They do need acidic soil, but there are blueberries for all climates. Definitely worth replacing your shrubs with.
4. Amaranth – I’ve grown amaranth before, but my first year growing “Golden Giant” and “Orange” was fascinating. In two 5′x4′ beds I harvested 11.2 and 13.9 lbs of amaranth seed respectively. The plants are stunningly beautiful – 9′ tall, bright honey gold or deep orange, with green variegated leaves. The leaves are also a good vegetable cooked with garlic and sauteed, or cooked southern style. Amaranth is an easy grain crop to harvest and make use of, is delicious, can be popped like popcorn, and makes wonderful cereal. Despite its adaptation to the Southwest (where it routinely yields extremely well with minimal water), it tolerated my wet, humid climate just fine. My chickens love it too.
5. Chick peas. Unlike most beans, which must be planted after the last frost, chick peas are highly nutritious and extremely frost tolerant. Plant breeder Carol Deppe has had them overwinter in the pacific northwest, and they can be planted as early as April here, or as late as July and still mature a crop. Unlike peas and favas that don’t like hot weather, and most dry beans that don’t like cold, chick peas seem happy no matter what. If you’ve only ever eaten store chick peas, you’ll be fascinated to experience home grown ones – it is, in many ways, as big a revelation as homegrown tomatoes.
6. Beets. I know, I know, there’ s no vegetable anyone hates as much as the beet. Poor beets – they are so maligned. We should all be eating more beets – especially pregnant women, women in their childbearing years who may become pregnant, and those at risk of heart disease and stomach and colon cancer. Beets are rich in folate (which prevents birth defects) and in studies have shown enormous capacity to reduce cholesterol and blood pressure, and fight colon and stomach cancer. Beets store well, yield heavily, provide highly nutritious greens for salad and cooking and are the sweetest food in nature. If you hate beets, give them another try – consider roasting beets with salt and pepper, or steaming them and pureeing them with apples and ginger. Laurie Colwin used to swear that her recipe for beets with angel hair pasta could convert anyone into a beet lover, whereas a recipe for beets with tahini has converted many of my friends. Really, try them again!
7. Flax. You can grow this one in your flower beds, mixed in with your marigolds. Flax is usually a glorious blue – the kind of blue all flower gardeners covet. But the real reason to grow it is the seeds. Flaxseed oils are almost half omega-three fatty acids. A recent article claimed that we have no choice but to turn to GMO crops to provide essential omega threes without stripping the ocean – ignoring the fact that we can and should be growing flax everywhere, and enjoying flaxseed in our baked goods and our meals. Flax has particular value in nothern intensive gardening, which tends to be low in fats. If you grow more than you need, flaxseed is an excellent chicken feed – my poultry adore it.
8. Popcorn. If I could grow only one kind of corn, it would be popcorn, and popcorn is particularly suited to home scale gardening. There are many dwarf varieties, and many that yield well. And popcorn can be ground for flour (it is a bit of work, though, since popcorn is very hard), or popped for food. My kids like popcorn as breakfast cereal, or, of course, as a snack. Popcorn yields quite well for me in raised beds, and is always a treat at my house. It has all the merits of a whole grain, but is “accessible” to people not accustomed to eating brown rice or whole wheat – a great way to transition to a whole foods diet.
9. Kidney beans. While kidneys have lower protein levels than soy beans, they are very close to soy in total protein, and have the advantage of yielding more per acre. There are a number of pole variety kidney beans that are suitable to “three sisters” polyculture as well, so you can grow the two together. If I could grow only one dry bean (I usually grow 10 or more) it would probably be a kidney variety.
10. Rhubarb. Why rhubarb? Because it will tolerate almost any growing conditions, including part shade (most vegetables won’t), wet soil, and you jumping up and down on it and trying to get it out. Once it is established, rhubarb is tireless. It is also delicious – it does require a fair bit of sweetener (stevia, applejuice or pureed cooked beets will do if you are avoiding sugar). We like it cooked to tart-sweet for a few minutes with just a little almond extract. But its great value is that it provides fresh, nutritious, “fruity” tasting food as early as April here, and goes on as late as July, happily producing spear after spear of calcium rich, tasty food, right when you are desperate for something, anything but dandilions and lettuce. I’m in the process of converting the north side of my house to a vast rhubarb plantation (ok, not that vast), because we can never get enough of it here.
11. Turnips. Let’s say you live in an apartment, and want greens all winter, but don’t have even a south facing windowsill available. What can you do? Well, you can buy a bag of turnips from your farmer’s market. Eat some of them raw, enjoying the delicious sweet crispness of them. Shredded, they are a wonderful salad vegetable. Cook some, and mash them or roast them crisp. And take a few of the smaller turnips, and put them in a pot with some dirt on it, and stick them in a corner – east or west facing is best, but even north will work. And miraculously, using only its stored energy, the pots will go on producing delicious, nutritious turnip greens even in insufficient light. It is magic. If you do have a south facing windowsill, save it for the herbs, and put your potted turnips in the others.
12. Maximillian sunflowers. These are the perennials. They are ornamental, tall and stunning in the back of a border. They will tolerate any soil you can offer them, as long as they get full sun. They also produce oil seeds and edible roots, prevent erosion and can tolerate steep slopes, minimal water and complete and utter neglect. Don’t forget to eat them!
13. Hopi Orange Winter Squash. We all have our favorite winter squash, and perhaps you know one that I’ll like even better. But this variety has the advantage of keeping up to 18 months without softening, delicious flavor that improves in storage, and high nutritional value.
14. Annual Alfalfa. Most alfalfa is grown for forage, and it has to be grown on comparatively good, limed soil. But alfalfa is good people food too, and even a garden bed’s worth can be enormously valuable. First, of course, it is a nitrogen fixer. While you can grow perennial varieties, the annual fixes more available nitrogen, faster. It can be cut back several times as green manure during the course of a season, or you can harvest it for hay to feed your bunnies or chickens. Don’t forget to dehydrate some for tea – alfalfa is a nutritional powerhouse. And if you permit it to go to seed, the seeds make delicious sprouts and have the virtue of lasting for years. I’ve found that the annual version will make seed at the end of the season for harvest.
15. Potatoes. A few years ago I did an experiment – I threw a bit of compost on top of a section of my gravel driveway (and by “a bit” I do mean a little bit – not a garden bed’s worth but a light coating), added a sprinking of bone meal, dropped some pieces of potatoes on the ground, and covered them with mulch hay. Periodically I added a bit more and replaced the sign that said “please don’t drive on my potatoes” and in September, I harvested a reasonably good yield, given the conditions (about 30lbs from a 4′x4′ square). I did it just to confirm what people have always known – potatoes grow in places on rocky, poor soil (or no soil) that no other staple crop can handle. Don’t get me wrong – potatoes will be happier in better conditions, but potatoes can tolerate all sorts of bad situations, and come back strong. And potatoes respond better to hand cultivation than any other grain – until the 1960s hand grown, manured potatoes routinely outyielded green revolution varlieties of grains grown with chemical fertilizers. If there’s hope to feed the world, it probably lies in potatoes.
16. Sumac. No, not the poison stuff, but yes, I mean the weedy tree that grows along the roadsides here. That weedy tree, you may not realize, has many virtues. Besides its flaming fall color and value for wildlife habitat and food, sumac makes a lovely beverage. If you harvest the red fruits in July or August and soak them, you’ll get a lemony tasting beverage, as high in vitamin C as lemonjuice. Since sumac grows essentially over the entire US area that won’t support lemons, this is enormously valuable. You can can freeze or can sumac lemonade for seasoning and drinking all year round. Poison sumac has white or greenish white berries, so they are easy to tell apart. Sumac’s other value is as a restorative to damaged soil – densely planted sumac returns bare sand to fertility fairly quickly, as a University of Tennesee study shows.
17. Parsnips. If you don’t live in the northeast, or do biointensive gardening, you probably don’t eat parsnips. Me, I’m a New Englander, and the sweet, fragrant flavor of parsnips is a childhood joy. But even I hadn’t ever had a real parsnip – one left in the garden after the ground freezes for its starches to convert to sugars. Parsnips are one of the most delicious things in nature, nutritionally dense, and just about the only food you can harvest in upstate New York in February (you do have to mulch them deeply if you don’t want them frozen in the ground.
18. Potato onions. Onion seed doesn’t last very long – and that’s a worrisome thing. The truth is that if we can’t get seed easily, and we can’t grow out plants for seed easily because of some personal or environmental crisis, we might find ourselves without onions, and what a tragedy that would be. Who can cook without onions? No, we need to have onions. Which is why the perennial potato onions, that simply stay in the ground and are pulled and replanted are so enormously valuable – good tasting, put them where you want them, pull up what you need and ignore the rest. They’ll give you scallions before you could get them any other way, and will provide a decent supply of small, but storable and delicious onions.
19. King Stropharia Mushrooms (aka winecaps) – Mushrooms have complex nutritional values, and offer soil improving benefits. The King Stropharia has the advantage of growing well in wood chip mulch in your garden, having few poisonous cognates (ie, you are unlikely to kill yourself harvesting it, tastes great, and is a natural nematodacidal. They give you something meaty and tasty from your garden and can actually improve total yields in a given space. If you fear fungi, this is an easy one to start with.
20. Filberts/Hazelnuts – The best small space nuts, it has an astounding range and and various varities tolerate quite a number of soils. The nuts are delicious, it is fairly easy to grow and the yields are generally high. In cold climates, oil rich plants can be hard to come by – this is a useful exception Oh, and if you have chocolate, you can make that basic food staple, nutella ;-).
21. Elderberries. Got a wet spot? What doesn’t care if it has wet feet, has virocidal qualities, incredible vitamin C value, delicious and nutritious flowers, grows like a weed, is ornamental and will feed the birds anything you don’t want. Yup, the remarkable elder. What’s not to love?
22. Sunflowers – Our local dairy farmers sometimes alternate cow corn with sunflowers as a winter feed. There is truly no more beautiful edible crop in the world than a field full of glowing sunflowers in late summer. They would be valuable enough if they didn’t produce delicious food, high in vitamin E and a host of trace minerals, food for the birds, and stalks that when dry burn extremely well and hot in your woodstove.
23. Rice. In India, nearly half of all rice comes from the gardens of those who farm less than 5 acres – often from home plots of much less than that. This is true over much of Asia – the staple food of their population is often grown in what we’d consider garden sized plots – and the aggregate feeds a population. While the far northermost growers may struggle with this, rice is one of the few staple grains totally amenable to home scale cultivation, and if you can grow rice, you might want to consider it. It is a nearly univeral staple – studies have found that rice allergy essentially does not exist. While growing and harvesting rice on a home scale is some work (some cultures call it “the tyrant with a soul”), rice is worth the time and energy for many of us.
24. Jerusalem artichokes – I know, duh. Sweet and tasty, crisp and nutty, perennials who will take over your house if you let them – what’s not to love? Those who worry that the bad guys are coming to take their food can plant these in their flower beds without fear that most people will recognize them as anything other than something pretty. When first harvested, the carbohydrates are in the form of inulin so that diabetics can eat pretty freely of these.
25. Kale/Collards. They don’t mind heat – 100 degree days don’t phase them once they are mature. They grow all summer, north or south. They don’t mind cold – some strains will overwinter uncovered here in icy upstate NY, while almost all will overwinter covered. They are nutritionally dense, great cooked, or raw in the baby stage. In the cold, their starches turn to sugar. Stir fry them with oyster sauce, steam them and toss them in vinagrette, cook them with bacon dressing – it doesn’t really matter, they are universally good.
WOW! What a GREAT list…… Remember how I regularly say grow ALTERNATIVE crops? Well what better list than this? And Sharon obviously agrees with me when she says: "Those who worry that the bad guys are coming to take their food can
plant these in their flower beds without fear that most people will
recognize them as anything other than something pretty."
I’m envious of her nine foot Amaranth though….. ours is a mere five foot tall. Darn those poor Aussie soils…!
Great post! Thanks for writing it. I think I’ll print it out and put it on my refrigerator.
A while back when I was researching this subject I came upon a tree called Moringa. Here are its (alleged) properties:
* it is extremely drought-resistant. The African version rarely bothers
dropping its leaves through seasonal drought, though it can in severe
drought. They have deep roots, and go dormant during drought.
* it is one of the few trees whose leaves are palatable and nutritious for humans
* the leaves are roughly 5.7% COMPLETE protein, which is very unusual for a leafy vegetable
* fresh but not dry leaves are rich in vitamin C. Dried leaves remain high in carotene and some B vitamins.
therefore it provides a crop that does not have to be replanted every
year, making it terribly useful for permaculture and low-energy farming
the pods are edible and considered fairly succulent (tho there is a
problem–to get the pods, you can’t keep the trees chopped to a low,
manageable height which is what is ideal for harvesting the
leaves–otherwise you end up needing ladders to harvest anything…)
The leaves can be preserved by drying. They are crushed and the powder
consumed with water to provide protein and some vitamins for nursing
mothers. One of their common names is "mother’s best friend", although
it is more commonly known as the "drumstick tree" for the edible pods.
* Crushed seeds are a source of machine or lamp oil that is supposed to be fairly easy to extract
Crushed seeds have interesting property of clarifying water. It still
has to be boiled at that point, but it renders highly muddy water more
suitable for drinking.
And the wikipedia entry (http://en.wikipedia.org/wiki/Moringa) makes it sound like a miracle tree:
According to TreesForLife.org, moringa trees have great potential in
combating extreme poverty and hunger. The nutritious leaves grow
quickly, in many different environment types, and can feed people, as
well as livestock and sanctuary animals. Surprisingly, the leaves
contain complete proteins, which is rare for a plant. And in many
developing countries, Moringa is used as a micronutrient powder to fight indigenous diseases.
According to Dr. K. Shaine Tyson of Rocky Mountain Biodiesel
Consulting, the defatted meal contains 60% protein, 40% more than soy
meal. The high protein leaves can be used as animal fodder and together
with the defatted meals, have been shown to increase weight gain in
animals by 32% and milk production by 42-55%. The defatted meal can
also be used to purify water, settling out sediments and organisms.
Moringa can also provide oil for making biofuels. The seeds contain
30-50% oil, or 112-185 gal/acre/year. The oil contains 65-75% oleic
acids and, unlike Jatropha oil, is beneficial for both humans and fuel.
Moringa is drought resistant and can be grown in a wide variety of
poor soils, even barren ground, with soil pH between 4.5 and 9.0. The
Moringa Oleifera species is said to have originated in the Himalayas,
but although the current cultivars can withstand frost, they do not
generally survive a hard freeze. It could probably be grown wherever
oranges grow successfully.
Moringa holds promise as a sustainable crop which can benefit humans
and animals nutritionally, economically and as an energy source.
I have no idea how much of this is true but would be interested in hearing from any of you who know more about this tree.
I am so happy you started this thread, Sharon! I’ve been a total freak for some time about what plants we may need to grow in this unraveling economy. In all of my ornamental gardens, I’ve always included edible, medicinal and "industrial" herbs as so many of them are now being prohibited (all the Hibiscus!) by the Feds. For more information, do see how the transfer of seed is being severely constricted by our government in the guise of "invasive exotics": http://www.jlhudsonseeds.net/WhiteList.htm
I love the choices you have made, but there are a few that will not grow well on the gulf coast (think 200 mi straight up from GOM, including Houston, Mobile & New Orleans). Most must be grown in winter for us (fall plantings). Examples are the Brassicas like kale and collards which are some of our winter veggie crops. I’ve never seen a parsnip in spite of wide travels being grown in the south and don’t even know what they taste like. I have also never seen rhubarb grown as an edible in the far south or gulf coast. Flax is a winter weed for us, depending on what kind you are talking about, but I don’t know a lot about the "crop" kind. One must be careful to see what grows in one’s area as well as when to plant it, and that is the key to your having the right seed for PO crash.
I have two plants which are not exactly edibles that I have in my seed/plant stash for medicinals, etc, and trust me, I don’t use modern medicine and have been testing them.
Artemisia annua, Sweet Annie, I consider one of the most useful plants on the planet. It is a vermifuge (repels vermin) and used to be strewn on floors as such from Medieval days to now (hey, it even repels cockroaches!) But, here’s the part we really need to remember – it is a fungicide, bacteriacide and also kills virus, one of the rare plants that does so. If one puts "artemisia annua" into Google exactly as I’ve written it with the double quotes you will find out how amazingly useful this plant is. The great part for an already great plant is that it isn’t called "sweet Annie" for nothing, it smells delicious. To use medicinally, one crushes the fresh leaves and puts them over the wound under the bandage, or for viruses, it is drunk as a tea. The Brits have done some research on this plant’s medicinal value and it is well worth looking at for coming times, but if there are any herb ladies around, this is what you spend big bucks for when you buy your Christmas herb wreaths.
Yankees (where the ground freezes or you have regular snow) should sow the seed in spring after last frost date. In the far south (rare or no snow, no ground freeze) should sow the seed in fall, winter or very early spring. I don’t know what they do in CA with this but would guess a spring sow because of their cool summer nights.
Another plant I would not be without if shtf in the worst case scenerio is Kalanchoe pinnata. This is a Mexican herb of potent properties similar to Artemisia annua, but I am not as familiar with its use as I am with sweet Annie. If you know a Mexican in your area, look for this plant in their garden and borrow a piece of leaf. It is hard to find in commerce, but if you live in TX, LA, AL, FL, you are in luck if you look around. Plant the leaf you "borrow". I can’t remember the common name which in English translates as "magic leaf". One chops up the succulent leaves and places it on the wound. I don’t know if this is used as a tea, but I’ve had great success with the stuff packed under a bandage. Wonderful healing herb.
There are so many plants to be grown in a time like this, whether for food, or for medicine or for industry. It is a good thing to look into this now while the seed is still available. Even if the worst case scenerio does not occur, you will certainly be edified and entertained. It’s just amazing that most of our medicines, non-metal industrial material and food in the modern age come from plants and this is a big secret from human beings, no?
Lisa G, Moringa oliefera was one I was going to post later thinking t hat it may be a bit beyond folks’ thinking. But your post surely shows how important this plant can be to us if the worst case scenerio arises.
Moringa is not hardy so maybe it can become another trade thing?
Maybe we can go into trade shipping this stuff to the yankees? BTW, I haven’t eaten the pods off of mine (saving seed) but have heard it’s quite good, sorta like okra without the slime.
Also, the roots are used medicinally, although I haven’t been able to find out exactly how they are used.
I am happy to have my little tree and its seed.
mm: I want to say that this is an excellent idea and I thank you for your contribution. If / when we get a wiki on here, this should be prime material to get on there!
Thanks for the responses guys, my name is actually Tom though. Sharon is the name of the author who wrote that list.
I’ll check into that Moringa, that’s some plant!
I recently heard about an African Berry called Synsepalum Dulcificum that has a very odd ability. After you suck on one of these berries, anything you eat afterwards will taste sweet. For instance, if you eat one of these berries and then eat a lemon, grapefruit, or vinegar, they will taste sugary-sweet instead of sour. It is said that sour things will taste sweet for about an hour or two after initially eating the berry.
That’s something to keep in mind in case you are forced to eat something unpalatable to help it taste better. Here’s the wikipedia entry for it… http://en.wikipedia.org/wiki/Miracle_fruit . It’s referred to as the "miracle fruit".
Thank you so much, Sharon!!
This was posted by "metalmongrel" from Sharon’s site. It’s a great resource and you can find it by going to:
Today she has an entry about animals you can keep in your backyard that are "smaller than a breadbox." Funny, engaging, and most importantly extremely informative. I encourage anyone interested in self-sufficiency to visit her site as it has a wealth of information not to be found anywhere else. And she’s an excellent writer, as well.