Edible Landscapes: Creating Regenerative Sustenance

The world’s agriculture is largely reliant on the cultivation of single crops upon sizable tracts of land for staples like wheat, corn, soybeans and rice. Known as monoculture, this approach offers efficiency and low-cost produce, but it also carries significant ecological consequences, including the depletion of soil nutrients, ground pollution, increased carbon emissions, water scarcity, crop failures and the loss of pollinators due to degraded ecosystems.

One promising sustainable alternative is the development of decentralized food forests in small, local settings like rural backyards, urban parks, roadsides and vacant lots. Based on agroforestry—the practice of integrating trees and shrubs with diverse crops—food forests simulate the verticality of a forest while creating highly diverse ecosystems comprised of tiers of edible plants.

According to Science Mill, a Texas-based nonprofit that promotes scientific exploration and education, the ideal food forest is comprised of multiple layers, including a canopy of large fruit and nut trees, an understory of dwarf fruit trees, shrubs such as blueberries or currants, perennials and herbaceous plants, ground cover plants like creeping thyme, root crops and climbing vines.

These regenerative, edible landscapes replenish themselves, eliminating the need for annual replanting. Harmonious crops work as a symphonic whole, naturally repelling pests and fortifying the soil. The resulting benefits include water conservation, carbon sequestration, biodiversity, thriving pollinator populations, bolstered local economies and a reduction of food transportation costs.

“By creating a regenerative edible garden in whatever space you have available, you are creating habitats and food for the preservation of nature that allows all life—wild and tamed, present and future—to thrive. No plot of land is too small to start a magic garden,” says Maria Rodale, a master gardener and board member of Rodale Institute, as well as the author of several books, including Organic Manifesto. “For me, it’s not regenerative unless it’s organic, and it’s especially regenerative if we are gardening with and for nature, rather than just for ourselves.”

 

Tips To Create a Local Food Forest

The first step in planning an edible paradise is consulting a resource such as the U.S. Department of Agriculture Plant Hardiness Zone Map (PlantHardiness.ars.usda.gov) to determine which plants thrive in the local climate zone. Choosing native, food-bearing plants and using organic mulch year-round will enhance the garden’s resilience against extreme weather conditions, and annual rotation of plant families will help prevent disease. In urban or small areas, vertical gardening, which is most easily achieved by adding trellises to raised beds, will maximize the available space for additional plants.

“It’s absolutely not necessary to own a lot of land to create a food forest,” says Rodale, noting that edibles can be grown in pots on windowsills, in the front or back yard, and even on rooftops. She recommends planting an understory of edible berries, as well as herbs and vegetable crops at the ground level. Root vegetables such as purple sweet potatoes “make a beautiful ground cover, and the leaves are even more delicious than spinach. Other roots like horseradish make beautiful and productive landscape plants,” she explains.

According to New Jersey horticulturist and certified arborist Melinda Myers, “Containers are great options for everyone. You can increase growing space and keep the plants handy for easy planting, care and harvesting. I like to invite my guests to pick their own salad ingredients, herbs for seasoning or fresh tomatoes for snacking from containers on my patio.”

Myers, an instructor in The Great Courses series How to Grow Anything and the author of several gardening books, incorporates edible plants with flowers in her garden beds and containers. “‘Bright Lights’ Swiss chard has colorful stems and makes a nice vertical accent in containers. It combines nicely with pansies and colorful lettuce in the spring and fall,” she says. “I love to grow asparagus at the back of my perennial gardens. I harvest the spears in spring, and once the greenery appears to replenish the plant’s energy, I have a nice, ferny backdrop for the flowers.”

 

Community Consciousness

Sharing a garden surplus with neighbors, senior centers and other organizations that need nutritious produce can have a far-reaching positive impact. Collaborating with fellow gardeners to swap helpful hacks or share garden chores can also be a blessing. “People are so busy these days that working with others provides lots of benefits,” says Myers, praising the round-robin approach “where you help each other tend your gardens, share food and drink and have some time to socialize.”

Creating a food forest aims to foster a thriving ecosystem and a sense of community that extends to nature. “Let the weeds be part of your garden,” exclaims Rodale. “Many common weeds are habitats for the bugs that feed birds and are edible and medicinal. I noticed that groundhogs and rabbits preferred the weeds to my vegetables when I stopped weeding so heavily.”

 

Maya Whitman is a regular contributor to Natural Awakenings.

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