Starting a survival garden is a crucial step towards self-sufficiency and food security for any homesteader or prepper. By growing your own fruits and vegetables, you can ensure a steady supply of fresh, nutritious produce for your family, even in times of crisis. Here are 30 easy-to-grow, nutrient-dense crops that every survival garden should include.
If you only have a small space or you’re just starting out, you might not have room for all of these, in which case, pick the ones you have room for and that your family enjoys. For small spaces, consider plants that grow vertically, like beans, and carrots that grow vertically but deep to make the most of your space, as well as quick-cropping veggies like radishes that you can grow and harvest between rows of crops that take longer to really start filling out to make the most out of every niche of available growing space.
And remember to leave space for potatoes – the one entry on this list I would say is an absolute essential.
1. Kale
Kale is a hardy, nutrient-packed leafy green that thrives in cool weather. It’s rich in vitamins A, C, and K, as well as minerals like calcium and iron. Kale can be eaten raw, sautéed, or added to soups and stews.
2. Carrots
Carrots are a versatile root vegetable that can be grown in a variety of soil types. They’re an excellent source of beta-carotene, which the body converts to vitamin A. Carrots can be eaten raw, roasted, or used in soups and stews.
3. Tomatoes
Tomatoes are a staple of many survival gardens, and for good reason. They’re relatively easy to grow and are packed with vitamins A and C, as well as lycopene, a powerful antioxidant. Tomatoes can be eaten fresh, canned, or made into sauces and salsas.
4. Spinach
Spinach is another nutrient-dense leafy green that is easy to grow in cool weather. It’s rich in vitamins A and C, as well as folate and iron. Spinach can be eaten raw in salads, sautéed, or added to soups and stews.
5. Beans
Beans are a great source of protein, fiber, and complex carbohydrates. They’re also relatively easy to grow and can be stored for long periods of time. Some popular varieties for survival gardens include black beans, kidney beans, and navy beans.
6. Parsnips
Parsnips are low in calories and rich in fiber, which can support weight loss efforts when included in a well-balanced diet. They also contain antioxidants and anti-inflammatory compounds that may help reduce the risk of chronic diseases like heart disease and cancer. The high fiber content of parsnips may help maintain regularity and reduce blood cholesterol levels.
7. Garlic
Garlic is a flavorful and nutritious addition to any survival garden. It’s rich in vitamins C and B6, as well as minerals like manganese and selenium. Garlic has also been shown to have antimicrobial and immune-boosting properties.
8. Winter Squash
Winter squash, such as butternut and acorn squash, are nutrient-dense and can be stored for several months in a cool, dry place. They’re rich in vitamins A and C, as well as fiber and complex carbohydrates. Winter squash can be roasted, mashed, or used in soups and stews.
9. Onions
Onions are a versatile and flavorful addition to many dishes, and they’re relatively easy to grow in a survival garden. They’re a good source of vitamin C, as well as antioxidants like quercetin. Onions can be eaten raw, sautéed, or added to soups and stews.
10. Berries
Berries, such as strawberries, raspberries, and blueberries, are a sweet and nutritious addition to any survival garden. They’re rich in vitamins C and K, as well as antioxidants like anthocyanins. Berries can be eaten fresh, frozen, or made into jams and preserves.
11. Broccoli
Broccoli is a nutrient-dense cruciferous vegetable that is relatively easy to grow in cool weather. It’s rich in vitamins C and K, as well as fiber and antioxidants like sulforaphane. Broccoli can be eaten raw, steamed, or roasted.
12. Peas
Peas are a cool-weather crop that are rich in vitamins A and C, as well as fiber and protein. They can be eaten fresh, or dried and stored for later use. Some popular varieties for survival gardens include sugar snap peas and snow peas.
13. Cabbage
Cabbage is a hardy, nutrient-dense crop that can be grown in cool weather. It’s rich in vitamins C and K, as well as fiber and antioxidants like glucosinolates. Cabbage can be eaten raw in salads, or cooked in soups and stews.
14. Beets
Beets are a colorful and nutritious root vegetable that are relatively easy to grow. They’re rich in folate, manganese, and antioxidants like betalains. Beets can be roasted, pickled, or grated raw into salads.
15. Swiss Chard
Swiss chard is a leafy green that is packed with vitamins A, C, and K, as well as minerals like magnesium and potassium. It’s relatively easy to grow and can be harvested over a long period of time. Swiss chard can be sautéed, added to soups and stews, or used as a wrap for other ingredients.
16. Turnips
Turnips are a versatile root vegetable that can be grown in cool weather. They’re a good source of vitamin C, as well as fiber and minerals like potassium and calcium. Turnips can be roasted, mashed, or added to soups and stews.
17. Radishes
Radishes are a fast-growing, cool-weather crop that can be harvested in as little as 20 days. They’re a good source of vitamin C, as well as antioxidants like anthocyanins. Radishes can be eaten raw in salads, or pickled for later use.
18. Cucumbers
Cucumbers are a refreshing and hydrating addition to any survival garden. They’re relatively easy to grow and are a good source of vitamins K and C, as well as minerals like potassium and magnesium. Cucumbers can be eaten fresh, pickled, or added to salads.
19. Zucchini
Zucchini is a prolific summer squash that is easy to grow and packed with nutrients like vitamin C, manganese, and fiber. It can be eaten raw, grilled, or added to soups and stews. Zucchini plants also produce edible flowers that can be stuffed or used as a garnish.
20. Pumpkins
Pumpkins are a versatile and nutrient-dense winter squash that can be grown in a survival garden. They’re rich in vitamins A and C, as well as fiber and complex carbohydrates. Pumpkins can be roasted, pureed, or used in soups and baked goods. Their seeds are also edible and can be roasted for a nutritious snack.
21. Green Beans
Green beans are a fast-growing, warm-weather crop that are rich in vitamins A, C, and K, as well as fiber and folate. They can be eaten fresh, steamed, or added to soups and stews. Green beans can also be canned or pickled for long-term storage.
22. Peppers
Peppers, both sweet and hot varieties, are a flavorful and nutritious addition to any survival garden. They’re rich in vitamins A and C, as well as antioxidants like capsaicin. Peppers can be eaten raw, roasted, or added to salsas and stir-fries.
23. Eggplant
Eggplant is a warm-weather crop that is rich in fiber, potassium, and antioxidants like nasunin. It can be grilled, roasted, or used in dips and sauces. Eggplant is also a good source of complex carbohydrates and can help keep you feeling full and satisfied.
24. Asparagus
Asparagus is a perennial vegetable that can provide a nutritious harvest for many years once established. It’s rich in vitamins A, C, and K, as well as folate and fiber. Asparagus can be steamed, roasted, or added to salads and omelets.
25. Strawberries
Strawberries are a sweet and juicy fruit that are packed with vitamin C, folate, and antioxidants like anthocyanins. They can be eaten fresh, used in jams and preserves, or added to desserts and smoothies. Strawberries are relatively easy to grow, even for beginner gardeners and can be propagated from runners. Strawberries are a great choice to grow while you’re mastering your foundational homesteading skills.
26. Raspberries
Raspberries are another delicious and nutritious berry that are high in vitamin C, manganese, and fiber. They also contain ellagic acid, a powerful antioxidant that may help prevent certain types of cancer Red Raspberries contain strong antioxidants such as Vitamin C, quercetin and gallic acid that fight against cancer, heart and circulatory disease and age-. Raspberries can be eaten fresh, used in jams and baked goods, or frozen for later use.
27. Blueberries
Blueberries are a small but mighty fruit that are packed with antioxidants, vitamin C, and fiber. They have been shown to improve brain function, reduce inflammation, and lower the risk of heart disease. Blueberries can be eaten fresh, used in baked goods and smoothies, or frozen for later use.
28. Cucamelons
Cucamelons, also known as Mexican sour gherkins, are a small, grape-sized fruit that taste like a cross between a cucumber and a lime. They are full of vitamins and minerals, antioxidants and fiber, and are also low in calories. Cucamelons can be eaten fresh, pickled, or used as a garnish in salads and drinks.
29. Blackberries
Blackberries are a tart and juicy berry that are rich in vitamin C, fiber, and antioxidants like ellagic acid. They can be eaten fresh, used in jams and baked goods, or added to smoothies and desserts. Blackberries can also be dried for long-term storage.
30. Essential Staple: Potatoes
Last but definitely not least are the humble potatoes. I’ve put them down here as I’ve got a lot to say about them!
Potatoes are a versatile and nutrient-dense root vegetable that are a staple in many survival gardens. They are an excellent source of complex carbohydrates, fiber, and essential vitamins and minerals. One medium-sized (5.3oz) skin-on potato has 110 calories, fat 0%, cholesterol 0%, fiber 7%, vitamin C 30%, Potassium 15%, vitamin B6 10%.
Potatoes are also rich in antioxidants, particularly flavonoids, which can help reduce inflammation and protect against chronic diseases. Potatoes contain antioxidants and supply beneficial vitamins and minerals, including vitamin C, B6, and potassium. They may also benefit digestive health and reduce the risk of heart disease.
Potatoes can be boiled, baked, roasted, or mashed, and used in a wide variety of dishes, from soups and stews to casseroles and side dishes. They can also be stored for several months in a cool, dark place, making them an ideal crop for long-term food security.
The accepted yield average is 10 pounds of harvested potatoes for every 1 pound planted. But, with proper care and attention, I usually get double that ratio – so 20 pounds for every pound planted. And remember, I grow organically, as nature intended. I’ve seen reports of some people getting 8 to 10 pounds of potatoes from a single plant, but I haven’t quite achieved that yet. However, they’re still absolutely essential for your survival garden because they’re full of nutrition and deliver a high yield.
