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The Three Sisters Planting Technique – The Most Efficient Way To Grow Food

The Three Sisters Planting Technique – The Most Efficient Way To Grow Food

Image Credit: 64MM @ Flickr

Companion planting is all the rage these days, but did you know this practice goes back thousands of years?

The three sisters garden is one of the oldest and most well known companion planting styles.

Believed to be named by the Iroquois well before colonials landed in America, this style of companion planting works by growing three crops together in a symbiotic relationship.

What is a three sisters garden?

A three sisters garden is one of the most traditional forms of companion planting, where all the plants in one area contribute to the growth and success of the other plants.

The three sisters garden contains three plants: corn, beans, and squash.

All of these plants work in harmony to support each other while they grow.

The Plants In A Three Sisters Garden

Corn

Corn provides the support system for the other two sisters. Corn grows fast, strong, and tall. All its nooks and crannies provide the perfect support for the twirling vines of pole beans to climb.

Flint or flour corn work best in a three sister garden, as they’re to be harvested at the end of the growing season.

Beans

Beans need to climb in order to reach enough sunlight to produce their crop. The beans climb the corn and wrap and wind their way around the plant in search of sun.

The beans give back to the corn and squash because they’re a nitrogen fixing plant. Beans put nitrogen into the soil at their roots, which helps to feed the corn and squash.

When growing a three sisters garden, always use pole beans, not bush beans. Pole beans are the type to climb, where as bush beans stand on their own, but take up more space with their bushiness.

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The Staple Food Revolution: Bringing Beans and Grains to Local Markets

The Staple Food Revolution: Bringing Beans and Grains to Local Markets

Contributing Author: Emily Payne

Brandon Jaeger and Michelle Ajamian say they were driven by existential anxiety to open Shagbark Seed & Mill in Athens, Ohio. Their facility produces Ohio-grown, Certified Organic dry beans and freshly milled grains to help create a local staple food market. During the #CropsInColor in Appalachia tour, they share with Food Tank and The Crop Trust about the challenges of starting a small grain mill and why they’re not aiming to be in every kitchen in the United States. 

Before opening Shagbark, Jaeger and Ajamian traveled the country visiting farmers’ markets and noticed that, despite growth in local food systems, staple foods were not represented at a local level. “All of our protein comes from [beans and grains] and a lot of nutrients, and they aren’t available locally,” Ajamian says.

“I went to the farmers’ market to get my eggs, cheese, and leafy greens, but then I went home and grabbed my cans of beans, rice, crackers, and pasta from the pantry,” Jaeger explains. “I can buy locally baked bread, but I don’t know where the flour is coming from, just like how I don’t know where all those other beans and grains come from.” And after some research, Ajamian found that even black beans in organic co-ops, for example, were often coming to Ohio from China. 

The pair received a Sustainable Agriculture Research and Education grant in 2008 to test high-nutrient staple crop plots for Appalachian farmers. “We looked at all of the empty fields in Appalachia and realized they aren’t really geared to the kind of ag that’s in the corn belt. We have small, irregular plots and thin soil,” Ajamian says. Nuts and other perennials, however, grow well in the region’s unique topography and climate.

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Olduvai IV: Courage
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Olduvai II: Exodus
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