A sustainable garden

thrives without requiring outside inputs, so no chemical fertilizers and minimal watering. To start a sustainable garden identify plants that are drought and insect resistant and that thrive in your climate. Group together plants with similar water requirements. Mulch generously and weed regularly (weeds compete for water). Consider installing rain barrels to reduce the need to use additional water.

SWEET POTATOES – a nutritional powerhouse, try mashed!

COMPOST – a natural fertilizer made from plant-based kitchen scraps and yard waste.

SQUASH – supply cancer-fighting carotenes, try them sautéed, or make a rich tasting/healthy soup.

GREEN BEANS – so versatile and loaded with fiber.

OKRA – low calorie, great to thicken soups & stews.

ROSEMARY – excellent source of iron, adds flavor to chicken, fish, and sautéed veggies.

CARNATIONS – can be eaten, steep in wine and enjoy!

EGGPLANT – use as meat substitute, provides antioxidants.

TOMATOES – outstanding cancer fighters, enjoy the mighty tomato fresh, cooked, or in a sauce.

SUNFLOWERS – bake the seeds and enjoy, known to lower bad cholesterol.

Photo by Aric Attas