The vegetable garden is
usually one of the first steps taken towards self-sufficiency. Who
would want to do without plump tomatoes and fresh watermelons cracked open
on a hot day? However, there are some edibles that aren't well-known by
many gardeners – plants such as ground nuts, goji berries, goumis, hardy
kiwis, and medlars. These plants have some advantages over the
“traditional” veggies that make them worthy of a spot on your land.
First, they are
perennial; once you get your hands on one and get it established, most of
your work will be harvesting. Second, some of these plants fit in
places where you can't grow your vegetables anyway. And finally, these
plants help to add variety to your homegrown stock, which is helpful for
adding “spice to your life” but also for providing backup in case your
corn is carried off by raccoons or your tomatoes don't survive the
blight.
Ground Nuts – Apios americana
Groundnuts were a major food source for the American Indians and can still
be found near deserted villages. The first settlers in Jamestown and
Plymouth Rock depended greatly upon this plant for survival, especially
when the corn supplies ran out. The groundnut was also greatly
appreciated by Henry David Thoreau during his stint at Walden Pond.
The
groundnut is part of the legume family (Leguminosae). It is a
small vine that twines around and upon the shrubs of the forest floor.
The leaves are smooth and light green with five to seven sharp-pointed
leaflets. Flowers bloom in clusters and are maroon or lilac brown and the
bean pods are about 2-4 inches long.
While the beans are edible, the real eatin' is in the roots. The plant
forms long string-like roots with tubers that are roughly the size of
walnuts; these are the groundnuts themselves. These tubers are perennial
and can be harvested year round – a great attribute during February when
the pantry is growing bare but the asparagus in nowhere in sight. Some
say that the tubers taste better after the first frost.
The groundnuts are high in starch and protein; they have three times the
protein of potatoes. Once the nuts have been washed and peeled, they may
be boiled for about twenty minutes, roasted, or fried in butter or bacon
fat. Generally, you can use them anyway you would use a common potato;
just don't eat them raw. The taste is like a turnip, mild and slightly
sweet, and the texture is smooth. In order to enjoy this food, you must
eat it warm because they become tough and unpalatable when cold.
The groundnut is easy to plant. In the wild, they are found in rich
moist soil near thickets, stream banks, and open woods, so you can select
a spot that mimics these conditions. Because the tubers spread, it
is wise to amend a broad area of your soil.
Groundnuts do have one drawback – you must wait one or two seasons before
harvesting. However, the groundnuts offer three benefits to make
gardeners smile. First, they can be found wild from as far north to
the Great Lakes all the way south to Florida and from the east coast out
to Texas; in gardening terms, that means they are hardy in zones 4–9.
Also, the groundnut is a nitrogen-fixer and so won't require much
fertilization. Furthermore, they are easier to handle because they
only grow 6–12 feet long; just be sure to keep the new vine from drying
out. The vines can be planted three inches deep next to a support
such as a tree or trellis.
I
bought my groundnut vine at a local herb festival. Vines can be obtained
from Brushwood Nursery and
NativeVentures.net sells seeds. It is not
recommended to dig up wild plants because they may be protected in your
area; however, you may be lucky enough to find a neighbor or local
gardener who can share some vine with you.
