A wide range of traditional agricultural practices favor indigenous crops for their resilience, variety, and nutritional value.
1. Amaranth (huauhtli, Amaranthus)
From the savannas of Africa to the high mountains of South America, amaranth may be found on practically every continent. Amaranth is grown as a leafy green and a cereal-like grain that may be crushed into flour or eaten whole since it grows swiftly in hot temperatures. Amaranth was initially domesticated about 6000 BCE by the Aztecs and southwestern North American Indians, who have been cultivating it ever since. Among the Aztecs, amaranth was a favorite ingredient for both food and ceremony. Huitzilopochtli figures were made from Panquetzaliztli amaranth flour during the Aztec celebration. These figures were then utilized in the parade and given out to the community. After the Spanish conquest, amaranth’s nutritionally dense grain was all but forgotten, yet it is still consumed today. It’s a good source of protein, vitamins, and minerals, including calcium, iron, magnesium, potassium, and zinc.
2. Arracacha (batata baroa, apio, Arracaciaxanthorrhiza)
Arracacha, a staple root crop in South America, is a cross between a carrot and a celery root. Because of its adaptability and low-input costs, this crop is now found in many lower parts of Brazil, Colombia, and Venezuela as well as in the northern states of Cuba and Puerto Rico. Throughout South America, especially in the Andes, people have relied on the arracacha root as a staple food. Potato-like in preparation, arracacha has four times the calcium content and a hefty dose of carotenoid colors, which are a precursor to vitamin A. Vitamin C and iron are also found in abundance.
3. Bay of Fundy Dulse (wadakuna’sikjech, Palmariapalmata)
Dulse is a red seaweed that has long been utilized in Ireland, Iceland, and along the Atlantic coast of Canada for both culinary and medical uses. First Nations Mi’kmag people have long relied on it as a primary source of nutrition. One of the Bay of Fundy’s most popular snacks and a key element in traditional chowder and stews is Dulse, which grows between New Brunswick and Nova Scotia. Vitamins and minerals such as iodine and iron are found in abundance in this food.
4. Chaya (Cnidoscolusaconitifolius)
Chaya, an evergreen shrub native to Mexico’s Yucatán Peninsula, has been a mainstay of indigenous diets in Mexico and Central America for millennia. Chaya is an easy-to-grow plant that can withstand insects, strong rain, and even drought. To consume chaya, the leaves must be boiled, but it is packed with nutrients and has been used in Maya medicine to cure a variety of maladies including diabetes, sleeplessness, high blood pressure, and indigestion. In rural areas, chaya tortillas are often prepared for special events and religious festivals.
5. Chayote (chayotl, Sechium edule)
This green, pear-shaped member of the squash family has been a key element of the diets of Mesoamericans since pre-Columbian times, and its name comes from the Aztec word chayotl. The Aztecs and Mayans, who still farm this squash, used it for both food and medicine in the past. The plant may be cultivated in a wide range of temperatures, from the tropics to altitudes of more than 2,000 meters. The fruit, stems, and leaves of the plant may all be eaten, and they’re high in vitamin C and folate.
