How much to plant per person with growing strategies. (I got this out of a recent "Survivalist" magazine issue and greatly edited some information and added from experience.)
Asparagus (10 plants) : When planting asparagus it's best to start out with 1-2 year roots. Most stores will sell them in this way. The reason being is that asparagus needs to reach a 3 year maturity before you can begin cutting it. So obviously established roots will save you some time. During the winter you can take two approaches to cutting back. If you're in warmer climates leave it be til spring and then cut it off towards the base when the last frost is past. If you live in colder climates cut towards the base and insulate with hay.
Beans (1/4 lb.) Beans are natural climbers and will do well near fences. They also fair well in hot climates. Your first harvest of beans are best fresh. Some folks will say it's better to allow only your final harvest to dry, but it really depends on your growing seasons. I can typically grow beans from March-November. Maybe even further in if the winter is mild. So set aside what you like to dry throughout the season. Be sure to dry thoroughly and use often for sprouts. Most bean plants will produce 1-2 lbs. of beans per plant. Though the estimate here suggest only 1/4 lb. I would personally recommend you liberally plant beans. In excess of 10 plants. The reason here is that dried beans will keep for an extremely long time. Depending on your growing season beans can be added to soups and even ground into a flour substitute.
Beets (25 feet) Beat leaves can be occasionally picked and eaten steamed or raw along with a salad. The roots can be boiled for side dishes and long term they may be pickled.
Broccoli (10 plants) Important to note that the leaves have more nutrition than the heads themselves. Eat raw, steamed, or my personal favorite, grilled.
Brussel Sprouts (5 Plants) Harvest from the bottom of your plant first. These make an excellent fall crop. Each plant should offer up about 4-5 servings. Once again, this wouldn't do in my house. These little guys are a staple. It's a good source of vitamin C and has also been shown to help prevent cancer.
Cabbage (10 Plants) First things first. If you plan on growing cabbage please use a companion plant. Typically helps tomatoes, potatoes, and will be helped by aromatic plants like rosemary and sage. Mine have been torn up multiple years by not practicing this. A couple pluses for cabbage are: it can go without refrigeration several weeks, slightly fermented cabbage is nutritious (once it develops a white sludge on the bottom stop eating), and it's great for sauerkraut. Make sure you save this for a very sunny area. Leaves can also be picked and used to make Kimchi. If you don't know what it is look it up. Good stuff. When you've harvested your cabbage don't immediately pull the root. Prepare for a second slightly smaller harvest. Again use the leave and the small heads can be eaten like brussel sprouts.
Carrots (50 feet) Perfect for Yankees. Plant in early spring or late fall. This is one of the few crops, if probably treated, you can really grow year round. Insulating with straw during winter can maintain them through out the season. Also great for planting in plain site since they have a similar look to ferns.
Cauliflower (10 plants) Similar to cabbage in means of spacing and light needs. Florets need to be harvested before they turn yellow and the leaves may also be eaten.
Celery (2 plants) Great stored after dehydrated or eaten fresh with soups. If you have children I'd actually up the count to about 4-5 depending on your needs. It can provide them and you with a healthy alternative snack to those freeze dried brownies. Most importantly though! Celery salt. If you don't know where I'm going with that [img]http://www.arrse.co.uk/at
Chard (5 plants) Great to eat steamed or raw with a salad. I'd recommend the companion gardening with some onions or chives.
Collards (1 plant) This plant is all about survival. It can survive several years and mild winters.
Cucumbers (2 plants) Eat raw or pickle and plant near a fence or supporting trellis. Plant with peas, radishes, sunflowers, radishes, or corn. Honestly, I love homemade dill pickles and they're great for your immune system. Plant enough to have a ton of pickles standing by for cold season.
Eggplant (3 plants) These will require more space and patience. Plant with beans and aramanthus to repel insects. When reaching maturity elevate on to a stone and turn occasionally.
Garlic (12 plants) I'm going to say right off the bat this estimate is bogus. Plant as many as you can.......and then plant some more. Garlic has natural antibiotic properties and if properly stored can last 8 weeks. If you're not familiar with the benefits of garlic and its uses I highly recommend a quick Google search.
Kale (5 plants) I would recommend this per type of kale grown. Kale varieties for the most part will survive mild winters. Kale is also extremely nutritious and a great addition to salads, lasagna, or steamed and mixed in with some pasta. Dino Kale will fair well against insects, but softer varieties like Siberian Kale will do better if planted with an aromatic companion like rosemary.
Leeks, Onions (20 plants) This estimate is per variety. Onions are good for naturally fighting dental caries and aid your immune system. Great in salads, soups, pasta, and just eaten raw. I can't stress enough being liberal with planting these as a companion plant to keep away insects.
Lettuce (10 feet) Do not plant in direct sunlight. Plant with carrots and radishes for support and corn or sunflowers for shading. Plant often as the harvest life is shorter. Aphids love leafy lettuce so check them regularly.
Malabar Spinach (5 feet) Good in salad, mixed in pasta, or eaten steamed by itself. Plant with peas.
Mustard (5 plants) Great eaten raw and has excellent health benefits. May also be processed for the obvious.
Peas (1/2 cup) Planting this amount of seeds will offer up a yield of roughly 1/2 lb. peas daily. Depending on the variety you may eat them with the shell. Great additive for soups. Don't plant in an area that will receive more than 4 hours of direct sunlight.
Peppers (5 plants) Depending on your regular diet this may not seem like much. For me it's not. I'd recommend about 10 ft. per bell peppers, and about 5 ft. per hot pepper varieties. Plant varieties away from each other and away from tomatoes. Fertilize with about 2 tablespoons of epsom salt every two weeks.
Potatoes (5lbs) only use organic potatoes since others are dipped in a solvent to retard sprouting. Cuts spuds in pieces with at least 2 eyes each. Plant in loose soil every 3 feet. Yields are approximately 10 potatoes per plant. Use a pitchfork to harvest and do not rinse until ready to cook.
Radishes (25 plants) Or more.... Radishes have a very short harvest time. On average about 26 days. Plant in early spring to help attract bees.
Sweet Potatoes (5 lbs.) Put a sweet potato in a glass of water with toothpicks supporting it. Change the water daily until leafy vines develop. Snap those off and root in water. Once the root reaches two inches plant in a loose mound of soil once the soil is at or above 70 degrees. Plant with radishes.
Tomatoes (2 plants) The hotter the climate the smaller the variety you grow should be for better yields. Epsom salts also do well with tomato plants. Plant with basil and marigolds. If you intend to make sauces for canning it'd be wise to double up for the winter months.
