Crop Selection

Students and adults working with student groups can use the following list to identify crops they wish to grow. The description for each crop lists its upsides and possible issues, as well as Diné cultural context and usage suggestions for some crops. Not all crops listed are suitable for every growing situation, but all of the crops listed should be simple enough to grow within the Navajo Nation by children. This information is only intended to be used as a starting point for planning a garden; more research on best practices for growing specific plants and varieties may be necessary to adapt to individual needs. The following information is also intended as baseline research for content to be included in the educational booklet outlined in our solution proposal.

 

Three Sisters Crops:

Corn

Corn is an important crop for the Diné both culturally and nutritionally [1, pg. 37]. Dry grain varieties (flint, dent, and flour corns) are a highly productive and easily stored dietary staple. Grown using the Three Sisters method, corn’s tall, sturdy stalks act as a trellis for the beans to climb and can serve as windbreaks in the field [2, pg. 1]. Pollinated by the wind, corn can successfully produce a crop in areas with low pollinator populations [3].

Wind pollination has its downsides, however, as the wind’s ability to transfer corn pollen over long distances may lead to crossbreeding with nearby commercial corn varieties without proper precautions [3][4]. This would interfere with seed saving and could lead to legal action if a patented variety contaminates the corn [3]. Commercial corn populations also increase the likelihood of disease transmission [5]. Finally, while typically drought- and heat-tolerant, corn requires a lot of land and nutrients to produce well [6].

A flour corn variety historically grown by the Diné is Robin’s Egg corn, which comes in several colors and does well in dry soils [7].

Pole Beans
Beans are another staple crop that, when dried, are easy to store and use. They are a good source of protein on their own, and when combined with corn and squash, the three crops provide all of the necessary macronutrients (proteins, carbohydrates, etc). Bean plants’ vines also help anchor corn in strong winds. In the presence of certain soil microbes, bean plants increase the nitrogen content of the soil, helping to stave off the long-term loss of fertility created by repeatedly growing crops in the same place [2, pg. 1][5]. This is particularly helpful for heavily-feeding crops like corn, hence beans’ role in the Three Sisters method [2, pg. 1].
Pole beans should not be confused with bush beans, which grow differently and are therefore less suitable for Three Sisters planting [2, pg. 1]. Beans should not be planted near onion-family plants, kale, chard, or cabbage [8].
Winter Squash
Winter squash, the final member of Three Sisters plantings, is another dietary staple. As part of the Three Sisters, squash’s large leaves and sprawling horizontal vines act as a living mulch for the corn and bean plants. This suppresses weeds and helps to keep the soil moist [2, pg. 1]. Left whole, squash stores well for many months, with some varieties’ shelf lives surpassing a year under proper conditions [9][10].
Some species of winter squash are prone to crossbreeding, which can make it difficult to save genetically pure seeds of a specific variety [3]. The Diné traditionally grow Hubbard squash varieties [11].
Melons - An Optional Addition
Historically, Diné people often added melons to their Three Sisters plantings [12]. Melon vines can also replace winter squash in the plantings, if desired [2, pg. 1]. Some varieties of melons, particularly watermelons, tolerate drought and heat well despite their high water content [13]. While extreme weather sometimes reduces yields and causes cosmetic blemishes, it often results in sweeter fruit [14].
Though delicious, melons are not a staple food. They generally have a short shelf life, worsened by the fact that they don’t preserve well via processing (an exception is so-called “winter watermelons” which can stay good for many months if undamaged [15]). Pollination can be an issue, as melon plants tend to have a lot of flowers die off before they can be pollinated. As for seed saving, melons have similar difficulties as winter squash in terms of the risk of different varieties hybridizing [3].

Other Crops

Peaches
Diné people historically grew peaches in orchards. Though colonists destroyed many of the original trees, some peaches of the traditional variety remain [16].
It takes three to four years to produce fruit, which could be an interesting multi-year project for students [17]. Peaches have a low shelf life; however, one can process the fruit by canning or freezing to preserve them for longer.
Wheat
Wheat is an easy to grow crop that has been used as a staple grain for millennia. It consistently produces high yields [18].
Wheat generally requires large amounts of land and is somewhat difficult to harvest or process on a non-commercial scale. This labor-intensive process could be an interesting project for children to learn about. Another downside is that wheat is not a traditional component of the Diné diet.
Chickpeas
Chickpeas are a type of legume, which makes them a good source of protein. These are harvested after drying; however, they can be eaten fresh as well. Drying the chickpeas makes them keep for a long time. Similarly to beans, chickpeas help increase the nitrogen content of the soil. Chickpeas would grow well in the Diné soil and climate [19][20]. They are not native to the region, and they grow in the summer [21].
Carrots
Carrots are fast growers, which is helpful considering that this cold-tolerant crop is typically grown in the spring or fall [22]. Once harvested, they are easily stored in a root cellar [23]. In addition to being widely eaten as fresh food, they are easily incorporated into other dishes such as soups [24]. Planting onion-family plants nearby can help reduce carrot pests. Carrots also do well growing near sage, rosemary, and cabbage [8].
Cool-Weather Greens
Cool-weather greens include chard, kale, cabbage, spinach and other dark, leafy greens that grow best in the spring and fall. Some can even be grown through the winter in particularly warm areas like the Southwest and/or with season-extension techniques. These plants tend to grow quickly, especially since the leaves are harvested rather than waiting for the plant to fruit [25][26][27][28][29]. Most greens usually do well when planted together [8]. They are also very nutritious, containing high concentrations of a variety of vitamins and minerals [26][27][28].
Unfortunately, greens tend to have a short shelf life (cabbage is an exception, as it can keep for months in a root cellar [25]). Luckily, their quick growth cycle enables near-constant harvest, especially with multiple staggered plantings [27][28][29]. Additionally, unlike lettuce, these greens are often eaten cooked; they can thus be frozen and cooked at a later date without a noticeable loss of texture. Greens are not traditionally a significant part of the Diné diet, but eating greens could therefore help supplement vitamins and minerals not otherwise available [30][31]. Finally, as cool-weather plants, greens need fairly constant moisture and will quickly wilt or bolt (flower and become inedible) when exposed to high heat [26][27][28][29].

Herbs

Basil
Basil’s many varieties can be used to add flavor to foods, especially potatoes, corn, carrots, white beans, curries, and pesto [33]. Basil likes moist conditions; growing basil takes one inch of water per week (half the amount as growing a stalk of corn) [32][34][35]. Under the right conditions, basil is extremely productive. Once harvested, it is best stored frozen in order to preserve flavor. Basil plants like heat but cannot tolerate the cold [32].
Rosemary
Rosemary grows to be a large shrub under the right conditions. It has low watering needs, preferring well-drained soil and disliking constant moisture [36]. If planted nearby, it helps repel pests from cabbage, carrots, and beans [8]. Rosemary goes well with chicken, pork, squash, potatoes, and in soups and stews [33].
Despite being drought-tolerant, rosemary tends to prefer moderate to high humidity. Additionally, it is difficult to grow from seed, especially since it is fairly slow-growing [36].
Thyme
Thyme is a drought tolerant herb, so much so that it won’t grow in soil that is too wet. It tends to grow low and wide, so it can also be used as a groundcover [37]. When cooking, it goes well with squash, carrots, and other winter vegetables, as well as lamb and poultry [33][38]. Like many aromatic herbs, thyme helps repel pests, especially cabbage moths [8][39]. After harvesting, thyme stores well fresh in the refrigerator or freezer or dried in an airtight container [37].
Thyme tends to be difficult to grow from seed; it’s easier to start with a plant [37].
Sage (Culinary)
Culinary sage prefers drier soils; it doesn’t do well with constant moisture [40]. It helps to repel pests from cabbage, kale, and carrots [8]. Sage goes well with potatoes, beans, chicken, and fatty meats like goose and oily fish [33]. Though drought-resistant when mature, sage seedlings need frequent watering. Sage tastes best when used fresh, but it preserves reasonably well via freezing, refrigeration, or drying [40].
Chives
A member of the onion family, chives are usually used as a garnish. They are drought- and cold-tolerant perennials, and they can replant themselves if allowed to produce seed. They go dormant during periods of hot weather but return once things cool down. If planted nearby, chives repel pests from carrots, peas, tomatoes, and fruit as well as improving other crops’ flavor [8][41]. Chives should be used fresh or frozen to flavor fish, root vegetables, or anything that needs a hint of onion [33][41]. The flowers can also be eaten [41].
Cilantro (Coriander)
Cilantro, the fresh green herb most often used as a garnish, and coriander, the spice, are the leaves and seeds of the same plant. Cilantro plants quickly bolt and become inedible in the heat, but this allows the plants to produce seeds much faster. Seedlings need to be kept moist with about 1 inch of water per week, but this amount should be reduced as the plants mature [42]. Best used fresh, cilantro goes well with soups, root vegetables, and corn. Coriander, meanwhile, goes well with meat, poultry, potatoes, and some fruits [33].

To reiterate, this list is not intended to be a complete list of drought-tolerant crops or of crops that could be grown within the Navajo Nation. Certain plants were excluded from this list for a variety of reasons, including being difficult to grow or harvest, drought or heat sensitivity, the produce being widely and cheaply available nearby, potential dangers to children, and a lack of culinary flexibility. Many other crops may be suitable in various situations; this list is only a small selection of child-friendly crops.