Our everyday menus seem varied, but if we scratch the surface we discover that they are based on very few cultivated plant speciesWhichever supermarket you go to, you'll almost always find the same main products: wheat, rice, and corn, accompanied by a few standard fruits and vegetables.
Behind this apparent abundance lies an uncomfortable reality: our global food supply relies on a surprisingly small plant base.
Meanwhile, thousands of edible species that were cultivated for millennia have been relegated to oblivion, sidelined by more productive crops that are easier to transport or more profitable for big industry. Many of these traditional crops can be perfectly grown at home, garden in potsThey grow on the terrace or in a small garden, and almost no one knows about them. Rediscovering them not only opens the door to new flavors, but also helps us diversify our diet and strengthen our resilience to climate change.
Why does our food depend on so few species?
If we look at the entire history of agriculture, humans have identified nearly 30,000 edible plant speciesOf all these, between 6,000 and 7,000 species have been cultivated more or less consistently for food production. However, in the modern agri-food system, the reality is very different: today we only use around 170 crops on a large commercial scale.
The most striking thing is that, within that small group, barely a few 30 crop species provide the majority of calories and nutrients that we consume daily. More than 40% of the energy we eat comes from just three: rice, wheat, and corn. This extreme dependence on a few staple crops makes us vulnerable to pests, diseases, and, above all, the effects of climate change.
Food homogenization doesn't only happen with cereals. Also in fruits and vegetables We have been marginalizing diversity. A very clear example is bananas: there are around 1,000 different varieties on the planet, with a wide variety of shapes, sizes, and colors (straight, shorter, some even reddish). However, in most markets we barely see one: the Cavendish variety, which represents almost 50% of all bananas grown in the world because it offers high yield and withstands transport well.
This same pattern repeats itself time and time again: as agriculture has become industrialized, varieties that They produce more, withstand logistics better, and meet commercial expectationsThe result is a huge simplification of what we grow and eat, with the loss of many local species and traditional varieties adapted to very specific conditions.
Monocultures, low biodiversity and climate change
To meet the enormous global demand for these few star crops, increasing amounts of land have been concentrated in large monocultures of a single speciesIn many regions, vast tracts of land are dedicated solely to wheat, rice, corn, soybeans, or other industrial crops. This form of intensive production reduces agricultural biodiversity and impoverishes ecosystems.
Monocultures, being based on very few genetic varieties, have fewer natural tools to cope with sudden changes in the climate, to new pests or emerging diseases. In a context of global warming, with increasingly frequent heat waves and periods of severe drought, this lack of diversity is a major problem.
Recent research indicates that the yields of staple crops such as Corn, soybeans, or rice could be seriously affected in the coming decades. A study published in the journal Nature Food estimates negative impacts over the next 10-20 years if temperatures continue to rise and rainfall patterns continue to change. That means less production of the crops we depend on most.
When a crop occupies millions of hectares and suddenly yields much less due to extreme heat, lack of water, or new diseases, a enormous pressure on global food securityHaving all your eggs in one basket —or almost— is not exactly a prudent long-term strategy.
Furthermore, monocultures are often associated with intensive farming practices: high use of fertilizers and pesticides, aggressive tillage, and inefficient irrigation. All of this contributes to the soil degradation, the loss of fertility and the increase in greenhouse gas emissionsInstead of helping to mitigate climate change, these systems end up making it worse.
Strategies for adaptation: diversifying and reviving forgotten crops
Faced with this situation, the agricultural world is looking for ways to adapt and gain room to maneuver. One of the strategies most discussed by experts and international organizations is... crop diversification: not to depend solely on the same old cereals, but to incorporate new, old or little-used species that better withstand heat, drought or poor soils.
Among the measures being considered are the cultivation of new species or varietiesThis includes the revival of forgotten traditional crops, adjusting planting and harvesting dates to align with changes in temperature and rainfall, and even genetic improvement to obtain plants more tolerant to water or heat stress. All of this is complemented by the promotion of more sustainable agricultural methods.
When discussing sustainability in agriculture, techniques such as the following come into play: conservation agriculture, green manures, crop rotation and association, the efficient use of water, the incorporation of organic matter into the soil and the reduction of chemicalsThese practices help maintain fertility, improve soil structure, retain moisture, and protect the ecosystem as a whole.
In this context, the recovery of forgotten crops is especially interesting for several reasons. Many of them are linked to traditional agricultural wisdom These are plants that have adapted to harsh local conditions: arid zones, stony soils, and extreme climates. Through historical experience, they have proven capable of thriving where other crops fail.
Furthermore, these underutilized crops are often notable for their high nutritional valueIn a world where some 1.5 billion people suffer from some micronutrient deficiency (iron, zinc, iodine, vitamins A, B12, D, among others), introducing richer and more varied foods can make a real difference, both in impoverished countries and in societies where, paradoxically, overweight and hidden malnutrition coexist.
Forgotten crops you can grow at home
The good news is that some of this diversification can start small, on your own terrace or in an urban garden. Many crops traditionally associated with agriculture can be adapted to deep pots, grow tables or small terracesprovided you give them light, water, and a suitable substrate. Below you'll find some particularly interesting examples due to their hardiness and nutritional value.
Amaranth: an edible all-rounder from top to bottom
Amaranth is one of those crops that surprises you when you really get to know it. It's a plant capable of reaching almost three meters tall, with stems crowned by large plumes of seeds They are brightly colored: red, orange, or green, depending on the variety. The entire plant is usable: leaves, tender stems, and seeds.
Traditionally, in many parts of Africa and Asia, amaranth has been consumed mainly as leafy greensSimilar to spinach or chard, the young leaves are cooked sautéed, in soups, or stews, and provide a good amount of vitamins and minerals. At the same time, the indigenous peoples of the Americas highly valued the seed, which is considered a pseudocereal, like buckwheat or quinoa.
Amaranth seeds are rich in high-quality protein, with a very interesting amino acid profile, and contain fiber, iron, and other micronutrients. The best part is that the plant exhibits a high drought tolerance and it can grow in relatively poor soils, making it an ideal candidate for a hotter, drier future.
At home, you can grow amaranth in a sunny spot, using deep containers with good drainage. It doesn't require overly complicated care, beyond moderate watering and avoiding waterlogging. Having several plants in large pots not only provides food, but also... It adds a spectacular ornamental touch. to the urban garden thanks to its intensely colored inflorescences.
Fonio: the ancient cereal of West Africa
Fonio is a species of millet native to West Africa that is considered one of the oldest cultivated cereals on the continentFor thousands of years, farmers in countries like Senegal, Burkina Faso, and Mali have grown and consumed it, in many cases reserving it for special occasions.
Historically, fonium was associated with consumption of local elites, chiefs and kingsand also to important celebrations: weddings, traditional festivals, or meals during the month of Ramadan. Despite this cultural significance, it never achieved widespread adoption or fully entered global markets, partly because it requires more processing and its yields are modest compared to other modern grains.
Its greatest advantage today is that it is an extremely versatile crop. drought resistant and able to grow in poor soilswhere other cereals would fail. This has placed it on the radar as one of the species with the greatest potential in a context of climate change, especially in semi-arid areas.
Nutritionally, fonio offers complex carbohydrates, some protein and minerals, and is easily digested. While it's not the easiest plant to grow on a balcony due to its space requirements for a significant harvest, experimentation is possible. small plantings in large raised beds or family gardenseven exploring the use of ancient seeds, more as a learning and conservation project than as a primary source of grain.
Cowpea: a tough and versatile legume
Cowpea, also known as cowpea, is a legume originating in Africa that has had multiple uses depending on the region. In its area of ​​origin, it was mainly used for human food, both in grain and green formHowever, when it was introduced in the United States and other areas, it was primarily used for animal feed.
The cowpea plant is of great interest because it practically all biomass is edibleThe plant consists of tender leaves, young pods, and, of course, the dried seeds. The seeds provide a good amount of plant-based protein, fiber, and micronutrients, similar to other legumes. Furthermore, as a legume, it helps fix nitrogen in the soil, improving its fertility.
One of the cowpea's strengths is its remarkable drought toleranceThis makes it suitable for warm climates with dry summers. In areas with mild winters, it can be easily integrated into crop rotations to diversify the vegetable garden and reduce dependence on traditional beans.
To grow cowpeas at home, all you need are large containers or a small patch of well-draining soil with direct sunlight. It's a rewarding crop that It does not require particularly rich soil. and that, under good conditions, it can offer both green pods for fresh consumption and dried seeds for legumes.
Yeros: a Mediterranean legume to be rediscovered
Vetch is a legume traditionally cultivated in the Mediterranean area since ancient times. For a long time, it has been used primarily for animal feed and as fodderThis is partly because they are undemanding and adapt well to terrain where other crops perform worse.
This plant can withstand cold and dry climates, as well as low quality soilsThis makes it particularly interesting for reviving its use in human nutrition in rural areas with limited resources. Despite its long history, it has taken a backseat to other, more well-known legumes such as lentils, chickpeas, or beans.
In recent years, new ways of integrating vetches into modern cuisine are being explored. One example is the work of the Circular Gastronomy project of the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA), which proposes Use sprouted vetch in salads and other preparationsGerminating them improves their digestibility and enhances some nutrients, opening the door to more creative uses.
For home cultivation, vetch behaves similarly to other grain legumes: they need moderately loose soil, some moisture in the initial phase, and good exposure to sunlight. They are an attractive option for those who want introduce an almost forgotten legume in your home garden and later experiment in the kitchen, either consuming them dried, cooked or in the form of sprouts.
The nutritional potential of underutilized traditional crops
Beyond these specific examples, there is a whole range of lesser-known traditional crops that stand out for their nutritional composition. Some cereals, pseudocereals, and legumes provide very complete amino acid profiles, high protein levels and abundant micronutrientsQuinoa, for example, is famous for being one of the few pseudocereals that contain all the essential amino acids necessary for humans.
Certain local legumes, such as Bambara peanut In Africa, they are considered valuable sources of plant-based protein and healthy fats in the communities that cultivate them. Other crops, such as certain types of millet, are prized for their richness in calcium, iron, and other key minerals that help prevent anemia and strengthen bones.
On a planet where so-called "hidden hunger"—the lack of essential vitamins and minerals despite eating enough energy—affects hundreds of millions of people, these underutilized foods can play a crucial role. Deficiencies in iron, zinc, iodine, or vitamins A, B12, and D They are widespread in impoverished regions as well as in developing countries, and even in seemingly well-fed societies where ultra-processed products predominate.
Many of these forgotten crops have the advantage of being intrinsically resilient to climateThey are accustomed to growing with less water, in marginal soils, or under extreme conditions that closely resemble what agriculture will be like in the future in many parts of the world. Added to this is their potential for local and international trade if fair value chains are designed and investments are made in their research and promotion.
Rescuing this diversity, both genetic and culinary, is not just a matter of nostalgia or rural romanticism. It is a strategic commitment to enrich the diet, increase food security and mitigate the impact of climate changewhile valuing ancestral knowledge and varieties that have gone unnoticed by the big industry.
The role of public policy and research
For these crops to emerge from the shadows, it's not enough for a few people to plant them on their terraces, although that's a valuable first step. More is needed. institutional support, public policies and specific funding that facilitate their research, improvement, conservation and commercialization.
Many of these foods have not been studied enough: detailed agronomic information is lackingKnowledge about their pests and diseases, adapted processing technologies, and awareness campaigns to encourage people to consume them are all crucial. For this reason, international organizations and research centers are beginning to focus on them as part of the future agenda for sustainable food systems.
Initiatives such as circular gastronomy projects or germplasm banks contribute to preserve local varieties and spread new ways of preparing thembringing them closer to both chefs and consumers. When a product enters haute cuisine or innovative restaurants, it often triggers a domino effect that eventually reaches family farms and, little by little, the general public.
If these strategies are combined with incentives for farmers, food education campaigns, and regulatory frameworks that value cultivated biodiversity, neglected crops can to regain the place they deserve in the agri-food systemAt the same time, every person who decides to research, buy, or cultivate these species is sending a demand signal that helps accelerate change.
We have been cultivating food for some 12,000 years, surviving periods of severe climate change and learning valuable lessons along the way. Today, facing a new global climate crisis, listening again to Indigenous peoples, learning about traditional cuisines, and reconnect with those who live closer to the land It can make all the difference. Much of the wisdom that can help us adapt to a different world, even on the smallest scale of our home garden, lies in their practices and local crops.
