If you’re envisioning the perfect self-sustaining garden built for tough times, starting the right seeds is essential. They are essential for a balanced and productive food system. Some produce nutrient and carbohydrate-rich food that’s delicious, while others attract pollinators and improve soil health. They’re easy to store and stand up to diseases better than many crops. 

You can start many of these seeds indoors ahead of planting. Others you can sow directly into the ground just after the last hard freeze. By planting them in spring, you’ll be right on schedule to have a sustainable garden built for survival. 

Another benefit to growing corn is that it creates an edible pole for your beans and other climbers to grow on. It grows tall and provides shade to shade-loving perennials.

Sow corn directly into the ground about 2 weeks after the last frost. If you plant them in the soil before the threat of frost has passed, you could miss out on germination. Check the Old Farmer’s Almanac to find your expected last frost date. Stagger your planting every 2 weeks to get continuous harvests throughout the summer. 

Beans

Harvest at different stages for endless tasty options.

Beans are essential legumes for your survival garden. They’re easy to grow from seed and produce tons of delicious and protein-rich edible seeds you can store for years. It’s hard not to love their satisfying texture and delicious flavor. 

Plant your bean seeds in the soil as soon as it warms up above 50°F (10°C). Plant them near your corn plants so they can climb the stalks. They prefer growing in slightly acidic soil, between 6 and 7. Make sure the soil is well-drained and contains plenty of organic compost. 

Harvest your beans at different stages to get many uses out of them. Harvest them young and green for snap beans, halfway mature for shelling beans, or completely dry for dry beans. You can store dry beans for years, making them one of the most essential survival crops. Some varieties, like red and white kidney beans, contain the toxic compound lectin, which you can remove by cooking. 

Summer Squash

Young shoots and flowers add flavor to your meals.

Combined with corn and beans, summer squash completes the survival garden trifecta known as ‘The Three Sisters’. This easy-to-grow plant thrives on the nitrogen bean plants infuse in the soil. It grows radially, blocking the sun’s harmful rays, trapping moisture in the soil and protecting beneficial organisms. 

It takes summer squash around 40 to 65 days to mature, depending on the variety you’re growing. Once it matures, it produces tons of delicious and nutritious squashes you can harvest through the summer. Plant slow-growing winter squash like butternut and acorn at the same time for a long-lasting fall garden. 

First, they produce tons of edible leafy greens and flowers that taste like garlic. They grow incredibly fast and each part of the plant is edible, containing tons of nutrients, vitamins, and minerals. 

Besides their nutrition and beauty, they’re wonderful flowers that attract beneficial pollinators throughout the year. They’ll climb trees, houses, or any structure, making them wonderful space-saving additions to your survival garden. 

Tomatoes

Plant once, and enjoy abundant harvests from spring to fall.

Tomatoes are essential seeds to sow for your survival garden. They’re easy to start from seed and take minimal effort to grow and maintain. They also produce tons of nutritious fruit that you can use in a huge variety of dishes. 

You can start tomato seeds indoors about 4 to 6 weeks before your last frost date. If you directly sow your seeds, wait until at least 2 weeks after the chance of a freeze has passed. Tomatoes are heat-loving crops, so be extra vigilant in keeping them warm, especially when they’re seedlings. 

Once they get going, they’re hard to stop. You’ll harvest abundant crops throughout the year, especially if you practice successive planting. Try growing several varieties throughout the year and you’ll harvest tomatoes from spring to fall. 

Garden Peas

Plant early, support with trellises, and watch them climb.

Garden peas are excellent sources of fiber, protein, vitamins, and minerals. They’re easy to start from seed in spring and add tons of edible foliage and flowers to your garden. When they bloom, they attract beneficial insects like butterflies and ladybugs. 

Sow pea seeds in the early spring, right after the soil has completely thawed. Get them in the ground up to 6 weeks before the last frost date if you live in a warmer region. Build trellises to support them or have them climb other plants like corn and sunflowers.

Sunflowers

They produce big blooms, tasty seeds, and ecological balance.

Sunflowers are amazing plants that attract beneficial insects and provide rich and oily food. Their seeds and flower petals are delicious and will feed an army. You can even produce valuable cooking oil from them. They’re easy to store and produce abundant harvests. 

Sow your seeds directly into the ground after the last threat of frost has passed. Or, start them in seeding trays indoors about 4 to 6 weeks before the last threat of a freeze has passed. When sowing directly into the soil, space them 6 to 12 inches apart. These plants grow to be quite large, so give them enough space. 

Spinach

This cold-hardy green gives instant satisfaction.

Spinach is a wonderful survival plant to start from seed early in the spring. It can handle cold temperatures and is ready for planting when the soil temperature reaches 45°F (7°C). 

Your seeds will mature in about a month or less, giving you almost instant leafy greens to start eating. Because this vegetable is so easy to grow, try successive planting throughout the year. 

Store your excess greens in the freezer and you’ll enjoy spinach-heavy meals for months. These greens pack quite a punch when it comes to nutrients, so don’t miss out on growing them. Use them in soups, salads, or stews and you’ll have enough energy to survive anything. 

Echinacea

It thrives in droughts and offers healing properties for ailments.

Echinacea is a native perennial that produces tons of stunning blooms. Besides being pretty, there are a ton of reasons why you should start this plant by seed for your survival garden. 

In times of desperation, it’s always good to have enough medicine available. Echinacea is said to treat sore throats, bronchitis, respiratory infections, and inflammatory ailments (but remember, we aren’t doctors and this is not medical advice). As a garden staple, it attracts tons of beneficial insects which, in survival times, can also be added to your diet. 

It’s also easy to grow, thriving in gardens across the U.S. It can stand up to long periods of drought and high temperatures. It’s also not picky when it comes to soil types. Once it’s established, it will handle long, cold winters as a perennial. 

Carrots

From root to leaf, every part of carrots is useful.

Carrots fit all the requirements of the ultimate survival crop. They’re easy to grow and flourish in a variety of climates. They contain carbohydrates, vitamins, and minerals. And they’re also delicious and easy to store, meaning you probably won’t waste anything. 

They produce tons of edible roots that contain sugars and nutrients. You can also use their greens in soups, pestos, and stir-fries. If you let them flower, they’ll attract pollinators like the most majestic wildflowers. 

Sow them directly in the ground once the soil temperature reaches 40°F (4°C). It takes them between 60 and 100 days to mature. Try successive planting to get the most out of your harvests. 

Mint

This fast-growing herb adds flavor and fragrance.

Mint may be an aggressive and invasive plant to some, but in survival situations, it’s one of the best. Sow it directly in the ground after the last frost. Then get ready to harvest as much as you can. 

This herb spreads quickly, producing tons of aromatic leaves and flowers. It attracts pollinators and provides good ground cover for your soil. Some gardeners claim it helps keep pests and harmful insects away, although this hasn’t been proven. 

Use it as a soothing tea for belly aches or as a garnish for a variety of dishes. Dry it out to use as an herb or blend it with cilantro and chili peppers for a delicious chutney. It packs tons of flavor and nutrients so don’t be afraid to eat it daily.