This post idea started when I was reading up on Mars explorations, and how we can live there. That got me to thinking about what food-related plants would I bring if I were travel to Mars. So, assuming these plants can grow in less gravity, and their environmental requirements could be met, what are the best multi-purpose, air and food producing plants would I bring to a planet with no known biological resources?
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Breadfruit Trees
Plant
Wikipedia explains that it is believed the breadfruit trees originated in New Guinea, the Maluku Islands, and the Philippines, and from these spots it spread across tropical areas throughout the world. This plant is ”ultra-tropical,” in the sense that the slightest frost can kill them so they are made for tropical regions only. So of course, it would need a specialized greenhouse environment.
Since I have never seen nor tasted a breadfruit yet, I have relied on the National Tropical Botanical Garden (NTBG), various Wikipedia pages, and FoodPrint for authoritative information about this plant.
- They are members of the Moraceae family, that includes figs and jackfruit.
- The nutritious fruit and seeds of all three main species are edible, but there are many varieties that are initially toxic, unless prepared properly.
- These multi-purpose trees are evidently easy to grow (in the right environment), and are abundant producers.
- Each tree is productive for many decades, and can bear fruit within 3-5 years.
- Right now, on earth, these trees have the potential to significantly reduce hunger in the tropics.
Many websites comment that there are hundreds of variations in the plant and its fruit that result in differences in flavor, texture, nutritional composition, timing of harvest, tree size and shape, and suitability to various growing conditions.
The other interesting thing is that breadfruit are like bananas. The original had lots of seeds but over time humans have influenced the tree so now they produce fruit that do not have seeds, so the tree propagates via cloning.
Food
Breadfruit got its name for the aroma of one variety, when it is baked or roasted it resembles the aroma of fresh bread. Thus ”bread fruit”. But mainly it seems to be described like a white potato in its look, texture and taste. Like a potato, it is most often cooked in these ways: baked, boiled, steamed, and fried.
Some varieties, when very ripe, apparently have a custard like interior that is sweet. Even saying this is probably somewhat misleading, some of the fruit can be eaten raw and tastes custard sweet, while some others absolutely must be carefully cooked, even when ripe, to avoid purgative effects.
- For an interesting story, read about an avid collector of breadfruit variaties Diane Ragone.
What makes this nutritious plant so special is that just one breadfruit tree alone can produce ~450# of ”fruit” each year. The breadfruit is often described as high in complex carbohydrates, but low in fat and cholesterol, and gluten free.
- Just 100 g of breadfruit (approximately ½ cup) provides 25% of the RDA for fiber, and 5–10% of the RDA for protein, magnesium, potassium, phosphorus, thiamine (B1), and niacin (B3) according to HDOA.
- Breadfruit also provides some carotenoids, such as β-carotene and lutein, not present in white rice or white potato.
- When compared to other staples like white potato, rice, bread, and taro, it has a moderate glycemic index (1).
NTBG discusses three related species, in terms of food, as:
- Artocarpus camansi Blanco: immature fruit/seeds are thinly sliced and boiled before being used as a veggie in soups or stews, and on salads. They apparently are like chestnuts in texture and flavor.
- Artocarpus altilis (Parkinson) Fosberg: when roasted/baked it has a starchy texture and aroma of baked bread
- Artocarpus mariannensis Trécul: when ripe the flesh is sweetly in aroma and taste.
Some ways of cooking varietal breadfruit were referenced in the article on Ragone:
- Boil the Meion (Chuuk) with salt, then mashed it with coconut milk, fried onions and garlic.
- Steam sliced breadfruit of the Ulu fiti (Rotuma), then sautéed lightly to become the “chips” for nachos.
- Add Afara (from Raiatea) into a casserole with sweet potato, ginger, cinnamon and fresh orange juice.
- Steam Otea’s (from Tahiti) breadfruit, then slice and eat.
Other
As with other trees, these plants provide oxygen, mulch, shade and cooler micro-climates under the canopy for other plants to grow. They give shelter and food to numerous insects (bees) and animals (birds, fruit bats). But the NTBG, Wikipedia, and other sites inform that the plants also can provide a variety of other materials that humans use everyday.
- Food for humans, insects, and other animals
- Construction materials for houses, furniture, crafts, and canoes
- Firewood for some areas
- Medicine (WebMD, ScienceDirect, IOPScience): May lower blood pressure, slow blood clotting, lower cholesterol, fight infections, and contain anti-inflammatory properties.
- Bark fabric for clothing
- Sticky white latex for glue, gum, and caulk
- Insect repellent (2 2013)
- Animal feed
- Leaf fans
- Leaf sandpaper for fine woodwork
- Leaf to wrap foods for cooking and as biodegradable plates
Caution: Most varieties of raw breadfruit are strongly laxative. Some varieties, in fact, are boiled twice and the water thrown away, to assure avoiding this effect. There are a few cultivars that can be safely eaten without cooking, but it is best to learn about this food from someone who knows.
Hemp a Cane-like Herb
Plant
Hemp originated in Central Asia, was first recorded as cultivated in China, and is known as one of the fastest growing plants on the planet. To USA people who are not farmers, hemp is known as a drug plant so let me address that first.
- There is no real distinction between hemp and marijuana, according to HealthLine, as they are the same species.
- Even as marijuana is fast becoming a legal drug, hemp is still a USDA regulated plant.
- Legally, the difference between the two is the occurrence and quantity of THC; hemp is usually grown to have less than (an arbitrary) 0.3% THC.
But hemp is also a miracle plant that provides humans with all sorts of useful products, while also being good for the environment; for instance these plants can clean soil, air, and water according to Wikipedia.
Food
MedicalNewsToday writes, that these small, brown seeds are rich in protein, fiber, and healthful fatty acids, including omega-3s and omega-6s. They have antioxidant effects and may reduce symptoms of numerous ailments, improving the health of the heart, skin, and joints.
My experience with hemp is in hemp seed milks, tisanes, and hemp oil (a finishing oil, not a cooking oil). But hemp seeds can be eaten raw, sprouted, or converted into a slurry for baking. The seeds are very nutritious and contain complete protein, and high fiber. In fact, my fridge right now has a package of Bob’s Red Mill Hulled Hemp Seed Hearts which I use in baking (cookies, quick breads).
I have sprinkled hemp seed hearts on salads, casseroles, fried rice, and hot oatmeal; basically anywhere I would think to sprinkle toasted sesame seeds. While writing this, I wondered if I could use hemp seed hearts instead of panko for a gluten-free coating on schnitzel? These seeds can also be added to soups, stews, and shakes.
I keep mine in the fridge after opening, in the cheese drawer.
Other
This amazing plant can and could be used for so many things, this list does not even begin to show how it incorporates into our world.
- Medicinal (see WebMD): may help manage arthritis, anxiety, insomnia, chronic pain asthma, cough, and many other conditions, studies are ongoing.
- Spun into fiber: shoes, sails, tarps, dog collars, etc.
- Made into paper
- Ropes or cords
- For durable textiles and clothing: pants, table cloths, sails, etc.
- Biodegradable plastics
- Biofuel
- In moisturizing creams
- Animal bedding and bird feed
- Construction: insulation, paint, varnish, mixed with concrete or plaster
- Used in automotive composite materials.
But there are ecological benefits as well, such as their use to suppress weed growth, anti-erosion properties, and their reclamation properties. Recently, hemp has been in the news for its ability to pull toxic materials and heavy metals from the soil and with its ability to pull large amounts of CO2 from the air.
Bamboo Grass
Plant
Another plant from China that, according to FoodPrint, is in the grass family, and thus related to most of the major staple crops of the world, like corn, wheat, millet and barley. Bamboo plants have underground rhizomes that can spread over vast areas. Which is why to a Western home gardner this plant is like an invasive species, it can easily take over a yard (and neighbors’ yards) without even trying.
Food
For uses as food, I have often had sliced bamboo shoots in Chinese cuisine. But they are also used in other places like in Thai, Burmese, Indonesian and Indian cuisines. WebMD writes that this is a high-fiber and low caloric food. It does contain vitamins and minerals but not very high amounts. So it has some potassium, a bit of protein and VitB6, and just traces of selenium, copper and zinc. While WebMD stresses that eating them fresh is best, the reality is most of us in the USA have seen them tinned or occasionally sold in glass jars.
- Caution: Newly emerged bamboo shoots contain taxiphyllin (a cyanogenic glycoside toxin) that produces cyanide in the gut. So proper processing of these shoots is required so they can be transformed into something edible.
But bamboo is not just for eating, the leaves are often used to wrap food for steaming. The bamboo stems are used to create steaming baskets or containers, like I have at home. Additionally we can now have bamboo paper towels, toilet paper, dishware (plates, bowls, cups) and dining ware (knives, spoons).
Other
Bamboo grows quickly, and in most cases, just like hemp, does not require irrigation, fertilizer or pesticides. Also like hemp, bamboo sequesters more carbon than trees.
I have been using bamboo TP and paper towels and although it costs more than usual, that is only because its manufacturing has not ramped up. Anyone concerned with our environment, who can afford it, should consider switching to bamboo for paper and let our trees grow.
- Stems and leaves used as cookware, flatware, plates, bowls, steamers, spatulas, chop sticks, chopping boards, straws, etc.
- Bamboo shoots are food for humans
- Construction (flooring, roofing designing, and scaffolding)
- Furniture + pillows
- Biofuel for energy plants
- Bamboo toothbrushes, combs, toothpicks, cutting boards, etc.
- Soft fabrics, cloth and clothing (sheets, towels, socks, underwear, etc.)
- Paper and pulp
- Charcoal
- Musical instruments
- Medicine
- Bamboo bikes are now starting to be built
Take to Mars
If I had to consider what to take to Mars I would take these plants among other foods. They would each need their own greenhouse to approximate the environment they grow in, but if they could grow in that environment, the benefits would far outweigh the costs of their travel. These are multi-purpose plants that are like Swiss knives, with tools to meet many everyday needs, including the creation of breathable air.
Each of these miracle plants have woven their way into the Indigenous Peoples cultures. In some, they are equated with knowledge and wisdom, in others they are gifts from the ancestors or gods, and for others still, they are the hearth for their tribe. Poetry and songs are sung to their importance.
Each is also critical to people who live in poverty or on limited means across the world. These plants provide all the basics of food, houses, medicines, tools, clothing, and a cleaner environment. Of course they cannot provide everything, but they do give a startlingly large amount of comfort to those in need.
The point here is to look deeply into our history and we can find environmentally healthy ways to keep our modernity, by using the skills and knowledge of our ancestors. We can feed peoples who live in areas of steep poverty by using these plants. We can better afford, or build, our homes using these grasses and trees. We can make all sorts of tools and supplies we use and need for our modern comforts, by knowing how to create them from what nature has already provided us.
I think that I am both amazed and saddened. Amazed by what is readily available to use. Saddened because we do not have the collective foresight to de-stigmatize these plants as only for the poor. We should be farming these plants, protecting their diversity, and using them more.
—Patty
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