A Secret Survival Gardening Food Source

“Thank you very much for the flower pot, but what are those green things sticking up out of the dirt,” Jenny asked. “Is this more Egyptian onions?”

“No, honey,” laughed Survival Sally. “Those are Indian hyacinths. Later you’ll have pretty blue flowers to look at. Won’t that be nice?”

“Yes,” answered Jenny.

“If I know you and Survival Sam,” Diane said, “there’s more to these hyacinths than pretty blue flowers.” She stepped onto the porch where her daughter Jenny and Sally were examining the container of soil and sprouting hyacinths.

“You’re right,” Sally said, looking up from where she and Jenny were squatting together. “They’re called Camassia or Indian hyacinths because native American Indians in the West used to bake the bulbs and eat them.”

“Really?” Jenny perked up. Her brown eyes were wide now. “Have you had any to eat?”

“I haven’t tasted any myself,” Sally said, “but I’ve heard them described as tasting like sweet potatoes, but maybe a little more bland.”

“My brother Bryce would have to put whipped cream on them before he’d eat any,” smiled Jenny.

“If you’re going through really tough times, you’d eat anything you could,” Sally said, “and I’ll bet even Bryce wouldn’t care if they had whipped cream on them.”

“That’s right.” The porch swing chains clanked as Diane sat down. “Is there anything special about the pot the hyacinths are in, Sally?”

“It’s a self watering container,” said Sally. “They don’t call it hydroponics, but Sam says it’s passive hydroponics. All you do is make sure it has enough water in the reservoir at the bottom now and then. You won’t have to water as often as you would with a regular flower planter.”

“Can we keep it outside?” Jenny asked.

“Sure,” Sally said. “It’s good for either indoors or outdoors. Take good care of it now.”

Author: John Wesley Smith

John Wesley Smith writes and podcasts from his home in Central Missouri. His goal is to help preppers as he continues along his own preparedness journey.