If you’re the kind of person who likes to be prepared, a doomsday garden just makes sense. I’ve rounded up 18 plants that are tough, reliable, and actually worth growing when things get dicey.
These aren’t your fussy, high-maintenance types—they’re the ones that keep giving when you need them most. I’ve grown most of them myself, and they’ve earned their spot for good reason.
If you’re building a garden that can handle just about anything, this is a solid place to start.
1. Potatoes
Few crops deliver more calories per square foot than these underground treasures. They grow in almost any soil and can be stored for months without refrigeration when cured properly.
Start with seed potatoes in early spring, planting them in loose soil about 4 inches deep. Harvest when the plant tops die back, and cure them in a cool, dark place. One pound of seed potatoes can yield up to 10 pounds of food!
2. Beans
Packed with protein and easy to grow, beans are survival garden champions. They also improve your soil by fixing nitrogen, helping other plants thrive alongside them.
Plant after the last frost when soil warms up. Bush varieties need no support, while pole beans require trellising. Let some pods dry completely on the plant for storage beans. These versatile legumes can be eaten fresh or dried for years of shelf-stable nutrition.
3. Sweet Potatoes
Unlike regular potatoes, these orange-fleshed powerhouses thrive in hot weather and poor soil. Rich in vitamins A and C, they provide both nutritious tubers and edible leafy greens.
Start from slips (sprouts) after soil warms to 65°F. Plant in raised mounds for better drainage and easier harvesting. They need minimal care once established – just occasional watering during dry spells. Cure freshly harvested tubers at 80-85°F for about 10 days to develop sweetness.
4. Kale
Hardy enough to survive frost and packed with more nutrients than almost any other vegetable, kale is a survival superstar. The leaves can be harvested continuously without killing the plant, providing ongoing nutrition.
Plant in early spring or late summer in partial shade where summers are hot. Harvest outer leaves first, leaving the center to keep producing. Incredibly cold-tolerant, some varieties taste sweeter after frost. This nutritional powerhouse contains calcium, vitamins K, A, and C in abundance.
5. Amaranth
This ancient grain produces thousands of protein-rich seeds from each plant while its nutritious leaves make excellent greens. Standing tall with vibrant colors, it’s beautiful and practical.
Sow directly after all danger of frost has passed. The plants need little attention and tolerate drought well. Harvest seeds when they start to fall from the flower head with a gentle shake. Young leaves can be harvested throughout the growing season for salads or cooking like spinach.
6. Sunflowers
Beyond their cheerful appearance, sunflowers produce calorie-dense seeds packed with healthy fats and protein. The large heads can yield hundreds of nutritious seeds per plant.
Plant after the last frost in a sunny spot with at least 6 hours of direct light. Space adequately as they can grow 6-10 feet tall. Harvest when the back of the flower head turns yellow-brown and seeds are plump. Birds love them too, so cover heads with mesh bags if you want to save all seeds for yourself.
7. Garlic
A natural medicine cabinet in plant form, garlic has powerful antibacterial and antiviral properties. Each clove you plant becomes a full bulb, multiplying your initial investment.
Plant individual cloves in fall, pointy end up, about 2 inches deep. Mulch well in cold climates. Harvest when the lower leaves turn brown, usually early summer. Properly cured garlic can store for 6-8 months at room temperature. The green shoots are also edible in spring when fresh vegetables are scarce.
8. Jerusalem Artichokes
Also called sunchokes, these native sunflower relatives produce abundant edible tubers that survive winter underground, ready to harvest when needed. They’re essentially a perennial food source requiring minimal care.
Plant tubers 4-6 inches deep in spring. Once established, they’ll return year after year with zero effort. Harvest after frost for sweeter flavor. Warning: they spread aggressively, so plant where their enthusiasm won’t be a problem. The nutty, crisp tubers contain inulin instead of starch, making them suitable for diabetics.
9. Moringa
Known as the “miracle tree,” moringa’s leaves pack more nutrition than most vegetables, containing all nine essential amino acids. Every part of this fast-growing tree is useful and edible.
Grow as an annual in cold climates or a perennial in zones 9-10. Plant seeds directly in warm soil. The tree grows incredibly fast, sometimes 10-15 feet in a single season. Harvest leaves regularly and dry for year-round nutrition. The immature seed pods can be cooked like green beans.
10. Comfrey
This perennial powerhouse serves multiple survival functions: medicinal uses for wounds and burns, deep roots that mine nutrients from subsoil, and leaves that make exceptional compost material.
Plant root cuttings or crown divisions in spring. Once established, it’s practically immortal and drought-resistant. Harvest leaves several times per season wearing gloves (they can irritate skin). Warning: use externally only, as internal use can cause liver damage. The deep taproots break up compacted soil and bring up minerals that benefit neighboring plants.
11. Squash
Winter squash varieties like butternut and acorn store for months without refrigeration while providing dense nutrition. Their sprawling growth habit also helps suppress weeds in your garden.
Plant after soil warms and all danger of frost has passed. Give them plenty of space or train vines vertically on sturdy trellises. Harvest when rinds harden and can’t be pierced with a fingernail. Cure in the sun for a week, then store in a cool, dry place. The seeds are also edible and rich in healthy oils.
12. Raspberries
These thorny bushes create an edible security fence while producing vitamin-rich berries year after year with minimal care. Once established, they’ll produce fruit for decades.
Plant bare-root canes in early spring in well-drained soil. Most varieties will send up new canes and spread, creating a productive patch. Prune out the canes that fruited each year after harvest. Besides delicious berries, the leaves make a medicinal tea traditionally used for women’s health issues and digestive problems.
13. Dandelions
Stop fighting these “weeds” and start eating them! Every part of the dandelion is edible and medicinal, from the vitamin-rich leaves to the roots that can be roasted as a coffee substitute.
No planting needed – they’ll find you! Harvest young leaves in spring before flowering for mildest flavor. Dig roots in fall when they contain the most stored energy. The bright yellow flowers can be made into wine or fritters. Their deep taproots bring up minerals from subsoil, improving your garden’s overall nutrition.
14. Mint
Beyond flavoring food and tea, mint serves as a natural insect repellent and medicinal herb for digestive issues. Its aggressive growth ensures you’ll never run short.
Plant in containers unless you want it everywhere! Grows easily from cuttings placed in water until roots form. Harvest regularly to encourage bushier growth. Fresh leaves can ease headaches when crushed and applied to temples. Dried leaves store well for year-round tea that soothes upset stomachs and can help mask the flavor of foraged foods.
15. Onions
These kitchen staples add flavor to meals while providing natural antibacterial properties. Different varieties can be harvested from early spring through late fall.
Plant sets (small bulbs) in early spring as soon as soil can be worked. Choose day-length appropriate varieties for your region. Harvest when tops fall over naturally, then cure in a dry, airy place for 2-3 weeks. Properly cured onions can store for 6+ months. Green tops can be harvested sparingly during growth for fresh eating.
16. Blackberries
Creating an impenetrable thorny barrier while producing sweet nutrition, blackberries offer security and food in one package. Their deep root systems make them incredibly drought-resistant once established.
Plant bare-root canes in spring in a sunny location. Provide strong trellising for support as canes can grow 10+ feet long. Most varieties fruit on second-year canes. Besides delicious berries, the young leaves and roots have traditional medicinal uses for treating diarrhea, sore throats, and inflammation.
17. Mulberry
These fast-growing trees produce abundant sweet berries that attract birds – your personal food scouts during uncertain times. One mature tree can yield up to 100 pounds of fruit annually.
Plant young trees in full sun with well-drained soil. Most varieties are self-pollinating. Requires minimal care once established and can tolerate drought. The berries don’t store well fresh but can be dried like raisins. Young leaves are edible when cooked and contain protein, while the inner bark has been used to make cordage.
18. Purslane
Often considered a weed, purslane contains more omega-3 fatty acids than any other leafy vegetable. This succulent plant thrives in poor soil and hot conditions when other greens wilt.
Grows readily from seeds or cuttings laid on moist soil. Often volunteers in garden beds. Harvest stems and leaves throughout summer. The slightly tangy, lemony flavor works well in salads or can be cooked like spinach. Incredibly nutritious, containing vitamins A, C, and E plus minerals like magnesium and potassium.