10 Best Crops to Grow for a Self-Sustaining Homestead

Starting a self-sustaining homestead can feel overwhelming at first, but choosing the right crops makes all the difference. When I first got into gardening for self-sufficiency, I didn’t know where to start. I wanted to grow everything, but I quickly learned that focusing on a few high-yield, versatile crops was the smartest move.

The goal isn’t just to grow food; it’s about creating a system that supports your family year-round. From crops that store well to those that provide essential nutrients, each plant plays a role. These 10 crops are the ones I’ve found to be the most practical and rewarding for anyone looking to grow their own food and rely less on the grocery store.

Winter Squash

Winter squash might not be everyone’s favorite right off the bat (pumpkin pie excluded), but it’s a superstar crop for homesteading. From pumpkins to acorn, butternut, and spaghetti squash, these varieties store like champs, lasting all winter when handled right. They do take up a lot of space in the garden, but they more than pay their rent with high yields.

If you’re short on space, many winter squashes can climb trellises, making them great for vertical gardening. Bonus: they double as pretty kitchen decor while they’re waiting to be used. Just check them regularly, use the ones that are starting to soften, and compost any that don’t make it.

Cabbage

Cabbage is tough, nutrient-packed, and thrives in cooler weather—basically, it’s the hero of self-sufficient gardens. It’s cold hardy, so you can harvest it even after other crops are long gone. Plus, turning it into sauerkraut or kimchi is an easy way to store it for months while adding probiotics to your diet.

This crop also freezes surprisingly well if fermenting isn’t your thing. Whether you’re making slaw, soups, or stir-fries, cabbage earns its keep in both the garden and the kitchen. It’s a must-have for anyone aiming for year-round self-sufficiency.

Onions

Onions are one of those garden essentials that pull double duty. They’re easy to grow, store well, and bring loads of flavor to just about everything. Whether you start with sets or seeds, onions don’t need much space and are incredibly low-maintenance.

While they’re not packed with nutrients, onions shine in the flavor department. You can even make onion powder for longer storage. Like with any stored crop, just check them every now and then to keep your stash fresh.

Garlic

Garlic is a kitchen staple, as well as a medicinal powerhouse. It’s easy to grow, doesn’t hog space, and stores for months if cured properly. You can use it fresh, ferment it, or even make your own garlic powder.

Aside from making spaghetti sauce or roasts taste amazing, garlic has health benefits like helping with winter colds. It’s a crop that’s as practical as it is flavorful, making it a no-brainer for your self-sustaining garden.

Tomatoes

Tomatoes are a cornerstone of any self-sustaining garden. They’re packed with nutrients and incredibly versatile, offering endless options for preserving, from canning to drying or freezing. A small patch of 6-8 plants can easily yield around 100 pounds of tomatoes in a good season, making them a high-reward crop for minimal space.

While fresh tomatoes don’t keep long, they shine in their ability to transform into sauces, salsas, pastes, or sun-dried treats. Whether you’re making spaghetti sauce for winter or prepping jars of diced tomatoes, this crop earns its spot in any self-sufficiency plan. I couldn’t imagine a garden without them!

Dry Beans

Dry beans are a powerhouse crop for self-sufficiency. A modest harvest of about 3 pounds per 100 square feet might not sound like much, but that translates to a hefty 4,500 calories—perfect for long-term storage and sustenance. They come in countless varieties, so experiment to find the best fit for your garden and climate.

Once harvested and dried, beans last a long time, especially if stored in a cool, dry spot. They’re easy to grow, straightforward to store, and ideal for saving seeds. Whether you go for bush beans or pole varieties, beans are a reliable and essential part of a homestead.

Potatoes and Sweet Potatoes

Potatoes and sweet potatoes are powerhouse crops for any homestead. They’re calorie-packed, easy to grow, and versatile in the kitchen. With potatoes, just plant a chunk with a couple of “eyes” a few weeks before your last frost. Sweet potatoes love warm weather, but they’re surprisingly hardy and can thrive in cooler regions if treated right.

Storing these tubers is straightforward too. Potatoes do well in a cool, dark spot, like a basket covered with newspaper or a ventilated box. Sweet potatoes prefer slightly warmer storage but keep just as long. Both can last through the winter, making them a reliable food source year-round.

Grain Corn

Corn is an easy-to-grow grain that delivers big returns. Whether you go for flint, flour, or dent varieties, you’re set to grow your own cornmeal, bread, and even pancakes. Dent corn is a classic, while flint corn adds extra flavor to dishes like polenta or pudding.

Growing corn from open-pollinated seeds means you can save your harvest for future planting. With the right variety, you’ll get about 30,000 calories from a 10-by-10-foot plot—enough to keep your pantry stocked with fresh, nutritious corn all year long.

Homegrown Wheat

Wheat on a homestead might sound intimidating, but it’s incredibly rewarding. Heirloom varieties, in particular, bring a touch of history and often thrive in organic conditions. Winter wheat gets planted in fall and harvested the following summer, while spring wheat works well in colder climates.

The process involves planting, harvesting, threshing, and winnowing—but don’t let that scare you. With just 800 square feet of garden space, you can grow enough wheat for weekly bread all year. Store whole grains in jars, grinding them fresh as needed for the best flavor.

Carrots

Carrots are a homestead favorite, though they can be a bit picky about their conditions. Plant them directly into moist soil, about a quarter-inch deep, and keep the ground damp for the first ten days. They love sunlight and don’t do well when transplanted, so plant them right where they’ll grow.

They’re a nutritional powerhouse, loaded with beta carotene, vitamin A, and potassium. Plus, they come in fun colors like purple and yellow.

*This article was developed with AI-powered tools and has been carefully reviewed by our editors.