“Biodiversity” The variety of life (from a single-celled organism or plant to a mammal) within a defined location or system, from the whole world to a chosen area of study.
E.g. Your gut microbiome is made up of a biodiversity of yeast, bacteria and other critters as is the soil. A particular habitat like a forest or lake is home to a biodiversity of plants, insects and animals as is a whole ecosystem like a coral reef or dessert. This biodiversity of bacteria, insects, plants, animals and human beings is interdependent for the survival of each other and the planet as we know it.
As spring turns into summer my garden (a biodiversity of bacteria, insects, plants and animals) is blooming. Plants thrive off the loamy soil, hummus and mycelium created by the decay of winter; bees and insects transport pollen to and fro from neighbouring garden-ecosystems, birds feed on the insects, protecting the plants and I feed on the plants.
One of the key reasons to prevent climate change, is to protect the biodiversity which our world depends on. The natural world is a complex web of life connected in an infinite number of ways. We can protect the multitude of our worlds life forms in many ways, through conservation, protection and regeneration but also by eating a biodiversity of delicious food, ideally grown using environmentally friendly farming methods.
Our staple foods are important sources of nutrition with deep cultural roots and culinary history. However now just 12 plant species provide us with 75% of all calories and only three of which, corn, wheat, rice provide us with nearly 60% of calories. Popularising and enjoying heirloom varieties of these species or diversifying and enjoying other plants to the usual 12, supports biodiversity and increases nutrition.
I’ve written this recipe to promote agro-diversity by diversifying from the main staples.