Food forest

A food forest is a collection of plants designed as a natural ecosystem. It has different layers of plants, from trees and shrubs to herbs, groundcovers and root crops, all growing together and supporting each other for a healthy, diverse eco system.
Most plants are perennials, meaning they come back year after year, developing strong root systems, improving the soil and making the food forest more resilient over time.

The layers explained:

CANOPY/BIG TREES: the tallest trees in the food forest, forming its upper layer. They help protect the ecosystem, provide shade and shelter, and create a different growing environment for the plants below. Their canopy captures sunlight, while the shade they cast helps keep the soil cooler and reduces water loss.
Examples: mulberry, cherry, chestnut and walnut

UNDERSTORY/SMALL TREES: smaller trees that form the middle layer of the food forest. They provide fruit, complement the larger canopy trees, and can be combined with nitrogen-fixing plants and biomass producers to improve soil fertility and support the whole ecosystem.
Examples: smaller apple, pear, peach, cherry and plum trees, persimmons, fig trees, hazelnut trees, sea buckthorn trees, medlar, quince

CLIMBERS: plants that grow upwards by using other plants or structures for support. They make use of vertical space, allowing us to grow more food without taking up too much ground space.
Examples: Grapevines, climbing beans, kiwis and hardy passionfruit

BIG SHRUBS: tall, woody shrubs that form a middle layer between the trees and smaller shrubs. They provide food, shelter for wildlife and biomass, while creating structure and beneficial microclimates within the food forest.
Examples: hazel, elderberry, and other large berry-producing shrubs

SMALL SHRUBS: low-growing, woody plants that fill the spaces beneath larger shrubs and trees. They provide berries, flowers and shelter for wildlife, adding diversity and making good use of the available space.
Examples: currants, gooseberries, blueberries, aronia and low-growing raspberries, wild roses

HERBACEOUS: plants with soft, non-woody stems that usually die back in winter and regrow in spring, or complete their life cycle within one season. They can provide food, medicine, attract beneficial insects, improve soil fertility and produce biomass.
Examples: comfrey, mint, lemon balm, chives, rhubarb, asparagus, echinacea, yarrow and calendula

GROUND COVER: low-growing plants that spread and protect the soil, covering bare ground and protecting it from sun, wind and erosion. They help keeping moisture, suppress unwanted weeds, support soil life and can provide food or habitat for beneficial insects.
Examples: wild strawberries, creeping thyme, clover, creeping oregano and nasturtiums

ROOT: plants that grow edible or useful parts underground, often reaching different depths in the soil. Their roots help improve soil structure, access nutrients and create spaces for air and water, while providing food and other useful resources.
Examples: carrots, parsnips, radishes, beetroot, garlic, onions and Jerusalem artichokes

MYCELIUM/FUNGI: the hidden network beneath the soil, made up of fine fungal threads that connect with plant roots and help the ecosystem function. Fungi help break down organic matter, recycle nutrients and, in some cases, exchange water and nutrients with plants through mutually beneficial relationships.
Examples: mycelium networks around tree roots, decomposer fungi growing on dead wood, and edible mushrooms such as wood ears on elderwood, oyster mushrooms and shiitake

WATER: water is essential to every living part of the food forest. Good design helps water soak into the ground, where it can be stored and used by plants and soil life.
Examples: rainwater, ponds, swales, small water-holding depressions and moist areas around plants

The layers in a food forest: