The term 'forest garden' was introduced by English garden architect Robert Hart.
A central theme in food forests is biodiversity. A variety of species of plants are combined (at least 50 species for a small plot and up to 500 species for a large plot) and a lot of attention is paid to soil life. Food forests are systems that, once established, maintain and improve themselves. They do not require the use of fertilisers or pesticides. As a result, they require little maintenance and attract all kinds of wildlife.
The original food forest as introduced by Robert Hart is composed of seven different layers that overlap naturally:
- tall trees (taller than 9 metres): alder, lime tree, birch
- low trees (3 to 9 metres): fruit and nut trees
- shrubs (1 to 3 metres): berry bushes, butterfly bush, elder, bamboo
- perennials (60 cm to 3 metres): vegetables (artichoke, fennel, rhubarb), flowers and herbs (mint, oregano)
- ground covers: strawberries, pansies and clovers
- root layer: edible roots such as beets, carrots and parsnips
- vertical layer of vines and other climbing plants climbing through all layers, e.g. wisteria and sweet pea.
Sometimes another eighth layer is distinguished, the fungal layer: edible mushrooms.
It is not necessary to include all layers in the design. If the plot is small, fewer layers can be chosen.
Woodland gardens can be created as such or transformed from an existing orchard or piece of forest.
Food forests have multiple benefits. They increase biodiversity, support wildlife, improve air and soil quality, are low-maintenance and are a source of edible crops.
