Yearly on the primary day of summer season, Iceland’s Horticultural College (a part of the nation’s agricultural college in Hveragerði) opens its doorways to the general public. Guests pour into this training and analysis facility to see unique tropical vegetation thriving—together with bananas. A couple of ton of those fruits, which are inclined to choose sizzling climates, are cultivated right here yearly. Actually, Iceland’s as near the Arctic Circle as bananas develop, due to the college’s greenhouse. Whereas they’re solely produced right here for college kids, lecturers and visitors to take pleasure in, the world’s northernmost banana plantation is a major instance of how Iceland’s greenhouses have revolutionized the nation’s agricultural business.
In a spot identified for its glaciers and lava fields, brief summers, and chilly local weather, the truth that Iceland can produce all kinds of meals crops is spectacular. That is largely due to greenhouse horticulture. Iceland’s produce is contemporary and attractive, qualities that it owes to a mixture of things, together with the nation’s clear air, pure spring water, and volcanic soils—a complete wealth of renewable pure sources. The persistently cool climate retains away bugs and bugs, eliminating the necessity for pesticides and different chemical compounds. On the similar time, the island’s small measurement (about the identical as Kentucky) can also be a bonus—since greens might be freshly harvested and on the market on the markets in only a few brief hours.
With the flexibility to regulate environmental elements like temperature, daylight, water, and vitamins, Iceland’s agricultural greenhouses are extremely sustainable. In addition they assist produce almost half of all greens consumed within the nation and have even change into a well-liked cease amongst guests. They’re one of many many elements that make “the Land of Ice and Hearth” (which you’ll be able to expertise totally on Nat Hab’s Iceland Full Circle: A Photograph Professional Expedition journey) so distinctive, and their historical past is equally as fascinating.
The Historical past of Iceland’s Greenhouses
Farmers in Iceland have been harnessing geothermal warmth to develop agriculture for hundreds of years. It’s a way that started out of necessity: to produce meals to the nation’s inhabitants in a spot the place the climate might be risky and the landscapes unforgiving. They’d plant hardy crops like potatoes and grans on land straight heated by geothermal steam, a way that helped present a bit longer rising seasons.
Iceland’s first greenhouse took place in 1924 when farmers discovered that they may warmth greenhouses with geothermal water, which might additionally sterilize soil towards pests and illnesses, and that these enclosed buildings might prolong the rising season year-round. Over time, the greenhouses have developed from enclosures manufactured from pure supplies to later plastic. Immediately, nearly all of them are glass lined, which permits in as a lot gentle as doable.
How Have Greenhouses Reworked Iceland’s Meals System?
Within the nearly century since Iceland started using greenhouses for its agricultural manufacturing, crops beforehand unknown to the native panorama have began to thrive. They’ve not solely elevated the nation’s annual crop yield however have additionally added to its meals safety. As well as, rising meals indoors is now a major contributor to the nation’s economic system.
Iceland’s greenhouses use renewable vitality sources like hydropower, which will get its energy from operating water—specifically, the meltwater rivers flowing off of its huge glaciers—and geothermal vitality, derived from the Earth’s warmth, to offer supplemental gentle and regulate inside temperatures to continue to grow situations fixed. Some additionally make use of supplemental carbon dioxide, a byproduct of geothermal energy, to assist plant progress.
Immediately there are greater than 45 acres of greenhouse rising areas all through Iceland. Whereas the nation nonetheless sources nearly all of its produce externally, what it does develop internally promotes sustainability, assuaging dependence on fossil fuels and reducing down on greenhouse gasoline emissions whereas benefiting customers with domestically grown meals which are nutrient wealthy and flavorful.
What Grows in Iceland’s Greenhouses?
The principle merchandise of Icelandic farmers embody cucumbers, strawberries, lettuce, crimson and inexperienced peppers, mushrooms and herbs. Hardier produce reminiscent of carrots, potatoes, cauliflower and kale might be grown open air in naturally, geo-thermally warmed soil.
Lower flowers, potted vegetation, and even microgreens are additionally flourishing, the latter partly because of expertise developments in issues like hydroponics—which entails rising vegetation in nutrient-rich, water-based options reasonably than soil—and vertical farming, principally stacking crops in vertical layers, reasonably than horizontal rows.
Experiencing Iceland’s Domestically Grown Produce and Greenhouses for Your self
The vast majority of Iceland’s greenhouses are situated within the island’s south, most notably within the city of Hveragerði, the nation’s “greenhouse capital.” That is the place you’ll discover Friðheimar, a well-liked family-run farm specializing in greenhouse-grown tomatoes. Pre-booked excursions of the amenities can be found year-round and embody an exhibit on geothermal heating because it pertains to horticulture and connoisseur souvenirs reminiscent of jards of cucumber salsa and tomato jam. Friðheimar additionally has an onsite restaurant that serves up bowls of housemade tomato soup with contemporary herbs and bitter cream, dishes of Icelandic mozzarella burrata with heirloom tomatoes and basil olive oil, and even tomato beer. It’s open each afternoon, each day.
Nat Hab vacationers can even have the ability to strive Iceland’s farm-to-table fare, together with its contemporary vegetables and fruit, firsthand at stops just like the South Coast’s Drangar Restaurant. On this traditional-meets-modern Icelandic eatery, menu gadgets embody a starter salad with baked tomatoes and cashew cream and coffee-cured salmon with cucumber. Or north Iceland’s Fosshotel Myvatn Restaurant, cooking up Nordic delicacies using native elements from space farmers and fishers. Examples vary from roasted tomato soup utilizing fruit from the greenhouse in “Hveravellir” to Arctic char paired with pickled crimson cabbage and potatoes. Full your meal with an order of Skyr posset, a thick, creamy yogurt topped with citrus fruits and blueberries.
Probably the greatest methods to help Iceland’s greenhouses is to buy domestically grown produce whereas visiting. In case you’re in a market, search for the phrase “íslenskt” figuring out the produce or its packaging. This implies it’s Icelandic in origin and very delectable in addition.
