Edible Weeds of the Caribbean: Agroecology and Use

Abstract

The Caribbean is a vital contributor to global ecosystem services. Also, the region is a major exporter of tropical products like coffee (Coffea arabica L.), sugar from cane (Saccharum officinarum L.), cacao (Theobroma cacao L.), banana (Musa spp.), and others. Climate change and economic interests threaten the agricultural production of the region, its food security, and its ecological balance. Promoting the use of edible non-crops, or “edible weeds,” serves as a strategy to mitigate environmental hazards, enhance agrobiodiversity, and increase Caribbean food sovereignty. A number of plants usually considered weeds when growing alongside major crops can be a valuable food source, but research on those species has focused mainly on their management as undesirable plants competing with crops. This article showcases the agroecological practices and uses of edible weeds in the Antilles. If species considered weedy, or marginally useful to humans, become more widely used, there is an opportunity to further explore their potential, integrating them into diverse agricultural systems as plants with economic value and as available food resources.