Agriculture in Iceland

Despite the cool climate[3] and restricted growing season, a variety of food crops are grown, such as potatoes, rhubarb, turnips, radishes, carrots, broad-beans, peas, strawberries, cabbage, kale, and cauliflower.

Other subtropical crops (such as tomatoes, cucumbers and green peppers), cut flowers and potted plants are grown in greenhouses heated with geothermal energy (which Iceland has in abundance)—in some cases artificial light is required to supplement the shorter daylight hours at these northern latitudes.

[4] Fodder crops are also important: this includes grass (which in Iceland is exceptionally nutritious as a result of the long periods of daylight in the short, cool summers), rye and barley.

[7] Every animal served a purpose on the farm; sheep were valuable because of their ability to graze outside in the winter and they provided food and wool.

[9] Early Icelandic farmers relied heavily on the natural pastures that encompassed their farm, but also planted grain, to be harvested for bread and fodder.