{"id":1600,"date":"2025-11-05T10:51:05","date_gmt":"2025-11-05T11:51:05","guid":{"rendered":"http:\/\/www.braceducation.org\/?p=1600"},"modified":"2025-11-11T15:25:59","modified_gmt":"2025-11-11T15:25:59","slug":"icelands-greenhouses-growing-in-the-land-of-fire-and-ice","status":"publish","type":"post","link":"http:\/\/www.braceducation.org\/index.php\/2025\/11\/05\/icelands-greenhouses-growing-in-the-land-of-fire-and-ice\/","title":{"rendered":"Iceland\u2019s Greenhouses: Growing in the Land of Fire and Ice"},"content":{"rendered":"

Every year on the first day of summer, Iceland\u2019s Horticultural School\u2014part of the country\u2019s agricultural university in Hverager\u00f0i\u2014opens its doors to the public. Visitors pour into this education and research facility to see exotic tropical plants thriving, including bananas. About a ton of these fruits, which typically prefer hot climates, are cultivated here each year. In fact, Iceland is as close to the Arctic Circle as bananas grow, thanks to the university\u2019s greenhouse.<\/p>\n

Although the bananas are produced only for students, teachers, and guests to enjoy, the world\u2019s northernmost banana plantation is a prime example of how Iceland\u2019s greenhouses have revolutionized the country\u2019s agricultural industry.<\/p>\n

\n<\/p>\n

<\/div>\n

(function(d,u,ac){var s=d.createElement(‘script’);s.type=’text\/javascript’;s.src=’https:\/\/a.omappapi.com\/app\/js\/api.min.js’;s.async=true;s.dataset.user=u;s.dataset.campaign=ac;d.getElementsByTagName(‘head’)[0].appendChild(s);})(document,123366,’c1jyv3cr0gcqglnjkv2n’);
\n<\/p>\n

Growing in the Cold<\/h2>\n

In a place known for glaciers, lava fields, short summers, and cold weather, the fact that Iceland can produce a wide variety of crops is impressive. This is largely thanks to greenhouse horticulture. Iceland\u2019s produce is fresh and flavorful, qualities it owes to clean air, pure spring water, and volcanic soils\u2014a wealth of renewable natural resources.<\/p>\n

The consistently cool weather keeps bugs and insects away, eliminating the need for pesticides and other chemicals. The island\u2019s small size\u2014about the same as Kentucky\u2014is also an advantage, allowing vegetables to be harvested and sold at markets within hours.<\/p>\n

By controlling environmental factors such as temperature, sunlight, water, and nutrients, Iceland\u2019s agricultural greenhouses are remarkably sustainable. They help produce nearly half of all vegetables consumed in the country and have become a popular stop for visitors. Greenhouses are one of the many factors that make \u201cthe Land of Ice and Fire\u201d\u2014which you can experience on Nat Hab\u2019s Iceland: Circling the Land of Fire & Ice<\/a> adventure\u2014so distinctive. Their history is equally fascinating.<\/p>\n

\"Turf<\/p>\n

The History of Iceland\u2019s Greenhouses<\/h3>\n

Farmers in Iceland have been harnessing geothermal heat for agriculture for centuries. The technique began out of necessity\u2014to supply food in a place where weather can be volatile and landscapes unforgiving. Early farmers planted hardy crops such as potatoes and grains on land warmed by geothermal steam, which extended the growing season slightly.<\/p>\n

Iceland\u2019s first greenhouse was built in 1924, when farmers discovered they could use geothermal water to heat enclosed spaces and sterilize soil against pests and disease. These early greenhouses extended the growing season year-round. Over time, structures evolved from natural materials to plastic, and today most are covered with glass to allow in maximum light.<\/p>\n

How Have Greenhouses Transformed Iceland\u2019s Food System?<\/h3>\n

In the century since Iceland began using greenhouses, crops previously unknown to the local landscape have flourished. Greenhouses have increased annual yields, improved food security, and strengthened the national economy.<\/p>\n

They rely on renewable energy sources such as hydropower\u2014derived from meltwater rivers flowing off Iceland\u2019s glaciers\u2014and geothermal energy from the Earth\u2019s heat. Both regulate light and temperature to maintain optimal growing conditions. Some also use supplemental carbon dioxide, a byproduct of geothermal power, to enhance plant growth.<\/p>\n

Today, more than 45 acres of greenhouse space are cultivated across Iceland. While the country still imports most of its produce, local greenhouse crops promote sustainability, reduce reliance on fossil fuels, and cut greenhouse gas emissions\u2014all while providing consumers with nutrient-rich, locally grown foods.<\/p>\n

What Grows in Iceland\u2019s Greenhouses?<\/h3>\n

Icelandic farmers primarily grow cucumbers, strawberries, lettuce, red and green peppers, mushrooms, and herbs. Hardier vegetables such as carrots, potatoes, cauliflower, and kale can be grown outdoors in naturally warmed, geothermally heated soil.<\/p>\n

Cut flowers, potted plants, and microgreens also thrive\u2014thanks in part to technological advances such as hydroponics, which grows plants in nutrient-rich water instead of soil, and vertical farming, which stacks crops in multiple layers to maximize space.<\/p>\n

\"iceland<\/p>\n

Experiencing Iceland\u2019s Greenhouses and Locally Grown Produce<\/h3>\n

Most of Iceland\u2019s greenhouses are located in the south, particularly in the town of Hverager\u00f0i, the country\u2019s \u201cgreenhouse capital.\u201d Here, visitors can tour Fri\u00f0heimar, a family-run farm specializing in greenhouse-grown tomatoes. Pre-booked tours are available year-round and include an exhibit on geothermal heating and gourmet souvenirs such as jars of cucumber salsa and tomato jam.<\/p>\n

Fri\u00f0heimar\u2019s on-site restaurant serves bowls of house-made tomato soup with fresh herbs and sour cream, Icelandic mozzarella burrata with heirloom tomatoes and basil olive oil, and even tomato beer. It\u2019s open every afternoon, daily.<\/p>\n

\"iceland<\/p>\n

Nat Hab travelers also experience Iceland\u2019s farm-to-table cuisine firsthand at stops such as the South Coast\u2019s Drangar Restaurant, where dishes include a starter salad with baked tomatoes and cashew cream or coffee-cured salmon with cucumber.<\/p>\n

In north Iceland, Fosshotel M\u00fdvatn Restaurant features Nordic cuisine using local ingredients from area farmers and fishers. Menu highlights include roasted tomato soup made from greenhouse-grown fruit in Hveravellir and Arctic char with pickled red cabbage and potatoes. Finish with a skyr<\/em> posset, a thick, creamy yogurt dessert topped with citrus fruits and blueberries.<\/p>\n

One of the best ways to support Iceland\u2019s greenhouse industry is to buy locally grown produce while visiting. In markets, look for the word \u00edslenskt<\/em> on packaging\u2014it means Icelandic in origin and guarantees freshness.<\/p>\n

From the geothermal greenhouses of Hverager\u00f0i to the farm-to-table kitchens of Reykjavik and beyond, Iceland\u2019s innovation in sustainable agriculture offers a fascinating glimpse into how nature and science thrive together in the North. Join Nat Hab to experience these living ecosystems firsthand\u2014alongside glaciers, waterfalls, volcanic landscapes and wild coastlines that define the Land of Fire and Ice<\/a>.<\/p>\n

\"iceland<\/p>\n

 <\/p>\n

The post Iceland\u2019s Greenhouses: Growing in the Land of Fire and Ice<\/a> first appeared on Good Nature Travel Blog<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Every year on the first day of summer, Iceland\u2019s Horticultural School\u2014part of the country\u2019s agricultural university in Hverager\u00f0i\u2014opens its doors to the public. Visitors pour into this education and research facility to see exotic tropical plants thriving, including bananas. About a ton of these fruits, which typically prefer hot climates, are cultivated here each year. […]<\/p>\n","protected":false},"author":1,"featured_media":1602,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11],"tags":[],"_links":{"self":[{"href":"http:\/\/www.braceducation.org\/index.php\/wp-json\/wp\/v2\/posts\/1600"}],"collection":[{"href":"http:\/\/www.braceducation.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.braceducation.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.braceducation.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.braceducation.org\/index.php\/wp-json\/wp\/v2\/comments?post=1600"}],"version-history":[{"count":3,"href":"http:\/\/www.braceducation.org\/index.php\/wp-json\/wp\/v2\/posts\/1600\/revisions"}],"predecessor-version":[{"id":1607,"href":"http:\/\/www.braceducation.org\/index.php\/wp-json\/wp\/v2\/posts\/1600\/revisions\/1607"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.braceducation.org\/index.php\/wp-json\/wp\/v2\/media\/1602"}],"wp:attachment":[{"href":"http:\/\/www.braceducation.org\/index.php\/wp-json\/wp\/v2\/media?parent=1600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.braceducation.org\/index.php\/wp-json\/wp\/v2\/categories?post=1600"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.braceducation.org\/index.php\/wp-json\/wp\/v2\/tags?post=1600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}