Plants, botanical gardens, and plantations played significant economic and social control roles in British colonial history, establishing monocultures and promoting scientific enquiry. Enslaved Africans, though integral to this system, have been largely erased from the discourse. Assigned marginal lands by British plantations, they cultivated provision grounds known subsequently in Jamaica as kitchen or backyard gardens growing food crops to supplement meagre rations. These spaces fostered food self-sufficiency, community well-being, and anti-colonial resistance. On these grounds, enslaved Africans tended foods brought from Africa, guarded medicinal plant knowledge, and when industrious, grew surpluses to achieve economic independence and escape poverty. Their nutritious, culturally relevant diets contrasted with inadequate plantation rations, now believed to be a contributory factor of non-communicable diseases prevalent in their descendants today. Over centuries, provision grounds evolved into small farms that became mainstays of domestic food production in Jamaica, sowing the roots of food indigeneity. This article traces the growth and economic impact of these grounds, their eventual decline, and their repositioning in Jamaican society. It examines their influence on food security, diets, foodways, health, and livelihoods, arguing that these grounds planted seeds of resilience and harvested hope for later generations.