The Mayans primarily used a farming method known as slash-and-burn agriculture, also referred to as swidden agriculture. This technique involved cutting down forests or vegetation and then burning the cleared land to fertilize the soil with ash.
After the land was prepared, they would plant crops such as maize (corn), beans, and squash, often referred to as the “Three Sisters” due to their complementary growing patterns. These crops were pivotal in Mayan diets and agricultural practices.
One of the key aspects of slash-and-burn agriculture is the rotation of fields. Once the soil’s fertility was depleted, the Mayans would leave the land fallow for several years, allowing it to regenerate before using it again. This method was well-suited to the tropical rainforest environment of the region, where maintaining soil fertility was essential for sustaining their civilization.