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During the summer, American Indians primarily grew the "Three Sisters" crops: maize (corn), beans, and squash. These crops were often planted together, as they complemented each other’s growth; the corn provided support for the beans, while the squash's broad leaves helped retain soil moisture and suppress weeds. In addition to these staples, many tribes cultivated other crops such as sunflowers, tobacco, and various vegetables and fruits, depending on the region and local climate. This agricultural practice was integral to their sustenance and cultural traditions.

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