Final answer:
Former slaves generally avoided crops such as sugar and cotton, which were labor-intensive and not directly sustaining, instead focusing on crops that were part of their African heritage. Laws in South Carolina had restricted their planting for self-sustenance, demonstrating the control and fear of slaveholders over self-sufficient activities.
Step-by-step explanation:
The crops that former slaves generally avoided were those that were labor-intensive and provided no immediate sustenance, like sugar and cotton. During slavery, these crops required the most labor, were dangerous to harvest, and would not directly feed the workers or their families. Sugar especially was notorious for its harsh labor conditions and potential for severe injuries.
After emancipation and the issuance of Special Field Order 15, freed people sought to grow crops that were more sustainable for their communities and provided immediate sustenance. This often meant focusing on vegetables and grains that reflected their African heritage, such as okra, groundnuts (peanuts), sesame seed, and rice.
Additionally, the legal framework in South Carolina between 1686 and 1751 restricted enslaved individuals from planting for their own sustenance, such as corn, peas, or rice.
These laws reflected the anxiety slaveholders had over the independence and entrepreneurial activities of enslaved Africans, who would often sell surplus food and goods.
Post-emancipation, former slaves faced significant challenges in acquiring land of their own, with many turning to sharecropping—a system where they had to give a portion of the crops to the landowner as rent.
Despite these challenges, former slaves were innovative in using what resources they had, sometimes selling crops like tobacco that could be stored for later sale to generate income in uncertain times.