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What Does “Heirloom” Mean?Seeds passed from generation to generation |
Heirloom plant species are vegetables, flowers, and fruits grown from seeds that are passed down from generation to generation, says Barbara Richardson, horticulturist with the National Gardening Association. Heirloom seeds are open-pollinated, meaning they rely on natural pollination from insects or the wind.
Generally, heirloom plants are grown on a small scale using traditional techniques, and are raised from seeds that are at least 50 years old. Over time, growers save the seeds of their best plants—whether those are the most vigorous, disease resistant, flavorful, or beautiful. With unique shapes, sizes, and colors, heirloom plants often look different from commercial hybrids, which make up the bulk of supermarket fruits and vegetables. Unlike heirlooms, these hybrids are bred to produce uniform-looking and -tasting, high-yield crops at low cost. Most seeds from hybrids are sterile and cannot be passed down.
Heirlooms have become increasingly popular as organizations like Slow Food and Seed Savers Exchange continue to promote the genetic diversity of plant species. You’re likely to find heirloom tomatoes, melons, carrots, potatoes, and more at local farmers’ markets and many grocery stores.
But heirloom doesn’t just apply to plants; heirloom animals like turkeys—often referred to as heritage breeds—are prized for their flavor.
CHOW’s Nagging Question column appears every Friday.
A lot of people don't know this. A couple of weeks ago I was browsing an assortment of heirlooms at the farmer's market when another said to her husband while pointing at the Brandywines, "I know these are heirlooms but what are all these others"?
I explained to her that they were all heirlooms and what the term meant, and gave her a few recs for varieties. She walked away with several tomatoes -- Purple Cherokee, Mortgage Lifter, Green Zebra and the Brandywines.
so, do they really taste that much better? I know that the purple ones I've seen around town would probably contain anthrocyanin- supposedly an antioxidant.
Just a minor correction: seeds from hybrid plants are not necessarily sterile, but they won't come true. They're likely to revert to their parent plants.
"Do they really taste that much better?"
Often, yes. Most hybridized fruits and vegetables are bred for hardiness, disease/pest resistance, firmness (shipping ability), color, and uniformity more than taste.
Heirlooms have typically developed on smaller farms, for personal or family use. My Purple Cherokees split at the top and look kind of weird, but they taste good! - not sure that anyone would buy them in a supermarket, but plenty of friends are willing to take them off my hands for free.
The taste of Heirloom tomatoes is often different from more common varieties. The Purple Cherokee tends to be a bit sweeter, for instance.
Heirloom varieties usually represent what a Tomatoe is really supposed to taste like. Enjoy them while you can!
Try different varieties to determine you preference for sweet/tart and texture. They will only be around a few more weeks!
Antithesisofpop - The spilt on your tomatoes might be because you are watering them too much. I had the same issue and started watering them everyother day this season and 90% of my crop did not have any spilts.
About five dollars a pound extra.
Most heirlooms have stuck around because they're good. People are unlikely to bother saving seed from a bad tomato, or even a mediocre one.
This doesn't mean that hybrids aren't tasty, too. But with an heirloom you can save seeds and get the same thing next year. Not so with hybrids. Last year we got a "volunteer" plant from a hybrid seed, yielding the loveliest salad size tomatoes you have ever seen, that had less flavor than the worst supermarket tomato ever.
We make heirloom apple pies. We believe that the trees are quite old in some cases over a hundred years old. The flavors and textures are completely different then what is available in a large grocery market. They look spoted and malformed , but one bit yields an apple taste that is seldom tasted in a supermarket apple. They are not kept in climate controlled train cars, they are minimally sprayed. They taste like the apples from my grandfathers tree's almost 40 years ago
Every year my mom plants hybrids and we don't bother saving the seeds, but the following year there are always volunteers, they are either smallish or just cherries. She used to try more heirlooms, which I prefer, but had too many problems with them. I think they probably watered them too much, they always got blossom end rot. What's a good cure for that?
I discovered heirloom seeds when I was searching for a butter bean that my husbands Aunt had when we visited her in Kentucky. She called them Christmas Butter Beans. She always saved her seeds and planted the next year. She is in her 80's now and doesn't plant a garden anymore and had not saved any for seed. They are a large speckled bean and when cooked turn a dark brown and has the best flavor. I finally found some that are called Florida Christmas Butter Beans and they are identical to the ones she had. I found them on Heritage Seeds website if you are looking for any heirloom seeds.
Flofy,
I found you a link to the blossom end rot issue... our little shared garden has seen rot this season, too.
Hope this helps us all!
http://ohioline.osu.edu/hyg-fact/3000...