The flowers and vegetables that your grandparents grew! Heirloom seed has been passed from generation to generation, some for hundreds of years, and are untouched by chemical or genetic modification. Perfect for seed saving – they breed true – they yield classic, best-loved flowers and tastiest vegetables of the sort you won’t find in the supermarket. Many are condition-specific, disease resistant, and gourmet favorites. Start a family tradition.
– Here’s a study that reaffirms what organic farmers and gardeners already know: the use of inorganic fertilizer may help plants one season but does nothing to improve soil conditions. How important is soil to the survival of our planet? Read this article about soil depletion. Estimates say we’ve already lost 40% of the world’s topsoil, much of it because of non-organic farming practice.
– In the interest of fair and balanced reporting, here’s a British study that claims organic farming isn’t really all that better than conventional farming. Notice that the focus is on production. Also notice that it doesn’t say anything about improving soils. Careful readers will see all kinds of omissions in the comparisons the study makes.
– Here’s a great chart that shows how heirloom and wild fruits and vegetables are higher (much higher) in phytonutrients than conventionally cultivated cousins. If you find this interesting, follow the link to the accompanying article. (more…)
What’s the hardest thing — at least for us — to do when gardening? Thinning. We’ve worked so hard to prepare our soil and get seeds in the ground. Now here they come, all crowded together and struggling against their too-close neighbor. We know that if we want our plants, be they lettuce, radishes, or green beans, to grow quickly and be healthy, we’ve got to get in there and cull the herd. But, but… they’re our little plants! They represent our hopes and dreams! Can’t we just let them go and see what happens?
No. Now is not the time for sentimentality. Crowded plants not only discourage growth, they encourage pests and disease. Crowded seedlings shade each other from the sun. As they get larger, it only gets worse. Crowded root vegetables, including turnips, beets, and radishes, won’t develop useable roots if they’re crowded.
The earlier you thin your freshly germinated garden plants, the faster they’ll grow. We’ve recommended gradual thinning in the past, as well as using thinning as a means of collecting greens for the first spring salad. But really, you don’t want to wait that long. Give each little plant its space (check seed packages for spacing suggestions). If plants such as carrots are too close and tangled to remove by plucking, use scissors. Tweezers can be handy for those particularly delicate jobs. And don’t just thin once. Go back after a week or so and make sure each of your little treasures has the space to do its best. This second thinning might be the time to collect thinning for a garden salad. (more…)
Now in the hectic middle of planting season, it’s good to step back and take stock. After decades of limited availability and dismissal as a counter-culture industry, heirloom and organic seeds are the center of interest as never before. This phenomenon has been going on for a few years, but its continued growth and the promise of an even bigger future can make even the most cynical of us more optimistic.
Look around. Organic seeds are available in an ever-widening array of outlets. Nurseries, even hardware stores now stock organic seeds. Even my local grocery store stocks them as do our local food co-ops. Not only are they more widely available, they’re available in wider selection. Seed companies that weren’t even on the radar a few years ago now put out big glossy catalogs offering heirloom and “pure seeds.” Large activist organizations, like the Seed Savers Exchange, have dedicated themselves to preserving our garden seed heritage. Smaller, local organizations and exchanges are also popping up. (more…)
In most parts of the country, the process of sowing seed directly into the garden is in full swing. Either the first seeds of the season are going into the ground or, for those in milder climates, the second planting is commencing. In some northern regions, gardeners are still waiting for the end of over-night frosts and/or the soil to dry sufficiently. No matter. Everybody’s thinking of getting in their garden. And everybody wants to get a jump on things.
While we frequently urge patience on those who might plant too soon, there is a way to get quicker germination once your seeds are in the ground, a technique known to almost every gardener and practiced universally: Soak your seeds before planting. Soaking garden seeds, both vegetable and flower seeds, will swell and soften them and get their little embryonic selves thinking about coming out into the light of day. Here’s some things to consider when soaking seeds.
– First, which seeds are most appropriate for soaking? Big seeds. Wrinkled seeds. Seeds (as best you can tell) with hard coats. In the vegetable garden, this means peas, beans, corn, pumpkins and squash; even chard and beets. Smaller seeds — lettuce, radishes, carrots, and the like — are hard to handle once their soaked and don’t really need it anyway. Flower seed to soak? Sunflower, lupine, sweet pea, nasturtium take well to soaking. (more…)
Your friendly Planet Natural Blogger was standing in line yesterday at the grocery store — one with a focus on healthy eating and a claim that it never uses GMO products in its store-label items — when an equally friendly checker commented on the fact that we were buying ears of sweet corn. “I have relatives in the Midwest,” she said, “and they say that they put the water on to boil before they go out and pick sweet corn for dinner.”
Well, your talkative PN Blogger, raised in the Midwest, had heard this before and, indeed, had told the story himself a number of times. And having just read up on the history of corn, we felt we had to put our two cents in (though what we said was probably worth half that).
“That’s good, old fashioned, home-grown corn,” I explained. “This commercial stuff has been bred to keep it sugars longer, so it can be shipped and held before sale. But it’s not as good, it’s not as sweet as good, home-grown sweet corn. The sugars in homegrown sweet corn aren’t as stable. But the corn is tastier.” (more…)
Will Monsanto take control of your vegetable patch?
By Bill Kohlhaase for Planet Natural
It’s all about seed control for Monsanto and the other corporate manufacturers of genetically engineered, GMO crops. So it’s no surprise that Monsanto has made moves to control garden seed as well. In the last several years, a number of international agri-conglomerates have consolidated their hold over the very seed and nursery starts we plant in our gardens. This brings some of the same problems — loss of seed diversity, spiraling seed costs, and general deficiencies in seed quality — that crop growers around the world face from the owners of genetically-modified seeds. And it’s happening under our noses right in our own backyards.
The last thing most organic gardeners want to do is support the corporations that have forced GMO food crops on the world through consolidation and bullying tactics. Nor do we want to support conglomerates seeking to monopolize the garden seed market. But often, that’s what we do when we buy non-GMO seed and nursery stock for our home gardens (and when we buy produce from the major supermarkets). How is it possible? (more…)
It’s been pointed out by astute commenters and concerned blog readers that the term “hybrid seed” can mean more than we might intend it to. “Hybird” and the verb “hybridize” can mean both natural and man-assisted processes that combine traits of two genetically different plants. But “hybrid” is mostly used specifically as seeds and plants that are the result of first generation cross-breeding raised for commercial purposes. To avoid confusion in the future, your detail-oriented and anxious-to-please Planet Natural Blogger promises to identify those hybrids as commercial or F1 hybrids.
A hybrid plant results from a genetic cross. Hybridization can occur naturally when wind or bees or other insects carry pollen from one plant to another resulting in plants that can best survive in the particular environmental conditions where they exist. In this sense, all plants are hybrids, having evolved genetically over centuries to obtain their particular characteristics.
When gardeners talk about hybrids, they usually mean F1 hybrids, plants grown from seeds that are cross -pollinated with help from humans. As Janiesse Ray explains it in her book The Seed Underground, “Hybridization is simply plant breeding sped up. The pollen from one plant with desirable characteristics is rubbed on the stigma of another plant with desirable characteristics. This flower produces a seed that, when grown, exhibits a combination of desirable characteristics…” (more…)
We often think of saving seeds in literal terms: letting flowers and vegetables go to seed, whether edible at that point (squash, tomatoes) or not (lettuce); separating and cleaning the seeds, drying them, and then protecting them until we’re able to plant again. But there’s a larger issue here, one that’s apparent when you consider that 94% of the seed varieties available to farmers and gardeners in 1900 have been lost, never to be grown again. Today, many of us are involved in saving seeds from extinction. To quote an old ecological saying: extinction is forever.
Today’s activists — there’s no better word for them — have taken those extinctions to heart and are on a quest to save as many varieties of seeds as they can. Janisse Ray, author of The Seed Underground: A Growing Revolution to Save Food is one of them. Ray’s book is a sort of manifesto on the practice and importance of seed saving. (more…)
Imagine growing the same fruits and vegetables as Thomas Jefferson or Luther Burbank. Imagine your garden filled with bright colors, odd shapes and a variety of foods that could inspire even the most jaded vegetable-hater to take a bite. Heirloom seed produces fruits, vegetables and flowers that have been passed down for generations for their good taste, vibrant colors, pest resistance and other beneficial traits.
Today there is a trend toward locally grown and organic foods. At the same time as mega-corporations are producing genetically altered, dyed, bland foods that are often covered in pesticides, many people are starting to grow their own fruits and vegetables. Not only is home grown food likely to be safer and healthier than commercially produced fruits and vegetables, it tastes better, too! (more…)
As your friendly, memory-challenged Planet Natural Blogger goes through the newly arrived seed catalogs, he marvels at the latest crop (heh) of F1 hybrid seeds to hit garden store racks. Then we start to wonder: what happened to that supposedly high-yielding, easy-to-grow, delicious hybrid tomato or lettuce or squash that was such a sensation back in whatever year it was?
In the catalogs this year, we find a new hybrid tomato with the word “super” in its name, a sweet corn designed to grow in pots, and a spaghetti squash glorified with the name of an ancient Roman city. Will any of them still be around in 10 years? Some, like Burpee’s Early Girl Hybrid have survived the test of time. Others, like the Moreton tomato, celebrated in the mid-Atlantic states for its “Jersey” taste, disappeared when the Harris Seed Company which owned its patent stopped producing it. Luckily, Rutgers University has helped bring it back.
And that’s the problem — at least one of the problems — with hybrids. Like GMO crops, they are owned by the business that holds their patent. No one else can offer the seed unless they buy the patent or it expires. It’s a great way to corner the market. No wonder new hybrids are advertised with such superlatives. (more…)