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Heirloom Vegetables & Herbs Selecting Heirlooms Plants Open-Pollinated Vegetables and Herbs Plants are left to become pollinated on their own Are often older or heirloom cultivars It is important that the cultivar “breed true” – that is offspring resemble their parents The breeding system will determine if an openpollinated vegetable “breeds true” Self-pollinated plants will produce 90% or more offspring that is true-to-type. Parents of cross-pollinated plants must be controlled. Kentucky Wonder Green bean Introduced by 1864, originally known by the name 'Old Homestead' In 1877, seedsman James J. H. Gregory & Son renamed this bean, 'Kentucky Wonder.' By 1907, the USDA described it as the best known and most widely grown pole bean in America. Two years later, seedsman H. W. Buckbee said that it "Has no equal“ The Most Popular Beans! First described in 1750 Beautiful large bean Purple with mottled black Named after its flower Long history in Great Britain When picked young, both pod and beans can be eaten. Scarlet Runner More Beans! Tiger Eye Painted Pony White Aztec Beans Early Jersey Wakefield Developed from an old variety called the 'Early Wakefield' First introduced from England to Jersey City in 1840 Has appeared in American seed catalogs since 1872 In 1888, Burpee reported that it was more common than any other early cabbage. In 1895, competitor Peter Henderson called it the "best early cabbage in cultivation". In 1901, more seed companies (166) carried this variety than any other 1951, it was so popular that the USDA listed it among the principal varieties of American cabbage. And it still is! Paris White Cos Mentioned by garden writers as early as 1834 In 1864, American Seedsmen listed 'PWC‘ In 1889, the Parker & Wood catalog called it “one of the finest for summer use” In 1901, the E. J. Bowen Seed Annual reported that it was “generally considered the best” of the romaines 'PWC' grows into a large to very large upright cylinder of thick, crisp leaves with tender stalky midribs. Self -blanching heart It is a late-season variety, known for its excellent quality In 1904 the USDA called it the best romaine for either home or market use and praised its crisp, sweet leaves. More Greens 90 days Plant produces good yields of dark green curly leaves Large tender crisp ribs Excellent greens for salads Also boiled or steamed A pre 1865 heirloom variety Green Curled Ruffec Endive More Greens Red Russian Kale 50 days. Early variety Produces flavorful red and blue-green leaves An heirloom, brought to America by a Russian trader in 1860 Very winter hardy More Greens Rouge D’Hiver Lettuce 70 days Plant produces flavorful 12" heads of lettuce Excellent for salads and garnishes A French heirloom variety Broccoli ‘Zamboni Broccoli’ 45 days Plant produces good yields of broccoli raab This variety has delicate tender buds with excellent side shoots Excellent for stir fry and salads Plant from early spring to late summer A heirloom variety from Italy Kohlrabi ‘Gigante Kohlrabi’ 130 days Produces huge kohlrabi bulbs World Record - weighed 43.7 lb Very tender and flavorful with a mild taste Can be eaten raw or cooked Excellent in soups and other dishes A Czechoslovakian heirloom. Scarlet Horn Developed by Dutch plantsmen in 1620 One of the oldest vegetable varieties still in cultivation One of the first two carrots grown in the U.S. The name actually comes from ‘Hoorn,’ a town in Holland In 1889, Philadelphia seedsman I. V. Faust described the 'Early Scarlet Horn' carrot as "One of the best for table use and one of the most popular varieties grown for an early crop" In 1894, J. A. Everitt's catalog called it the "best for planting out of doors." Seedsman Wm. Henry Maule praised these carrots. In 1899, he named it "the best early table variety." French Breakfast Introduced before 1885 a favorite among French market gardeners Attractive and tasty. American seed catalogs offered it in the late 1800s Red color, tipped with white and olive shape Crisp and tender with delicate flavor Today, the 'French Breakfast' is still considered a first-rate radish. Oblong and about two inches long Beets 60 days Plant produces good yields of very sweet pink skinned beet Beets have red and white circular rings in interior Ideal for boiling, pickling, baking, and freezing Leaves can be used as greens A heirloom variety introduced to the United States in 1840's from Italy Chioggia Beet Golden Bantam “The most flavorful corn ever grown” The first true fresh-eating corn 'Golden Bantam‘ introduced by W. Atlee Burpee in 1902 First known as “Choice Early Corn" Recognized by E. L. Coy, a seedsman who was visiting from Washington County, New York who immediately recognized just how good this new corn was He sent some seed to Burpee, who grew it in trials. And, the rest is history. Strawberry Corn Hopi’s Blue Corn Bloody Butcher Hooker’s Sweet Improved Long Green The 'Improved Long Green' Cucumber has been known for more than 125 years Introduced by the D. M. Ferry & Co. seed company in 1872 First known as 'Ferry's Improved Long Green' the simply 'Improved Long Green.' Wm. Henry Maule's 1890 catalog said, "…no words of praise can be too strong for its merits, They are always of superior quality, firm and crisp, growing 12 to 20 inches long…” From 12 to 20 inches long! 65 days. Plant produces good yields of small lemon color and lemon shaped cucumbers. Lemon Cucumber An excellent heirloom cucumber for salads and pickling Jenny Lind Melon Known before 1840 A musk melon Named for the Swedish opera singer This melon was once one of the leading early greenfleshed varieties for home and market While too delicate to ship, the 'Jenny Lind' served another important role, serving as the parent of a number of other popular varieties. The 'Jenny Lind' is a smallish melon that averaged about a pound and a half Hubbard, Blue Hubbard & Warted Hubbard A standard against which all other hard-shelled squash are judged The ‘unknown’ was carried to New England in 1798 from the West Indies or South America One or two gardeners at Marblehead, Massachusetts grew it, saving the seeds from year to year. Sometime around 1842, Mrs. Elizabeth Hubbard noticed just how good this squash was She introduced it to a seedsman, James J. H. Gregory He recognized that this squash had remarkable properties. He named it after Mrs. Hubbard Bakes as good as sweet potato and makes a great “apple” pie Long Island Cheese Squash Rouge Vif d’Etampes Pumpkin Conn. Field Melons 90 days Plant produces heavy yields of 1 lb melons Yellow with brilliant firered, zigzag stripes Golden color flesh melons Very fragrant The flesh is white and is very sweet and tastes like a cantaloupe This heirloom variety does well in dry conditions Tiger Melon Melons 105 days Plant produces good yields of deep green watermelon with yellow dots Some dots are large, looks like moons, and some dots are small, which looks like stars It is very sweet and flavorful This is an Amish heirloom variety Moons and Stars Tomato ‘B r a n d y w i n e’ Origin – unknown! The 'Brandywine' Tomato has been around for more than 100 years 'Brandywine' may be an old Amish introduction May have been introduced in 1889 by Johnson & Stokes, a Philadelphia seed company Or, from Burpee’s in 1886. First known as 'Turner's Hybrid' The 'Brandywine' plant is potato-leaved Produces generous crops of big, two-fisted tomatoes with memorable flavor Described as as "deep brilliant red" Box Car Willie Beef Steak Tomato Black Plum Black Krim Amish Paste Tomato Big Rainbow Aunt Ruby’s German Green Arkansas Traveler Andrew Rahart ‘Cock’s Plume’ ‘Red Cup’ Tomatillo 70 days Plant produces good yields of small to medium size tomatillos This variety was grown unattended in a corn fields by a family in Mexico It stores fresh for several weeks Excellent for making salsa A heirloom variety from Mexico Eggplant ‘Rosa Bianca’ 75 days Plant produces good yields of tasty tender rosy lavender & cream teardrop shaped eggplants These eggplants are very delicious, creamy, with no bitter taste Excellent for slicing, stuffing, and baking A heirloom from Italy Peppers 85 days Plant produces good yields of 3" long hot peppers Peppers are very hot and turn from cream white with green stripes, to orange with brown stripes, then to red when mature Plant has variegated leaves. An African-American heirloom from the Philadelphia, DC & Baltimore found ~ in the 1800's Famous seasoning used in Crab Houses around the Chesapeake Bay. Fish Hot Peppers ‘Casados Native Hot Pepper’ ‘Buist’s Yellow Cayenne’ ‘Tennessee Teardrops’ Peppers 75 days Plant produces high yields of huge 6" long by 4 1/4 wide sweet bell peppers Peppers turn from green to red when mature Excellent for stuffing, salads, and cooking A heirloom variety from the USA - 1876 ‘Chinese Giant Sweet’ Heirloom Sweet ‘Corno di Toro’ S. Pepper ‘Marconi Sweet Pepper’ Herbs - Basil 60 days. Annual Plant produces good yields of lemon flavored basil leaves - the most lemony of all lemon basil Plant has white flowers and very bright green leaves A sixty year old heirloom variety from New Mexico Herbs - Garlic Ancient !! German Extra Hardy Herb – Button Onions Bartletta Baby Pearl Onions 70-100 days From England For pickling, or for pearls Fabulous in cream sauces, cassoulets, soups or stews. Barletta grows quickly to its mature size of 1” in diameter Herbs – Button Onion ‘Cippolini’ Little button shaped onions imported Italy in 1860 Fine fleshed heirlooms A favorite for gourmet gardeners for kebabs, pickling or grilling Questions? Edited for use by: Vincent Mannino, County Extension Director – Fort Bend