As I pointed out in a blog post a few weeks ago, the current popularity of heirloom (also known as open pollinated) seeds has somehow led us to believe that OP varieties are always superior. It was my favorite cranky gardener, Steve Solomon, who disabused me of this notion. Solomon, who maintains the wonderful open source Soil and Health Library, says that just like with hybrids, some heirlooms are better than others. And he knows what he is talking about—he grows most of his own food, is the founder and former owner of Territorial Seed Company.
Lots of folks have already started their seed flats for midseason vegetables (tomatoes, eggplants, peppers) but there’s a good number of seeds that can be direct-sown—you can start greens, peas and other early season stuff as early as March. Here’s a quick and easy guide to when to plant what in Missouri from the UM–Missouri Extension office. And if you don’t have the time (or space) to start your own tomato seedlings, one of my favorite places to
Johnny’s “Elegance” Greens Mix
Most of the serious gardeners I know swear by Johnny’s. The seed packets aren’t fancy (I admit I am a sucker for fancy packets) but the seed quality is unparalleled. This mix, which includes Red Choi, Garnet Giant, Ruby Streaks, Spigariello Liscia, and Waido, is not only pretty to look at in the garden, but was created with taste and texture in mind, too.
Sand Hill Preservation Center’s Vegetable Mallow
As Sand Hill notes, this is a very nutritious green favored by Thomas Jefferson. What they don’t note is that it can be a little bit fuzzy—you’ll want to cook it like old fashioned southern greens, with ham hocks in an all-day-long soup. It’s also incredibly disease and pest-resistant, and ornamental as well. For more on mallow, including advice on cooking it, go here.
Horizon Herbs’ Spilanthes (“eyeball plant” or “toothache plant”)
Native to Brazil, this herb has peculiar little flowers that look like alien eyeballs waving around on a stalk (Wikipedia refers to the flowers by the much-more-poetic term “gold and red flower inflorescences.”) It is an interesting ornamental, but the leaves can be used in salads, and the flowers will stop the burn of too-hot chiles. And as the name implies, you can also chew the flower to numb a toothache. Just be warned—you may be drooling for a few minutes. It’s potent!
Wonderful, vigorous and “assertive” (Franchi’s word) peppermint. Franchi recommends using it to make a traditional Italian mint syrup; you can find the recipe—look for item no. 6—for “Lina’s Mint Syrup,” here.
Botanical Interests’ “Moon & Stars” watermelon
The first time I saw this variety (I think it may even have been at Soulard Market?) it astonished me. Now I’m a bit more jaded, but I still love this melon. It’s not only beautiful but tasty; it’s an old Amish variety that was rediscovered by a Missouri farmer and was first sold commercially through Seed Savers Exchange
Franchi Semeti’s Red Pear Tomato
Franchi’s seeds are just excellent across the board—not only is the germination rate insanely high, but the plants are crazy healthy and highly productive. Last year, I started these tomatoes in flats in my house, and due to overbusyness on my part, my seedlings got a little wilty and leggy. I planted them anyway. It stupendously anyway, and produced fruit till fall. I love pear-shaped tomatoes, because they don’t get cracked shoulders, a common problem with heirloom tomatoes.
Baker Creek Heirloom Seeds’ “Al-Kuffa” Tomato
Just like I am a sucker for a cool seed packet (Baker Creek has some of the best), I am also a sucker for a good story. This variety came to Baker Creek’s Jere Gettle from his Iraqi friend Aziz Nail (Gettle does a lot of international seed-swapping). It’s also a fairly swell little tomato, which, as the mostly positive reviews below the description note, is very uniform for an heirloom. (For more on heirloom tomatoes, including a list of the best-tasting varieties, check out this article from Mother Earth News.)
I’ll admit I’m really attached to these because my dad grew them. I grew up eating them, and always liked them better than regular cukes—not just the milder taste, and the lighter color, but those cool ridges, which give the slices sort of a floral silhouette. As the description notes, these are actually in the melon family, but they’re great for pickling and are a really nice addition to salads.
Johnny’s Clemson Spineless Okra
Tasty, and best of all—despite the fact that it is in the mallow family—this variety is fuzzless and easy to harvest. Just to warn, if you have never grown okra, is an extremely prolific plant…you may only want to keep one or two plants around. The yellow flowers are edible, too. If you want to grow a more traditional type (including the fuzz!), Baker Creek’s Vidrines Midget Cowhorn originates from Laundry Parish in New Orleans.
If you’ve read any of the comments and feedback posted at some of these seed websites, you realize that your mileage may vary depending on soil conditions, weather patterns and other factors. One fantastic resource for beginning to intermediate gardeners is the Kemper Center for Home Gardening at the Missouri Botanical Garden, which is staffed by master gardeners trained by the UM–Missouri Extension program.
