Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Seed Saving

by William Woys Weaver (Author)

Editorial Reviews

William Woys Weaver has written an important book in Heirloom Vegetable
Gardening--important for the kitchen gardener, the cook, the historian, and any
American who might wonder what our forebears were up to when they sat down to
eat. What was the food on their table? Where did it come from? How did they get
it? All these questions are addressed in Weaver's elegant prose.

But there's another side to the story, and Weaver meets his reader there, too:
Where is food headed, and what's an individual to do?

We have seen the rise of hybrid crops in the years since World War II. They are
good for the seed business because the grower can't just let a few plants grow
to seed, save the seed, then plant that seed next season. Hybridized plants
don't yield seed that's true to the character of the plant, so the grower has to
return to the seed rack year after year. Buying seed on a commercial level is a
big deal, as is growing enough of it to meet the market. A lot of tillable land
in South America isn't growing food for hungry South Americans, but growing corn
seed for American farmers, and the biggest use of corn in this country is animal
feed. Not many hungry South Americans get to eat corn-fed American beef and
pork. In one sense, he who controls seed controls food. Or, he who owns seed
owns food, and the highest bidder takes all.

Heirloom seed, then, is more than a trinket or curiosity from the past. It
represents the chance of survival in the future. Should an as-yet-unknown plant
virus come along and take out the American hybrid corn crop (something that has
in fact come close to happening), it's the genetic diversity available in
heirloom, open-pollinated seeds that will save the bacon. Governments maintain
plant gene banks, but individuals can do much the same, and authors like Weaver
show how.

What Weaver injects into the tale is the incredible pleasure that comes of
growing heirloom crops and saving seed, and of eating from a table laden with
17th- and 18th-century foods. He shares his own history and his family's
history, all of it tied up in gardening and sharing and caring. This lovely book
is an extension that can reach into any garden being dug today. In other words,
don't hesitate with this title, whether history, science, gardening, or a rich
enthusiasm for constructive ways the individual can affect the future drives
your interest.
From Library Journal
"The kitchen garden is the essential American garden," and "heirloom vegetables
will never be safe from extinction unless we use them." These two statements
from Weaver, a food historian and organic gardener, form the philosophical
framework for his detailed treatise on vegetables from America's past. The
history of the kitchen garden in America, the use of heirloom vegetables in
today's gardens, and the heirloom seed-saving movement are a few of the topics
covered, but most of this book is devoted to detailed profiles of approximately
280 heirloom vegetables. These profiles contain historical background, general
growing and seed-saving information, and descriptions of specific heirloom
varieties with an occasional old-fashioned recipe included. The section on
tomatoes, for example, covers 20 different varieties, from the Acme to the
Yellow Peach. A short appendix identifies commercial sources for seed and plant
stock as well as some useful periodicals. The author's enthusiasm for and
knowledge of his subject will inspire gardeners to begin including heirloom
vegetables in their own yards. Highly recommended for libraries where there is
an interest in heirloom gardening or gardening history.

Product Details

Hardcover: 439 pages
Publisher: Henry Holt & Company; 1st ed edition (June 1997)
Language: English
ISBN-10: 0805040250



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