Moe DeLoughan wrote in rec.food.cooking:

> On 11/10/2015 2:12 PM, sf wrote:
> > On Tue, 10 Nov 2015 12:47:11 -0600, Moe DeLoughan >
> > wrote:
> >
> > > Then again, the same can be said for the so-called 'survival'
> > > seeds. Just plain old open-pollinated seeds that can be
> > > purchased in bulk for about one one-hundredth of the price from
> > > actual seed companies.
> >
> > If I was saving seeds for the apocalypse, it would be heirloom
> > varieties because I think they'd have the best chance at making it
> > to harvest.
> >
>
> There's no legal definition of "heirloom seeds", so I'm not sure what
> you mean by that. Open pollinated seeds are not hybrids, so they will
> breed true from seed kept from year to year. The two basic issues
> with such varieties are yield quantity and quality. It generally
> seems that if the quality is outstanding, the yield is poor. A lot of
> the old-time varieties are very good and good yielders, too, but a
> lot of others are not the quality of newer hybrids. People who've
> never tasted Golden Bantam sweet corn (one of the original old time
> sweet corn varieties) would be in for a shock. Newer varieties are
> much sweeter, crisper, better-yielding, and convert their sugar into
> starch much more slowly. In short, the sweet corn you are eating now
> is nothing at all like your grandparent's sweet corn. - it's a hell
> of a lot better.

Depends on what you want. I like the older versions of corn that dont
taste like they've been rolled in sugar. They actually taste like CORN.

Carol

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