Heirloom, Hybrid, Open Pollinated, and GMO

I have had several conversations in the last few months about garden seeds and food crops. So consider this column an educational report.

First, let’s consider the differences between the different kinds of seeds. 

Heirloom: These are old varieties whose seeds will produce the same fruit. Most have better flavor than the newer varieties, but without the disease resistance afforded the hybrids. 

Open Pollinated: All heirloom varieties are open pollinated, but not all open pollinated varieties are considered heirloom. Most non-heirloom, open pollinated varieties were selectively bred to enhance production and disease resistance. Like heirloom varieties they breed true, the seeds harvested from a fruit, will produce the same type and quality of fruit. 

Hybrid: These varieties have been crossbred to produce superior fruits and vegetables. They are developed for better quality, shorter growing seasons, disease resistance and heavier production. The downside of hybrids is that the seeds from a hybrid fruit won’t produce the same quality of fruit if planted. If you get a wonderful cantaloupe from a grocery store and decide to save the seeds to plant in your garden, the cantaloupe will not be the same, it will likely be a much inferior melon. 

And then we have the boogey man— GMO. Genetically Modified, or bioengineered crops. These are crops that have had their DNA altered to make them resistant to a certain pesticide or altered to make them resistant to a pest itself. These crops are not just hybrids, they are a step beyond. 

Now that we have them all sorted out, let’s talk about the effect it has on our choices and eating habits. The first three hold the biggest share of crops, garden and field. We can be sure when we buy squash, melons, cucumbers, tomatoes, or other produce from a supermarket or a farmer’s market that it won’t be GMO. The produce from the store may have levels of pesticides that we are not comfortable with, but they won’t be GMO. There have been a few varieties of potatoes that were researched as GMO, mostly for fast food outlets, but they have been rejected either by the lesser quality of the produce or because of public disagreement. Otherwise, the crops grown in the U.S. that are GMO include, soybeans, wheat, field corn, sugar beets, canola, papaya, summer squash, pink pineapple, cotton and alfalfa.

Let’s take a look at these. Soybeans, wheat, corn, sugar beets, alfalfa and cotton have been developed to resist a pesticide. That way weeds can be controlled in the crop without damaging the crop. Summer squash is genetically modified to resist certain diseases, but is not widely grown and it would be rare to find it in a supermarket, and certainly not at a farmer’s market. Papaya was also genetically modified to resist a disease that was devastating the crops in Hawaii. Pink Pineapple was modified to add more lycopene, making it a more healthy choice. 

Now to make the distinction clear, field corn is GMO, sweet corn and popcorn are not. Soybeans are GMO, but pinto beans are not. The GMO products are most likely in the processed section of the supermarket. 

I am not condoning nor defending GMO or non-GMO crops, that has to be the decision of the individual, their family and their own conscience. I just wanted to clear up some misconceptions that I had come in contact with. 

Fried Cucumbers

Pare and slice cucumbers lengthwise in thin slices.

Soak in slightly salted cold water about 1 hour.

Drain, well and dry on folded towel.

Roll slices in fine breadcrumbs, dip in seasoned slightly beaten egg and roll in breadcrumbs.

Fry in deep fat (365º) until well browned.

Drain on crumpled absorbent paper.

Garnish with parsley or pimentos.