So just what are heirloom seeds and why should you grow them opposed to the hybrid seed that you find in other seed catalogs or on your local seed rack? 

Firstly, an heirloom is defined as being as being a variety of vegetable or other type of cultivated plant that is not only pure bred, but that has also been grown for at least 50 years. It's also worthy to note that unlike commercial hybrid varieties which have been bred to meet only one particular type, heirlooms come in many different shapes, sizes and colors. 

In addition to not only coming in different shapes, sizes and colors, although it is purely a subjective matter, heirlooms also taste better than conventional vegetables simply because they have been purposefully selected for their fine taste opposed to having been selected just for uniformity of shape, size and color. With conventional hybrid varieties, seed breeders are largely subject to the whims of produce wholesalers who seek to purchase only a specific type of variety that meets a set of certain standards for size, shape, uniformity and color. As well, it is advantageous to the farmers who grow these varieties for their crops to mature as early as possible. Little to no regard is paid to the properties of taste or nutrition, which is the polar opposite of heirlooms where taste is the only real measure of value. 

One item that is particularly alarming about the conventional vegetable industry, is that recent research conducted by Donald Davis, a biochemist at the University of Texas A & M has shown a steady decline in the nutritional values of fruits and vegetables over the last 50 years. 
 
 

The Seattle Post Intelligencer recently reported in an article entitled "Fruits, vegetables not as nutritious as 50 years ago" that: 

“Of 13 major nutrients in fruits and vegetables tracked by the (USDA) from 1950 to 1999, six showed noticeable declines -- protein, calcium, phosphorus, iron, riboflavin and vitamin C. The declines ranged from 6 percent for protein, 15 percent for iron, 20 percent for vitamin C, and 38 percent for riboflavin. 

“Davis, who discussed his findings at a recent meeting of the American Association for the Advancement of Science meeting in St. Louis, suspects the trend in agriculture toward encouraging crops that grow the fastest and biggest is a reason for the decline. 

“The trade off is that the faster-growing plants aren't able to acquire the nutrients that their slower-growing cousins can, either by synthesis or from the soil. He said there also are differences in the amounts of nutrients lost in differing varieties of wheat and broccoli.” 
 
 

That same newspaper also followed that article up with another article entitled "Fruits and vegetables growing bigger, not better", citing a 44 page report published by the Organic Center entitled "Still No Free Lunch: Nutrient levels in U.S. food supply eroded by pursuit of high yields" which examines the utritional values of grain, vegetables and fruits. Among their findings were included the following tidbits: 
 

-The more a tomato weighs, the lower its concentration of lycopene, a natural anti-cancer chemical that makes tomatoes red. There is also less vitamin C and beta carotene, a nutrient linked to vitamin A. 

-Milk from high-production dairy cows has lower concentrations of fat, protein and other nutrition-enhancing components than the milk from dairy operations of 20 years ago or more. 

-Sweet corn, potatoes and whole-wheat bread show double-digit declines in iron, zinc and calcium. The time span of the decline varies depending on the product studied but generally ranges from 20 to 100 years. 
 

The study also suggests that certified organic crops were also just as likely to suffer from the declines in nutrition. Chuck Benbrook, chief scientist of the Organic Center says: 
 

"I wish I could say that there is no (nutrient) loss in organically grown crops, but that's just not the case. Organic farmers face the same laws of nature and economic pressures as conventional growers, and pushing yields upward often increases profits."

That said, despite the loss of nutrients in organic crops, additional research, as outlined in an article entitled "New Studies Back Benefits of Organic Diet" published by Common Dreams details research by Emory University that backs the popular idea that organically grown crops are healthier than conventionally grown foods. In particular, their findings state that: 

"Organic foods protect children from the toxins in pesticides, while foods grown using modern, intensive agricultural techniques contain fewer nutrients and minerals than they did 60 years ago." 

The same article also discusses several British studies into the nutritional decline in foods, stating that: 

"According to the new British analysis of government nutrition data on meat and dairy products from the 1930s and from 2002, the mineral content of milk, cheese and beef declined as much as 70 percent in that period. The research found that parmesan cheese had 70 percent less magnesium and calcium, beef steaks contained 55 percent less iron, chicken had 31 percent less calcium and 69 percent less iron, while milk also showed a large drop in iron along with a 21 percent decline in magnesium. Copper, an important trace mineral (an essential nutrient that is consumed in tiny quantities), also declined 60 percent in meats and 90 percent in dairy products... A 2001 report by Britain's Soil Association looked at 400 nutritional research studies and came to similar conclusions: foods grown organically had more minerals and vitamins." 

The final analysis of these studies point a direct finger at the way plants are bred, as well as how they are grown commercially. 

Meanwhile the study of the Organic Center also cited the research of Washington State University professor Stephen Jones and researcher Kevin Murphy who are involved in WSU's century old wheat improvement program. The two experts wanted to see if wheat was also suffering from nutritional loss. Their findings were quite conslusive, as Jones stated that their work: 
 

"showed that today's modern wheat has less nutritional value. It is a concern, and the differences are easy to understand. You would have to eat twice as many slices of modern bread as you would of the older variety to get the same nutritional value. How did this happen? The breeders and growers and all the rest of us never looked at whether the nutritional content stayed the same as the yield increased. Instead, researchers focused on "how good a cookie the wheat made, how nice a loaf of bread it produced or how the pizza dough acts. That's all related to protein. It's not related to iron and zinc and selenium and other essential vitamins and minerals." 
 

Jones went on to say that he was deeply concerned by their findings as 25% of the world's wheat supply is grown in the United States and he said that: 
 

"None of that has ever been bred for nutritional value. In many countries that import our wheat, the mainstay of the diet may be bread alone. The lack of nutrients becomes a far more serious issue." 
 

In addition to the research above, additional data from the USDA also states that the nutritional values of some crops in the United States has actually been gradually declining since as early 1914, which not so surprisingly traces back to the beginning of modern farm practices. 

Meanwhile, heirloom varieties have been less subjected to this issue in that they have been maintained mainly by serious enthusiasts who cared little about early maturity or uniformity and were more interested in the delight of eating them. It is reasonable to suggest that heirlooms are more nutritious than conventionally farmed varieties, and although more research is needed, many horticulturists working with analyzing heirlooms are in agreement that heirloom varieties hold the nutritional keys to solving many of our health ailments. 

In addition to offering mainly heirloom varieties (and ALL of our seeds are 100% old fashioned open pollinated varieties!), we have also signed the Safe Seed Pledge sponsored by Gene Watch. We pledge as follows: 
 

"Agriculture and seeds provide the basis upon which our lives depend. We must protect this foundation as a safe and genetically stable source for future generations. For the benefit of all farmers, gardeners and consumers who want an alternative, 

We pledge that we do not knowingly buy or sell genetically engineered seeds or plants. 

The mechanical transfer of genetic material outside of natural reproductive methods and between genera, families or kingdoms, poses great biological risks as well as economic, political, and cultural threats. We feel that genetically engineered varieties have been insufficiently tested prior to public release. More research and testing is necessary to further assess the potential risks of genetically engineered seeds. Further, we wish to support agricultural progress that leads to healthier soils, genetically diverse agricultural ecosystems and ultimately healthy people and communities." 
 

For only $39.99, you can receive 100 packets of our select heirloom vegetable seeds (a savings of over $175), which is enough to supply the average family with a ready supply of healthy fresh vegetables even during the hardest times. Vegetable seeds have a storage life of at least five seasons and this is a great opportunity to establish your own food security for a low price. Even if you have only a small garden area, it is possible to grow a good quantity of your own wholesome food for a cost that is much lower than you can buy it anywhere. Our seeds are non GMO and are 100% open pollinated, meaning that you can breed your own seeds for use year after year. Unlike others offering vegetable seeds at low prices, our seed is hand packaged and is hand selected from the freshest supplies on the market! Find out what's in our vegetable seed sets here. (To order, just click a button and then choose the option at the lower right to use your credit card).

There is actually a lot of variation in our seed sets on a weekly basis based on available supplies. Though the crops don't tend to change, the varieties change every few days.

As a general guideline, each 100 packet sets contain ALL major crops, including: Heirloom Tomatoes (including beefsteaks), Bell Peppers, Chiles, Eggplant, Beans of several types, Sweet Corn, Beets, Chard, Cabbage, Collards, Kale, Mustard Greens, Turnips, Carrots, Radishes,Cucumbers (slicing and pickling), Melons, Watermelons, Lettuce (several types), Asparagus, Broccoli, Cauliflower, Celery, Leeks, Onions, Okra, Peas, Parsnips, Spinach, Zucchini, Winter Squash, Pumpkins and a few culinary herbs. 

We try to make sure that ALL of the above crops are included and typically several varieties of each are included. Each packet is large enough to supply the average family with an abundance of food.

We also include some less known crops such as Amaranth, Oriental Greens, Chicory, Endive, Lamb's Lettuce, New Zealand Spinach, Miner's Lettuce, Artichokes, Cardoon, Salsify, Luffa, Cucuzzi, Rhubarb, Wild Strawberries, Popcorn, Dent Corn, Southern Peas, ... just to name a few.

Our 50 packet sets contain everything that our 100 sets include, with the exception of the less known crops and the fact that multiple varieties may not be included.

Our 25 packet tomato seed sets contain twenty five varieties of our best old fashioned heirloom tomatoes. Included is a rainbow of colors and tomatoes of all shapes and sizes. They are ideal for salads, slicing, making tomato sauce, tomato juice and for canning too.