Those Tasty Hybrid Fruits and Hybrid Vegetables

This year while you daydream over those spring seed catalogs, give careful consideration to some of the incredible hybrid fruits and hybrid vegetables now on the market.

| January/February 1979

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Burpless cucumber: not at all pretty, but wonderfully mild in taste


I know some lifetime gardeners who refuse to grow hybrid fruits or hybrid vegetables.

"Crossbreeds are pretty to look at," those folks will admit, "but they just don't have any taste at all!"

If you feel the same way, I'm here to tell you (after experimenting with these new strains for a number of years) that it simply ain't so.

Aside from the fact that hybrids offer greater uniformity, more vigor, and improved disease resistance, many of these modern vegetable varieties will flat astound you with their superior tastes!

Now, don't get me wrong! I don't have anything against longtime, open-pollinated stalwarts such as the Beefsteak tomato, Jersey Wakefield cabbage, or Golden Bantam sweet corn. The point that I do want to make, though, is that some of the new strains have simply zoomed right past the old standards of excellence we've set for our vegetables.

Kraut and Cookin' Cabbage

Sure, some hybrids aren't anything special, but the same thing can be said for a lot of old standbys. Late Flat Dutch cabbage, for example, has been around for ages, but I've yet to hear anyone praise its taste.

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