> > >

Open Pollinated



Open Pollinated is a term applied to plants and seeds.

These are the seeds that mankind has used for all of his history, and continues to use.

The "open" means pollinated by traditional methods -- wind, water and bugs -- rather than deliberately in a controlled environment by hand, one plant at a time, as is the case with hybrids.

While they may not have the look, uniformity, high yields or general vigour that hybrid plants have, some people feel that plants from open-pollinated seed still have better flavour. Selections from each successive generation can be done based on how well particular plants from that crop flourish and produce in the climate in a particular region, and thus sub-varieties emerge.

Not many new Open Pollinated varieties are being produced. Because the seed from a crop can be saved and re-used for free, without going back to the supplier for next year's seed, there is no money for the supplier to re-invest in further development.

The plants will grow true to seed.

Many people prefer Open Pollinated Seed as a "political act" against large profit-making companies selling PVP or hybrid seed. Ironically, much of the encouragement to buy Open Pollinated Seed comes from companies selling Open Pollinated Seeds -- for profit.


Technical Terms

À la Cooking Terms List; Accolade; Acetic Acid; Adobado; Air-Layered; Alliumophobia; Alpha Amylase; Alum; Alveograph; Anodised Aluminium; Ascorbic Acid; Bake Sales; Bavarian Beer Purity Laws; Best Before Dates; Bletting; Bread Improvers; Buffets; Butterfat; Butyric Acid; Caramelization; Carbonic Acid; Carnauba Wax; Cheese Technical Terms; Chocolate Bloom; Citric Acid; Collops; Corm; Cracker Barrel; Crèmes; Cucina Casalinga; Cultivar; Deipnophobia; Dioecious Plants; Docker Holes; Drupes; Du Jour; Dunking; Etiolation; EU Designations; F1; Firkin; Fish Worms; French Revolutionary Calendar; Gâte-sauce; Gomme Arabique; Gueridon Service; Hock Locks; Hybrid; Invaiatura; Kosher; Lachanophobia; Lime (Chemical); Listeria; Lye; Mageirocophobia; Maillard Reaction; Malic Acid; Measurements; Open Pollinated; Organic Food; Ostraconophobia; Oxalic Acid; Pack Date; Pasteurization; Pavé; Penicillium Glaucum; Penicillium Roqueforti; Phosphoric Acid; Pickling Lime; Plant Variety Protection; Pome; Potassium Nitrite; Potluck Suppers; Punnet; Quinine; Scald (Fruit); Scoville Units; Sell-By Dates; Silicon Dioxide; Silicon Dioxide; Slabs; Smoking Point; Sodium Nitrate; Sodium Nitrite; Stufatura; Subacid; Sweet-and-Sour; Technical Terms; Umami; Unsaturated Fat; Use-By Dates; Ware Potatoes; Yatai; Ye Shi; Yearling

Please share this information with your friends. They may love it.


Citation

Oulton, Randal. "Open Pollinated." CooksInfo.com. Published 12 October 2005; revised 27 September 2007. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/open-pollinated>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments