When an early Kentucky settler harvested a wild turkey for dinner, little did he know that the two seeds found in the bird’s craw would be a treasure to gardeners nearly two centuries later. Labeled “Turkey Gizzard Beans” and known as an heirloom variety, these beans are delicious to eat and beautiful to look at.
Nestled within the South Carolina Botanical Garden located on the Clemson University Campus, the heirloom vegetable garden founded by Dr. David Bradshaw, welcomes both professional and amateur gardeners. Dr. Bradshaw, retired horticulture professor and garden naturalist, has a passion for heirloom vegetables grown from seeds saved through generations. When asked why he is a seed saver, Dr. Bradshaw answers, “My grandfather saved many of his favorite vegetable seeds, which had been passed on to him from his parents. They, in turn, had gotten their seeds from their parents. I had been witness to a very real part of our family heritage, that of saving heirloom seeds.” Today, Bradshaw still grows heirloom vegetables and can trace many of them back a hundred and fifty years in his family.
Many varieties of vegetables were brought to America by early immigrants. Our ancestors saved seeds as a matter of necessity. Seeds from the best plants were selected to produce the next generation. Heirloom plants are never hybrids. They must be self-pollinated or open-pollinated by other plants of the same variety, as opposed to hybrids which are pollinated by different varieties. Heirlooms were bred for flavor and tenderness. If heirlooms are so good then why are hybrids the most common? Commercial growers usually want vegetables that are uniform in size, ripen all at once, have the same color and shape and can be transported to market without damage or spoilage. Unfortunately, these qualities often come at the expense of flavor. Fortunately, heirlooms are becoming more popular as farmers, gardeners, chefs and home cooks alike embrace them for their unique texture, color and – especially – their flavor.
The South Carolina Seed Association, a non-profit organization, offers a variety of Dr. Bradshaw’s prized heirlooms. The sample listing of heirloom vegetables with a South Carolina history, along with the growing habits and flavor profiles are sure get the gardening juices flowing.
Heirloom Vegetables
Griggs Butterbean - Source: Gene Griggs in Lugoff, South Carolina this is a very tasty sieva pole butterbean. A rampant grower and prolific producer, it should not be crowded in the row. Plant two feet apart and expect beans until frost.
Black Cornfield Beans - Source: Edward & Grace Kay, Easley, South Carolina. These beans are believed to have originated in Germany. The shiny black seeds are the most distinctive feature about this variety. An aggressive vining type, this bean does well when grown in a cornfield to provide ample trellis.
Greasy Cut Short Beans - Source: Mr. Dick Baird, Pickens, South Carolina. Cut Short Beans are said to have derived their name because the seeds grow so closely together in the pods that the seed ends are flattened or "cut short". This variety has a slick or "greasy" pod. An excellent heirloom for fresh consumption, but in earlier times it was a favorite for drying as "leather breeches beans". Often seen strung like peppers on a string hanging on the porch, the beans were soaked in water overnight to reconstitute before cooking slowly for hours with a ham hock for flavoring. This snap bean variety should be trellised.
Juanita Smith Beans - Source: Oliver Ridley, Mountain Rest, South Carolina. Mr. Ridley grew this bean for almost 50 years after receiving it from Juanita Smith, who had grown it for 50-60 years earlier. He often planted them among field corn to provide a trellis. Plants produce an abundant crop of medium sized round beans with black and white appaloosa speckled seed. Tender round pods are wonderful in French style bean recipes and in bean salads.
Marsingill Black Beans - Source: Cecil Taylor, West Union, South Carolina. This bean is a prolific grower and abundant producer. It is often grown among corn as a natural trellis. It is a preferred variety because it is resistant to beetle damage. Another of the black seeded snap bean varieties prevalent throughout the South, this variety may have a common origin with others like it from Europe.
Old Timey Beans - Source: Jessie Lee Hicks, Central, South Carolina. This heirloom offers a diverse, colorful array of seeds. A hardy variety of climbing string beans, it must be provided a trellis for support. Plants produce an abundance of 4-5 inch round-podded snap beans which are appropriate for French style snap bean recipes when harvested young. Mature dried seeds can be used in bean soup or are excellent for crafts.
Rattlesnake Beans - Source: Jessie Lee Hicks, Central, South Carolina. This bean probably derived its name from the dark to light brown to cream mottling on the seed – reminiscent of a rattlesnake's coloring. It has striking purple striped markings on the growing pods, which will disappear when the bean is cooked. Good for both fresh consumption and for canning, this bean is esteemed by people who enjoy a "shelley bean". The pods remain tender even after seeds are developing within the pod. It is a vigorous grower and a prolific producer when provided a sturdy trellis and sufficient water.
Turkey Gizzard Beans - Source: Mr. and Mrs. Joe Newton, Clemson, South Carolina. This bean has a most intriguing history. In 1802, a settler in Kentucky killed a wild turkey. While cleaning the turkey, he discovered two unusual seeds in the gizzard. Curious to see what they might produce, he planted them. The snap beans which germinated from those two seeds have been passed down through many generations and are still being grown by family members today. Very vigorous growing, the turkey gizzard bean should be provided a sturdy trellis and planted early. Large coarse leaves and heavy vines characterize this variety. This bean is well suited to canning and has a tasty nutty flavor when cooked. Attractive marshmallow cream and brown appaloosa pattern seeds are attractive for crafts.
Carolina Gourdseed Corn - Source: Glen Roberts, Anson Mill, Columbia, South Carolina. Purported to be one of the oldest corn varieties grown in the United States today, this is a tall growing, white, seeded corn with good flavor when used as corn meal or for grits.
John Haulk Corn - Source: Oliver Ridley, Mountain Rest, South Carolina. This hardy heirloom corn has been grown in the foothills of South Carolina for over 100 years. Mr.Ridley, who had grown the corn for more than 50 years, donated the seed to Clemson University’s Botanical Garden in 1992. He obtained his seed from John Haulk who had grown it for over 50 years earlier. A hardy corn which grows 15 - 17 feet tall, it is excellent for grinding into corn meal. It is very resistant to both insects and to damage by molds and rot. Plants should be spaced two feet apart and hilled up to prevent lodging during high winds.
Choppee Okra - Source: Anne Diedre Jacobs, Georgetown, South Carolina. This okra has been maintained in the Jacobs family since the mid-1800s. As the name implies, it was grown in the Choppee area of South Carolina near Georgetown. The area is named for Native Americans indigenous to this area. Because okra readily cross pollinates, it should not be grown in close association with other okra varieties.
Red Ripper Field Peas - Source: Originally from the garden of Ed Lip of Ware Place, South Carolina, this variety was donated by Louise Powell of Greenwood, South Carolina. This is an excellent variety of southern field pea with long straight pods that turn a bright red when they are ready for picking. Easily shelled from the pod, they yield generously and boast good flavor. Dried seeds are a dark burgundy color and with a smooth skin. The plants perform best when provided ample trellis or when planted in a corn patch for support.
Seminole Pumpkin - Source: Mr. and Mr. J. Nicholson, Anderson, South Carolina. As the name implies, the Seminole Indians of southern Florida cultivated this pumpkin. Large pumpkins, the size of basketballs with a light salmon pink rind, develop in late summer and fall. A much smaller inner cavity contains very flat seed. The foliage has interesting silvery variegations. Vines will root to the ground very easily along the fast growing stems. The thick, beige flesh is excellent for making pies.
Note: For more information on the Heirloom Garden at the South Carolina Botanical Garden, contact:
The South Carolina Botanical Garden
102 Garden Trail
Clemson, SC 29634
Telephone: 864-656-3405
http://www.clemson.edu/scbg/
For more information about heirloom variety seeds or to purchase seeds, contact:
South Carolina Foundation Seed Association
1162 Cherry Road
Box 349952
Clemson, SC 29634
Telephone: 864-656-2520
