Viewing post #548210 by pod

DavidofDeLand said:I was at one point 3 years ago buying the 'Bonnie Bell' sets for some veggies at Lowe's or Home Depot.

The Okra's sold to me as 'Clemson Spineless' got hard and spiney at 3 inches and that is why i have since started them from seed. The eggplants sets past under the same were bitter and odd. (Grandma would say the same as these Okra should be able to achieve at least 5 inches and still be tender) Don't tell me you don't eat Okra now! You should and I won't hear it!!!

I now start tomato cuttings from my favorite plants and collect seeds from the same also.

It seems that once a plant that does well for a season or two in any locale, produce better fruits the next year in that locale in the future wheather from cuttings or seeds, and acclimate to the area.

Any other thoughts on this thought?

Okra eater here. They are a pretty plant for an ornamental edible. And I like it pickled, fried, stewed with tomatoes or without... Good stuff!

What you are doing with the seeds/cuttings is the correct way of developing your own heirlooms which will be best suited for your climate and growing conditions. We would all be better off to do that.

I am still in the stage of finding the cultivars I want to grow and then will move on to that stage. Do you have any insight on your process?