Seed saving and seed knowledge have long been an integral and sacred part of both ancient and modern civilizations. A ritual naturally passed from generation to generation, from neighbor to neighbor. Seeds became such an innate and valued part of life that they were once used as a form of currency throughout the world. They were considered fundamental to everyday existence.
For 12,000 years, our ancestors labored to cultivate wild varieties, selecting for texture, taste, vigor, and resilience—while adapting them to their unique climates and landscapes. This genetic diversity became rooted in place, shaped by countries, regions, and even individual communities, each with its own distinctive character and flavor. There was a time when we marveled at these differences—when seed stock and food varieties expressed the richness of culture and place.
Many of these culinary distinctions still exist today, both across our country and around the world. These flavors give a place its heritage—its culture—and offer a tangible expression of the land. It is biodiversity made visible, something we can taste and savor.
Up until very recent history, humans cultivated approximately 7,000 plant species for food. In North America alone, Native Americans utilized an astonishing 3,000–5,000 food plants. Since 1903, however, we have lost 96% of commercial vegetable varieties—a loss felt at every dinner table across the globe. This shift has led to a homogenization of our food system, creating a one-size-fits-all model that suppresses cultural diversity. Today, just 15 plant and 8 animal species account for roughly 90% of the world’s food supply.
Seeds are the storehouse of human history and evolution. They are the first and last link in the food chain. It is within the seed that life resides.
Seeds are miraculous—capable of self-replicating hundreds of times, each generation growing stronger, more resilient, and more attuned to its environment. They are the natural expression of life: abundant and freely given.
Throughout history, people have carefully selected the strongest, most diverse, and best-tasting plants, saving their seeds to carry forward into future generations. Seeds were shared and traded among neighbors and communities, preserving genetic diversity. But as elders passed on, many of these heirloom varieties began to disappear.
We are now witnessing a significant erosion of genetic diversity in our food system. The tradition of regional and specialty varieties is fading, while heirloom crops are increasingly overshadowed by corporate hybrids. Thousands of native and heirloom varieties have already been lost—and continue to disappear. Today, just ten companies control approximately 75% of the world’s seed supply.
For much of the last 150 years, public plant breeders at agricultural universities led the way in plant breeding. Until changes in patent laws, seeds remained largely outside the realm of privatization.
Select from the most vigorous, best-tasting plants—even if it means saving only a handful of seeds.
This is the essence of a life-affirming act.
In recent decades, heirloom vegetables have experienced a resurgence in the United States and Europe, embraced by a growing movement that values local food, flavor, and the preservation of agricultural heritage. This is not just a culinary trend—it is a vital effort to protect the future of our food supply.
There is a renewed desire to grow traditional crops that are not only nourishing, but also medicinal.
Seeds are living, breathing embryos, waiting for the right conditions to awaken. In their quiet unfolding, they offer their gifts of food, medicine, and regeneration to the world.
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