America’s culinary history is filled with unique, flavorful vegetables – many of which have nearly disappeared from our gardens and grocery stores. These aren’t just any vegetables. They’re heirloom varieties, passed down through generations, each with its own rich backstory. Some were once staples in colonial kitchens, while others came over with immigrant families who knew the value of saving seeds.
Thankfully, it’s not too late to bring these vegetables back. Whether you’re a seasoned gardener or just getting your hands dirty for the first time, these heirlooms are worth growing. Let’s dig into 15 nearly forgotten American vegetables – and how you can help revive them.
1. Jimmy Nardello’s Sweet Italian Frying Pepper
This flavorful heirloom pepper came to Connecticut in 1887 with the Nardello family from Italy. Long, slender, and ripening to a glossy red, Jimmy Nardello’s is incredibly sweet with a slight fruity finish. It shines when fried in olive oil but is also amazing roasted or eaten fresh. The plants are prolific and easy to grow, making this a must-have for anyone who appreciates rich, pepper flavor with a story behind it.
2. Glass Gem Corn
Possibly the most visually stunning corn variety ever developed, Glass Gem Corn is a true work of living art. Bred by Cherokee farmer Carl Barnes, this corn produces ears in dazzling colors – shimmering blues, purples, pinks, and golds. Though not meant for eating straight off the cob, it’s perfect for grinding into cornmeal or using as a decorative harvest centerpiece. Bonus: it’s drought-tolerant and thrives in poor soil.
3. Tennis Ball Lettuce
Once grown by Thomas Jefferson himself, Tennis Ball Lettuce is a small, butterhead variety with soft, tender leaves. Compact enough for containers, it’s perfect for early spring or fall gardens, able to handle light frost with ease. Its small size (about the size of – you guessed it – a tennis ball) makes it a charming and practical choice for small spaces or raised beds.
4. Bull Nose Pepper
Before bell peppers became standardized, the Bull Nose Pepper was the go-to sweet pepper in colonial America. Thick-walled, sweet, and perfect for stuffing or slicing raw, this heirloom offers a crisp, satisfying bite. It grows well in a range of climates and was another favorite of Thomas Jefferson. If you’re tired of bland store-bought peppers, the Bull Nose will wake up your palate.
5. Strawberry Popcorn
This adorable little corn variety gets its name from the deep red kernels and compact ears that resemble strawberries. While it’s not sweet corn, it pops beautifully – producing small, crunchy white popcorn. It’s also highly ornamental, making it a fun dual-purpose plant for decoration and snacks. Perfect for garden borders or fall displays.
6. Mortgage Lifter Tomato
Radiator Charlie, a West Virginia mechanic, developed this tomato during the Great Depression. He sold seedlings for $1 each and paid off his mortgage – hence the name. With fruits weighing up to 2 pounds, the Mortgage Lifter produces sweet, meaty tomatoes ideal for slicing, sauces, or sandwiches. It’s also disease-resistant and highly productive.
7. Purple Podded Pole Bean
Both beautiful and practical, these pole beans produce deep purple pods that turn green when cooked. Grown in America since the 1800s, the plants are vigorous climbers and yield heavily all season long. You can harvest them young for tender snap beans or let them mature and dry. Their ornamental vines and vibrant pods make them a garden standout.
8. Boston Pickling Cucumber
Before cucumbers were bred for long shelf lives and uniform looks, there was the Boston Pickling Cucumber – small, crisp, and perfect for making homemade pickles. Its fruits are ideal in size and shape for jars, and its flavor is unbeatable. Reliable and compact, this heirloom grows well in containers and small spaces. Once a common sight in American gardens, it’s time to bring it back.
9. Georgia Rattlesnake Watermelon
Named for the snakelike stripes on its thick green rind, the Georgia Rattlesnake Watermelon can grow up to 40 pounds. Sweet, juicy, and slow to spoil, this heirloom was once a Southern staple. It’s the kind of watermelon that demands a picnic table, a sharp knife, and a crowd. If you’ve got the space, it’s worth growing for the flavor alone.
10. Red Fig Tomato
A charming pear-shaped tomato from 19th-century Philadelphia, the Red Fig Tomato is great for sauces, preserves, or fresh snacking. Sweet with a little tang, this heirloom is as prolific as it is flavorful. Its unique shape and old-fashioned taste make it a fun alternative to the usual cherry tomato.
11. Long Island Cheese Pumpkin
Named for its resemblance to a wheel of cheese, this tan-skinned pumpkin has been grown in the Northeast since the early 1800s. Dense, sweet flesh makes it perfect for pies, soups, and roasted dishes. It’s also pest-resistant and stores well. Add in the classic look, and it’s as decorative as it is delicious.
12. White Egg Turnip
Small and egg-shaped with a smooth white exterior, this colonial-era turnip is mild, sweet, and quick to grow. Perfect for roasting or soups, it matures quickly and doesn’t get woody like some turnips. A great choice for early spring or fall planting, especially if you’re short on time but still want a rewarding harvest.
13. Tomatillo Verde
Often overlooked in American gardens, the Tomatillo Verde is essential in Mexican cuisine – and it thrives in U.S. gardens, especially in the Southwest. Wrapped in a papery husk, this green fruit delivers a tangy citrus-like flavor perfect for salsas and sauces. Hardy and heat-tolerant, it’s a generous producer that adds depth to any garden and kitchen.
14. Boston Marrow Squash
Big, bold, and buttery in flavor, Boston Marrow Squash was once a New England staple. With smooth orange skin and rich flesh, it’s great in pies, roasted dishes, and soups. It’s not a shy plant – it needs space – but its productivity and taste make it well worth the garden real estate.
15. Amish Deer Tongue Lettuce
With its crisp triangular leaves, Amish Deer Tongue Lettuce offers both beauty and flavor. Grown by the Amish for generations, this variety is heat-tolerant, slow to bolt, and perfect for salads. If you’re looking for a unique leafy green that won’t quit when the temperatures rise, this is your best bet.
How You Can Help Bring These Vegetables Back
The best way to preserve these heirlooms is simple: grow them. Saving and sharing seeds, shopping from heirloom seed companies, and educating others about these vegetables are all powerful steps. Unlike many modern hybrids, these varieties are open-pollinated, which means you can save the seeds and plant them year after year.
Each of these vegetables carries a story – a piece of American agricultural heritage. Growing them not only brings exceptional flavor back to your table, but it also keeps that heritage alive. So this year, consider planting something a little different. You might just fall in love with history one bite at a time.
Raised in a small Arizona town, Kevin grew up surrounded by rugged desert landscapes and a family of hunters. His background in competitive shooting and firearms training has made him an authority on self-defense and gun safety. A certified firearms instructor, Kevin teaches others how to properly handle and maintain their weapons, whether for hunting, home defense, or survival situations. His writing focuses on responsible gun ownership, marksmanship, and the role of firearms in personal preparedness.