That is more of a theory than a proven fact I think. It is based on genetic changes expressed through certain genes. Could be true, but far from certain IMO.

I've heard that varieties will adapt to your location through seed saving (and I'm not sure if that's true) but have never heard of something tasting better.

Rodney

It is NOT "generally thought" as the article claims but is just an opinion, unsubstantiated by any published scientific research. It is sometimes proffered by some amateur horticulturalists who want to justify their growing practices.

That they fail to take into consideration all the affecting variables of climate, annual weather, seed saving techniques, growing conditions provided, cross-pollination, genetic purity of seed, the subjective nature of 'taste', etc. pretty much undermines their claims. For example, can they say the same thing if the plants are grown in say Duluth vs. Montevieo, MN with its very different native soil? How about Utah rather than MN? What happens if year 2 of the project is exceptionally wet or exceptionally dry?

Dave

I also doubt that adaptation can take place in 3 years.
However it is know fact that plants in general do adapt to their environment and becoming NATIVE. But again, it is long process, I believe.

Seysonn

Well, I guess genetic variants that are less suited to the locale will fail to thrive, and fail to yield seeds for the next year. Of course, if genetic variants are that common, you're going to get them every year, and seeds from an especially well suited variety can't be guaranteed to retain that quality in the seeds they produce. So the idea sounds a little slippery.

Would be interesting to ask the MN State Horticultural
Society exactly who "generally" thinks it.