Emilio Medina has successfully germinated tomato seeds stored since 1916, reviving a historic Soria variety with richer flavor and larger size than most modern tomatoes. His project highlights the value of preserving Spain’s agricultural heritage and genetic diversity.
When Emilio Medina received a call about a set of dusty jars filled with tomato seeds dating back to 1916, he saw more than a curiosity—he saw a chance to reconnect with Spain’s agricultural past. The Palencia-based farmer set out to revive a tomato variety that had all but vanished from the country’s fields and markets.
Medina’s motivation was both personal and national. He wanted to grow the same tomatoes his great-grandparents might have harvested, but he also hoped to restore a piece of what he calls Spain’s “genetic identity,” which he believes is being eroded by the dominance of commercial seed varieties. As he explained to Informativos Telecinco, the project began with the discovery of the century-old seeds, carefully stored away in glass jars since the early 20th century.
Rescuing a Lost Variety
Finding viable seeds from 1916 was no small feat. Medina notes that such old varieties are rarely available in nurseries or even in seed banks, where stocks of pre-commercial strains are extremely limited. After gaining access to the jars, he began a painstaking process of selection and planting, fully aware that many of the seeds would not survive after more than a hundred years in storage.
Despite the odds, several seeds did germinate, and Medina managed to nurture six healthy tomato plants. The success of this experiment has drawn attention to the remarkable resilience of tomato seeds, which, according to Medina, can retain their ability to sprout for decades if kept in cool, dry, and dark conditions.
Adapting to Today’s Climate
One of the key questions was whether a tomato variety from 1916 could thrive in the present-day climate. Medina believes that with the right care—fertile soil, adequate moisture, and attentive cultivation—even seeds from another era can adapt and flourish. While weather patterns have shifted since the early 20th century, he argues that the essential requirements for healthy tomato growth remain unchanged.
For Medina, the project is about more than agriculture. It is a way to preserve cultural memory and keep alive the flavors that once defined local diets. Alongside tomatoes, he is also working to conserve other traditional crops, such as the “oreja de mulo” lettuce, a Palencia specialty, aiming to maintain these varieties as close to their original form as possible, without crossbreeding with modern strains.
What Makes Old Tomatoes Different?
The tomatoes Medina has revived stand in stark contrast to most varieties found in supermarkets today. Historically, tomatoes were bred for immediate consumption, not for long-distance transport or extended shelf life. As a result, the old Soria variety features a thinner skin, softer flesh, larger size, and a more pronounced flavor.
By comparison, modern commercial tomatoes are selected for durability and uniformity, often at the expense of taste and texture. Medina’s work suggests that reviving forgotten seeds can bring back flavors that have nearly disappeared from Spanish tables, while also safeguarding a part of the country’s agricultural heritage.
According to available data, the preservation and revival of traditional crop varieties is increasingly seen as vital for food security and biodiversity. Projects like Medina’s highlight the potential locked away in forgotten seeds—and the importance of maintaining genetic diversity in the face of changing climates and agricultural practices.
