Preserving and passing on Palestinian heritage in little packets, in spite of the ugly reality of occupation.

Like most farmers around the world, Palestinian farmers are facing the dangers of agribusiness, corporate seed, land dominance along with political violence. But many of these farmers are the heroes who have been safeguarding these precious seeds and the knowledge these seeds carry. Palestinian heirloom seed varieties are under threat; many have gone extinct. These seeds that have been passed down to us over the centuries carry in their genes the stories and the spirits of the Palestinian indigenous ancestors. Aside from their cultural significance, these seeds carry options for our future survival as we face climate change and the erosion of agrobiodiversity worldwide. As such, it is urgent that we save and propagate them.

Founded by Vivien Sansour, the PHSL and its Traveling Kitchen project seek to preserve and promote heritage and threatened seed varieties, traditional Palestinian farming practices, and the cultural stories and identities associated with them. Based in the village of Battir, a UNESCO World Heritage site outside Bethlehem, the PHSL also serves as a space for collaborations with artists, poets, writers, journalists, and other members to showcase and promote their talents and work. Working closely with farmers, Sansour has identified key seed varieties and food crops that are threatened with extinction and would provide the best opportunities to inspire local farmers and community members to actively preserve their bioculture and recuperate their local landscape. The PHSL is part of the global conversation about biocultural heritage. Its Traveling Kitchen is a mobile venue for social engagement in different communities, promoting cultural preservation through food choices.
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ABU SAMARA / ابو سمرة
This heirloom Ba’al wheat variety is the long lost love of Palestinian wheat. Known as Abu Samara—the dark and handsome one—this wheat bears stunning black whiskers and grows on a short/medium plant. Its cultivation has diminished due to pressure to grow industrial wheat varieties, but its comeback is welcomed with a deep love by farmers and Palestinians who remember the cake-like bread made from its light brown grains.
Abu Samara is a winter variety, fully adapted to this region’s dry summers without need for irrigation. It is planted in winter and harvested with a sickle in April or May. To make Freekeh from wheat, the grain is thrown into the fire to roast, and then rubbed between palms so that the husks may blow away. It is then cracked and cooked as rice to accompany stews or to be used in salads.
Keep seeds in dry, cool and shaded area. Do not expose to sun.
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Each packet includes an information card along with seeds.