The standard Mexican variety for sauces and stuffing, excellent for chiles rellenos. Green-black heart-shaped fruits measure 4" long. Referred to as poblanos when fresh and anchos when ripened to red and dried.
Seed was acquired in 1993 from a local farmer in Salem County, New Jersey. Considered the quintessential Jersey tomato, Atlantic Prize was developed by a tomato grower in Atlantic County, New Jersey during the early 1880s. It was then introduced commercially by Johnson & Stokes of Philadelphia in 1889. It is still one of the best of the Jersey-grown stewing and canning tomatoes, and remains highly productive from mid-season to frost. The 2 ½ to 3 inch oblate fruits normally hang in clusters of 4 to 6. Heavy fruiting requires staking.
From Franchi Italian Seed. Big leaf basil. Dark green wrinkled leaves. Very intense flavor & aroma (unlike most big leaf types). Leaves are as big as your hand. Prefers full sun.
The original Brandywine introduced by Johnson and Stokes in 1889 from seeds they received from a customer in Ohio. Named after Brandywine Creek in Chester County, Pennsylvania. Large vines produce deep red 8-12 ounce fruits. Excellent flavor. Very productive.
Unique, star-shaped fruits are of variable heat, sometimes exceeding that of jalapenos, yet juicy and often quite sweet. (Carefully removing the seeds eliminates most of the heat as well.) Curious-looking fruits reach 2" in width, ripening to brilliant red at maturity. Plants are vigorous and unusual, having an almost weeping, vine-like habit. Slow to yield but, by the end of the season, amazingly prolific. The species originated in Peru, but this variety was domesticated in Brazil.
A super-productive and early-maturing Italian sauce and slicing tomato. The deeply ruffled fruit make the flavorful, bright red sauce that embodies Italian cuisine. Indeterminate plants are super vigorous; an all around hardy heirloom. They look so beautiful sliced on a sandwich.
Unique, beautiful and large tomatoes have a squat, pear shape, being ribbed and pleated. These have a bloody, intense red color when ripe. Thick, red flesh is perfect for delicious sauces and preserves. Found at a roadside stand in Italy by Amy Goldman and named after her father’s grocery store in Brooklyn. This variety has good flavor - fresh or canned.
Offered in 1935 by Joseph Harris & Co. of Coldwater, NY, who reported, “If you want a large hot pepper, try the new Hot Portugal. The best hot pepper we know.” Sturdy upright plants produce very heavy yields early in the growing season. Glossy vivid red elongated fruits grow 6" or longer. Medium hot.
Big, smooth, dark green peppers. Approximately 4” and slow to ‘check’ (show small cracks in the skin). Large plants. Hot.
From Seed Savers member Larry Pierce of Cabool, Missouri. Sturdy plants covered in cylindrical fruits that average 3" long. Fruits ripen from green to bright red. Hot!
(aka Ammazzo) From the Sestito family of Troy, New York. Introduced in the 1996 Seed Savers Yearbook by long-time member Dr. Carolyn Male. Productive plants have clusters of ¾" round fruits that ripen from deep green to bright red. Great for pickling or for fresh salsa.
Alexander W. Livingston (1821-1898), probably did more to popularize the tomato in America than any other individual. His company bred and released 35 tomato varieties between 1870 and 1941. His first tomato introduction in 1870, “The Paragon Tomato,” was described by Livingston as the first “perfectly and uniformly smooth tomato ever introduced.”
Samuel Brown of San Antonio, TX sent Thomas Jefferson seeds of this pepper in 1812 and 1813. Jefferson shared it with Philadelphia nurseryman Bernard McMahon. Tiny lustrous red bird peppers borne on decorative 12" plants. Native to southwest Texas. Ideal for container growing; plants can be overwintered indoors. Medium hot.
Aromatic leaves are a substitute for French Tarragon. Sweet licorice flavor brightens salads and main dishes. The edible, pretty, golden-yellow flowers bloom all summer.
Historic variety introduced circa 1889 by H.G. Hastings & Co. of Interlachen, Florida. Flattened pink 3" fruits with excellent full flavor. Vigorous, very productive plants.
Deeply ribbed, intensely red fruits up to 5 ounces. Firm, solid flesh and somewhat hollow seed cavity make this a star for stuffing or paste, but the ribbing also gives slices a scalloped appearance which is lovely on a plate. First grown in this country by Ann Fuller of Mitchell, Indiana, who received seed from a Sicilian man in 1987. Richly flavored, just as the Italians like their tomatoes, and stunningly beautiful!
A beautiful French heirloom, the tender fruits have a full, rich tomato flavor and are large in size; great for canning or fresh eating. They are deep red and excellent producers, even in bad conditions. Popular in Europe.
This brilliant red grape tomato has a sweet, rich, intense tomato flavor with just the right balance of acidity. Fruit resists cracking. Indeterminate plants are very high yielding with few disease problems.
This is the classic basil. Sweet basil is ideal for tomato sauces, pestos and salads.
The hot heirloom chili from Thailand, these peppers are used in almost every dish in Thailand. Small, pointed fruits are easy to dry and bright red in color. The Thai people love the pungent heat. Plants are loaded with fruit. Pure Thai seed.
One of the most versatile herbs used in cooking, can be used to season any meat or vegetable. Plants grow 6-12" tall with a sprawling habit. Perennial in Texas.
Early-maturing, large, flat-round green fruits. Plants grow big, and if unpruned, should be spaced 2-3' apart. Tomatillos ripen fruit early, and are adapted North and South. Harvest when the fruit is plump and papery husk splits.
Winner of the 2005 “Heirloom Garden Show” best-tasting tomato award. These have won taste awards coast to coast in the last few years, and supplies of seed are difficult to find. The fruits are smooth, large, and beautiful, being one of the darkest and prettiest of the purple types. They seem to have an extra dose of the complex flavor that makes dark tomatoes famous.
One of the most unique and beautiful large, striped tomatoes, these have lovely fine stripes of glowing gold and neon red. Inside the flavorful flesh is a mix of red and yellow that is swirled together in various combinations. This new variety was developed by Jeff Dawson and named in honor of Copia, the American Center for Food, Wine and the Arts, of Napa, CA.
A wonderful, ornamental pepper. These compact plants have a wonderful bluish tinge and produce lovely, small violet-blue fruit that are mild to hot. Production is heavy, thus creating a stunning display of color that can't be missed! Perfect for ornamental landscaping or in pots. So pretty!
This large variety was received from Bulgaria. A stunning purple-black tomato that was one of the best-tasting tomatoes that Baker Creek grew last season and is sure to become one of your new favorites. Rich, dark flesh is full of the smoky, organic taste that makes dark varieties among our favorite. Though named for the Vorlons, a fictional alien race, this tomato won’t stay an alien long.