Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
A classic paste tomato perfected for rich sauces, canning, and sun-drying. Napoli Roma Tomato produces heavy clusters of oblong, bright red fruits averaging 3–4 inches long with dense, meaty flesh and very few seeds. The flavor is bold, balanced, and naturally sweet—ideal for simmered sauces, tomato paste, and roasted dishes that require depth without excess moisture.
Compact, determinate plants reach 2–3 feet tall and bear heavily in a short window, making them an excellent choice for gardeners who love to preserve or batch-cook their harvest. Fruits are firm, uniform, and crack-resistant, holding up well on the vine and in storage.
Developed in Italy and treasured worldwide, Napoli Roma continues the legacy of the traditional plum tomato—an heirloom-style variety bred for productivity, consistency, and rich, old-world flavor. It’s a dependable garden workhorse that delivers the taste of summer in every jar and saucepot.
Light Requirements: Tomato - Napoli thrives in full sun. Select a location that receives at least 6-8 hours of direct sunlight daily.
Soil Requirements: Prefers well-drained, fertile soil with a pH of 6.0-6.8. Although adaptable to various soil types, it grows best in loamy soil enriched with organic matter.
Planting Seeds:
Timing: Start seeds indoors 6-8 weeks before the last expected frost date. Transplant seedlings outdoors after the last frost when the soil has warmed.
Sowing Depth: Sow seeds 1/4 inch deep in seed-starting mix. Cover lightly with soil and water gently.
Spacing: Thin seedlings to 24-36 inches apart when transplanting to allow adequate space for growth. Rows should be spaced about 36-48 inches apart.
Watering:
Initial Watering: Keep the soil consistently moist but not waterlogged until the seeds germinate, which typically takes 7-14 days.
Ongoing Watering: Once established, water deeply and regularly, especially during dry periods. Water the plants at the base to avoid wetting the foliage, which can lead to fungal diseases.
Temperature and Climate:
Preferred Temperature: Tomato - Napoli grows best in warm temperatures ranging from 70-85°F (21-29°C). It can tolerate cooler temperatures but may require more frequent watering during extreme heat.
Fertilization:
Feeding: Incorporate organic matter such as compost into the soil before planting. Use a balanced, all-purpose fertilizer at planting time and side-dress with compost or organic fertilizer mid-season.
Pruning and Thinning:
Thinning: Thin seedlings to prevent overcrowding, which can hinder growth and reduce air circulation.
Pruning: Prune suckers (the small shoots that grow between the stem and branches) to promote larger fruit production. Stake or cage plants to support the heavy vines and improve air circulation.
Mulching:
Mulch Application: Apply a layer of organic mulch around the base of the plants to retain soil moisture, suppress weeds, and regulate soil temperature. Avoid piling mulch directly against the stems to prevent rot.
Pest and Disease Management:
Common Pests: Tomatoes can attract pests such as aphids, tomato hornworms, and whiteflies. Use insecticidal soap or neem oil to control these pests if necessary.
Diseases: Ensure good air circulation around the plants to prevent fungal diseases such as blight and powdery mildew. Avoid overhead watering to minimize the risk of mildew and other fungal issues. Crop rotation and proper spacing can also help reduce disease incidence.
How to Grow — Napoli Roma Tomato (Solanum lycopersicum)
Watering:
Provide 1–1½ inches of water per week, increasing slightly during fruit set and dry periods.
Water deeply and infrequently to encourage strong root systems that can access deeper soil moisture.
The best method is drip irrigation or soaker hoses at soil level to keep leaves dry and reduce the risk of blight and other foliar diseases.
If overhead watering is unavoidable, do it early in the day so foliage can dry before evening.
Consistency is key — erratic watering causes blossom end rot, cracking, and uneven ripening.
Fertilizing:
Start with a balanced organic fertilizer (e.g., 5-5-5) at transplanting.
Once flowering begins, switch to a low-nitrogen, high-phosphorus and potassium blend (e.g., 2-4-6 or 3-4-5) to support abundant fruiting and strong flavor.
Avoid over-fertilizing with nitrogen, which leads to leafy growth and fewer fruits.
Feed every 2–3 weeks during the growing season or as recommended by your soil test.
Weeding & Mulching:
Keep the soil around your tomatoes free of weeds, which compete for nutrients and harbor pests.
Apply mulch once soil has warmed in late spring — use straw, shredded leaves, or compost to:
Retain soil moisture
Suppress weeds
Prevent soil from splashing onto leaves (reducing disease risk)
Keep soil temperatures stable during heat waves
Be gentle when hand-weeding near the stem, as tomato roots are shallow and easily damaged.
Sun & Heat Management:
Grow Napoli Roma in full sun for best yields and flavor — at least 6–8 hours of direct sunlight daily.
Ideal daytime temperatures are 75–90°F (24–32°C) with nighttime lows around 60°F (16°C).
In regions with extreme summer heat, provide light afternoon shade (such as 30% shade cloth) to prevent flower drop and sunscald on fruits.
Ensure steady soil moisture and good airflow to maintain fruit quality during heat waves.
Spacing & Support:
Space plants 24–36 inches apart in rows 36–48 inches apart to allow airflow and easy access for pruning and harvest.
Although Napoli Roma is a determinate tomato, a simple stake, cage, or short trellis helps support heavy fruit clusters and prevents lodging.
Train plants gently upward and remove only the lowest leaves to improve air circulation.
Companion Planting:
Good companions include basil, marigold, carrots, onions, and parsley — they help deter pests and attract pollinators.
Avoid planting near fennel or potatoes, which can attract similar pests or share soil diseases.
Marigolds, in particular, help repel nematodes and leafhoppers when planted in the same bed.
Container Growing:
Napoli Roma adapts well to containers, especially for small gardens or patios.
Use a 5–10 gallon pot per plant filled with high-quality, well-draining potting mix.
Add compost or slow-release fertilizer before transplanting.
Water containers daily in hot weather, ensuring steady moisture but avoiding standing water.
Shade the sides of dark pots during midsummer to prevent root overheating.
Pruning Tips:
As a determinate variety, Napoli Roma requires minimal pruning — only remove the bottom 6–8 inches of leaves once the plant is established.
Avoid heavy pruning that can reduce yields or expose fruit to sunscald.
Remove suckers below the first flower cluster if the plant becomes overly dense.
Temperature Notes:
Tomatoes grow best with soil temperatures between 65–85°F (18–29°C).
If soil remains cooler than 60°F (16°C), delay transplanting or use black plastic mulch to warm it up.
Sustained temperatures above 95°F (35°C) can reduce fruit set, so consider shade protection in those conditions.
Additional Tips — Napoli Roma Tomato (Solanum lycopersicum)
Harvesting:
Pick fruit when it reaches a deep red color and yields slightly to gentle pressure. Napoli Roma tomatoes are determinate, so fruit ripens in clusters over a short window — perfect for canning or sauce batches.
Use pruning shears or pinch the stem cleanly to avoid tearing branches. Handle gently to prevent bruising.
For the richest flavor, harvest during dry weather; excess rain before picking can dilute sugars and flavor.
Slightly underripe fruit can be ripened indoors at room temperature — avoid refrigerating fresh tomatoes, which mutes flavor and texture.
Flavor & Culinary Use:
Napoli Roma is prized for its dense flesh, low moisture, and balanced sweetness — the classic “paste tomato” profile.
Perfect for sauces, roasting, salsas, and drying. The meaty texture makes it easy to peel and core, ideal for thick, rich tomato paste.
For best results, roast halved tomatoes slowly with olive oil, garlic, and herbs to concentrate flavor before blending into sauces.
In salads, pair with basil, mozzarella, and balsamic vinegar to highlight its mild sweetness.
Handling & Storage:
Store freshly picked tomatoes at 55–70°F (13–21°C) in a single layer, stem side down, out of direct sunlight.
Do not refrigerate unless overripe — cold breaks down cell walls and dulls flavor.
To preserve the harvest, process within a few days:
Canning: Blanch and peel, then simmer for paste, puree, or sauce.
Drying: Slice ¼ inch thick and dry at 120°F until leathery for concentrated flavor.
Freezing: Dice or blend into sauce before freezing to save texture.
Pruning & Growth Management:
As a determinate variety, Napoli Roma needs minimal pruning. Remove only the lowest leaves once the plant is established to prevent soil splash and disease spread.
Do not remove upper growth; doing so can reduce yields.
A short cage or stake helps support clusters heavy with fruit and prevents lodging during storms.
Sun, Heat & Water Tips:
Full sun exposure is essential for sweetness and thick flesh development.
Maintain even moisture to prevent cracking and blossom end rot — mulch well and avoid wide wet-dry cycles.
Light shade cloth (30%) helps prevent fruit scald in extreme heat over 95°F (35°C).
Seed Saving:
Select fully ripe fruit from the healthiest plants with true Roma form — oblong, thick-walled, and deep red.
Scoop seeds into a jar with a little water and ferment 2–3 days to remove the gelatinous seed coat.
Rinse thoroughly, dry on a paper plate 7–10 days, and store cool and dry.
Viability remains strong 4–6 years under proper storage.
Companion & Cultural Notes:
Companion with basil, marigold, onion, or parsley for pest resistance and improved flavor synergy in the garden.
Avoid planting near fennel or corn, which can stunt growth or compete for nutrients.
Consistent, even watering and rotation every 2–3 years help maintain soil health and avoid blight build-up.
Common Pests & Problems — Napoli Roma Tomato (Solanum lycopersicum)
1. Aphids (Aphidoidea):
Aphids are soft-bodied insects that cluster along stems, buds, and the undersides of leaves, sucking plant sap and weakening the plant. Symptoms include curled leaves, sticky honeydew residue, and stunted new growth. Control aphids by spraying with neem oil or insecticidal soap every few days until populations drop. Encourage beneficial insects such as ladybugs and lacewings to keep aphids in check. For severe infestations, prune heavily affected areas to prevent spread.
2. Tomato Hornworms (Manduca quinquemaculata):
These large, green caterpillars blend well with tomato foliage and can defoliate plants rapidly. They chew through leaves and even small green fruits. Inspect plants frequently and handpick hornworms when spotted. Natural predators such as parasitic wasps or predatory stink bugs can also help control populations. For organic control, apply Bacillus thuringiensis (Bt) during the early larval stages.
3. Whiteflies (Trialeurodes vaporariorum):
Whiteflies are tiny, winged insects that feed on the undersides of leaves, weakening plants and transmitting diseases. Infested plants may develop yellowing foliage and sticky honeydew that encourages mold growth. Use yellow sticky traps to monitor populations and remove heavily infested leaves. Neem oil, insecticidal soap, or horticultural oils can reduce populations when applied thoroughly to leaf undersides.
4. Cutworms and Armyworms:
These soil-dwelling caterpillars often attack seedlings, cutting them off at the base or feeding on lower stems and fruit. Protect transplants by placing collars around seedlings, and till the soil before planting to expose overwintering larvae. For persistent infestations, use Bt or introduce beneficial nematodes to the soil.
5. Blossom End Rot:
Blossom end rot causes dark, sunken spots at the base of fruit, typically due to irregular watering or a calcium imbalance. It is not a disease but a physiological disorder. Keep soil moisture consistent, avoid over-fertilizing with nitrogen, and add calcium through gypsum or crushed eggshells if needed. Mulching helps regulate soil temperature and retain moisture.
6. Early Blight (Alternaria solani) & Septoria Leaf Spot (Septoria lycopersici):
Fungal diseases that cause dark lesions with yellow halos on older leaves, leading to premature defoliation and reduced yields. Avoid overhead watering, mulch to reduce soil splash, and prune lower leaves to improve airflow. Rotate crops each year and apply copper-based or sulfur fungicides at the first signs of infection.
7. Fusarium & Verticillium Wilt:
These soilborne fungi cause wilting, yellowing, and overall plant decline, often starting from the base upward. Since no cure exists once plants are infected, prevention is key: use clean soil, rotate crops annually, and plant resistant varieties. Remove and destroy affected plants to prevent the spread of fungal spores.
8. Cracking & Splitting:
Sudden water intake following dry spells can cause fruit to swell and split. Maintain even watering schedules, use mulch to keep moisture stable, and avoid heavy irrigation after drought conditions. Split fruits are still edible but should be used quickly to prevent rot.
9. Root-Knot Nematodes (Meloidogyne spp.):
Microscopic roundworms that attack tomato roots, causing swollen galls and poor nutrient uptake. Symptoms include stunted growth, yellowing leaves, and reduced yields. Rotate crops, solarize soil before planting, and interplant with marigolds (Tagetes spp.) to naturally repel nematodes.
10. Sunscald:
Fruit exposed to intense sunlight can develop pale, leathery patches. Provide shade during peak afternoon heat and maintain dense leaf coverage by avoiding excessive pruning.
Frequently Asked Questions (FAQs) — Napoli Roma Tomato (Solanum lycopersicum)
Q: What makes Napoli Roma tomatoes different from standard Roma tomatoes?
A: Napoli Roma is a superior paste tomato cultivar bred for improved vigor, disease resistance, and consistent yields. It produces firm, plum-shaped fruits with thick flesh, fewer seeds, and low moisture — ideal for sauces, salsas, and canning. Compared to standard Roma types, Napoli Roma offers earlier harvests, uniform ripening, and greater resilience against blight and cracking.
Q: Are Napoli Roma tomatoes determinate or indeterminate?
A: Napoli Roma is a determinate variety, meaning plants grow to a compact, bushy form and set most of their fruit within a concentrated harvest period. This makes them excellent for canning and preserving since large quantities ripen simultaneously. Once the main flush is harvested, production slows.
Q: How long does it take for Napoli Roma tomatoes to mature?
A: Napoli Roma typically matures in 70–80 days from transplanting. Fruits are ready for harvest when they turn deep red and feel firm yet slightly pliable to the touch. For best flavor, pick when fully colored and allow them to ripen on the vine rather than off the plant.
Q: What kind of soil do Napoli Roma tomatoes prefer?
A: These tomatoes thrive in loamy, well-drained soil with a pH between 6.0 and 6.8. Enrich soil with compost or aged manure before planting to promote strong root development. Avoid compacted or waterlogged soils, which can stunt growth and lead to root diseases. Mulching helps maintain soil moisture and suppress weeds.
Q: How often should Napoli Roma tomatoes be watered?
A: Provide consistent, deep watering 2–3 times per week, depending on weather and soil type. Keep soil evenly moist but never soggy. Irregular watering may cause blossom end rot or fruit cracking. Water early in the day at the base of plants to minimize leaf wetness and prevent fungal issues.
Q: Why are my Napoli Roma tomatoes staying small or failing to ripen evenly?
A: Size and ripening issues can stem from stress factors such as high heat, nutrient deficiency, or inconsistent watering. Ensure plants receive full sun (at least 6–8 hours daily), balanced fertilization (avoid excessive nitrogen), and steady soil moisture. Fruits may also ripen unevenly if shaded by excess foliage; light pruning can improve color uniformity.
Q: How can I prevent common tomato diseases like blight or wilt?
A: Practice crop rotation annually, avoid planting tomatoes in the same spot for more than two years, and ensure proper spacing for airflow. Water at soil level to reduce leaf wetness. Use mulch to prevent soil splash, and remove any yellowing leaves at the plant’s base. Select disease-resistant varieties like Napoli Roma to further reduce susceptibility.
Q: Can Napoli Roma tomatoes be grown in containers?
A: Yes, Napoli Roma performs very well in containers or raised beds. Use a minimum 5-gallon pot per plant with high-quality potting mix. Ensure proper drainage and regular feeding every 2–3 weeks with a balanced organic fertilizer. Container-grown plants may need slightly more frequent watering, especially in warm climates.
Q: Why are my Napoli Roma tomatoes developing black spots on the blossom end?
A: This symptom indicates blossom end rot, caused by inconsistent watering and calcium uptake issues. To prevent it, maintain even moisture, mulch around plants, and avoid sudden fluctuations in soil dryness. Adding calcium through gypsum or crushed eggshells can also help maintain proper mineral balance.
Q: Can I save seeds from Napoli Roma tomatoes for next year?
A: Absolutely. Since Napoli Roma is an open-pollinated variety, you can save seeds that will grow true to type. Select healthy, disease-free fruits from vigorous plants for seed saving. Ferment seeds in water for 2–3 days to remove the gel coating, rinse thoroughly, and dry completely before storing in a cool, dark place.
History & Culture — Napoli Roma Tomato (Solanum lycopersicum)
Tomatoes trace their origins to the Indigenous peoples of western South America, where wild Solanum species were first gathered and cultivated thousands of years ago. Early forms were small and berry-like, selected by Indigenous farmers for flavor, texture, and productivity. Through generations of stewardship, they were gradually shaped into the diverse and richly flavored tomatoes we know today.
By the time of the Mesoamerican civilizations — including the Maya and Mexica (Aztec) — tomatoes had become a staple crop, integrated deeply into cuisine, ceremony, and trade. Known as xitomatl in Nahuatl, tomatoes were cultivated alongside maize, beans, and chili peppers — forming part of the agricultural triad that continues to sustain Indigenous communities across the region.
After European contact in the 16th century, seeds were carried from the Americas to Europe, where the tomato’s global journey began. For centuries, it was grown as an ornamental curiosity before gaining acceptance in Mediterranean kitchens. Over time, Italian growers developed specialized varieties for cooking, sauces, and preservation — including the ancestors of the modern Roma and Napoli types.
The Napoli Roma tomato descends from these Italian breeding efforts, created through careful selection for dense flesh, minimal seeds, and a balance of sweetness and acidity ideal for sauce making. Yet, its foundation remains distinctly Indigenous — every Roma, paste, and plum tomato still carries the genetic legacy of Mesoamerican domestication.
Today, the Napoli Roma bridges these worlds: a Mediterranean refinement rooted in American ancestry. It embodies the meeting of ancient Indigenous horticultural skill with centuries of Italian culinary tradition — from the chinampas of the Valley of Mexico to the kitchen gardens of Naples.
To grow Napoli Roma is to participate in that long continuum — honoring both the Indigenous innovation that made the tomato possible and the generations of farmers who refined it into one of the most beloved sauce tomatoes ever cultivated.
Saving seeds from Napoli Tomato (Solanum lycopersicum):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant, well-formed fruits.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the tomatoes to ripen fully on the plant until they are soft.
Collection: Harvest the ripe tomatoes and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Place the seeds and their gel in a container of water. Let them ferment for 2-3 days, stirring daily to separate the seeds from the gel.
Inspection: Rinse the seeds thoroughly to remove any remaining gel and inspect for cleanliness and freedom from mold or pests.
4. Drying Seeds:
Place the cleaned seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within four to six years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different tomato varieties to prevent cross-pollination.
Pollinators: Tomatoes are primarily self-pollinating, but encouraging pollinators can still be beneficial.
Record Keeping: Keep detailed records of the process.
Uses & Benefits — Napoli Roma Tomato (Solanum lycopersicum)
Culinary Uses — The Classic Paste & Sauce Tomato
Napoli Roma is a cornerstone of traditional Mediterranean cooking, renowned for its meaty texture and balanced sweetness. Its low moisture content and few seeds make it ideal for slow-simmered sauces, tomato paste, and roasted preparations.
Sauces & Pastes: Simmer peeled tomatoes with garlic, olive oil, and herbs for authentic Italian-style marinara, or cook down to a thick, concentrated paste for winter storage.
Roasting & Baking: Halve and roast with olive oil and sea salt for a rich, caramelized base for soups or pizza.
Salsas & Stews: Excellent in cooked salsas, ratatouille, and other dishes where a thick texture and mild acidity are desired.
Fresh Eating: Though primarily a cooking tomato, Napoli Roma offers a pleasant sweetness for slicing into sandwiches or salads when fully ripe.
Drying: Thick flesh dries beautifully into flavorful tomato chips or flakes that store for months without losing color or taste.
Preservation & Pantry Value
Napoli Roma was bred for preservation — its firm flesh and uniform ripening make it a canner’s dream.
Canning: Easy to peel and process due to its smooth, firm skin and compact fruit size.
Freezing: Holds structure well when cooked or blended before freezing.
Dehydrating: Creates concentrated, shelf-stable flavor ideal for soups, sauces, and spice blends.
Fermenting: Use in tomato ferments or brine-based preserves for complex, tangy condiments.
Garden & Yield Benefits
Determinate habit ensures a heavy flush of fruit that ripens nearly all at once — perfect for large harvests and batch preservation.
Compact plants make efficient use of garden space, thriving in raised beds or containers.
Uniform fruit size and disease resistance make it ideal for home gardens and small-scale production alike.
Traditional & Cultural Connections
While refined in Italy, the Roma lineage remains rooted in the Americas — descended from tomatoes first cultivated by Indigenous peoples of Mesoamerica. The Napoli variant represents the union of Indigenous agricultural ingenuity and centuries of Italian refinement, preserving the essence of both worlds in one dependable fruit.
In traditional Italian kitchens, Roma tomatoes are the heart of sugo di pomodoro and passata di pomodoro, slow-cooked over hours into deeply flavored sauces that carry the warmth of summer into winter meals. Their reliability and storied history have made them a cultural heirloom — a living bridge between ancient seedkeeping traditions and modern culinary craft.
Practical Advantages
Uniform, easy-to-harvest fruit ideal for canning and preserving.
Excellent disease tolerance and adaptability across climates.
Dependable yields even in smaller spaces.
A staple for both traditional and modern sustainable gardens.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Tomato Plants (Solanum lycopersicum)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress tomatoes with ~0.1 lb N / 100 sq ft at first fruit set; a light second side-dress after heavy early harvest is optional.
Keep soil evenly moist and mulch to help prevent blossom-end rot (a Ca/moisture issue).
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
Payment & Security
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Alliance Of Native Seedkeepers
Tomato Seeds - determinate - Napoli Roma
$200 USD
Unit price /
Unavailable
Description
A classic paste tomato perfected for rich sauces, canning, and sun-drying. Napoli Roma Tomato produces heavy clusters of oblong, bright red fruits averaging 3–4 inches long with dense, meaty flesh and very few seeds. The flavor is bold, balanced, and naturally sweet—ideal for simmered sauces, tomato paste, and roasted dishes that require depth without excess moisture.
Compact, determinate plants reach 2–3 feet tall and bear heavily in a short window, making them an excellent choice for gardeners who love to preserve or batch-cook their harvest. Fruits are firm, uniform, and crack-resistant, holding up well on the vine and in storage.
Developed in Italy and treasured worldwide, Napoli Roma continues the legacy of the traditional plum tomato—an heirloom-style variety bred for productivity, consistency, and rich, old-world flavor. It’s a dependable garden workhorse that delivers the taste of summer in every jar and saucepot.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
Tomato Seeds - Indeterminate - Kentucky Beefsteak
D.F.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
Corn Seeds - Flint -Glass Gem Corn
D.F.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
Corn Seeds - Flour -Hopi Blue Corn
D.F.
Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
