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
Dark, dramatic, and delicious. Black Hungarian Jalapeño is an heirloom Capsicum annuum that turns heads with glossy purple-black pods and violet-tinged foliage, then wins hearts with classic jalapeño bite. Heat lands in the mild to medium range, giving you everyday versatility with a striking ornamental look.
Plants are vigorous and tidy, about 2 to 3 feet tall with upright branching that loads stems with blossoms and fruit. Lavender-white flowers and dusky green leaves set the stage for conical pods that average 3 to 4 inches long. Fruit matures from deep black to crimson red, and medium-thick walls hold up beautifully for stuffing, grilling, and pickling.
On the palate, Black Hungarian brings fresh green jalapeño character when picked dark and unripe, then develops a touch of berry-like sweetness as it ripens red. Expect roughly 5,000 to 10,000 Scoville Heat Units. Use black-stage pods for vivid salsas, poppers, and quick sautés, or let them redden for sweeter sauces, ristras, and a balanced chili powder. The color show also makes spectacular jars of pickled rings.
An old-world selection with roots in Hungary, this pepper reflects generations of European kitchen gardens that valued beauty and utility in the same plant. Grow it and you get both: a compact ornamental that earns its keep at the table, with reliable yields and the true jalapeño flavor home cooks reach for all season.
Timing: Start seeds 8–10 weeks before last frost.
Depth: Sow seeds ¼" deep in sterile seed-starting mix.
Temperature: Keep medium 80–90°F (27–32°C) for best germination.
Germination Time: 10–21 days under optimal conditions.
Light: After sprouting, provide 14–16 hours of strong light daily.
Air Temperature: Maintain 70–80°F (21–27°C).
Potting Up: Transplant seedlings into larger pots at the first true leaf stage.
Feeding: Apply a ¼-strength balanced fertilizer weekly.
Soil Temperature & Transplant Timing
Do not transplant by calendar alone.
Check soil at 2–4" depth:
Must be at least 60–65°F (16–18°C) for several consecutive mornings.
Night air temperatures should stay at or above 55°F (13°C).
Ideal root-zone: 70–85°F (21–29°C) for vigorous growth.
How to check: Insert a soil thermometer 2–4" deep; take early morning readings for a few days and average.
Transplanting Outdoors
Hardening Off: Reduce shock by hardening off 5–7 days before transplant.
Location: Choose a site with full sun and rich, well-drained soil (pH 6.0–6.8).
Spacing: Plant 18–24" apart in rows 24–36" apart.
Support: Stake or cage plants to handle heavy fruit set.
Black Hungarian Notes
Color cue: Pods often progress green to purple-black to red. Harvest at the dark stage for milder flavor or at full red for sweetest taste.
Sun for color: Full sun deepens the purple-black pigmentation. Partial shade may keep pods greener.
Stake early: Plants can load up with fruit quickly; a small cage or stake helps prevent branch breakage and keeps pods clean.
Watering
• Provide 1 to 1½ inches of water per week, especially during dry spells.
• Water deeply but less often to push roots down.
• Best method: drip or soaker hose at soil level to keep leaves dry and reduce disease.
• If you must overhead water, do it early so foliage dries before evening.
• Heat note: slightly lean water and fertilizer can boost heat; excess water and nitrogen can make fruit milder.
Fertilizing
• Feed with a balanced fertilizer every 2–3 weeks during leafy growth.
• After flowers appear, switch to a low-nitrogen, high-potassium formula to support heavy fruit set and strong color.
• Include calcium in your program to help prevent blossom end rot.
Weeding & Mulching
• Keep beds weed-free so peppers do not compete for nutrients and moisture.
• Mulch once soil is warm. Organic mulch or black plastic early in the season helps:
– hold moisture
– suppress weeds
– stabilize soil temperature
• Hand-weed carefully. Pepper roots are shallow and easy to injure.
Sun & Heat Management
• Grow in full sun for best yields, heat, and the signature purple-black fruit color.
• During extreme heat above 95°F, provide light afternoon shade to improve fruit set and prevent sunscald.
Spacing & Support
• Space plants 18–24 inches apart in rows 24–36 inches apart.
• Use stakes or small cages if plants are heavy with fruit, which reduces stem breakage and keeps pods clean.
Companion Planting
• Good companions: tomatoes, basil, parsley, carrots, okra, beans, cucumbers, marigold, and alyssum for beneficial insects.
• Avoid fennel and kohlrabi, which can stunt growth.
• Interplant flowers to encourage pollinators and better fruit set.
Container Growing
• Use 7–10 gallon pots with high-quality, well-draining potting mix.
• Containers dry faster. Check moisture daily and water when the top inch is dry.
• In midsummer, shade the pot sides to protect roots from overheating.
• Feed lightly but regularly in containers since nutrients leach faster.
Harvesting:
Pods can be picked at any stage. Harvest glossy purple-black pods for classic jalapeño snap, or wait until full red for sweeter, rounder flavor.
Use pruners or a sharp knife to cut peppers, leaving a short stem attached to prevent tearing and plant stress.
Pick regularly to encourage continual flowering and heavier yields.
Light tan corking on skins is normal for jalapeños and often signals great flavor.
Flavor & Nutrition:
Purple-black stage offers bright, grassy heat with subtle berry notes from anthocyanins.
Fully red pods develop more sweetness and depth.
Ripe fruit provides peak vitamin C and a fuller jalapeño profile.
Handling:
Wear gloves if you have sensitive skin. Avoid touching your face or eyes and wash thoroughly after handling.
Ventilate when roasting or grinding dried pods. Vapors can irritate eyes and lungs.
Storage & Preservation:
Drying: Slice or quarter and dehydrate. Purple skins darken; red pods make a sweeter powder. Store airtight.
Freezing: Freeze whole or sliced on a tray, then bag. Heat and texture hold well.
Pickling: Thick walls keep excellent crunch in rings or whole escabeche with carrot and onion.
Smoking: Let pods ripen red, then smoke low and slow before drying for a chipotle-style pantry staple.
Kitchen Use:
Use purple-black pods for striking salsas, poppers, fajitas, and grilled skewers.
Use red pods for sauces, ristras, and balanced chile powders.
To dial back heat, remove ribs and pith; seeds add texture more than heat.
For balance, pair with roasted tomato, onion, garlic, lime, cilantro, cumin, and a touch of honey or pineapple in sauces.
Insects & Mites
Aphids (leaf curling, sticky honeydew/sooty mold)
Controls: Blast with water; insecticidal soap or neem; encourage lady beetles/lacewings.
Spider mites (fine stippling, webbing in heat/drought)
Controls: Raise humidity; hose undersides of leaves; horticultural oil/neem; release predatory mites if available.
Thrips (silvery scarring, distorted new growth; virus vectors)
Controls: Blue/yellow sticky cards; remove weeds/old blooms; spinosad or insecticidal soap.
Flea beetles (shot-hole damage on young leaves)
Controls: Row cover until flowering; trap crops; diatomaceous earth around stems.
Pepper weevil / fruit borers (warm regions; premature fruit drop)
Controls: Prompt harvest; destroy dropped fruit; strict sanitation; region-specific traps when advised.
Cutworms (seedlings severed at soil line)
Controls: Collars around stems; clear plant debris; hand-pick at dusk.
Caterpillars (chewed leaves/fruit)
Controls: Hand-pick; Bacillus thuringiensis (Bt) for small larvae.
Pepper maggot (regional; stings/larvae in pods)
Controls: Timed harvests; remove infested fruit; use baited traps per local guidance.
Slugs & snails (seedlings/fruit touching soil)
Controls: Beer traps, iron-phosphate baits, copper barriers; pull mulch back from stems.
Diseases
Bacterial leaf spot (water-soaked specks → brown lesions; defoliation)
Prevention: Clean seed; avoid overhead watering; 3+ year rotation out of Solanaceae; sanitize tools.
Management: Remove infected tissue; copper sprays can protect new growth.
Anthracnose (sunken, moldy fruit lesions—often on ripe red pods)
Prevention: Mulch to reduce splash; space for airflow; drip irrigation.
Management: Remove infected fruit; consider protectant fungicides labeled for peppers.
Phytophthora blight / root rot (sudden wilt, dark stem lesions, fruit rot in wet soils)
Prevention: Excellent drainage, raised beds/containers, avoid over-irrigation and low spots; long rotations.
Management: Pull and discard badly affected plants; do not replant peppers there the same season.
Powdery mildew (white powder on leaves late season)
Prevention: Good airflow/spacing; avoid excess nitrogen.
Management: Remove worst leaves; biofungicides can suppress.
Verticillium/Fusarium wilts (one-sided yellowing/wilt, vascular browning)
Management: Rotate away from Solanaceae; solarize soil where feasible; remove affected plants—no in-plant cure.
Mosaic viruses (mottled/puckered leaves, stunting—often aphid/thrips-vectored)
Prevention: Control vectors; rogue infected plants; wash hands/tools; avoid handling tobacco before work.
Note: Dark purple/black foliage and pods are normal for this variety due to anthocyanins; don’t confuse with disease.
Blossom end rot (dry, sunken black end on fruit)
Cause: Irregular moisture → calcium transport failure.
Fix: Keep moisture even; mulch; avoid root disturbance; steady feeding (don’t overdo N).
Poor fruit set
Cause: Heat >95°F (35°C), nights <55°F (13°C), low light, drought, excess N.
Fix: Provide light afternoon shade in heat waves; steady moisture; moderate fertilizer.
Sunscald (white/tan patches on pods after sudden full sun)
Fix: Maintain a leafy canopy; avoid heavy defoliation.
Edema / water stress (blisters/corky patches)
Fix: Water on a rhythm; avoid big wet–dry swings.
Heat/Flavor shifts
Note: Excess water and nitrogen can mellow jalapeño heat; modest stress (not wilting) concentrates flavor.
Monitoring & Prevention — Quick Checklist
Scout weekly, especially undersides of leaves and new growth.
Water at soil level with drip/soaker; if overhead, do it early morning.
Space plants and prune lightly for airflow; remove only problem leaves.
Mulch after soil warms to stabilize moisture and block splash-borne disease.
Rotate 3+ years away from tomatoes/eggplant/potatoes/peppers.
Sanitize tools; harvest promptly; discard diseased fruit rather than composting if unsure.
Q: How hot is the Black Hungarian Jalapeño?
Typically 5,000–10,000 Scoville Heat Units (SHU), similar to a classic jalapeño. Flavor is bright and slightly sweet with a mild-to-medium kick.
Q: How long does it take to mature?
About 70–79 days from transplant to first ripe pods (purple/black turning deep red at full maturity).
Q: How long does germination take?
Usually 7–14 days when kept at 80–90°F (27–32°C). Cooler temps slow or reduce germination.
Q: Do they need special soil conditions?
They thrive in rich, well-drained soil with a pH of 6.0–6.8. Maintain a warm root zone (70–85°F / 21–29°C) for strong growth.
Q: What spacing do these peppers need?
Plant 18–24" apart in rows 24–36" apart for airflow and easy harvest.
Q: Do I need more than one plant for pollination?
No. They are self-pollinating, though good airflow and pollinator activity improve set.
Q: Can I grow them in containers?
Yes. Use a 5–10+ gallon pot with excellent drainage. Keep soil evenly moist and shade pot sides during extreme heat.
Q: How many peppers will one plant produce?
Commonly 25–60+ pods per plant depending on climate, fertility, and care.
Q: How should I harvest them?
Use pruners to clip pods with a short stem. You can harvest glossy purple/black fruit for a milder flavor or wait until they turn red for peak sweetness and heat.
Q: What’s the best way to store or preserve them?
Fresh: Refrigerate unwashed pods in a breathable bag 1–2 weeks.
Pickling: Classic jalapeño rings with great color.
Drying: Fully red pods dry best; grind into flakes/powder.
Freezing: Slice or freeze whole after destemming.
Q: Will peppers lose their heat when dried or cooked?
Cooking can mellow the kick slightly; drying retains most heat and concentrates flavor.
Q: Are these peppers perennial?
Perennial in frost-free zones (10–12). Elsewhere, grow as annuals or overwinter indoors in bright light at 60–70°F (16–21°C).
Q: Why aren’t my peppers setting fruit?
Temperature stress (above 95°F / 35°C or below 55°F / 13°C), low light, drought, or excess nitrogen can reduce set. Provide steady moisture, balanced feeding, and light afternoon shade in heat waves.
Q: Can they cross-pollinate with other peppers?
Yes, with nearby Capsicum annuum types (jalapeño, bell, cayenne). Isolate if you plan to save seed.
Q: How do I use them in the kitchen without overpowering a dish?
Treat them like a jalapeño: slice into salsas, pico, and tacos; stuff and roast; pickle; or char for smoky salsas. Their purple-to-red color adds visual flair.
Q: Are they ornamental as well as edible?
Absolutely. Deep green foliage with purple veins, lavender blossoms, and purple-black pods turning red make them striking in beds and containers.
Q: Are they safe to handle and eat?
Yes, but capsaicin can irritate skin and eyes. Wear gloves if sensitive, avoid touching your face, and wash hands/tools after handling.
Q: Why are my fruit not turning black?
Color intensity depends on sun exposure and temperature. Ensure full sun and allow pods to fully color; they often start green, deepen to purple/black, then finish red at full maturity.
Pepper Seeds - Hot Pepper - Black Hungarian Jalapeño
$200 USD
$300
Unit price /
Unavailable
Long before it was admired in Central Europe for its inky-purple fruit, this pepper’s story begins with the Indigenous farmers of Mesoamerica. Peoples across what is now Mexico and Central America domesticated Capsicum annuum thousands of years ago, selecting for flavor, heat, color, and adaptability. Their seed stewardship created the astonishing diversity of chiles that later traveled the world.
After the 16th-century exchange of crops between the Americas and Europe, chiles reached the Carpathian Basin and took firm root in Hungarian home gardens and markets. There, peppers became central to regional cooking and identity—from countryside stews to the paprika traditions of Szeged and Kalocsa. Gardeners continued the Indigenous practice of saving seed, selecting plants for local climate, flavor, and striking color.
Black Hungarian (often called Fekete Magyar in Hungarian sources) reflects that living tradition. Likely refined in 19th–early 20th century cottage plots, it combines edible utility with ornamental beauty: dusky foliage flushed with anthocyanins, violet blossoms, and pods that ripen from glossy black to fire-engine red. Heirloom keepers and immigrant families carried and shared seed, and later seed-saving networks helped preserve and distribute the variety more widely.
Today, Black Hungarian is prized as a dual-purpose jalapeño-type—mild-to-medium heat, crisp walls for pickling and grilling, and dramatic color that lights up beds and containers. Growing it honors two intertwined legacies: the original Indigenous domestication and stewardship of chile peppers in the Americas, and the Central European seed-saving cultures that adapted and safeguarded this striking heirloom for future generations.
Goal: Maintain the distinctive purple-black jalapeño identity, 3 to 4 inch pods that mature green → glossy purple-black → deep red, with classic jalapeño shape, medium heat, ornamental purple blooms and dark foliage, while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 vigorous plants with sturdy, upright habit and notable anthocyanin expression. Look for purple-tinged leaves and stems, purple flowers, and pods that darken uniformly to glossy purple-black before turning red at full maturity. Fruits should have 3 to 4 locules, blunt tips, and medium thick walls.
Cull off-types: Exclude plants with little to no purple pigmentation on foliage or flowers, pods that skip the dark stage or remain dull olive, narrow or pointed fruits, thin walls, weak branching, very late or patchy ripening, or harsh flavor. Remove plants showing virus-like mosaics, chronic sunscald, or cracking.
Maintain breadth: Save seed across multiple mother plants to preserve the intensity of purple pigmentation, stable jalapeño form, and medium heat.
2) Harvesting Seeds
Timing: For best maturity, allow pods to progress through the purple-black stage to full red on plant. Hold 5 to 10 days past red color where weather allows to maximize embryo completion.
Collection: Clip with sanitized pruners. Select fully colored, sound fruit from each chosen plant and keep each mother plant’s lot labeled and separate. Photograph pods at the purple stage for trait records.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placental threads until water runs clear and seeds settle.
Dry-rub plus winnow option: With field-dry pods, crumble seed mass over mesh and winnow chaff. Finish with a brief rinse if needed.
Inspection: Remove pith. Discard flat, pale, or discolored seeds and any with off odors.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70 to 85°F, 21 to 29°C, shaded, well ventilated area. Avoid direct sun and temperatures above 95°F, 35°C.
Duration: 7 to 14 days, stirring daily until seeds are hard and freely flowing. Optionally finish 24 to 48 hours sealed with fresh silica gel to equalize moisture.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes within an airtight jar or foil pouch with silica gel.
Conditions: Cool, dark, dry. Refrigerator 35 to 45°F, 2 to 7°C, recommended.
Viability: 3 to 5 years refrigerated, 5 to 8 plus years when ultra dry and frozen. Let sealed containers warm to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10 to 20 seeds on a damp towel in a vented bag at 78 to 82°F, 25 to 28°C. Read at 5 to 10 days.
Targets: At least 85 percent germination for fresh annuum seed.
Priming, optional: 30 to 60 minutes in 0.5 to 1 percent H₂O₂ or mild kelp solution can help synchronize older seed.
Tips for Successful Seed Saving
Isolation: Black Hungarian Jalapeño is C. annuum and will cross with other annuum types, including standard jalapeños and ornamentals. Use 150 to 300 ft isolation. For foundation purity of the purple trait, bag or cage selected branches or hand pollinate.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom to ensure set.
Record keeping: Document plant IDs, isolation method, harvest dates, degree of purple foliage and flower color, timing of purple to red transition, wall thickness, and heat level. Photograph representative pods at purple and at full red next to a ruler.
Selection cues: Prioritize plants that show strong, even purple foliage and flower color, pods that reliably pass through a glossy purple-black stage, true jalapeño shape with thick crunchy walls, and balanced heat that holds at full red.
Culinary Uses, ornamental beauty with jalapeño utility
Fresh garnish & rings (signature): Slice purple-black pods thin for tacos, ceviche, grain bowls, and charcuterie. The dark stage offers dramatic presentation with medium jalapeño heat.
Pickled “ink” rings: Quick-pickle purple rings with garlic, dill, and mustard seed; color softens toward garnet while retaining striking jar appeal.
Roasted & peeled: Char to loosen skins (color shifts toward red as it cooks). Peel and fold into roasted corn salads, beans, and calabacitas for gentle smoke and sweetness.
Salsas moradas: Combine dark-stage pods with purple onion, roasted tomatillo, and lime; crush in a molcajete for a mauve-tinged salsa.
Chipotle-style powder: Smoke fully red pods low and slow, then dry and grind for a ruby-brown chipotle with berry undertones.
Chili oil & crisp: Gently bloom minced pepper with garlic/shallot; strain for oil or fold solids back for a crunchy topping.
Heat control tips: Remove the white placenta for milder results; seeds add texture more than heat. Add late to preserve fresh fruit notes.
Preservation and Pantry Value
Dehydrates efficiently: Thin–medium walls dry to attractive flakes with purple-to-red hues.
Ferments well: Produces bright, pourable sauces that keep a wine-like fruit note from dark-stage pods.
Freezer packs: Freeze sliced rings or roasted strips for winter use.
Pickling longevity: Rings maintain bite and color interest for months under refrigeration.
Flavor Benefits beyond heat
Classic jalapeño profile with subtle berry/blackcurrant hints at the purple stage; deepens to sweet fruit when fully red.
High aesthetic value elevates simple dishes and jarred goods.
Garden and Ornamental Benefits
Purple flowers, stems, and foliage; pods progress green → purple-black → red.
Compact, branching plants suit beds and large containers; heavy set supports kitchen throughput and ornamental display.
Traditional and Practical Uses (Indigenous foodways focus)
Indigenous technique, modern pigment: While this cultivar’s anthocyanin-rich coloration is a modern selection, use aligns with ancestral practices—comal roasting, stone molcajete/metate grinding, smoking for chipotle, and pairing with nixtamal foods.
Maize, beans, squash: Purple-stage salsas and pickles ride alongside corn tortillas, bean pots, and squash stews—flavors and textures core to Indigenous agriculture across the Americas.
Seedkeeping & diversity: Color-forward lines help storytell biodiversity within Capsicum—a domesticate stewarded by Indigenous peoples—linking contemporary ornamental-cum-culinary peppers back to foundational seedwork.
Safety and Handling always
Wear gloves for batch slicing and fermenting; anthocyanin stains can linger on boards.
Ventilate when roasting/smoking; label jars and powders (“medium heat”).
Herbs & extras: cilantro, epazote, dill for pickles; smoked paprika for deeper color play.
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 Pepper Plants (Capsicum spp.)
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 peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
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.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - Black Hungarian Jalapeño
$200 USD
$300
Unit price /
Unavailable
Description
Dark, dramatic, and delicious. Black Hungarian Jalapeño is an heirloom Capsicum annuum that turns heads with glossy purple-black pods and violet-tinged foliage, then wins hearts with classic jalapeño bite. Heat lands in the mild to medium range, giving you everyday versatility with a striking ornamental look.
Plants are vigorous and tidy, about 2 to 3 feet tall with upright branching that loads stems with blossoms and fruit. Lavender-white flowers and dusky green leaves set the stage for conical pods that average 3 to 4 inches long. Fruit matures from deep black to crimson red, and medium-thick walls hold up beautifully for stuffing, grilling, and pickling.
On the palate, Black Hungarian brings fresh green jalapeño character when picked dark and unripe, then develops a touch of berry-like sweetness as it ripens red. Expect roughly 5,000 to 10,000 Scoville Heat Units. Use black-stage pods for vivid salsas, poppers, and quick sautés, or let them redden for sweeter sauces, ristras, and a balanced chili powder. The color show also makes spectacular jars of pickled rings.
An old-world selection with roots in Hungary, this pepper reflects generations of European kitchen gardens that valued beauty and utility in the same plant. Grow it and you get both: a compact ornamental that earns its keep at the table, with reliable yields and the true jalapeño flavor home cooks reach for all season.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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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.
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.
