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
NuMex Heritage 6-4 is the classic New Mexico green chile refined for flavor and uniformity. Reselected at New Mexico State University, this Capsicum annuum variety is a Sweet pepper with gentle warmth, bright green-chile aroma, and a clean, lightly sweet finish that fits everyday cooking.
Plants are sturdy and productive, typically 2–3 feet tall with an upright, branching habit that loads stems with fruit. Pods are long and smooth, usually 6–8 inches, with broad shoulders, a graceful taper, and a blunt tip. Thick walls blister and peel beautifully when roasted. Harvest green for the signature New Mexico flavor, or let pods ripen to deep red for drying into mild, richly colored flakes and powders.
On the palate, NuMex Heritage 6-4 offers classic green-chile character: fresh green notes, mild sweetness, and soft heat in the low thousands of Scoville units. The warmth lifts a dish without overpowering it. It is ideal for roasting, stuffing, and slicing into enchiladas, green chile stew, burgers, breakfast eggs, and any recipe that calls for roasted green chile.
In the pantry, the uniform shape and thicker flesh make processing easy. Roast, sweat, and peel, then freeze in strips, chop for salsas, or dry red pods for a smooth, pleasantly sweet chile powder. Reliable yields, easy peeling, and consistent pods make NuMex Heritage 6-4 a dependable workhorse for both backyard cooks and serious chile fans.
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: 7–21 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, then 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 or windy conditions.
Watering:
Provide 1 to 1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip or soaker hoses at soil level to keep foliage dry and minimize disease.
If overhead watering is used, do it early in the day so leaves dry before evening.
Heat note: Lean watering and fertilizer can raise perceived heat slightly. Excess water or nitrogen can make pods milder.
Fertilizing:
Start with a balanced fertilizer every 2 to 3 weeks during vegetative growth.
Once plants flower and set fruit, switch to a low-nitrogen, higher-potassium formula to support heavy fruiting and clean roasting flavor.
Weeding and Mulching:
Keep beds weed free so peppers do not compete for nutrients and water.
Use mulch, black plastic early then organic mulch later, to:
retain soil moisture
suppress weeds
stabilize soil temperature
Take care when hand-weeding. Pepper roots are shallow and damage can lead to issues like blossom end rot.
Sun and Heat Management:
Grow in full sun for yield and flavor.
In extreme heat above 95°F, provide light afternoon shade to improve fruit set.
Spacing and Support:
Space plants 18 to 24 inches apart in rows 24 to 36 inches apart.
Use stakes or small cages to support plants that are heavy with fruit or in windy sites.
Companion Planting:
Good companions: tomatoes, parsley, basil, carrots, okra, beans, cucumbers, marigolds.
Avoid: fennel and kohlrabi, which can stunt pepper growth.
Long, green pods pair attractively with lush herbs in mixed beds.
Container Growing:
Use 7 to 10 gallon pots with high-quality, well-drained potting mix.
Containers dry faster, so check moisture daily in hot weather.
In midsummer, shade pot sides to protect roots from overheating and maintain steady moisture.
Additional Tips
Harvesting:
Pods can be picked at any stage, but the signature flavor arrives at full, glossy green when pods are fully sized and firm.
Use pruners or a sharp knife to cut peppers, leaving a small portion of stem to prevent tearing branches.
For drying, allow pods to ripen to deep red on the plant before harvest.
Flavor & Nutrition:
Roasting concentrates natural sweetness and classic green chile aroma.
Red-ripe pods develop a mildly sweet, rounded flavor with higher carotenoids and vitamin content.
Handling:
Heat is mild, but capsaicin can still irritate. Wear gloves when roasting, peeling, or processing large batches.
Ventilate well while roasting. Steam in a covered bowl or bag after roasting to loosen skins.
Storage & Preservation:
Roast, sweat, and peel: Portion into strips, then freeze flat in labeled bags for easy use.
Canning or pickling: Roast first for best texture and peelability, then follow tested recipes.
Drying: Let pods ripen red, then dry whole or in slices until brittle. Grind for a smooth, mild chile powder.
Refrigeration: Fresh green pods hold 1 to 2 weeks in a breathable bag at high humidity.
Kitchen Use:
Ideal for roasted green chile, enchiladas, green chile stew, burgers, breakfast eggs, tacos, and stuffed peppers.
Pairs well with pork, chicken, potatoes, corn, beans, onion, garlic, cumin, and Mexican oregano.
To keep heat gentle, remove inner ribs and seeds. For a touch more warmth, leave some ribs intact.
Insects & Mites
Aphids (leaf curling, sticky honeydew or sooty mold)
Controls: Blast with water, insecticidal soap or neem, encourage lady beetles and lacewings.
Spider mites (fine stippling, webbing in heat or drought)
Controls: Raise humidity, hose undersides, horticultural oil or neem, release predatory mites if available.
Whiteflies (clouds when disturbed, honeydew)
Controls: Yellow sticky cards, early morning vacuuming, insecticidal soap or neem.
Thrips (silvery scarring, distorted new growth, virus vectors)
Controls: Blue or yellow cards, remove weeds and spent 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 or fruit borers (southern or warm regions, premature fruit drop)
Controls: Prompt harvest, destroy dropped fruit, tight sanitation, consult local extension for targeted traps.
Cutworms (seedlings severed at soil line)
Controls: Collars around stems, clear plant debris, hand pick at dusk.
Caterpillars including hornworms and loopers (chewed leaves or fruit)
Controls: Hand pick, Bacillus thuringiensis kurstaki on small larvae.
Slugs and snails (seedlings or fruit touching soil)
Controls: Beer traps, iron phosphate baits, copper barriers, pull mulch back from stems.
Diseases
Bacterial leaf spot (small water-soaked spots that turn brown, defoliation)
Prevention: Use clean seed, avoid overhead watering, rotate 3 or more years away from Solanaceae, sanitize tools.
Management: Remove infected leaves, copper sprays can protect new growth.
Anthracnose on red-ripe pods (sunken, moldy lesions)
Prevention: Mulch to reduce splash, space for airflow, drip irrigation.
Management: Remove infected fruit, consider protectant fungicides labeled for peppers.
Phytophthora blight or root rot (sudden wilt, dark stem lesions, fruit rot in wet soils)
Prevention: Excellent drainage, raised beds, avoid low spots and over irrigation, long rotations.
Management: Pull and discard severely affected plants, do not replant peppers in that spot the same season.
Powdery mildew (white powder on leaves late season)
Prevention: Airflow and spacing, avoid excess nitrogen.
Management: Remove worst leaves, approved biofungicides can suppress.
Verticillium or Fusarium wilts (one-sided yellowing or wilt, vascular browning)
Management: Rotate out of Solanaceae, solarize soil where feasible, remove plants since there is no in-plant cure.
Mosaic viruses (mottled, puckered leaves, stunting - often aphid or thrips vectored)
Prevention: Control vectors, rogue infected plants, sanitize hands and tools, avoid handling tobacco before work.
Physiological and Environmental Issues
Blossom end rot (dry, sunken black end on fruit)
Cause: Irregular moisture or root damage leading to calcium transport failure.
Fix: Keep moisture even, mulch, avoid root disturbance, steady feeding without excess nitrogen.
Poor fruit set
Cause: Heat above 95°F, nights below 55°F, low light, drought, excess nitrogen.
Fix: Provide light afternoon shade during heat waves, steady moisture, moderate fertilization, good airflow for pollination.
Sunscald (white or tan patches on fruit after sudden full sun)
Fix: Maintain a healthy canopy, avoid heavy defoliation while pruning or after pest control.
Edema or water stress (blisters or corky patches)
Fix: Water on a rhythm, avoid big wet to dry swings.
Cracking or splitting (after heavy rain following drought)
Fix: Keep moisture consistent, harvest promptly at market green stage or fully red.
Monitoring and Prevention - Quick Checklist
Scout weekly and check undersides of leaves and new growth.
Water at soil level with drip or soaker hoses, morning if overhead is unavoidable.
Space plants and prune lightly for airflow, remove only problem leaves.
Mulch once soil is warm to stabilize moisture and block splash-borne disease.
Rotate 3 or more years away from peppers, tomatoes, eggplant, and potatoes.
Sanitize tools and harvest promptly, discard diseased fruit rather than composting if unsure.
Q: How hot is NuMex Heritage 6-4?
A: Mild Hot pepper, typically 800–3,000 Scoville Heat Units (SHU). It brings gentle warmth and classic green chile aroma, not a burning heat.
Q: How long does it take to mature?
A: About 80–89 days from transplant to full usable maturity at green stage. Red-ripe drying stage can take a bit longer.
Q: How long does germination take?
A: 7–21 days when kept at 80–90°F (27–32°C) with steady moisture.
Q: Do NuMex 6-4 plants need special soil conditions?
A: Use rich, well-drained loam with pH 6.0–6.5. Keep the root zone warm, ideally 70–85°F (21–29°C).
Q: What spacing do they need?
A: Plant 18–24 in apart in rows 24–36 in apart for airflow and easy harvest.
Q: Do I need more than one plant for pollination?
A: No. Capsicum annuum is self-pollinating, though airflow and pollinators improve fruit set.
Q: Can I grow NuMex 6-4 in containers?
A: Yes. Use 5–10 gallon pots with quality potting mix and good drainage. Stake or cage if plants load heavily with pods.
Q: How many peppers will one plant produce?
A: With good care, expect 20–40 large pods per plant, often more in long seasons.
Q: How should I harvest them?
A: For classic flavor, harvest at market green when pods are full size and firm. Cut with pruners, leaving a short stem to avoid tearing branches. For powder, allow pods to turn deep red before picking.
Q: What is the best way to store or preserve NuMex 6-4?
A: Roast, sweat, and peel, then freeze in strips. You can also can or pickle roasted chile. Red pods dry well for a smooth, mild chile powder.
Q: Will peppers lose their heat when dried or cooked?
A: Cooking can soften the mild heat slightly, while drying preserves most flavor. NuMex 6-4 remains gentle either way.
Q: Are NuMex 6-4 peppers perennial?
A: Perennial in frost-free zones 10–12. Elsewhere grow as an annual, or overwinter indoors in bright light at 60–70°F (16–21°C) after trimming back.
Q: Why are my peppers not setting fruit?
A: Extreme temperatures above 95°F or below 55°F at night, low light, drought, or excess nitrogen can reduce set. Provide steady moisture, good airflow, and light afternoon shade during heat waves.
Q: Can NuMex 6-4 cross-pollinate with other peppers?
A: Yes with other C. annuum nearby. If saving seed, separate varieties or bag blossoms to maintain purity.
Q: How do I use NuMex 6-4 in the kitchen without overpowering a dish?
A: Roast and peel for green chile stew, enchiladas, burgers, eggs, tacos, or stuffed peppers. The mild heat lifts flavor while staying family friendly.
Q: Can NuMex 6-4 be ornamental as well as edible?
A: Yes. Upright plants with long, smooth green pods are attractive in beds and large containers.
Q: Are NuMex 6-4 peppers safe to handle and eat?
A: Yes. Heat is mild, but the oils can still irritate eyes and cuts. Use gloves when roasting and peeling, work in good ventilation, and wash hands and tools.
Q: Why are my peppers milder than expected?
A: Heavy watering, high nitrogen, cool weather, or picking too early can dilute heat. Allow pods to fully size up and roast soon after harvest for best flavor.
NuMex Heritage 6-4 carries the story of New Mexico’s green chile into the present, with roots that reach back through university breeding plots and family fields across the Rio Grande Valley. Botanically Capsicum annuum, it belongs to the long green New Mexico type that local cooks roast by the bushel each late summer. The name recalls the widely loved New Mexico 6-4, released in 1957 by New Mexico State University breeders led by Dr. Roy Nakayama and colleagues. That release gave home kitchens and roadside stands a pod that roasted beautifully, peeled cleanly, and filled enchiladas and stews with a gentle glow of heat.
As production scaled and harvest methods changed, many strains drifted toward yield and firmness at the expense of the old flavor. In response, plant breeders at the NMSU Chile Pepper Institute returned to historical seed lots and went plant by plant, reselecting for aroma, blistering and peel, and the balanced heat that people remembered. The result is NuMex Heritage 6-4, a refinement that brings the classic back into sharp focus with uniform pods, dependable yields, and the bright green-chile fragrance that defines the cuisine of the region.
In New Mexico, green chile is more than a crop. It is a season, a scent, and a shared table. Pueblo, Hispano, and later-settler communities tend chiles in acequia-watered gardens and fields, then gather at roasters that turn the air smoky and sweet from August into autumn. Bags of roasted chile move straight to freezers or into the day’s cooking, where gentle heat lifts eggs, stews, tamales, and burgers alike. The question “red or green” signals a living food tradition, and many answer “Christmas” to welcome both.
To grow NuMex Heritage 6-4 is to join that tradition. The pods are long and smooth with broad shoulders and a blunt tip, built for the griddle and the flame. Harvest green for the signature flavor of New Mexico, or let fruit ripen to deep red for drying and a mild, rounded powder. In gardens far from the Rio Grande, this variety brings a taste of that culture home, connecting today’s cooks with more than a century of chile breeding and generations of seedkeepers who shaped what we now call green chile.
Goal: Maintain the distinctive New Mexico type identity - smooth 6 to 7 inch tapered pods with medium thick walls, mild heat, and clean color progression green → glossy red at full maturity - while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 robust, disease-free plants with upright frames and balanced branching. Fruits should be straight to gently curved, 1.25 to 1.75 inches at shoulder, tapering to a blunt tip, with uniform wall thickness and a clean transition from green to red. Look for heavy set and even pod spacing along the canopy.
Cull off-types: Exclude plants with short bell-like pods, very narrow cayenne-like pods, twisted or heavily curved fruits, thin walls, persistent green shoulders at red stage, harsh or metallic flavor, weak peduncles, or very late, uneven ripening. Remove any plants showing virus-like mosaics, chronic sunscald, cracking, or internal placental browning.
Maintain breadth: Save seed from multiple mother plants to preserve pod length, mild heat level, wall thickness, and uniform shape.
2) Harvesting Seeds
Timing: Allow pods to reach full, saturated red on the plant. Holding 5 to 10 days past full color improves embryo completion and seed density, weather permitting.
Collection: Clip pods with sanitized pruners to protect nodes. Select fully colored, blemish-free pods from each chosen plant and keep each mother plant’s lot labeled and separate throughout processing.
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 free 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 for a polished lot.
Inspection: Remove pith and placenta fragments. Discard flat, pale, dark specked, or immature seeds.
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 space. 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 equalize moisture by sealing with fresh silica gel for 24 to 48 hours before final packing.
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 for longevity.
Viability: 3 to 5 years refrigerated, 5 to 8 plus years when ultra dry and frozen. Always warm sealed containers 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 a mild kelp solution can improve synchronization in older seed.
Tips for Successful Seed Saving
Isolation: NuMex Heritage 6-4 is C. annuum and will cross with other annuum types. Use 150 to 300 ft isolation. For foundation lots, bag or cage select 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, pod length and shoulder width, wall thickness, heat level, and any off-types. Photograph representative full red pods next to a ruler.
Selection cues: Prioritize plants that yield straight, uniform 6 to 7 inch pods with medium thick walls, mild heat, and a quick, even color change to red. Favor strong peduncles and pods that dry down cleanly without internal browning.
Culinary Uses, classic New Mexico flavor with gentle warmth
Green chile roasting (signature use): Roast whole green pods over a flame or under a broiler until skins blister deeply. Steam covered 10 minutes, peel, deseed (or leave some pith for a little warmth), and slice into strips. Fold into calabacitas (corn–squash–pepper), huevos rancheros, breakfast burritos, green chile stew, and green chile cheeseburgers.
Rellenos (mild-friendly): Thicker walls and broad pods make excellent, family-friendly rellenos. Stuff with asadero, Oaxaca, or jack; dredge and pan-fry, or bake for a lighter version.
Salsa verde de chile asado: Pulse roasted 6-4 with tomatillo, roasted onion/garlic, lime, and a pinch of Mexican oregano. Thin with cooking liquid for enchiladas verdes or pozole verde.
Red chile sauce: Allow pods to ripen fully red and dry. Rehydrate with hot water, then purée with roasted onion/garlic for a smooth enchilada or carne adovada sauce; strain for silk or keep rustic for body.
Table condiments: Make red chile oil (bloom ground dried 6-4 in warm oil) and green chile relish (roasted diced chile with onion and vinegar) as everyday finishes.
Powder & flakes: Grind dried red pods into a sweet, mild chile powder for rubs, chili, and stews.
Heat control tips: This strain is generally mild to mild-medium; scrape the white placenta for very gentle dishes, or blend with a hotter New Mexican chile to scale heat while keeping heritage flavor.
Preservation and Pantry Value
Freezer backbone: Roast, peel, pat dry, and portion flat in freezer bags; strips separate easily for winter stews and omelets.
Ristras & strings: Tie fully red pods into ristras for drying and pantry décor; break off as needed for sauces.
Dehydration: Medium walls dry well with steady airflow; store whole pods to protect aroma and grind fresh.
Fermentation: Clean flesh ferments into mellow, pourable sauces ideal for broad audiences.
Flavor Benefits beyond heat
Savory green-chile depth with gentle sweetness when fresh; raisin–tomato notes when dried red.
A “true New Mexico” profile that builds body without harshness—great entry chile for households.
Garden and Ornamental Benefits
Uniform, straight pods sized for home roasters and drum roasters.
Heavy, reliable sets; strong peduncles and leaf canopy reduce sunscald and drop.
Excellent for field rows and containers; consistent performance for market roasts.
Traditional and Practical Uses (Indigenous foodways focus)
Rio Grande lifeways: Though NuMex Heritage 6-4 is a modern refinement, its uses sit within centuries of chile practice around the Rio Grande, shared among Pueblo, Genízaro, and Hispano communities—autumn roasting fires, winter ristras, and chile accompanying maize, beans, and squash.
Nixtamal companions: Green and red chile sauces pair with posole (nixtamal hominy), tortillas, and tamales—foods rooted in Indigenous maize science and seasonal storage.
Comal & metate: Fire-roasting on comales and stone-grinding on metates/molcajetes foreground aroma, texture, and digestibility—techniques continuous with Indigenous kitchens.
Safety and Handling always
Gloves recommended for big roast sessions; capsaicin accumulates.
Ventilate when broiling or blending dried pods.
Label freezer packs and powders clearly (“mild–mild/med”).
Three Sisters: corn, beans, squash—fold roasted chile into succotash-style bowls, tamales, and stews.
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.
Payment & Security
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - NuMex Heritage 6-4
$200 USD
$300
Unit price /
Unavailable
Description
NuMex Heritage 6-4 is the classic New Mexico green chile refined for flavor and uniformity. Reselected at New Mexico State University, this Capsicum annuum variety is a Sweet pepper with gentle warmth, bright green-chile aroma, and a clean, lightly sweet finish that fits everyday cooking.
Plants are sturdy and productive, typically 2–3 feet tall with an upright, branching habit that loads stems with fruit. Pods are long and smooth, usually 6–8 inches, with broad shoulders, a graceful taper, and a blunt tip. Thick walls blister and peel beautifully when roasted. Harvest green for the signature New Mexico flavor, or let pods ripen to deep red for drying into mild, richly colored flakes and powders.
On the palate, NuMex Heritage 6-4 offers classic green-chile character: fresh green notes, mild sweetness, and soft heat in the low thousands of Scoville units. The warmth lifts a dish without overpowering it. It is ideal for roasting, stuffing, and slicing into enchiladas, green chile stew, burgers, breakfast eggs, and any recipe that calls for roasted green chile.
In the pantry, the uniform shape and thicker flesh make processing easy. Roast, sweat, and peel, then freeze in strips, chop for salsas, or dry red pods for a smooth, pleasantly sweet chile powder. Reliable yields, easy peeling, and consistent pods make NuMex Heritage 6-4 a dependable workhorse for both backyard cooks and serious chile fans.
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.
