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
Sunny, mild, and versatile. Sweet Banana delivers long, tapered pods with zero heat (0 SHU) and a clean, garden-sweet flavor. Pick pale yellow for crisp tang and maximum crunch; let them blush orange to red for fuller sweetness and a hint of fruit.
Plants are compact and productive, typically 18–24 inches tall with a tidy, branching habit that thrives in beds or containers. Foliage frames abundant clusters of 6–8 inch fruits—smooth, slightly curved “bananas” with medium-thick walls and small seed cavities. Pods set early and keep coming in waves through summer.
In the kitchen, Sweet Banana is a classic for pickling whole or in rings, quick sautés, and sheet-pan roasts. Slice into salads and sandwiches for gentle sweetness and color; roast and peel for antipasti; or stuff with soft cheeses, grains, or sausage for party bites. The slender shape cooks fast and evenly, and diced peppers freeze well for year-round use.
Selected for reliable set across a range of climates, Sweet Banana rewards steady moisture and full sun with continuous harvests. Pick at light yellow to keep plants producing, or let clusters color for peak sweetness—either way, it’s a market-friendly staple and a home-garden favorite.
Add content in product metafield custom.planting_care_information.
How To Grow — Banana Peppers (Capsicum annuum)
Site and Light
Full sun, 6 to 8 hours daily for best yield and bright yellow color.
In very hot regions, provide gentle afternoon shade to reduce sunscald on long, thin-walled pods.
Soil and Fertility
Loose, well-drained loam rich in organic matter, pH 6.2–6.8.
Work in finished compost before the season for steady nutrition.
Keep nitrogen moderate once plants are established so flowering and coloring stay on schedule; emphasize potassium and calcium during fruiting for firm walls and clean blossom ends.
Spacing and Support
Space plants 18–24 in. apart with 24–30 in. between rows.
Use a compact cage or low ring stake—clusters of long pods can bend laterals and cause lodging.
Watering and Mulch
Maintain even moisture from first bloom through harvest to prevent leathery skins, curved pods, and blossom-end problems.
Water deeply to moisten the full root zone; allow the top inch to dry slightly before the next irrigation.
Apply 2–3 in. of clean straw or shredded leaves to stabilize soil temperature and reduce evaporation.
Feeding in Season
Begin light, regular feeding at first flowers, focusing on potassium and calcium.
Avoid heavy nitrogen during fruiting—excess foliage delays bloom, softens flavor, and can mute sweetness.
Temperature and Season Management
Best performance with days 70–85°F and nights 60–70°F.
Blossom shed increases above 95°F or when nights dip below 55°F.
During heat waves, use 30–40% shade cloth and keep moisture steady; in cool snaps, a light row cover protects set and speeds growth.
Black mulch or warmed beds help early-season vigor in cooler regions.
Pruning, Airflow and Pollination
Lightly thin dense interior foliage to improve airflow; do not hard prune.
Remove damaged or diseased leaves promptly.
Flowers are self-fertile; interplant small-flowered herbs (basil, alyssum, coriander) to encourage pollinators and improve set.
Containers
High-quality potting mix with added perlite or bark for drainage and air space.
5–7 gal containers work well; 10 gal improves pod length and uniformity.
Check moisture frequently in hot weather and water until slight runoff. Feed lightly every 10–14 days once flowering begins.
Common Issues and Integrated Pest Management
Curved/wrinkled pods: Usually uneven watering—keep moisture consistent and mulch well.
Blossom-end issues: Often tied to moisture swings or low calcium availability. Avoid heavy ammoniacal nitrogen and maintain even watering.
Aphids, thrips, mites: Encourage beneficials with nearby blooms; spot treat with insecticidal soap or horticultural oil in the evening.
Sunscald on yellow pods: Provide brief afternoon shade in extreme heat and keep a modest leaf canopy for protection.
Harvest and Postharvest
When to pick:
Light yellow for classic crisp tang and mild sweetness (best for rings and pickling).
Orange-red for richer sweetness and softer texture for roasting or relishes.
How to pick: Use snips and leave a short stem to protect fruiting nodes.
Stage options: Pick at glossy light yellow for classic crisp sweetness with a gentle tang. Allow to mature to orange or red for fuller sugar and softer texture. Early pale green harvest gives extra crunch and a lightly grassy note for fresh rings and quick pickles.
Clean cuts: Use fine-tip pruners to snip pods with a short stem. Annuum pedicels can tear if pulled, which stresses nodes and slows new bloom.
Batch strategy: For uniform jars of rings, schedule one or two concentrated yellow harvests. For sandwiches and salads through the week, keep a steady trickle of pods as they color.
Shade cure: After picking, rest pods in a single layer 2 to 3 days in a shaded, breezy spot to even color and finish sugars before refrigeration or brining.
Flavor & Nutrition
Profile: Mild sweetness with a bright, slightly tangy finish at yellow. Red stage is sweeter and fruitier with tender walls.
Nutrient notes: Vitamin C and carotenoids increase as pods turn from yellow to orange and red, which supports color and antioxidant value.
Kitchen texture control: Leave ribs and seeds in for juicier, sweeter rings. Remove for firmer texture in sauté and for less moisture bleed in stuffed applications.
Handling
Very mild: Gloves are optional. Wash hands before touching eyes because pepper oils can still cause mild irritation.
Clean transitions: Hot soapy rinse and a splash of vinegar on knives and boards clears residual oils and aroma before moving to fruit or cheese.
Storage & Preservation
Fresh hold: Refrigerate unwashed in a paper-lined container with the lid slightly ajar. Good quality for 7 to 10 days at yellow. Red pods are a bit softer, so use within a week.
Quick pickles: Slice into rings. Pack with garlic, a few mustard seeds, and a pinch of sugar for classic deli-style balance.
Whole pickled peppers: Slit each pod once to prevent floating. Pack with vinegar brine and a bay leaf for sandwich-friendly whole peppers.
Roasting and peeling: Char skins under the broiler or over a flame until blistered, steam under a bowl 10 minutes, peel, then marinate with olive oil and lemon for antipasto.
Relish: Cook diced yellow and red bananas with onion and a light vinegar syrup for a sweet pepper relish that pairs with sausages and grilled fish.
Dehydrating: Slice thin and dry at 115 to 120°F. Store rings whole for soups and pizza, or grind for a gentle sweet pepper sprinkle.
Freezing: Slice, freeze flat on a tray, then bag. Handy for omelets, fajitas, pasta, and soups.
Kitchen Use
Everyday uses: Sandwich rings, salads, nachos, tacos, pizza, and charcuterie. Stuff with soft cheese or herbed grains for bite-size appetizers.
Cooking: Sheet-pan roasts with onions and chicken, skillet sausages with peppers, quick pan sauté for hoagies, and red banana pepper jam for glazes.
Flavor pairings: Oregano, basil, parsley, garlic, lemon, olive oil, mild cheeses, smoked paprika, sausage, grilled poultry, and white fish.
Growing & Pruning Tips
Habit and support: Long, tapered fruit on branching plants. Use a low ring stake or compact cage to keep clusters from bending laterals when loaded.
Sun and airflow: Provide 6 to 8 hours of sun and good spacing. Light tip pinching at 8 to 10 inches encourages branching and heavier set with straighter pods.
Set reliability: Flowers may drop in extremes above 95°F or with nights below 55°F. Use 30 to 40 percent shade cloth during heat spikes and maintain steady moisture.
Nutrient balance: Moderate nitrogen and good potassium and calcium support thick, glossy skins and reduce blossom-end issues. Excess nitrogen pushes foliage at the expense of fruit.
Containers & Watering
Container size: 5 to 7 gallons is a good minimum. Larger volumes improve pod length and uniformity.
Moisture: Keep even moisture with deep regular watering. Wide swings from dry to wet can curve pods, toughen skins, and mute sweetness. Mulch to stabilize root temperature.
Fertilizer rhythm: In containers, feed lightly every 10 to 14 days once fruiting begins. In beds, side-dress with compost midseason and supplement potassium as clusters set.
Companion Planting & Pollinators
Beneficials: Interplant with basil, coriander, dill, and sweet alyssum to attract hoverflies and parasitic wasps that help manage aphids and thrips. Small flowers also encourage bee visits that support heavier set.
Row partners: Onions and scallions fit at edges without shading. Avoid crowding with fennel, which competes for beneficials and space.
Seed Saving
True-to-type selection: Choose pods that are straight to gently curved, uniformly yellow at market maturity, and sweet with thin to medium walls. Avoid off-type thick blocky shapes or pointed super-slim pods.
Isolation: Separate from other C. annuum peppers if purity matters, especially from other sweet types and hot bananas. For small gardens, bag a few flower clusters with mesh or isolate by distance and barriers.
Dry and store: Ferment or wash seeds free of pulp, then air-dry 7 to 10 days until snappy. Bottle with a small desiccant and store cool and dark. Test annually with a simple 10 seed germination check.
Common Pests & Problems — Sweet Banana Peppers (Capsicum annuum)
Insects & Mites
Aphids (leaf curl, sticky honeydew/sooty mold)
Controls: Dislodge with a hard water spray; follow with insecticidal soap or neem. Break ant trails (they protect aphids). Plant nectar strips (alyssum, dill, yarrow) to boost lacewings and lady beetles.
Spider mites (fine stippling, bronzing, webbing in hot/dry spells)
Controls: Raise humidity (mulch, wet paths), hose leaf undersides, rotate horticultural oil and neem every 5–7 days as needed. In tunnels/greenhouses, release Phytoseiulus/Neoseiulus predatory mites early.
Whiteflies (adults flutter when disturbed; honeydew/sooty mold)
Controls: Yellow sticky cards at canopy height; early-morning vacuuming of undersides; repeat soap/neem. Keep weeds down around the planting.
Thrips (silvery scarring, twisted new growth; virus vectors)
Controls: Blue or yellow sticky cards; remove spent blooms and weedy hosts; apply spinosad (outdoor label) or insecticidal soap. Avoid mowing flowering weeds nearby during bloom.
Flea beetles (shot-holes on young leaves)
Controls: Lightweight row cover until first flowers; diatomaceous earth rings; trap crops (radish). Maintain clean bed edges.
Cutworms (seedlings severed at soil line)
Controls: 2–3" stem collars; remove plant debris; handpick at dusk where known pressure exists.
Caterpillars (fruitworms/armyworms/loopers) (chewed leaves, entry holes in pods)
Controls: Scout daily; handpick; spray Bt kurstaki on small larvae. Mow tall grasses and manage margins to reduce moth habitat.
Pepper maggot (regional) (oviposition “stings,” larvae in pods—tender banana types are attractive)
Controls: Time harvests to beat peak fly activity; promptly remove/destroy infested fruit; deploy baited traps per local extension timing.
Pepper weevil / fruit borers (warm regions) (premature fruit drop; internal tunneling)
Controls: Tight sanitation; frequent harvest; destroy culls; consult extension for pheromone trap schedule.
Slugs & snails (damage to seedlings and low fruit)
Controls: Iron-phosphate baits; beer traps; copper barriers; pull mulch back 2–3" from stems.
Diseases
Bacterial leaf spot (water-soaked specks → brown lesions, defoliation)
Prevention: Certified/treated seed; rotate 3+ years away from Solanaceae; avoid overhead irrigation; sanitize tools.
Management: Remove infected leaves; copper products can protect new growth (follow label intervals).
Anthracnose (ripe pods) (sunken lesions with orange spore masses)
Prevention: Mulch to block soil splash; space generously; drip irrigation.
Management: Rogue infected fruit immediately; consider protectant fungicides during warm, wet periods.
Phytophthora blight / root rot (sudden wilt, dark crown lesions, fruit collapse in wet soils)
Prevention: Raised beds, excellent drainage; avoid low spots and overwatering.
Management: Pull and discard affected plants; do not replant peppers in that bed the same season.
Powdery mildew (white powder on leaves, often late season)
Prevention: Airflow; avoid excess nitrogen.
Management: Remove worst leaves; Bacillus-based biofungicides or potassium bicarbonate can suppress spread.
Verticillium & Fusarium wilts (one-sided wilt/yellowing; vascular browning)
Management: Rotate out of Solanaceae; solarize where feasible; remove plants—no in-plant cure.
Blossom end rot (dry, sunken black tip—more visible on long banana pods)
Cause: Calcium delivery failure from irregular moisture or root stress.
Fix: Keep moisture even; mulch; avoid root disturbance; balanced feeding (avoid heavy N).
Poor fruit set
Cause: Heat >95°F (35°C), nights <60°F (16°C), drought, excess nitrogen, low light.
Fix: Light afternoon shade (30–40% cloth) during heat waves; steady irrigation; moderate fertility; good airflow.
Sunscald (white/tan leathery patches on exposed pods)
Fix: Maintain a leafy canopy; avoid heavy defoliation; use shade cloth during extreme heat; harvest promptly as color advances.
Edema / water stress (blisters/corky patches on pods/leaves)
Fix: Regularize irrigation; avoid abrupt wet–dry cycles.
Cracking/splitting (after heavy rain following drought)
Fix: Keep moisture consistent; pick promptly at full color or pick pale-yellow a bit earlier if storms are forecast.
Flavor dilution
Note: Overwatering and high N mute sweetness; steady, moderate fertility and irrigation yield better sugars and crunch.
Monitoring & Prevention — Quick Checklist
Scout weekly, including leaf undersides and new growth.
Prefer drip/soaker irrigation; if overhead, water mornings only.
Space plants well; remove only problem foliage to keep protective canopy over long fruit.
Mulch after soils warm to stabilize moisture and block splash-borne disease.
Rotate 3+ years away from peppers, tomatoes, potatoes, eggplants.
Sanitize tools; harvest frequently; discard diseased or bored fruit rather than composting.
Q: How hot are Sweet Banana peppers?
Generally 0–500 Scoville Heat Units (SHU). Most fruits are sweet to very mild; occasional pods can show a light nip depending on strain and growing conditions.
Q: How long do they take to mature?
About 60–75 days from transplant for pale yellow harvest; 75–85 days to full orange-red maturity and maximum sweetness.
Q: How long does germination take?
Typically 7–14 days (allow up to 21) at 80–85°F (27–29°C) with even moisture in a fine seed-starting mix.
Q: Do they need special soil conditions?
Rich, well-drained loam, pH 6.0–6.8. Keep the root zone warm (70–85°F / 21–29°C). Mulch after soils warm to hold moisture and reduce soil splash.
Q: What spacing should I use?
Plant 14–18 in (35–45 cm) apart in rows 24–30 in (60–75 cm). Upright, productive plants benefit from good airflow.
Q: Do I need more than one plant for pollination?
No. Flowers are self-pollinating. Light airflow and pollinator activity can improve fruit set.
Q: Can I grow Sweet Banana in containers?
Yes. Use 5–7 gallon pots with excellent drainage. A light stake or small cage helps support clusters of long fruit.
Q: How many peppers will one plant produce?
Commonly 20–50+ pods per plant across a long warm season when harvested regularly.
Q: How should I harvest them?
Snip with clean pruners, leaving a short stem. Pick pale yellow for crisp, tangy-sweet flavor and higher total yield; allow orange to red for peak sugars and best roasting.
Q: Best ways to store or preserve?
Refrigerate fresh pods in a breathable bag for 1–2 weeks. Ideal for quick pickles and canning, ring slices for sandwiches and salads, stuffed & baked, or roasted and frozen for later use.
Q: Will cooking change the flavor or color?
Yes. Roasting and sautéing concentrate sweetness and soften texture; color deepens from yellow → gold → red as pods ripen.
Q: Are they perennial?
Short-lived perennials in frost-free zones; otherwise grow as annuals or overwinter indoors (bright light, 60–70°F / 16–21°C) after pruning back by one-third.
Q: Why are my plants flowering but not setting fruit?
Night temps below 60°F (16°C), highs above 95°F (35°C), drought, or excess nitrogen can reduce set. Provide steady moisture, moderate feeding, and light shade during heat waves.
Q: Why are fruits curling or thin-walled?
Water stress and nutrient imbalance can cause misshapen, thin pods. Keep irrigation even, feed moderately (avoid heavy N), and maintain consistent plant spacing for airflow.
Q: Can Sweet Banana cross with other peppers?
Yes, with nearby Capsicum annuum. If you’re saving seed true to type, isolate varieties by distance or bag blossoms and hand-pollinate.
Q: Kitchen tips for Sweet Banana?
Slice into crisp rings for subs and salads, stuff with cheese or sausage for baking, blister quickly in a skillet for tacos, or pickle whole/halved for a classic deli staple.
The ancestors of the sweet banana pepper, like all chiles, first took root in the Americas, where Indigenous peoples domesticated wild Capsicum into a rich diversity of landraces for food, medicine, and ceremony. Among the many forms selected were elongated, thin-walled, mild types suited to fresh eating, drying, and early pickling in brines flavored with herbs and fruit vinegars. These gentle, tapering peppers—favored for their crisp bite and low heat—formed part of Indigenous trade networks that stretched from Mesoamerica into the Caribbean and the Gulf, carrying seed along footpaths, river routes, and coastal canoes.
When Portuguese and Spanish traders ferried peppers across the Atlantic in the sixteenth century, they entered a Mediterranean world already steeped in preserving—olive oil, wine vinegars, and salt—a perfect cultural matrix for mild, quick-cooking peppers. Gardeners around the Adriatic and Aegean selected elongated, pale-yellow to gold pods that sautéed in seconds and held texture in vinegar. In Italy, sweet, tapered friggitelli became a skillet staple; in Greece, pipéries glykés were fried, roasted, and pickled; in the Balkans, mild yellow peppers joined the great tradition of relish-making that yielded ajvar and lyutenitsa. These kitchens prized peppers that stayed crisp when brined, offered gentle sweetness without searing heat, and turned bright and appetizing in the jar.
As peppers moved back across the ocean with waves of Mediterranean and Eastern European migrants in the nineteenth and early twentieth centuries, seed and technique traveled together. Immigrant gardeners from Italy, Greece, Croatia, Poland, and Hungary tucked pepper seed into luggage and memory, then adapted it to Midwestern and Northeastern climates. Cool nights and short summers favored selections that colored quickly to a pale lemon, set in abundance, and kept their snap in vinegar. American seed houses took note. To help shoppers picture them instantly, catalogs began using the plainspoken nickname “banana” for their curved shape and pale “peel”—a marketing shorthand that stuck even as lines were stabilized and refined.
In early American delis and corner groceries—many run by Greek- and Italian-American families—mild yellow peppers were fried as a hot side for fish and sausage, or sliced into tangy rings for sandwiches and salads. Church cookbooks and county fair canning tables spread the style: whole pickled peppers, bright chopped relishes, and brine-packed rings. By mid-century, the pizza counter made banana-pepper rings a fixture nationwide, while backyard gardens and truck patches supplied bushel baskets for home canning days. Thin walls made them fast to cook; small seed cavities made them easy to slice; their mildness welcomed children and heat-shy eaters into the chile family.
Culturally, the banana pepper became a bridge food—linking an Indigenous American crop to Mediterranean preserving arts and to the American deli and pizzeria. Its pale yellow stage signaled readiness for pickling, while orange-red ripeness delivered a fuller sweetness for roasting and frying. Seedkeepers, both at home and in small seed firms, kept choosing plants that set early, bore prolifically on compact bushes, and held firmness in the jar. Over time, regional preferences emerged: some lines leaned fully sweet (0 SHU), others retained a whisper of heat (up to ~500 SHU), reflecting the tastes of the communities who saved them.
In the modern era, the sweet banana pepper remains a staple of market gardens and home plots because it answers everyday needs. It pickles cleanly without the toughness of thicker bells, sautés in seconds for eggs and skillet dinners, and offers color through a long season of staggered flushes. At farm stands, its pale blond pods draw the eye; in home kitchens, its jars line shelves beside tomatoes and cucumbers, heirlooms of both garden and memory. To grow it is to honor a lineage that begins with Indigenous domestication, passes through centuries of Mediterranean selection and preserving wisdom, and returns—crisply, brightly—to the table as a gentle expression of the chile’s power to nourish, connect, and endure.
Saving seeds from Sweet Banana Peppers (Capsicum annuum):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant peppers.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the peppers to mature fully on the plant until they turn yellow and wrinkled.
Collection: Harvest the ripe peppers and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Rinse the seeds to remove any remaining pepper flesh.
Inspection: Ensure seeds are clean and free from mold or pests.
4. Drying Seeds:
Place the 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 two to three 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 pepper varieties to prevent cross-pollination.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Uses and Benefits:
Sweet Banana Pepper (Capsicum annuum) is known for its sweet, mild flavor and elongated shape. It is often used in salads, sandwiches, and for pickling.
Peppers provide vitamins, minerals, and antioxidants, supporting overall health. Sweet Banana Peppers are versatile in culinary applications, adding a mild, sweet flavor to dishes.
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
Payment methods
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
Join Our Newsletter for Exclusive Savings!
Sign up for our newsletter to get a 30% discount code sent straight to your inbox. If it doesn’t appear right away, please check your inbox settings, and if you still need help, we’re here to assist!
Alliance Of Native Seedkeepers
Pepper Seeds - Sweet - Banana Peppers
$200 USD
$600
Unit price /
Unavailable
Description
Sunny, mild, and versatile. Sweet Banana delivers long, tapered pods with zero heat (0 SHU) and a clean, garden-sweet flavor. Pick pale yellow for crisp tang and maximum crunch; let them blush orange to red for fuller sweetness and a hint of fruit.
Plants are compact and productive, typically 18–24 inches tall with a tidy, branching habit that thrives in beds or containers. Foliage frames abundant clusters of 6–8 inch fruits—smooth, slightly curved “bananas” with medium-thick walls and small seed cavities. Pods set early and keep coming in waves through summer.
In the kitchen, Sweet Banana is a classic for pickling whole or in rings, quick sautés, and sheet-pan roasts. Slice into salads and sandwiches for gentle sweetness and color; roast and peel for antipasti; or stuff with soft cheeses, grains, or sausage for party bites. The slender shape cooks fast and evenly, and diced peppers freeze well for year-round use.
Selected for reliable set across a range of climates, Sweet Banana rewards steady moisture and full sun with continuous harvests. Pick at light yellow to keep plants producing, or let clusters color for peak sweetness—either way, it’s a market-friendly staple and a home-garden favorite.
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.
