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 beloved Southern heirloom with a loyal following, Aunt Ruby’s German Green Tomato (Solanum lycopersicum) is celebrated for its sweet, complex flavor and striking emerald-green flesh. Originating from Ruby Arnold of Greenville, Tennessee, this variety has been passed down for generations and remains one of the most famous green-when-ripe beefsteaks in American gardens.
Fruits are large and slightly flattened, averaging 10–16 ounces, though some exceed one pound under rich growing conditions. The skin ripens to a greenish-yellow hue with amber blushes, while the flesh remains vivid green and marbled with gold. The flavor is exceptionally rich—sweet, tropical, and slightly spicy, often described as one of the best-tasting heirlooms ever bred.
Plants are indeterminate, vigorous, and productive, continuing to bear fruit throughout the season. Maturity occurs around 80–85 days from transplant, making it a mid-to-late season variety. Despite its delicate texture, the fruit resists cracking better than many green heirlooms and performs well in warm climates with steady moisture.
Perfect for fresh slicing, caprese salads, or artisan market displays, Aunt Ruby’s German Green delivers unforgettable color and flavor contrast. Its vibrant flesh and balanced sweetness elevate both home gardens and farmstand offerings, embodying the enduring spirit of Appalachian seedkeeping and flavor preservation.
How to Sow & Plant – Aunt Ruby’s German Green Tomato (Solanum lycopersicum)
Starting Indoors
Start seeds 6–8 weeks before the last expected frost date. Sow ¼ inch deep in sterile seed-starting mix, keeping the temperature between 75–85°F (24–29°C) for strong germination.
Keep soil evenly moist but not waterlogged. Cover trays lightly with vermiculite or fine mix to reduce damping-off. Seeds typically germinate in 7–14 days under steady warmth.
Once seedlings have developed their first true leaves, transplant into 3–4 inch pots to encourage deep, branching roots. Provide 12–16 hours of bright light daily using grow lights or a sunny south-facing window.
Hardening Off
Begin hardening off 7–10 days before transplanting outdoors. Gradually introduce plants to sunlight and wind—start with 2–3 hours per day in partial shade, then increase daily exposure.
Reduce watering slightly to toughen stems, but avoid wilting. Protect from wind or temperatures below 55°F (13°C) during this period.
Transplanting Outdoors
Transplant after all frost danger has passed and the soil temperature remains above 60°F (16°C). Choose a full-sun site with deep, fertile, well-drained soil.
Work in 2–3 inches of aged compost or manure before planting. Space plants 24–36 inches apart in rows 36–48 inches apart to ensure airflow and prevent fungal buildup.
When transplanting, bury the stem up to the first set of true leaves. This encourages adventitious root growth along the buried stem, improving stability and drought tolerance.
Water deeply at planting and apply 2–3 inches of mulch once the soil warms.
Install stakes, cages, or trellises immediately—Aunt Ruby’s vines are indeterminate and can exceed 6–7 feet when fully grown. Early support prevents breakage and allows fruit clusters to hang cleanly off the ground.
Direct Sowing (Long Seasons Only)
In frost-free or long-season climates (100+ frost-free days), direct sow once soil reaches 70°F (21°C).
Sow ¼ inch deep and keep evenly moist. Thin seedlings to one plant every 24–30 inches once 4–6 inches tall.
Provide early shade and wind protection until established.
Soil Preparation
Aunt Ruby’s thrives in rich, loamy soil with a pH of 6.0–6.8. Avoid heavy clay or waterlogged ground.
Before planting, amend with compost, bone meal, or kelp meal for balanced nutrition.
Avoid planting tomatoes in the same site used for peppers, eggplants, or potatoes in the last 3–4 years to reduce soilborne disease risk.
Apply beneficial mycorrhizae or microbial inoculants at planting to strengthen roots and improve nutrient uptake.
Early Plant Care
Water consistently for the first two weeks after transplanting to establish roots.
Pinch off any blossoms appearing in the first 10–14 days after transplanting—this directs energy to root development.
Maintain light mulch to retain moisture and prevent soil splash; thicken it once the weather warms.
How to Grow – Aunt Ruby’s German Green Tomato (Solanum lycopersicum)
Watering
Provide 1–1½ inches of water per week, adjusting for rainfall and soil type. Deep, consistent watering supports strong roots and reduces cracking in these large fruits.
Use drip irrigation or soaker hoses to deliver water at the base and avoid wetting foliage, which can trigger blight.
Mulch heavily with 2–3 inches of straw, leaf mold, or compost once the soil warms to stabilize moisture and soil temperature.
During ripening, slightly reduce watering to intensify sweetness—but never allow plants to wilt, as stress causes uneven ripening and blossom end rot.
Fertilizing
Before planting, incorporate 2–3 inches of compost or aged manure into the top 8 inches of soil.
Feed every 2–3 weeks during vegetative growth using a balanced fertilizer (10-10-10) or organic equivalent.
Once flowers appear, shift to a low-nitrogen, high-potassium blend (5-10-10) to promote healthy fruiting and reduce excess leaf growth.
Supplement mid-season with seaweed extract or compost tea to sustain vigor through continuous fruiting.
Avoid over-fertilization—it produces lush foliage but fewer, softer fruits.
Weeding & Mulching
Keep planting areas weed-free to reduce nutrient competition and improve air circulation.
Apply 2–3 inches of mulch after the soil warms to regulate moisture and minimize disease spread from soil splash.
Use organic mulch materials (straw, shredded leaves, or compost). Plastic mulch may be used early to heat spring soil, then replaced with organic matter by midsummer.
Sun & Heat Management
Provide 6–8 hours of full sun daily. The plants tolerate heat but benefit from light afternoon shade during extended hot spells (above 95°F / 35°C).
Use 30–40% shade cloth to protect blossoms during extreme heat.
Ensure airflow between plants to lower humidity and reduce fungal risk.
Spacing & Support
Space plants 24–36 inches apart in rows 36–48 inches apart.
Support with sturdy stakes, cages, or trellises installed at planting time—this variety produces heavy clusters that can easily bend or break unsupported vines.
Tie vines loosely with soft twine or fabric ties to allow stem movement without injury.
Companion Planting
Good companions: Basil, marigold, onion, garlic, carrots, and parsley—these help deter aphids, nematodes, and whiteflies.
Avoid: Fennel and potatoes, which attract pests and compete for soil nutrients.
Tip: Interplant with pollinator-friendly herbs like dill, coriander, and borage to attract bees and improve fruit set naturally.
Container Growing
Aunt Ruby’s can thrive in large containers of 20+ gallons with rich, compost-enriched potting mix.
Ensure excellent drainage and water daily during hot weather—containers dry faster than ground soil.
Feed with diluted compost tea or seaweed extract every two weeks, as nutrients leach quickly from pots.
Shade container sides during the hottest months to prevent root overheating.
Season Extension
Use row covers or low tunnels to start earlier in spring and extend harvests into late autumn.
In cooler climates, black plastic mulch can warm the soil in spring.
In mild zones, plants may continue producing well into early frost if protected from night chills.
Additional Tips – Aunt Ruby’s German Green Tomato (Solanum lycopersicum)
Harvesting
Stage Options:
Harvest when fruits turn from solid green to a slightly yellow-green hue with light amber blush near the blossom end. The fruit should yield gently to pressure and develop a translucent tone rather than opaque green. Overripe fruits become soft and lose flavor complexity.
Technique:
Use pruning shears or scissors to clip fruit cleanly from the vine, leaving a small piece of stem attached. Avoid pulling, which can tear the vine and damage nearby fruit.
Frequency:
Check every 2–3 days once ripening begins. Regular harvesting prevents overripening and encourages continued flowering.
Maturity Signs:
Slight color shift to yellow-green or amber blush, slight give to touch, and a warm, fragrant aroma. The interior should appear juicy and marbled with gold when cut.
Flavor & Nutrition
Flavor Profile:
Sweet, tropical, and full-bodied with notes reminiscent of melon and lime. Among green-when-ripe varieties, Aunt Ruby’s is considered one of the richest and most complex in flavor.
Excellent for fresh slicing, salads, or topping sandwiches with its striking color and flavor balance.
Nutritional Value:
High in vitamin C, potassium, and lycopene, though the green flesh also contains chlorophyll-derived antioxidants unique to green tomatoes.
Flavor Tip:
Slight moisture reduction during ripening enhances sweetness. Avoid excessive nitrogen or overwatering—both dilute flavor and texture.
Handling & Post-Harvest Care
Handle gently to prevent bruising and cracking. Green tomatoes bruise easily due to thinner skin and juicier interiors.
Store at room temperature (60–70°F / 16–21°C) out of direct sunlight.
Do not refrigerate unless fully ripe—cold conditions dull both color and flavor.
Storage & Preservation
Fresh Use:
Best consumed within 3–5 days after harvest. The unique color and texture make it ideal for visual appeal in fresh dishes.
Canning:
While not commonly canned alone due to color, it can be mixed with red or yellow varieties for multi-color relishes or chutneys. Always add acid (lemon juice or citric acid) per canning guidelines.
Freezing:
Slice, core, or dice and freeze on trays before bagging for use in soups or salsas. Texture softens after thawing but flavor holds well.
Pickling & Relish:
Unripe or firm fruit can be sliced and pickled, a Southern-style use that highlights its tangy, mild sweetness.
Kitchen Use
Fresh:
Perfect for salads, sandwiches, salsas, or as a colorful garnish.
Cooked:
Adds brightness to roasted vegetable blends and sauces without overwhelming acidity.
Pairings:
Pairs well with mozzarella, basil, avocado, red onion, olive oil, sea salt, and lemon. Also excellent with grilled fish or chicken.
Growing & Pruning Tips
Growth Habit:
Indeterminate vines reach 6–7 feet. Provide robust staking or trellising.
Pruning:
Remove lower leaves up to the first flower cluster to reduce soil splash. Lightly prune upper suckers for airflow, but retain some foliage for shade—green fruit is prone to sunscald.
Soil Care:
Mulch heavily to maintain moisture. Add compost tea or seaweed extract midseason for disease resistance and vigor.
Container & Watering Tips
Container Size:
Minimum 20 gallons for strong growth.
Drainage:
Essential—green beefsteaks are highly sensitive to root stress.
Watering Rhythm:
Deeply water when the top inch of soil dries. Avoid alternating drought and flooding; this variety cracks easily under sudden moisture change.
Heat Protection:
Shade container sides during extreme heat to protect root systems.
Companion Planting & Pollinators
Good Companions:
Basil, marigold, garlic, onion, and carrots for pest control.
Trap Crops:
Nasturtium or radish can help divert flea beetles and aphids.
Pollination Tip:
Tomatoes are self-pollinating, but bees improve fruit uniformity. Gently shake or tap flower clusters midday for better pollination indoors or in calm weather.
Seed Saving
Selection:
Choose true-to-type, healthy fruits from disease-free plants. Avoid saving seed from early or cracked fruits.
Fermentation Method:
Scoop seeds and gel into a jar with water.
Allow to ferment 2–3 days, stirring daily until a thin film forms.
Rinse thoroughly and separate viable seeds (those that sink).
Spread to dry for 7–10 days in shade with good airflow.
Storage:
Store in airtight jars with desiccant packs in a cool, dark place.
Viability:
4–6 years under proper storage conditions.
Common Pests & Problems – Aunt Ruby’s German Green Tomato (Solanum lycopersicum)
Insect Pests
Tomato Hornworm:
Large green caterpillars that strip foliage and chew through fruit. Handpick in early morning or dusk when visible. Encourage beneficial insects such as parasitic wasps (Cotesia congregata) and birds to naturally suppress populations. Companion plant basil or marigolds to deter egg-laying.
Aphids:
Small, soft-bodied insects that cluster on new growth and leaf undersides. Their feeding causes leaf curling and stunted shoots. Spray with neem oil, insecticidal soap, or a firm stream of water every few days until populations drop. Introduce ladybugs or lacewings for ongoing control.
Whiteflies:
Common in warm, humid areas. They cause yellowing and leaf drop. Use yellow sticky traps, improve airflow, and apply horticultural oil to leaf undersides weekly for control. Avoid nitrogen overuse, which increases susceptibility.
Spider Mites:
These tiny pests thrive in hot, dry conditions, causing stippled, pale leaves. Increase humidity by lightly misting foliage early in the morning, apply neem or sulfur dust, and maintain consistent moisture.
Cutworms:
These soil-dwelling larvae chew young stems at the base. Protect transplants with paper collars or rings of diatomaceous earth, and remove nearby weeds or mulch layers that hide larvae.
Diseases & Fungal Issues
Early Blight (Alternaria solani):
A common issue in humid regions. Look for dark, target-like spots on lower leaves. Prune infected leaves immediately and dispose of them—don’t compost. Apply copper-based fungicide or compost tea preventively and rotate crops yearly.
Septoria Leaf Spot:
Tiny brown-black specks appear on lower leaves in wet conditions. Remove infected foliage and mulch to prevent soil splash. Apply biofungicides (Bacillus subtilis) for organic management.
Fusarium Wilt and Verticillium Wilt:
Soilborne pathogens that cause wilting, yellowing, and one-sided plant decline. Aunt Ruby’s German Green has no genetic resistance, so rely on prevention—rotate crops for 3–4 years, sterilize tools, and maintain rich, microbe-active soil. Avoid planting near peppers, eggplant, or potatoes.
Anthracnose (Fruit Rot):
Causes small, sunken spots on ripe fruit, often after rain. Harvest promptly, avoid fruit-to-soil contact, and apply calcium-rich compost or seaweed foliar sprays for prevention.
Cracking & Splitting:
Because Aunt Ruby’s produces large, juicy fruits, irregular watering or heavy rainfall can cause cracking. Use consistent irrigation and 2–3 inches of mulch to maintain even soil moisture. Pick fruits as they begin to blush yellow to avoid over-ripening cracks.
Blossom End Rot:
Results from calcium uptake issues, often linked to inconsistent watering. Apply calcium supplements or bone meal before planting and maintain steady moisture throughout the season. Crushed eggshells add calcium but release it slowly—use them early for long-term benefit.
Environmental & Physiological Stress
Heat Stress:
While tolerant of warm climates, Aunt Ruby’s may experience flower drop during extended heat above 95°F (35°C). Provide light shade cloth (30–40%) and maintain even watering to encourage fruit set.
Sunscald:
The light-green fruit color can show pale patches when exposed to direct sun after heavy pruning. Avoid removing too much foliage; allow partial canopy shade to protect developing fruit.
Pollination Problems:
Green-when-ripe varieties often have thicker petals, which can reduce pollination under humidity extremes. Gently tap flower clusters midday or encourage bees with nearby blooms like borage and dill.
Organic Preventive Measures
Rotate Solanaceae crops every 3–4 years.
Apply compost or microbial inoculants (mycorrhizae, Trichoderma) at planting.
Keep leaves dry with drip irrigation or soaker hoses.
Mulch early to regulate soil moisture and suppress weeds.
Feed moderately—avoid excess nitrogen to prevent lush foliage and weak fruit skins.
Maintain biodiversity: interplant basil, marigold, or garlic for natural pest deterrence.
Frequently Asked Questions (FAQs) – Aunt Ruby’s German Green Tomato (Solanum lycopersicum)
Q: What makes Aunt Ruby’s German Green Tomato unique?
This heirloom produces large, green-when-ripe beefsteak fruits with exceptional sweetness and tropical undertones. It offers the classic old-fashioned tomato richness but with vivid emerald-green flesh and amber blushing when fully ripe—a distinct visual and flavor experience compared to red or pink slicers.
Q: Where did this variety originate?
It was first grown and shared by Ruby Arnold of Greenville, Tennessee, whose family had preserved the seed through generations. Her name—“Aunt Ruby”—became attached to the tomato when she began sharing it locally in the mid-20th century.
Q: How long does it take to mature?
Fruits typically mature in 80–85 days from transplanting. The variety is mid-to-late season, producing steadily once plants begin fruiting and continuing until frost.
Q: How do I know when green tomatoes are ripe?
Ripe fruits turn yellow-green with a soft amber blush at the base, and the flesh slightly yields to pressure. The interior becomes translucent green with a warm, golden tint. Overripe fruits will begin to soften and show more pronounced yellowing.
Q: How large do the plants and fruits get?
Plants are indeterminate, often reaching 6–7 feet tall with proper support. Fruits average 10–16 ounces, with some exceeding a pound under ideal fertility and moisture.
Q: Does it need staking or cages?
Yes. Aunt Ruby’s produces heavy fruit clusters that can snap untrained vines. Use strong stakes, cages, or trellis systems early in the season to prevent lodging or stem breakage.
Q: Is it disease resistant?
Like many heirlooms, it has no formal disease resistance (no VF coding) but performs well in balanced organic soils with good drainage and airflow. Prevent fungal pressure with crop rotation, mulching, and consistent moisture.
Q: Does it crack easily?
It’s less prone to cracking than some green-when-ripe types but still benefits from consistent watering and mulching. Avoid sudden soakings after dry periods to prevent radial splits.
Q: What soil and sunlight conditions does it prefer?
Grow in rich, loamy, well-drained soil with a pH of 6.0–6.8, in full sun (6–8 hours daily). Incorporate compost or aged manure before planting and maintain deep mulch once soil warms.
Q: Can it grow in containers?
Yes—use a 20-gallon or larger container with sturdy vertical support. Container-grown plants may require daily watering during peak summer heat.
Q: How often should I water?
Provide about 1–1½ inches per week. Deep, infrequent watering encourages strong roots and helps prevent fruit cracking or blossom end rot.
Q: Is it good for canning or just fresh eating?
It excels as a fresh slicer, though it can be used in sauces, salsas, and relishes for color contrast. For canning, mix with red or pink tomatoes to maintain acidity and visual appeal.
Q: Why aren’t my fruits ripening evenly?
Green-when-ripe tomatoes ripen differently—look for subtle color shifts from deep green to yellow-green with a translucent tone, not red. Temperature extremes above 90°F (32°C) can delay ripening; harvest slightly early and finish indoors if needed.
Q: Can I save seeds from Aunt Ruby’s German Green?
Yes. It’s an open-pollinated heirloom. Save seed from the best, true-to-type fruits. Ferment seeds 2–3 days in water, rinse, and dry for 7–10 days. Store airtight in a cool, dark space for 4–6 years of viability.
Q: Is this tomato suitable for hot or humid regions?
Yes. While bred in Tennessee’s humid climate, it performs best with steady moisture, airflow, and moderate afternoon shade in very hot regions. Heat tolerance is moderate, and fruit quality remains excellent under typical Southern conditions.
Tomato Seeds - Indeterminate - Aunt Ruby's German Green Beefsteak
$200 USD
$300
Unit price /
Unavailable
History & Culture – Aunt Ruby’s German Green Tomato (Solanum lycopersicum)
The tomato’s lineage begins in the Andean highlands of South America, where Indigenous peoples first domesticated wild Solanum species thousands of years ago. Through careful cultivation and trade, the fruit traveled northward into Mesoamerica, where the Maya, Nahua, and other Indigenous farmers refined it into the early Solanum lycopersicum varieties recognizable today. These tomatoes became integral to the milpa system—the traditional triad of maize, beans, and squash—forming one of the most enduring models of ecological agriculture in human history.
Centuries later, European contact spread the tomato across continents and back again to North America through settler networks. By the mid-1800s, American home gardeners and small farmers had developed hundreds of regional selections, often guided by family lineages rather than institutional breeding.
Aunt Ruby’s German Green Tomato emerges from this living tradition of family stewardship. The variety was preserved and shared by Ruby Arnold of Greenville, Tennessee, who maintained the line for decades before sharing it more widely in the late 20th century. The “German” in its name reflects her family’s Appalachian German-American heritage, part of a cultural mosaic that valued seed preservation, flavor, and adaptability over uniformity.
Unlike modern hybrids, Aunt Ruby’s was never engineered for shipping or shelf life—it was grown for flavor, generosity, and kitchen use. Its unusual green-when-ripe fruit made it stand out among red and pink tomatoes, offering home gardeners something distinct yet deeply traditional.
This heirloom reflects the heart of Southern Appalachian seed culture—plants selected for taste, resilience, and visual beauty. Its endurance speaks not only to its exceptional flavor but also to the generations of seedkeepers who valued it enough to replant, save, and share each year.
Today, Aunt Ruby’s German Green remains one of the most recognized green beefsteak heirlooms in the world. It represents both the flavor depth of old Appalachian gardens and the global journey of a crop first shaped by Indigenous innovation and later refined through local family stewardship.
Saving seeds from Aunt Rubys Green German 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 and Benefits:
Aunt Rubys Green German Tomato (Solanum lycopersicum) is known for its large, green fruits and sweet flavor. It is often used in salads, sandwiches, and sauces.
Tomatoes provide vitamins, minerals, and antioxidants, supporting overall health. Aunt Rubys Green German Tomatoes are versatile in culinary applications, adding unique color and 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 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.
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Alliance Of Native Seedkeepers
Tomato Seeds - Indeterminate - Aunt Ruby's German Green Beefsteak
$200 USD
$300
Unit price /
Unavailable
Description
A beloved Southern heirloom with a loyal following, Aunt Ruby’s German Green Tomato (Solanum lycopersicum) is celebrated for its sweet, complex flavor and striking emerald-green flesh. Originating from Ruby Arnold of Greenville, Tennessee, this variety has been passed down for generations and remains one of the most famous green-when-ripe beefsteaks in American gardens.
Fruits are large and slightly flattened, averaging 10–16 ounces, though some exceed one pound under rich growing conditions. The skin ripens to a greenish-yellow hue with amber blushes, while the flesh remains vivid green and marbled with gold. The flavor is exceptionally rich—sweet, tropical, and slightly spicy, often described as one of the best-tasting heirlooms ever bred.
Plants are indeterminate, vigorous, and productive, continuing to bear fruit throughout the season. Maturity occurs around 80–85 days from transplant, making it a mid-to-late season variety. Despite its delicate texture, the fruit resists cracking better than many green heirlooms and performs well in warm climates with steady moisture.
Perfect for fresh slicing, caprese salads, or artisan market displays, Aunt Ruby’s German Green delivers unforgettable color and flavor contrast. Its vibrant flesh and balanced sweetness elevate both home gardens and farmstand offerings, embodying the enduring spirit of Appalachian seedkeeping and flavor preservation.
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.
