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 festival of color in one plant. Chinese Five Color (Capsicum annuum) ripens through a full palette, with peppers shifting from deep purple to cream, yellow, orange, and finally red. Each stage holds on the plant at once, so the bushes glow like lanterns while delivering lively heat and bright, peppery flavor.
Compact, vigorous plants reach about 18 to 24 inches with a branching, upright habit that loads every node with fruit. Glossy green leaves frame clusters of tidy, conical pods held upright. Peppers average 1 to 2 inches, with thin to medium walls that dry quickly for flakes or powder. As they color, the fruits keep their shape and stand above the foliage, giving long ornamental value before harvest.
Bite into one and the heat arrives fast, a clean spark that builds to medium-hot intensity, typically around 5,000 to 30,000 Scoville Heat Units, with hints of citrus and green herb. In the kitchen these peppers shine minced into stir-fries, salsas, and relishes, or dried for confetti-like flakes that season noodles, soups, and grilled meats. The pods also pickle well, keeping their color and snap.
Selected from Asian ornamental and culinary lines and cherished by home gardeners for generations, Chinese Five Color bridges beauty and utility. It is a reliable, heavy-setting heirloom that turns a bed or container into a showpiece while supplying plenty of flavorful heat for the pantry.
Timing: Start seeds 8–10 weeks before last frost.
Depth: Sow seeds 1/4" 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 1/4-strength balanced fertilizer weekly.
Soil Temperature and 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 is 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 small cage plants to handle heavy fruit set and keep upright clusters off the soil.
Watering:
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Note on heat levels: Less water and fertilizer often intensify heat, while excess water and fertilizer can make peppers milder.
Fertilizing:
Start with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants flower and set fruit, switch to a low nitrogen, high potassium formula to support heavy fruiting and hotter peppers.
Weeding and Mulching:
Keep weeds under control, they compete for nutrients, space, and water.
Use mulch, black plastic early and organic later, to:
• Retain soil moisture
• Suppress weeds
• Keep soil temperatures stable
Be careful when hand weeding, pepper roots are shallow and easily damaged, which can lead to issues such as blossom end rot.
Sun and Heat Management:
Grow in full sun for maximum yield and color development.
In extreme heat above 95°F, provide light afternoon shade to improve fruit set.
Note: Because pods are held upright, they are more prone to sunscald. Maintain a healthy leaf canopy and harvest colored pods promptly.
Spacing and Support:
Space plants 18–24 in apart in rows 24–36 in apart.
Use stakes or small cages to support plants heavy with fruit and keep upright clusters off the soil.
Companion Planting:
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, and cucumbers.
Avoid: Fennel and kohlrabi, which can stunt pepper growth.
The multicolor fruit pairs attractively with green herbs and vegetables in the bed.
Container Growing:
Use 7–10+ gallon pots with high quality potting mix and good drainage.
Containers dry faster, check moisture daily.
In midsummer, shade the sides of pots to protect roots from overheating.
Harvesting:
• Pods can be picked at any color stage. For maximum heat and fuller flavor, allow fruits to finish red.
• Use pruners or a sharp knife to cut peppers, leaving a short stem to prevent tearing and plant stress.
• Pick frequently to encourage continuous flowering. Harvest colored pods promptly to reduce sunscald on these upright fruits.
Flavor & Nutrition:
• Flavor evolves from grassy and bright at purple or cream to sweeter and richer at orange and red.
• Fully mature red pods deliver the most concentrated flavor and vitamins.
• Moderate, steady feeding and even moisture help avoid bitterness.
Handling:
• Heat is moderate, but capsaicin can irritate skin and eyes. Wear gloves if processing bigger batches.
• Avoid touching your face or eyes. Wash hands, boards, and knives after handling.
• When drying or grinding, work in good ventilation to avoid irritating fumes.
Storage & Preservation:
• Drying: Thin to medium walls dry well. Slice or string whole pods by the stems and hang in a warm, airy place out of direct sun. Grind to colorful flakes or powder once fully dry.
• Freezing: Slice and tray freeze, then store in freezer bags for quick use in stir-fries, soups, and eggs.
• Pickling: Small pods pickle beautifully and keep bright color. Pack within 24 hours of harvest for best crunch.
• Infusions and vinegars: A handful of dried or fresh rings will infuse oils or vinegars with lively heat and color.
Kitchen Use:
• Use as fresh rings for noodles, fried rice, tacos, pizzas, and salads.
• Dry for confetti-like flakes that finish grilled meats, roasted vegetables, and soups.
• For balanced sauces, pair with garlic, ginger, soy or tamari, citrus, sesame, or a touch of honey.
• Heat control tip: remove the white pith to reduce heat. Seeds add texture more than heat.
Insects & Mites
Aphids (leaf curling, sticky honeydew or sooty mold)
Controls: Blast with water, insecticidal soap or neem oil; encourage lady beetles and lacewings.
Spider mites (fine stippling, webbing in heat or drought)
Controls: Increase humidity, hose undersides, horticultural oil or neem; release predatory mites where available.
Whiteflies (clouds when disturbed, honeydew)
Controls: Yellow sticky cards, vacuum in morning, 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 and fruit borers, regional (premature fruit drop, entry holes)
Controls: Harvest promptly, destroy dropped fruit, tight sanitation; consult local guidance for targeted traps.
Cutworms (seedlings severed at soil line)
Controls: Collars around stems, clear plant debris, handpick at dusk.
Caterpillars, including loopers and hornworms (chewed leaves or fruit)
Controls: Handpick; Bacillus thuringiensis var. kurstaki on small larvae.
Diseases
Bacterial leaf spot – Xanthomonas spp. (small water soaked spots that turn brown; defoliation)
Prevention: Clean seed, avoid overhead watering, rotate 3 or more years out of Solanaceae, sanitize tools.
Management: Remove infected leaves; copper sprays can help protect new growth.
Anthracnose – Colletotrichum spp. (sunken, moldy fruit lesions, often on fully colored pods)
Prevention: Mulch to reduce splash, provide airflow, use drip irrigation.
Management: Remove infected fruit; consider protectant fungicides labeled for peppers.
Phytophthora blight and root rot – Phytophthora capsici (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 – often Leveillula taurica (white powder on leaves late season)
Prevention: Airflow and spacing, avoid excess nitrogen.
Management: Remove worst leaves; approved biofungicides can suppress.
Verticillium and Fusarium wilts – Verticillium dahliae, Fusarium oxysporum f. sp. capsici (one sided yellowing or wilt, vascular browning)
Management: Rotate, solarize soil where feasible; remove plants since there is no in plant cure.
Mosaic viruses – CMV, PVY, TMV and others (mottled, puckered leaves; stunting, spread by aphids or thrips and by handling tobacco)
Prevention: Control vectors, rogue infected plants, avoid handling tobacco before working plants; sanitize hands and tools.
Blossom end rot (dry, sunken black end on fruit)
Cause: Irregular moisture or root damage reduces calcium transport.
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.
Sunscald, more likely on this upright fruited type (white or tan patches on pods exposed to sudden full sun)
Fix: Maintain a healthy canopy, avoid heavy defoliation, harvest colored pods promptly.
Edema or water stress (blisters or corky patches)
Fix: Water on a rhythm, avoid large wet to dry swings.
Flavor and heat dilution
Note: Heavy water and high nitrogen can reduce heat and color intensity; modest stress, not wilting, concentrates capsaicin and pigments.
Monitoring & Prevention (Quick Checklist)
Scout weekly, checking leaf undersides and new growth.
Water at soil level with drip or soaker lines; if overhead is unavoidable, water in the morning.
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 Chinese Five Color (Capsicum annuum)
Chinese Five Color is Hot. Typical range is 5,000 to 30,000 Scoville Heat Units (SHU). Heat is a clean spark with peppery, citrus hints.
Q: How long does it take to mature
About 70–89 days from transplant to first harvest. Pods color through purple, cream, yellow, orange, then red. Allow full red for seed saving and stronger flavor.
Q: How long does germination take
10–21 days when kept at 80–90°F (27–32°C). Cooler media slow and reduce germination.
Q: Do these peppers need special soil conditions
Yes. Grow in rich, well-drained loam with pH 6.0–6.5. Keep root zone 70–85°F (21–29°C) for steady growth and continuous set.
Q: What spacing do they need
Plant outdoors 18–24 in apart in rows 24–36 in apart. This spacing improves airflow and reduces disease while supporting the upright branching habit.
Q: Do I need more than one plant for pollination
No. Chinese Five Color is self-pollinating. Good airflow or a gentle shake of blossoms can improve fruit set.
Q: Can I grow them in containers
Yes. Use a 7–10+ gallon pot with excellent drainage. Keep soil evenly moist, and shade pot sides in midsummer to protect roots.
Q: How many peppers will one plant produce
With proper care, expect 75–150+ small pods per plant, depending on climate and culture.
Q: How do I harvest them
Cut pods with pruners, leaving a short stem to prevent tearing. Harvest at any color for culinary use. Pick often to keep plants producing.
Q: What is the best way to store or preserve these peppers
Drying: Thin to medium walls dry well for colorful flakes or powder.
Freezing: Slice and freeze for quick use in stir-fries and soups.
Pickling: Small pods pickle nicely and keep bright color.
Vinegars and sauces: Infuse or puree for tangy heat.
Q: Will peppers lose heat when dried or cooked
Drying preserves most heat. Cooking mellows it slightly, but pods remain distinctly hot.
Q: Are these peppers perennial
Yes in frost-free Zones 10–12. In colder regions, grow as annuals or overwinter in pots indoors. Trim by one-third and keep in bright light at 60–70°F (16–21°C).
Q: Why are my peppers not setting fruit
Common causes are temperature extremes below 55°F or above 95°F, low light, drought, or excess nitrogen. Provide steady moisture, moderate feeding, and light afternoon shade during heat waves.
Q: Can they cross-pollinate with other peppers
Yes with nearby C. annuum. If saving seed, isolate by distance, about 300 ft, or bag blossoms and hand pollinate.
Q: How do I use them in the kitchen without overpowering a dish
Mince a small amount into stir-fries, salsas, and relishes, or use dried flakes as a finishing spice. They pair well with garlic, ginger, soy, citrus, and sesame.
Q: Can Chinese Five Color be ornamental as well as edible
Absolutely. Compact, upright plants carry clusters of upright cones that color in stages, making striking container or border accents.
Q: Are they safe to handle and eat
Yes. Heat is moderate, but capsaicin can irritate skin and eyes. Wear gloves when processing larger batches and wash hands and tools after handling.
Q: Why are my peppers not as hot as expected
Heat varies with climate, watering, fertility, and plant stress. Slightly leaner conditions, with even moisture and modest nitrogen, usually yield hotter, more flavorful pods.
Chinese Five Color carries a story that begins in the Indigenous foodways of Mesoamerica, where Native farmers domesticated Capsicum annuum thousands of years ago through careful selection and seed stewardship. From those American homelands, peppers traveled across oceans with early colonial trade, taking root throughout Asia. In East Asia, growers favored compact plants with upright cones and vivid ripening stages, selecting lines that shift in sequence from purple to cream, yellow, orange, and red. That eye-catching progression gave rise to the market and garden type English speakers now call “Chinese Five Color.”
In Chinese kitchen gardens and courtyard pots, multicolor peppers served double duty. They were ornamental, brightening thresholds and family plots, and they were culinary, snipped fresh for stir-fries and noodle bowls, or dried into colorful flakes for pantry jars. The plants’ tidy size and generous fruiting made them popular gifts and balcony companions, while their changing hues carried seasonal meaning, signaling the turning of summer toward harvest time.
As the variety moved through seed exchanges and migrant communities, it became a beloved heirloom in North American gardens too, celebrated for showy color and reliable heat. To grow Chinese Five Color today is to honor a layered lineage, connecting Indigenous American domestication with East Asian selection and household cooking. Each plant is a living archive of that journey, a compact shrub that lights up beds and containers while supplying plenty of flavorful heat for the table and the winter larder.
Goal: Maintain the distinctive ornamental hot identity - compact to medium plants with strong anthocyanin on stems and sometimes leaves, erect 0.75 to 1.5 inch conical pods that color through cream or purple → yellow → orange → red, with notable heat for annuum - while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 healthy, uniform plants with tidy architecture and strong branching. Look for erect, upright fruiting habit and clear multi stage color transitions visible on the same plant. Prioritize plants with consistent cone shape, 12 to 25 mm wide at shoulder, 20 to 35 mm long, and strong pigment expression.
Cull off-types: Exclude plants with drooping pendant fruits, poor or incomplete color progression, dull olive tones, very elongated stringy cones, weak anthocyanin expression, thin spindly stems, very late or uneven ripening, or flat flavor. Remove plants with virus-like mosaics, sunscald susceptibility, or cracking.
Maintain breadth: Save seed across 6 to 8 mother plants to preserve compact habit, erect fruiting, strong color staging, and reliable heat level.
2) Harvesting Seeds
Timing: For seed, allow cones to reach full red on plant after passing through the earlier color stages. Hold 5 to 10 days past full red where weather allows to maximize embryo completion. Photograph representative clusters at different stages for trait records.
Collection: Clip with sanitized pruners or pinch with gloved fingers to avoid breaking brittle branches. Keep fruits from each mother plant labeled and separate.
3) Cleaning Seeds
Separation: Split cones 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 sink.
Dry rub plus winnow option: With field dry cones, 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 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 24 to 48 hours sealed over fresh silica gel before packing.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes inside 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. 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 mild kelp solution can synchronize older seed.
Tips for Successful Seed Saving
Isolation: Chinese Five Color is C. annuum and will cross with other annuum types, including ornamentals and culinary peppers. Use 150 to 300 ft isolation. For foundation purity of erect cones and multi stage color, bag or cage selected branches or hand pollinate.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom for reliable set.
Record keeping: Document plant IDs, isolation method, harvest dates, color stage photographs, cone size data, heat notes, and any off-types. Photograph clusters showing at least three simultaneous colors plus full red.
Selection cues: Prioritize plants that show strong anthocyanin, erect cone clusters, crisp color transitions that read clearly at a glance, and consistent heat. Favor compact, branching form that carries many cones without lodging.
Culinary Uses, tiny cones with sharp, clean fire
Chili oil & chili crisp (signature): Crush red-stage pods (or a mix of colors) and briefly bloom in hot neutral oil with garlic and scallion. Strain for clear oil or fold solids back for crisp. A few drops finish noodles, dumplings, fried rice, stir-fries, and congee.
Fresh confetti finish: Mince 1–2 pods and sprinkle over mapo-style tofu, chow fun, or stir-fried greens. The cones are small—dose carefully.
Pickled whole chiles: Pack multi-colored pods (purple/yellow/orange/red) into rice-vinegar brine with sugar and salt for dazzling jars that season salads, cold noodles, and sandwiches.
Drying for flakes & powder: Dehydrate whole pods; grind to a fine powder or crush to flakes. Start at ⅛ tsp per pot—heat is assertive and fast-rising.
Sichuan-style finishes: Combine with Sichuan pepper, ginger, garlic, and scallion for fragrant “red-oil” dressings; or quick-fry whole pods for smoky-toasty aroma right before plating.
Infused vinegars & sauces: Steep slit pods in black rice vinegar or light soy for instant table condiments; balance with a touch of sugar or citrus.
Heat control tips: Remove placenta for less fire, or infuse whole pods and remove before serving. Bloom gently; overheated oil can scorch aromatics and turn bitter.
Preservation and Pantry Value
Rapid dehydration: Thin walls dry quickly, locking color for multi-hued flakes that draw the eye in market blends.
Freezer convenience: Freeze whole ripe pods; crumble from frozen into soups or stir-fries.
Fermentation: Produces brilliant, pourable hot sauces with high aroma—use a portion of colored pods to keep bright tones.
Long keeping: Store powders/flakes airtight and dark with a desiccant to preserve both color and sting.
Flavor Benefits beyond heat
Clean, bright annuum heat with light fruit; delivers high impact in tiny doses, stretching pantry value.
Visual drama—multi-stage color—adds perceived freshness and craft to finished dishes.
Garden and Ornamental Benefits
Compact, branching plants set upright clusters that progress deep purple → cream/yellow → orange → red, often all at once.
Ideal for pots, borders, and edible landscapes; heavy set supplies both decoration and kitchen heat.
Purple-tinged foliage and flowers enhance ornamental appeal through the season.
Traditional and Practical Uses (Indigenous foodways focus)
American domesticate, Asian routes: Though famous in East and Southeast Asian chili oils and pickles, these peppers descend from Capsicum annuum domesticated by Indigenous peoples of the Americas. Trade routes carried chiles to Asia, where cuisines developed new techniques (oils, pastes) that parallel Indigenous American preservation (drying, smoking) in purpose—making flavor shelf-stable.
Technique echoes: Quick toasting on hot iron, sun- or air-drying, and stone-grinding into powders mirror practices in Indigenous American kitchens (comal roasting, metate grinding).
Cross-table compatibility: Multi-color cones can season nixtamal-based dishes (tamales, tortillas with beans and squash) just as well as noodles and rice—honoring the chile’s American roots while embracing Asian culinary evolution.
Safety and Handling always
Wear gloves for harvest, slicing, drying, and grinding; tiny pods carry concentrated capsaicin.
Ventilate when frying or blooming chiles—vapors can irritate eyes and lungs.
Label oils and flakes clearly (“hot/very hot”) to prevent overuse.
Suggested Pairings
Savory: soy sauce, garlic, ginger, scallion, sesame; fish sauce for Southeast Asian profiles.
Numbing/bright: Sichuan pepper, black vinegar, lime.
Protein & veg: tofu, pork, chicken, shrimp; greens, eggplant, mushrooms, long beans.
Fusion & Indigenous staples: drizzle red oil over beans, roasted squash, and fresh tortillas for cross-cultural bowls.
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 - Chinese Five Color
$200 USD
$300
Unit price /
Unavailable
Description
A festival of color in one plant. Chinese Five Color (Capsicum annuum) ripens through a full palette, with peppers shifting from deep purple to cream, yellow, orange, and finally red. Each stage holds on the plant at once, so the bushes glow like lanterns while delivering lively heat and bright, peppery flavor.
Compact, vigorous plants reach about 18 to 24 inches with a branching, upright habit that loads every node with fruit. Glossy green leaves frame clusters of tidy, conical pods held upright. Peppers average 1 to 2 inches, with thin to medium walls that dry quickly for flakes or powder. As they color, the fruits keep their shape and stand above the foliage, giving long ornamental value before harvest.
Bite into one and the heat arrives fast, a clean spark that builds to medium-hot intensity, typically around 5,000 to 30,000 Scoville Heat Units, with hints of citrus and green herb. In the kitchen these peppers shine minced into stir-fries, salsas, and relishes, or dried for confetti-like flakes that season noodles, soups, and grilled meats. The pods also pickle well, keeping their color and snap.
Selected from Asian ornamental and culinary lines and cherished by home gardeners for generations, Chinese Five Color bridges beauty and utility. It is a reliable, heavy-setting heirloom that turns a bed or container into a showpiece while supplying plenty of flavorful heat for the pantry.
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.
