Pepper Seeds - Hot Pepper - Craig’s Grande Jalapeño
Meet the popper king: Craig’s Grande Jalapeño packs extra-large, thick-walled pods with classic jalapeño snap and just-right heat. Bred for stuffing and grilling, it loads plants with heavy, crack-resistant harvests all season.
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
Big, bold, and built for the grill. Craig’s Grande Jalapeño is an open-pollinated classic that delivers oversized, uniform pods with the true jalapeño snap. Expect dependable heat in the mild-to-medium range, bright green flavor at the fresh stage, and a rich sweetness when fully red. If you love stuffed jalapeños, poppers, and thick salsa chunks, this is the go-to.
Plants are vigorous and tidy, about 2 to 3 feet tall with a branching habit that loads every node with blossoms and fruit. Dark green foliage frames glossy pods that average 3 to 4 inches long with broad shoulders and extra-thick walls. Fruit matures from deep green to fire-engine red, and the sturdy walls make them ideal for grilling, stuffing, and canning without collapsing.
On the palate, Craig’s Grande brings classic jalapeño character: grassy and bright when green, then sweeter and slightly smoky as it turns red. Heat typically lands around 3,000 to 8,000 Scoville units, enough kick to wake up dishes without overwhelming them. Use green pods for fresh salsas, tacos, nachos, and poppers. Let a portion ripen red for jam, ristras, or a balanced chile powder that keeps jalapeño’s distinct flavor.
Jalapeños trace their origins to Mexico and remain a cornerstone of regional cuisines. Craig’s Grande is a gardener-favored selection that amplifies what people love about the type: bigger pods, thicker flesh, and reliable yields in beds, raised beds, and 7 to 10 gallon containers. Grow it once and it quickly becomes the jalapeño you measure the others against.
Timing: Start seeds 8–10 weeks before last frost.
Depth: Sow seeds ¼" deep in sterile seed-starting mix.
Temperature: Keep medium 80–90°F (27–32°C) for best germination.
Germination Time: 10–21 days under optimal conditions.
Light: After sprouting, provide 14–16 hours of strong light daily.
Air Temperature: Maintain 70–80°F (21–27°C).
Potting Up: Transplant seedlings into larger pots at the first true leaf stage.
Feeding: Apply a ¼-strength balanced fertilizer weekly.
Soil Temperature & Transplant Timing
Do not transplant by calendar alone.
Check soil at 2–4" depth:
Must be at least 60–65°F (16–18°C) for several consecutive mornings.
Night air temperatures should stay at or above 55°F (13°C).
Ideal root-zone: 70–85°F (21–29°C) for vigorous growth.
How to check: Insert a soil thermometer 2–4" deep; take early morning readings for a few days and average.
Transplanting Outdoors
Hardening Off: Reduce shock by hardening off 5–7 days before transplant.
Location: Choose a site with full sun and rich, well-drained soil (pH 6.0–6.8).
Spacing: Plant 18–24" apart in rows 24–36" apart.
Support: Stake or cage plants to handle heavy fruit set.
Watering:
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong roots.
Best method: drip irrigation or soaker hoses to keep leaves dry and disease risk low.
If you must overhead water, do it early so foliage dries before evening.
Note on heat: slightly lean watering and fertilizer can boost jalapeño heat; excess water or nitrogen can mellow it.
Fertilizing:
Feed with a balanced fertilizer every 2–3 weeks during vegetative growth.
After flowering and fruit set, switch to a lower-nitrogen, higher-potassium formula to support heavy yields and good wall thickness.
Weeding & Mulching:
Keep beds weed-free so peppers do not compete for nutrients and water.
Mulch with clean straw, shredded leaves, or black plastic early, then organic mulch later to:
• retain soil moisture
• suppress weeds
• stabilize soil temperature
Hand-weed gently. Pepper roots are shallow and easy to injure.
Sun & Heat Management:
Grow in full sun for best yield and flavor.
During extreme heat above 95°F, provide light afternoon shade to improve fruit set and reduce blossom drop.
Spacing & Support:
Space plants 18–24 inches apart in rows 24–36 inches apart.
Stake or cage if plants load up with fruit to prevent lodging and broken branches.
Companion Planting:
Good companions: tomatoes, basil, parsley, carrots, okra, beans, cucumbers.
Avoid fennel and kohlrabi, which can slow pepper growth.
Jalapeños pair well visually with green herbs and leafy veg in mixed beds.
Container Growing:
Use 7–10 gallon pots filled with high-quality potting mix and excellent drainage.
Containers dry faster; check moisture daily and water when the top inch is dry.
In midsummer, shade pot sides to protect roots from overheating.
Harvesting:
Pods may be picked at any stage. Classic jalapeño flavor is at firm green. Sweeter, richer flavor develops at full red.
Use pruners or a sharp knife to cut peppers, leaving a short stem attached. This prevents stem tearing and plant stress.
Pick frequently to encourage continuous flowering and fruit set.
Light tan “corking” on skins is normal for jalapeños and often signals great flavor and juiciness.
Flavor & Nutrition:
Green pods deliver bright, grassy heat that shines in fresh salsas.
Fully red pods bring deeper sweetness and a gentle smoky note.
Ripe fruit provides peak vitamin C and fuller jalapeño character.
Handling:
Wear gloves if you have sensitive skin. Avoid touching your face or eyes and wash thoroughly after handling.
Ventilate well when roasting or broiling. Capsaicin in steam can irritate eyes and lungs.
Storage & Preservation:
Drying: Slice into rings or quarters and dehydrate for flakes or powder. Store airtight.
Smoking: Harvest fully red pods, smoke low and slow, then dry to make chipotles.
Pickling: Whole or sliced rings keep excellent crunch thanks to thick walls.
Freezing: Freeze whole or sliced on a tray, then bag. Quality and heat hold well for months.
Short-term storage: Refrigerate fresh pods in a breathable bag and use within 1 to 2 weeks.
Kitchen Use:
Use green pods for poppers, nachos, fajitas, guacamole, and fresh salsas.
Use red pods for jams, sauces, ristras, and balanced chile powders.
For milder heat, remove ribs and pith. Seeds add texture more than heat.
Pair with roasted tomato, onion, garlic, cilantro, lime, cumin, and a touch of honey or pineapple for balanced
Insects & Mites
Aphids (leaf curl, sticky honeydew/sooty mold)
Controls: Blast with water; insecticidal soap or neem; encourage lady beetles/lacewings.
Spider mites (fine stippling, bronzing, webbing in heat/drought)
Controls: Raise humidity; hose undersides; horticultural oil/neem; release predatory mites if available.
Thrips (silvery scarring on leaves/fruit; virus vectors)
Controls: Blue/yellow cards; remove weeds/old blooms; spinosad or insecticidal soap.
Flea beetles (shot-hole damage on young leaves)
Controls: Row cover until flowering; trap crops; diatomaceous earth around stems.
Pepper weevil / fruit borers (southern/warm regions; stung fruit, premature drop)
Controls: Prompt harvest; destroy dropped fruit; tight sanitation; consult local guidance for targeted traps.
Cutworms (seedlings severed at soil line)
Controls: Collars around stems; clear plant debris; hand-pick at dusk.
Caterpillars (chewed leaves/fruit)
Controls: Hand-pick; Bacillus thuringiensis (Bt) on small larvae.
Slugs & snails (seedlings, low-hanging pods)
Controls: Beer traps, iron-phosphate baits, copper barriers; pull mulch back from stems.
Diseases
Bacterial leaf spot (tiny water-soaked spots → brown lesions; defoliation)
Prevention: Clean seed/transplants; avoid overhead watering; rotate 3+ years away from Solanaceae; sanitize tools.
Management: Remove infected leaves; copper sprays can protect new growth.
Anthracnose (sunken, moldy fruit lesions, esp. on ripe pods)
Prevention: Mulch to reduce splash; good airflow; drip irrigation.
Management: Remove infected fruit; use protectant fungicides labeled for peppers.
Phytophthora blight / root rot (sudden wilt, dark stem lesions, fruit rot in wet soils)
Prevention: Excellent drainage; raised beds; avoid low spots/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/spacing; avoid excess nitrogen.
Management: Remove worst leaves; approved biofungicides can suppress.
Verticillium/Fusarium wilts (one-sided yellowing/wilt, vascular browning)
Management: Rotate out of Solanaceae; solarize soil where feasible; remove plants — no in-plant cure.
Mosaic viruses (mottled, puckered leaves; stunting — often aphid/thrips-vectored)
Prevention: Control vectors; rogue infected plants; wash hands/tools; don’t handle tobacco before work.
Blossom end rot (dry, sunken black end on fruit)
Cause: Irregular moisture/root damage → calcium transport failure.
Fix: Keep moisture even; mulch; avoid root disturbance; steady, moderate feeding.
Corking (tan surface cracking typical of jalapeños)
Note: Often cosmetic; associated with rapid growth and humidity swings.
Fix: Keep moisture consistent; avoid heavy nitrogen surges.
Poor fruit set
Cause: Heat >95°F (35°C), nights <55°F (13°C), low light, drought, excess N.
Fix: Light afternoon shade during heat waves; steady moisture; moderate fertilization.
Sunscald (white/tan patches on exposed fruit)
Fix: Maintain a healthy canopy; avoid heavy defoliation.
Edema / water stress (blisters/corky patches on leaves)
Fix: Water on a rhythm; avoid big wet–dry swings.
Monitoring & Prevention — Quick Checklist
• Scout weekly; check undersides of leaves and new growth.
• Water at soil level with drip/soaker; morning if overhead is unavoidable.
• Space plants and prune lightly for airflow; remove only problem leaves.
• Mulch once soil is warm; stabilizes moisture and blocks splash-borne disease.
• Rotate 3+ years away from peppers/tomatoes/eggplant/potatoes.
• Sanitize tools and harvest promptly; discard diseased fruit (don’t compost if unsure).
Q: How hot is Craig’s Grande Jalapeño?
Craig’s Grande sits in classic jalapeño territory at about 2,500–8,000 Scoville Heat Units (SHU). Expect a bright, medium heat with fresh green flavor when picked green and a touch of sweetness when fully red.
Q: How long does it take to mature?
Typically 70–80 days from transplant to first harvest. Fruits can be picked green for classic jalapeño bite or allowed to ripen red for sweeter, smokier flavor.
Q: How long does germination take?
Seeds usually sprout in 7–14 days at 75–90°F (24–32°C). Cooler temps slow or reduce germination.
Q: Do jalapeños need special soil conditions?
They thrive in rich, well-drained soil with a pH of 6.0–6.8. Keep the root zone warm (70–85°F / 21–29°C) for strong, steady growth.
Q: What spacing do they need?
Plant 18–24" apart in rows 24–36" apart to promote airflow and reduce disease.
Q: Do I need more than one plant for pollination?
No. Jalapeños are self-pollinating. Good airflow and gentle shaking of blossoms can improve fruit set.
Q: Can I grow Craig’s Grande in containers?
Yes. Use a 5–7+ gallon pot with excellent drainage. Keep soil evenly moist and shade pot sides in midsummer to prevent root stress.
Q: How many peppers will one plant produce?
With good care, expect dozens of peppers per plant across the season—often 25–50+ fruits, with repeated flushes.
Q: How do I harvest them safely?
Snip peppers with pruners, leaving a short stem attached to avoid tearing. Gloves are optional but recommended for sensitive skin. Wash hands and tools after handling.
Q: What’s the best way to store or preserve jalapeños?
Pickling is a classic. You can also freeze whole or sliced peppers, dry into flakes/powder, or smoke and dry red fruits to make chipotles.
Q: Will peppers lose their heat when dried or cooked?
Cooking can mellow the heat slightly, while drying preserves most of it. Smoking for chipotle adds rich, smoky depth.
Q: Are jalapeños perennial?
In frost-free climates (Zones ~10–12) they can behave as short-lived perennials. Elsewhere, grow as annuals or overwinter potted plants indoors in bright light at 60–70°F (16–21°C).
Q: Why aren’t my peppers setting fruit?
Common causes include temperature extremes (below 55°F / 13°C or above 95°F / 35°C), drought, excess nitrogen, or low light. Provide steady moisture, moderate feeding, and light afternoon shade during heat waves.
Q: Can jalapeños cross-pollinate with other peppers?
Yes. They can cross with other Capsicum annuum nearby. If saving seed, isolate by distance or bag blossoms.
Q: How do I use jalapeños in the kitchen without overpowering a dish?
Start small—one pepper can season a whole pot. They shine in salsas, poppers, tacos, chilis, quick pickles, and hot sauces. Remove ribs/pith to dial back heat if desired.
Q: Are jalapeños good ornamentals too?
They’re attractive, upright plants that load up with glossy green fruit that ripen to red, adding color to beds and containers while feeding the kitchen.
Craig’s Grande Jalapeño stands in a lineage first shaped by Indigenous farmers of Mesoamerica. Long before European contact, communities across what is now Mexico domesticated Capsicum annuum for flavor, medicine, and ceremony, carrying seed along river valleys and trade routes that linked the Central Highlands, Gulf Coast, and Maya lowlands. In Nahua and Totonac regions, jalapeño-type chiles were tended in milpas with maize, beans, and squash, valued for their fresh bite, their usefulness when smoked into chipotles, and their role in everyday table sauces.
The name jalapeño points to its homeland around Xalapa in Veracruz, where thick-walled, medium-hot pods earned a place in salsas crudas, escabeches with carrot and onion, rajas in crema, and in the smokehouse when fully red. Over centuries, farmers and seedkeepers selected for dependable heat, sturdy plants, and flesh thick enough to grill or stuff without collapsing.
In the modern era, the selection known as Craig’s Grande reflects that same community logic. The variety takes its name from Craig Dremann of Redwood City Seed Company, whose work emphasized larger, uniform jalapeños with thicker walls and reliable yields for home gardens and small farms. By pairing Indigenous domestication and regional Mexican foodways with careful contemporary selection, Craig’s Grande delivers the classic jalapeño flavor that holds up to the skillet, the grill, the vinegar jar, and the smoker.
To grow Craig’s Grande today is to take part in a long continuum of seed stewardship. It honors the Indigenous origins of the species, the regional cuisines that gave jalapeños their purpose, and the modern seedkeepers who refined this line for gardeners who want honest heat, thick walls, and generous harvests.
Goal: Maintain the large-fruited jalapeño identity, thick-walled 3.5 to 4.5 inch jalapeño-shaped pods with blunt tips, classic jalapeño flavor and medium heat, clean color progression green → full red, 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 strong central stems and balanced branching. Fruits should be uniform, wider at the shoulder, 3 to 4 locules, and thicker walls than standard jalapeños, finishing cleanly to red. Look for heavy set and good peduncle strength.
Cull off-types: Exclude plants with narrow cayenne-like pods, short blocky bells, very thin walls, excessive or deep corking, persistent green shoulders at red stage, harsh or metallic flavor, weak branching, or very late uneven ripening. Remove plants showing virus-like mosaics, chronic sunscald, or cracking.
Maintain breadth: Save seed from multiple mother plants to preserve the large size class, wall thickness, and stable jalapeño shape and heat profile.
2) Harvesting Seeds
Timing: Allow pods to reach full physiological maturity. Red stage is preferred for seed, but fully mature dark green held 5 to 10 days can be included if weather demands. Holding 5 to 10 days past color increases embryo completion and seed density.
Collection: Clip pods with sanitized pruners to protect nodes. Select fully mature, sound fruit from each chosen plant and keep each mother plant’s lot labeled and separate.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placental threads until water runs clear and seeds sink.
Dry-rub plus winnow option: With field-dry pods, crumble seed mass over mesh and winnow chaff. Finish with a brief rinse if needed to polish the lot.
Inspection: Remove pith. Discard flat, pale, or discolored seeds and any with off odors.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70 to 85°F, 21 to 29°C, shaded, well ventilated area. Avoid direct sun and temperatures above 95°F, 35°C.
Duration: 7 to 14 days, stirring daily until seeds are hard and freely flowing. Optionally finish 24 to 48 hours sealed over fresh silica gel to equalize moisture.
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: Craig’s Grande Jalapeño is C. annuum and will cross with other annuum types. Use 150 to 300 ft isolation. For foundation purity, bag or cage selected branches or hand pollinate.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom to ensure set.
Record keeping: Track plant IDs, isolation method, harvest dates, pod length and shoulder width, wall thickness, corking incidence, and heat level. Photograph representative red pods next to a ruler.
Selection cues: Favor plants that consistently produce wide-shouldered 3.5 to 4.5 inch pods with thick crunchy walls, balanced jalapeño heat, minimal corking, and quick, even color change. Retain strong peduncles and plants with heavy, uniform set.
Culinary Uses, oversized jalapeño with classic flavor
Fresh rings & dice (signature): Thick-walled, 3.5–4.5″ pods deliver crunch and classic jalapeño “green.” Use in tacos, tortas, nachos, burritos, chopped salads, and elote. The larger diameter makes showy rings for burgers and deli trays.
Poppers & rellenos pequeños: Halve lengthwise, deseed to taste, and stuff with fresh cheese, herbed beans, or picadillo. Bake or fry; walls keep structure and stay juicy.
Roasted & peeled: Char whole pods over a flame or under a broiler until blistered; steam 10 minutes, peel, deseed, and slice. Fold into calabacitas, quesadillas, or breakfast scrambles for mellowed heat and smoke.
Chipotle (smoked jalapeño): Smoke fully red fruits low and slow until leathery, then dehydrate crisp. Grind for chipotle powder or simmer into adobo for stews, beans, and sauces.
Salsas & escabeches: For salsa asada, roast Craig’s Grande with tomato/tomatillo, onion, and garlic on a comal; pound in a molcajete for rustic texture. For escabeche, slice rings with carrot and onion, simmer briefly in vinegar with bay and Mexican oregano.
Hot sauces & glazes: Ferment or blend fresh with tomatillo or green apple for bright green sauces; with mango or pineapple for yellow-orange glazes.
Heat control tips: Heat is medium. Scrape the white placenta for milder use; add late in cooking to preserve fresh aromatics.
Preservation and Pantry Value
Freezer staple: Roast/peel and freeze flat in strips for winter stews, omelets, and tacos.
Chipotle & powder: Smoking concentrates sweetness; powders anchor rubs and chili blends.
Pickling: Large, even rings make premium-looking jars for farm stands; stays pleasantly crisp.
Flavor Benefits beyond heat
Classic jalapeño herbaceousness with more flesh per ring; roasts to a gentle, nutty sweetness.
Larger pods yield higher-value slices for sandwiches and platters.
Garden and Ornamental Benefits
Heavy-setting plants with uniform, blunt-tipped fruits; strong peduncles reduce drop.
Ideal for growers targeting pickled rings, poppers, and chipotle production.
Traditional and Practical Uses (Indigenous foodways focus)
Mesoamerican techniques: Jalapeños sit within a much older continuum of chile cookery—comal roasting, molcajete grinding, nixtamal pairings (tortillas, tamales, pozole)—that originate in Indigenous kitchens across central and southern Mexico.
Chipotle heritage: Smoking ripe jalapeños to extend shelf life aligns with longstanding food-preservation rhythms: drying, smoking, and hanging stores of chile alongside maize, beans, and squash.
Maize-centered meals: Jalapeño salsas and escabeches lift staple dishes—tlacoyos, sopes, tamales, calabacitas—where chile functions as seasoning, medicine, and ceremony across seasons.
Safety and Handling always
Gloves for batch prep, smoking, and fermenting. Avoid touching eyes/face.
Ventilate when roasting or smoking; label jars and powders clearly (“medium heat”).
Herbs & extras: cilantro, epazote, bay; paprika/annatto for color-forward rubs.
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 - Hot Pepper - Craig’s Grande Jalapeño
$200 USD
$300
Unit price /
Unavailable
Description
Big, bold, and built for the grill. Craig’s Grande Jalapeño is an open-pollinated classic that delivers oversized, uniform pods with the true jalapeño snap. Expect dependable heat in the mild-to-medium range, bright green flavor at the fresh stage, and a rich sweetness when fully red. If you love stuffed jalapeños, poppers, and thick salsa chunks, this is the go-to.
Plants are vigorous and tidy, about 2 to 3 feet tall with a branching habit that loads every node with blossoms and fruit. Dark green foliage frames glossy pods that average 3 to 4 inches long with broad shoulders and extra-thick walls. Fruit matures from deep green to fire-engine red, and the sturdy walls make them ideal for grilling, stuffing, and canning without collapsing.
On the palate, Craig’s Grande brings classic jalapeño character: grassy and bright when green, then sweeter and slightly smoky as it turns red. Heat typically lands around 3,000 to 8,000 Scoville units, enough kick to wake up dishes without overwhelming them. Use green pods for fresh salsas, tacos, nachos, and poppers. Let a portion ripen red for jam, ristras, or a balanced chile powder that keeps jalapeño’s distinct flavor.
Jalapeños trace their origins to Mexico and remain a cornerstone of regional cuisines. Craig’s Grande is a gardener-favored selection that amplifies what people love about the type: bigger pods, thicker flesh, and reliable yields in beds, raised beds, and 7 to 10 gallon containers. Grow it once and it quickly becomes the jalapeño you measure the others against.
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.
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.
