Central European heirloom grown for its large seed pods packed with slate-blue culinary seed. The same "blue poppyseed" used in traditional breads and pastries, fresher and more flavorful home-grown. Striking lavender-purple blooms on 3 to 4-foot plants.
›High-resin selection bred for the medicinal flower trade. Bright orange singles on bushy plants. Pinch a flower and your fingers come back tacky.
›Tennessee heirloom slicer, dusky purple-pink with green shoulders. Dense, sweet, complex flavor — frequently named the best-tasting tomato in the world. Indeterminate.
›1880s Pennsylvania Amish heirloom. Massive 1–2 lb pink beefsteaks on potato-leaf plants. Low yield, legendary flavor. Indeterminate.
›Crimean heirloom with deep mahogany-brown shoulders and rich, slightly salty flavor. One of the original "black" tomatoes. Indeterminate.
Guide coming soonTom Wagner selection from the 1980s. Chartreuse-and-emerald-striped fruit ripens to gold-and-green. Bright, citrusy, tangy flavor. Indeterminate.
›Improved selection of the legendary Italian paste tomato. Thick walls, low water, low seed — the canonical sauce variety. Indeterminate.
›Dutch heirloom bush bean. Buttery yellow pods striped purple, eaten as snap beans when young or shelled as dry beans at maturity. Tender, sweet, prolific.
Guide coming soonClimbing bean with ornamental scarlet flowers and large dappled seeds. Edible as green beans, shell beans, or dried. Hummingbird and pollinator magnet.
Guide coming soonAnnual with edible cucumber-flavored leaves and brilliant blue star flowers. One of the best bee plants you can grow. Self-seeds reliably.
Guide coming soon