Shop the New Collection
Seedling Delivery or PickUp
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Seedling Care Service Available
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More seedlings added daily
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Seedling Delivery or PickUp ❋ Seedling Care Service Available ❋ More seedlings added daily ❋
Tomato Favorites
HEIRLOOM BEEFSTEAK
One of the darkest tomatoes you can grow. Slice it thick and the deep purple-black flesh holds its color on the plate. Rich and layered, with a smoky sweetness that makes it the only thing a charcuterie board or summer caprese needs.
FLAVOR NOTES
Deep, smoky, with a sweet mineral finish
BEST FOR
Thick slicing, charcuterie boards, and caprese
CHERRY TOMATO
Our favorite snackable and sweet Cherry Tomatoes: Sakura!
Clean, balanced red cherry with a brightness that lifts salads and holds through cooking. Steady yields from midsummer through frost.
FLAVOR NOTES
Sweet with a tart finish
BEST FOR
Snack-boxes, salads and everyday cooking
HEIRLOOM RIBBED
A ruffled, golden Italian heirloom that looks like it belongs in a still life. Sweet and buttery with hollow chambers that were made for stuffing with herbed ricotta or breadcrumbs and roasting until the edges caramelize.
FLAVOR NOTES
Sweet, buttery, mild with golden warmth
BEST FOR
Stuffing, roasting, and summer platters
Culinary Herb Favorites
![Holy Basil [Kapoor Tulsi]](https://images.squarespace-cdn.com/content/v1/69a51acb270fef376260dc67/1863c273-c928-499f-8cfa-316ab15d0a03/pandemonium_gardens-fresh-herbs-HOLY_BASIL.jpg)
HOLY BASIL
Clove-spiced holy basil with a warmth that lingers long after the last bite. Sacred in South Asian kitchens, remarkable steeped as a tea, and unlike anything you'll find at the grocery store.
FLAVOR NOTES
Clove, warm spice, with a sweet resinous finish
BEST FOR
Herbal tea, Thai stir-fries, and curries
USDA CERTIFIED ORGANIC Mild, sweet, with a soft anise note that won't compete with what's on the plate. Tiny purple leaves that bring real color to a Caprese, a gin smash, or a scoop of vanilla.
Best for: Garnishing desserts, topping bruschetta, and muddling into gin cocktails.
Bolder and more complex than Italian oregano, with a warm, peppery heat that lifts Mexican cooking. Tear it fresh into salsa, press it into chiles, or scatter it over carne asada straight off the grill.
Best for: Salsa, chile dishes, and grilled meats.
Pepper Favorites
PERUVIAN HOT
The golden pepper at the heart of Peruvian cooking. Bright orange when ripe, with a fruity heat that carries notes of passion fruit and raisin. The pepper behind ceviche, lomo saltado, and aji sauces.
FLAVOR NOTES
Fruity, tropical, with a warm, lingering heat
BEST FOR
Ceviche, Peruvian sauces, and marinades
SWEET BELL
Big, blocky, thick-walled bell with a satisfying crunch and clean sweetness whether you pick it green or let it ripen to red
FLAVOR NOTES
Sweet, crisp, with more depth when ripened to red
BEST FOR
Stuffing, grilling, stir-fries, and eating raw
HEIRLOOM SWEET
A slender Italian frying pepper with candy-like sweetness and paper-thin skin that blisters in seconds. Drop them whole into hot olive oil with a pinch of salt and eat them standing at the stove. Saved from extinction by Seed Savers Exchange and honored on the Slow Food Ark of Taste.
FLAVOR NOTES
Sweet, fruity, with a buttery smokiness when fried
BEST FOR
Pan-frying in olive oil, roasting, and eating whole