Your seedling is ready to go into the ground or a container as soon as nighttime temperatures stay consistently above 50°F. If you picked it up at the market, give it a day or two in a sheltered spot outdoors before planting, out of direct midday sun. Water it in well at planting and keep the soil evenly moist for the first week.

Pickup is available Thursdays during the season at the William E Urschel Pavilion from 4:00pm-5:30pm>

Each seedling comes with a growing tips card covering spacing, watering, and what to expect through the season.

We stand behind what we sell. If your seedling fails within 7 days of purchase, contact us at info@pandemoniumgardens.com and we will replace it, subject to availability. We ask that you hang onto the original plant so we can assess what happened. Beyond 7 days, outcomes depend on soil, sun, and weather conditions we cannot control.

Our heirloom tomato and pepper seedlings are started from seed here in Valparaiso and grown in our garden from day one. Our herb seedlings are propagated from plug starts sourced exclusively from USDA certified organic suppliers, then grown on in our garden before they reach you. Either way, nothing comes from a commercial greenhouse or a big-box supply chain.

In Northwest Indiana (Zone 5b/6a), the average last frost date is mid-May. For tomatoes and peppers, wait until nighttime lows are reliably above 50°F before transplanting. Most years that means planting between May 15 and June 1. Herbs vary. Basil is the most cold-sensitive and should not go out until nights are consistently above 55°F. Rosemary, thyme, oregano, and sage can tolerate cooler temperatures and can go out a week or two earlier.

Heirloom tomatoes are open-pollinated varieties that have been selected and saved over generations, typically at least 50 years. They are grown for flavor, character, and variety, not shelf life or uniformity. Hybrid tomatoes (labeled F1) are crosses between two parent varieties bred for specific traits like disease resistance, yield, or early ripening. We grow both. Where we sell F1 varieties, it is because the flavor and performance justify it, not because they were easier to source.

It depends on the variety. Our hot pepper lineup runs from mild to genuinely dangerous. Shishito and Padron sit below 1,000 SHU and are mild enough for everyday cooking. Aji Amarillo reaches 30,000 to 50,000 SHU with fruity heat. Habanero types like Velociraptor hit 150,000 to 220,000 SHU. Our superhots, including the Chocolate Trinidad Scorpion, can exceed 1,000,000 SHU. Every variety on the seedling page includes a heat rating so you know what you are working with before you plant it.

Yes, most of them do well in containers with the right conditions. Basil, shiso, and French sorrel are well-suited to pots. Rosemary, thyme, oregano, and sage prefer good drainage and will struggle in soil that stays wet. Use a well-draining potting mix, a container with drainage holes, and a spot that gets at least 6 hours of direct sun. Do not overwater. Most herb failures in containers come from too much water, not too little.

No. Seedlings are a seasonal offering available in late spring, aligned with planting season in Northwest Indiana. For 2026, you can purchase seedlings for pre-order delivery or pick them up at the Valparaiso Farmers Market on June 2. Once they are gone, they are gone. Pre-ordering is the best way to guarantee availability.tion