Heirloom Garden Seeds

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An heirloom prized by generations of French squash connoisseurs for its mild, nutty flavor and ever-so-tender flesh and skin. Harv...est when fruits are young, when they are merely 2-3" in diameter, and steam or saute. Ready in about 45-52 days. read more

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Salmon-orange in color, scrumptious in flavor, this early-yielding heirloom has just the right credentials for orange-colored sauc...es and salsas. Nearly seedless, the large, firm fruits grow in prodigious numbers on indeterminate vines. read more

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The famously hot and pungent pepper takes its name from a river in Guyana. We like to think the name derives from locals fleeing t...o the river for relief, their mouths scorched by the incendiary pepper. Most often dried, Cayenne, powdered or flakes, serves as a multi-purpose spice. The South American pepper's 4-6" long, 1//2" thin fruits, slightly hotter than jalape$os, have a multitude of uses, whether fresh, canned or pickled; excellent steeped in oil or vinegar for flavorful condiments. Yields are high, so extra peppers may be strung in "ristras" for easy drying. Fruits mature from green to red and are ready to harvest about 70 days from transplant. read more

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As it name suggests, this classic acorn squash was bred at Fordhook Farm in Doylestown, PA, under the expert eye of W. Atlee Burpe...e himself. Introduced in 1890, the squash's tan oblong fruits grow up to 2 lb. on vining plants. The flavorful fruits can be eaten fresh at around 56 days or left on the vine to mature and used for baking after 85 days. read more

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Prized for the rich, tangy flavor, this heirloom tomato variety from Czechoslovakia produces impressive yields of succulent 2" red... fruits. The indeterminate plants with potato leaf foliage are early to yield, making them delicious candidates for northern gardens. read more

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This red romaine heirloom variety has been an American favorite since the 1700s. A profound, beautiful, deep-red-going-on bronze, ...the 10-12" tall heads, packed with broad, flat leaves, take on a lighter green tone inside. Impervious to bolting. read more

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Red Zebra is thought to be a naturally occurring cross between Green Zebra and an unknown, though certainly red, parent. The beaut...iful and tartly flavored offspring are gorgeous 2 to 3", round cherry-red fruits with rich orange streaks. The bountiful, high-yielding indeterminate vines are ready to harvest about 75-90 days from transplant. read more

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This 100-year-old heirloom favorite hailing from the Ozark Mountains of Arkansas produces goodly numbers of rich flavorful tomatoe...s. Deep pink when ripe, the round 6-8 oz. fruits' artful balance of sweetness and tartness accounts for its standing as one of the very best heirloom varieties. Disease-resistant, indeterminate vines. read more

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A unique heirloom tomato, Garden Peach was reputedly introduced to US gardens in the 1860s. The small, velvety-skinned 2-3 oz. fru...its have rich full flavor. The prolific vines unleash multitudinous 3-4" round fruits with peachy-yellow skin and flesh woven with hints of red throughout. Indeterminate. Certified Organic Seed. read more

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Tatsoi, a long-time Asian staple, forms dense rosettes of mild mustardy-flavored leaves. Enjoy the leaves raw or stir-fried. Crunc...hy and flavorful, the midribs have a bright, celeryesque taste. Extremely cold-hardy, you can harvest the plants even under snow cover (mittens not included). read more

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Bred in Greece, when this variety was introduced in the U.S. in the 1950s, its flavor and high-quality fruits made it an instant h...it. Indeterminate vines produce uniform, smooth, 4-6 oz. red fruits with solid, meaty flesh. Resistant to sunburn, cracks and spots, Thessaloniki's fruits last a long time on the vine when ripe. read more

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Here is one of the two Batavian heirlooms from Diane Ott Whealy's family, varieties that became the impetus for the compendious Se...ed Savers Exchange in Iowa. Nearly seedless, the indeterminate potato leaf plants produce large, meaty, 1-2 lb. fruits with plenty of rich, sweet flavor; ideal for slicing, canning or freezing. read more

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The definitive French melon. Originating in the Poitou-Charentes region around 1920, Charentais is considered the best melon ever ...developed because of its high sugar content, smooth texture and ambrosial fragrance. Perfect for two servings, the small round melons weigh just 2 lb. Gray in color with slight ribs, the melons have rich salmon-orange flesh. read more

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You may have encountered (and savored) this heirloom pepper in the oyster and crab houses around the Chesapeake Bay. One of the pr...ettiest peppers ever to grace our test gardens, this African-American heirloom predates the 1870s. Boasting handsome, variegated foliage, the 18-24" plants produce 2-3" long pendant fruits. Starting out an unusual cream color striped with green, the fruits ripen to orange with brown stripes, before turning all red. An attractive, attention-getting choice for containers. Harvest about 80 days from transplant. read more

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This heirloom's lovely French name translates, prettily enough, as "embroidered with warts from Eysines," that being a small town ...in southwest France. This pumpkin's random "peanut" warts bedeck the flesh-colored outer skin. A unique decorative piece, to be sure, but also a richly flavored eating pumpkin. Harvest the 10-20 lb. fruits are mature in about 90 days. read more

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An heirloom originally from Russia, this beefsteak type has very large, persimmon-colored 1 lb. fruits. Uniform and blemish-free, ...the tomatoes have high flavor, low acidity, and a small seed cavity. Performs well in short-season areas. Indeterminate. read more

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De Cicco is an excellent choice for extended harvests for home gardeners. Vigorous plants yield 3-4", blue-green heads. After cutt...ing the main head, more side shoots develop, producing many more small to medium-sized heads through the summer. Good for steaming, stir-fries and for freezing. Sow indoors six weeks before transplanting outdoors. read more

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For maximum flavor and optimal texture, pick the fruits of this Southern heirloom eggplant when young. With appealing light green ...skin and full-bodied, nutty, white flesh, the slender fruits grow 8 to 9" long. Tall plants that produce high yields. read more

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This easy-to-grow American heirloom thrives, whether it's hot or cold. Dating back to at least the 1770s, it makes a fine ornament...al choice for containers and kitchen gardens. The flavor is mild, and free of bitterness over a long season, pick leaves as needed at any stage. 45 days. read more

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A heirloom tomato that originated in Russia's Black Sea region, this variety yields large, finely flavored 12 oz. pink tomatoes on... indeterminate vines. Savor the mild, delectable fruits either fresh or in cooking. read more

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Ever vigorous, this variety's vines produce mighty yields of striking apple-shaped gourds. Deep green with lighter flecks when fre...sh, the 9 x 12", 5-7 lb. gourds transition to brown when dried. Excellent for crafts and birdhouses. read more

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Jesuit missionaries gathered up this ancient winter radish from China and introduced it to Europe in the 1950s. Now ours to enjoy,... the long peppery roots-6-8" by 2" diameter-have bright, beautiful rose-colored skin with white flesh. An ideal variety for fall planting. read more

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Known and beloved by Italians as "Costata Romanesco", this Italian heirloom offers up a distinctive nutty flavor. The 6-8" medium-...green fruits have pale green ribs and flecks. The prominent ribs create star-shaped slices which are lovely sauteed or roasted. read more

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Introduced to the seed trade around 1910, this variety was brought to our shores-and our gardens-by Italian immigrants. A deliciou...sly old-fashioned broccoli, it boasts dark bluish-green central heads about 5" across. Tall, erect, 30-36" plants give way to multiple side shoots once the central head is cut. Harvest 60-90 days after transplant. read more

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Lovely and decorative, this pumpkin with stunning blue-green skin comes to us from the town of Jarrahdale in New Zealand. Weighing... in the 8-10 lb. range and 10" tall, the flattened, firm-ribbed fruits have mild, slightly sweet, almost fruity, golden-yellow flesh that's highly aromatic, to boot. read more

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Originating in New Zealand, this unusual heirloom cucumber was first offered in 1934. When mature, Crystal Apple's pretty, pale, g...reenish white-skinned fruits resemble Granny Smith apples. To experience the smooth, tender and cream-tasting fruits at their peak, enjoy them when they're young. A bright, scrumptious addition to salads. read more

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Burpee introduced this now classic cucumber in 1893, after receiving it from a customer in western New York State. Pale ivory, the... 6 to 8" long and 2 to 3"-wide fruits have an exceptionally crisp texture, making for excellent fresh eating or tasty pickles. Produces high yields, even in high heat. read more

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We have one Giuseppe Nardello to thank for this spectacularly tasty sweet frying pepper. From the small village of Ruoti in the Ba...silicata region of southern Italy, Giuseppe brought this heirloom to the states, where it was introduced in 1887. Grazie, Giuseppe! All season long the low-growing 20-24" plants produce loads and loads of long, thin peppers, up to 10" long. The peppers are altogether delicious, whether cooked in a little olive oil, grilled, chopped, sauteed with other vegetables, or used raw in salsas and salads. These peppers are perfect for pickling or drying. Harvest in 80-90 days from transplant. read more

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Also known as Dinosaur or Tuscan Kale, this Italian heirloom dates back to the 18th century, and is an essential ingredient of cal...do verde (green broth), a popular soup in Portugal. By whatever name, the sweeter, milder, blue-green, heavily crinkled strap leaves impart excellent flavor, especially harvested young and after first frost. read more

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Rosy-lavender with white shading, the fruits of this beautiful Italian heirloom are large, round and 5-6" long. With a mild, non-b...itter flavor, the fruits' robust shape is ideal for slicing, baking or roasting. Plants grow 24-36" tall. 70-85 days. read more

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Originally from Mexico, "Pasilla Bajio" furnishes abundant yields of 7" x 1" mildly hot peppers. The name "Pasilla" translates fro...m Spanish as "little raisin", referring to the way the dark green fruits turn deep brown and slightly wrinkled when fully mature and dried. Harvested green, the peppers are used fresh in enchilada sauces and salsas; dried, they're used in smoky-flavored sauces. This is the pepper of choice (once dried and ground into a powder) for the famous Mexican mole (mo-lay) sauce. Harvest about 85 days after transplant. read more

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With lovely yellow-orange skin and flesh mottled and streaked with red, this West Virginia heirloom beefsteak weighs in at 1-2 lb.... Heavily ribbed fruits bring superb, sweet, low-acid flavor to salads and sandwiches. read more

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You can tell that Sheepnose has vintage rural origins, since few of us see a sheep, or its nose, often enough to think of naming a... lovely, delicious pimento after the ovine proboscis. An heirloom originally found in Ohio, these 3-4"- diameter tomato-shaped peppers are thick-walled and super sweet. This tasty variety is a popular choice for canning. When refrigerated, the harvested fruits stay fresh for a good while. Harvest in 70-80 days after transplant. read more

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A delicious Charentais-type melon that originated in Italy, achieved full popularity in France and is now a favorite with American... gourmet gardeners. The melon, with blue-green skin that matures to salmon-orange, has sweet, fragrant orange flesh. read more

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Originating in Germany, this heirloom cherry tomato was grown by the Pennsylvania Dutch (who were in fact German) as early as the ...1850s. The variety's name, fittingly enough, translates from the German as "giant bunch of grapes". The compact indeterminate plants produce huge clusters of 20-40 red fruits, 1 1/2 x 1 1/2", with rich, meaty flavor. read more

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From Italy, with flavor. Primo Italiano heirloom paste tomato produces plenty of elongated, reddish-orange 6" long fruits. Firm an...d meaty, the flesh is piquant and sweet, ready to star as paste and in sauces. Fruits hold well after ripening on indeterminate vines. read more

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You can harvest the fruits of this delicious Italian heirloom when it's young or at full maturity. Growing on bush-type plants, th...e long, 10-12" cylindrical fruits are dark green striped with light green. Delicious fried, sauteed, or baked the fruits can be frozen with heart-warming results. read more

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This huge orange heirloom tomato takes its name from Iowa's Amana Colonies, one of America's longest-lived communal societies, whe...re it has been a long-time favorite. With a mild, sweet, tropical flavor, this beefsteak variety's fruits are light orange and fluted, growing up to 1-2 lb. on indeterminate vines. read more

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This Japanese mustard, reputedly Indian in origin, has a mild, slightly peppery taste. The heirloom's leaves add pizzazz to gourme...t mixed-green salads, and are delicious sauteed or stir-fried. Bright green and heavily serrated, the leaves have a picturesque feathery look that adds interest to the garden bed. Heat-tolerant. read more

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Perfect for salads and crudites, these tiny 1/2" round, red fruits are notable for their strong, sweet-tart flavor and firm, juicy... texture. High-yielding indeterminate plants bear large trusses of clusters of fruit, making harvesting easier. read more

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With crumpled, frilled edges, the bright green leaves impart a mild, mustardy flavor. Served raw, the young leaves are tasty in sa...lads-they're also delicious lightly stir-fried or sauteed. Superb candidate for freezing or canning. Cold-resistant and slow to bolt, the large, upright and vigorous plants spread to 18-24". Harvest young leaves in about 50 days or more mature leaves in about 70. read more

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Bred right here, Burpee's Jubilee is the outstanding result of a stabilized, six-generation selection from a cross between Tangeri...ne and Rutgers tomatoes. Jubilee was an All-America Selections winner in 1943, and you can taste and see why. Up to 3" across, the bright golden-orange globular fruits are smooth and solid, with a mild delectable flavor. High-yielding indeterminate plants. read more

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Sweet is the beet. When it comes to beets, the earlier the better. A dual-purpose beet, with sweet, early-producing, 3-4" roots an...d extra tall and flavorful tops for harvesting as greens. Cut the 18" tall greens, and use in lieu of spinach, kale or chard. Beets also freeze well, which is cool. Since the roots develop and mature over an extended period, there's no need to successively sow seeds. read more

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We admire this French heirloom's looks, taste and illustrious heritage. Dating to the 1800s, this venerable beauty is patty pan, o...r scalloped, in shape. At first, the squash is the palest sea foam green (Verte); as it matures, the fruit turns all white (Blanc), with deep green radial streaks. Pick when small and saute, bake or stuff. read more

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A beautiful heirloom from the south of France with large 20 lb. flattened fruits that are heavily ribbed. Green when immature, the...y turn a lovely deep brown when fully ripe. The deep orange flesh is a particular favorite of chefs for its fine flavor. read more

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Originally grown in West Virginia, this heirloom was one of the parent lines for another cherished heirloom: the legendary Mortgag...e Lifter. With pinkish-red skin and nearly seedless meaty, mild flesh, the large, lobed fruits weigh 3/4-1 1/2 lb. A favorite variety for slicing or canning. The disease-resistant, indeterminate vines thrive in hot, humid areas. read more

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A meaty, delicious variety from Eastern Europe that was brought to America by Polish gardeners in the 1800s. Extremely large, the ...10-12 oz. sausage-shaped fruits are produced on indeterminate vines. The bright red fruits lend themselves to a broad range of uses: paste, sauce, canning, drying or freezing. read more

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If you are a pickled pepper person, this Italian pepper is for you. Expect gratifyingly large crops of 5-6" long thin, slightly wr...inkled peppers. At first, the peppers are a pleasing light green, and as the season progresses, their color shifts into bright red. Take your pick: you can harvest the sweet, thin-walled fruits in either the green or red stage, and you can enjoy them raw, pickled or cooked. Harvest about 75 days after transplant. read more

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An heirloom variety with legions of fans in Italy and England who are mad for its beautiful deep-purple sprouts and high nutrition...al content. Introduced to the U.S. in the second half of the 19th century, this long-season variety is also a favorite of American gardeners and chefs. Enjoy raw for beautiful color in salads and crudites or cook as you would regular broccoli and the color turns the traditional green. Once the central head is harvested, the plants continue to produce plentiful side shoots. In long-season regions, you can start it indoors and plant outside in early spring-or, if you like, plant in late fall, allow the plants to overwinter and harvest in spring. Extremely cold-hardy. Harvest in about 120 days if growing in summer in long-season areas or about 200 days if overwintering. read more

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