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Brandywine Tomato

90 days. The flesh of this extraordinary variety is the color of a ripe, red Watermelon. Exceptionally rich-tasting with just a hint of spice, the slightly flattened fruits grow to 6" to 7" in diameter. Brandywine is borne on large, indeterminate plants with strongly aromatic leaves resembling foliage - it is, in fact, a potato-leaf type. The sturdy vines require support, as each Tomato can grow to one pound in size - not a good variety for containers! Brandywine is an authentic Amish heirloom variety and we know you'll be astonished by the taste: like sweet ambrosia, fit for the gods. (OP.)

One packet of about 50 seeds
In stock
Item
#4230
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$4.75
  • Buy 10 for $4.30 each and save 9%
  • Buy 50 for $3.55 each and save 25%
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  • Information
    • Absolutely nothing compares to eating a sun-warmed, homegrown Tomato straight off the vine. This garden mainstay is easily grown and most rewarding. Start seed in a warm, bright, well-ventilated area six to eight weeks before setting out. Transplant out after the last spring frost date. To encourage stockiness, sink seedlings deeper into the well-enriched soil than you grew them - soil should cover the lowest layer of leaves. Position stakes, cages or supports at that time to avoid disturbing the plants later on. Keep soil evenly moist and well-fertilized. Once harvested, store Tomatoes at room temperature, as anything below 50°F destroys the enzyme that gives Tomatoes their flavor. When a variety is said to have determinate vines, it means that the vines top out and all of the fruit ripens at once. When a variety is said to have indeterminate vines, it means that the vines keep growing and bearing fruit until a killing frost. Deer resistant.

    Average seed life: 2 years.
  • Gardening Tips
    • Tomatoes With Character
      Some Tomatoes are glamorous like Elizabeth Taylor--lush, perfect, refined. Brandywines are glamorous like Melina Mercouri or Anna Magnani. Though their flavor is extraordinary, they do not always form perfect circles when sliced. Sometimes the fruits are lumpy, contorted, or deeply cleft, and you end up cutting them into free form chunks. They are perfect tossed with bread in an Italian panzanella salad, where flavor is more important than form. Or in salsa. Or in sandwiches with lots of mayo. Or try this one: toss some chunks of brie in hot, drained pasta, then add oddly shaped pieces of Brandywine Tomatoes. Ah, summer.

      Tomato Sowing Instructions
      Planting Depth      :1/4”
      Row Spacing:36”
      Plant Spacing:24”-30”
      Days to Germination: 6-15 days
      Germination Temperature:70°-85°F

      It’s best to raise Tomatoes as transplants. Sow Tomato seeds in sterile seed mix 6 to 8 weeks before the danger of frost has passed, water lightly and provide bottom heat. Grow seedlings at 60° to 75°F in a brightly lit, well-ventilated area. (Windowsills are not bright enough; the plant will get leggy and flop over.) Fertilize lightly as needed, increasing the pot size as needed. After the last spring frost, place outdoors for a week to harden off and to introduce to stronger sunlight. Prepare fertile Tomato beds in full sun with lots of compost and/or well-rotted manure. Transplant, burying seedlings deeper than initially grown, incorporating organic fertilizer under each transplant. Support with Tomato cages or tie plants loosely to rough wooden stakes, using soft cloth. Feed occasionally as needed. Keep Tomatoes well-watered by soaking the soil and not the leaves. Harvest when ripe!

      Green Means Go
      If you're wondering if your Tomato plants (or any annual crops) are getting the soil fertility they need, keep an eye on the "seed leaves". This is the first pair of leaves to emerge when a seed sprouts. They remain at the base of the stem as the plant grows. If the seed leaves stay healthy and green, you're doing something right with the soil in that row. If they are pale, yellow or withered, you need to prepare the soil more carefully next time you plant.

      Deer Resistant Seed Varieties

      Delicious, Voluptuous Heirloom Tomatoes

      Not-So-Strange Bedfellows
      According to the theory of companion planting, Tomatoes and Basil benefit one another when grown in the same plot. Certainly, they cause each other no harm, for we have often interplanted the two in a row, especially when we're training Tomatoes vertically on strings. There's plenty of space in between them for bushy Basil plants. After all, they keep excellent company in the kitchen, whether you're serving fresh Tomatoes strewn with the pungent green Basil leaves or cooking both up into a luscious sauce for pasta. It's handy to be able to pick the two together. And who knows? Perhaps the Basil's strong scent repels insect pests that might otherwise prey on the Tomatoes.

      Juicy Fruits
      The more water a vegetable contains, the more water you need to give it in dry, hot weather. Tomatoes, Cucumbers and Celery are especially thirsty. If you can, group them together and run a soaker hose through the patch.

      Deer Resistant Seed Varieties

      Cooking Tip: Variations on a Theme
      At the height of Tomato season, platters appear on the table regularly, and we never seem to get tired of them. But it’s nice to vary the dressing. Sometimes it’s just a simple vinaigrette. Sometimes its a heavier balsamic vinegar dressing with olive oil and honey. Sliced red Onions are often part of the mix. Basil, either with the leaves whole or cut into ribbons, is a frequent player. And sometimes we make a pesto with our Lemon Basil and some good olive oil--maybe a little extra lemon as well, and some parmigiano cheese. It stays a brighter green than other pestos, and is wonderful spooned over the Tomato.
  • Featured Recipes
Absolutely nothing compares to eating a sun-warmed, homegrown Tomato straight off the vine. This garden mainstay is easily grown and most rewarding. Start seed in a warm, bright, well-ventilated area six to eight weeks before setting out. Transplant out after the last spring frost date. To encourage stockiness, sink seedlings deeper into the well-enriched soil than you grew them - soil should cover the lowest layer of leaves. Position stakes, cages or supports at that time to avoid disturbing the plants later on. Keep soil evenly moist and well-fertilized. Once harvested, store Tomatoes at room temperature, as anything below 50°F destroys the enzyme that gives Tomatoes their flavor. When a variety is said to have determinate vines, it means that the vines top out and all of the fruit ripens at once. When a variety is said to have indeterminate vines, it means that the vines keep growing and bearing fruit until a killing frost. Deer resistant.

Average seed life: 2 years.
  • Tomatoes With Character
    Some Tomatoes are glamorous like Elizabeth Taylor--lush, perfect, refined. Brandywines are glamorous like Melina Mercouri or Anna Magnani. Though their flavor is extraordinary, they do not always form perfect circles when sliced. Sometimes the fruits are lumpy, contorted, or deeply cleft, and you end up cutting them into free form chunks. They are perfect tossed with bread in an Italian panzanella salad, where flavor is more important than form. Or in salsa. Or in sandwiches with lots of mayo. Or try this one: toss some chunks of brie in hot, drained pasta, then add oddly shaped pieces of Brandywine Tomatoes. Ah, summer.

    Tomato Sowing Instructions
    Planting Depth    :1/4”
    Row Spacing:36”
    Plant Spacing:24”-30”
    Days to Germination: 6-15 days
    Germination Temperature:70°-85°F

    It’s best to raise Tomatoes as transplants. Sow Tomato seeds in sterile seed mix 6 to 8 weeks before the danger of frost has passed, water lightly and provide bottom heat. Grow seedlings at 60° to 75°F in a brightly lit, well-ventilated area. (Windowsills are not bright enough; the plant will get leggy and flop over.) Fertilize lightly as needed, increasing the pot size as needed. After the last spring frost, place outdoors for a week to harden off and to introduce to stronger sunlight. Prepare fertile Tomato beds in full sun with lots of compost and/or well-rotted manure. Transplant, burying seedlings deeper than initially grown, incorporating organic fertilizer under each transplant. Support with Tomato cages or tie plants loosely to rough wooden stakes, using soft cloth. Feed occasionally as needed. Keep Tomatoes well-watered by soaking the soil and not the leaves. Harvest when ripe!

    Green Means Go
    If you're wondering if your Tomato plants (or any annual crops) are getting the soil fertility they need, keep an eye on the "seed leaves". This is the first pair of leaves to emerge when a seed sprouts. They remain at the base of the stem as the plant grows. If the seed leaves stay healthy and green, you're doing something right with the soil in that row. If they are pale, yellow or withered, you need to prepare the soil more carefully next time you plant.

    Deer Resistant Seed Varieties

    Delicious, Voluptuous Heirloom Tomatoes

    Not-So-Strange Bedfellows
    According to the theory of companion planting, Tomatoes and Basil benefit one another when grown in the same plot. Certainly, they cause each other no harm, for we have often interplanted the two in a row, especially when we're training Tomatoes vertically on strings. There's plenty of space in between them for bushy Basil plants. After all, they keep excellent company in the kitchen, whether you're serving fresh Tomatoes strewn with the pungent green Basil leaves or cooking both up into a luscious sauce for pasta. It's handy to be able to pick the two together. And who knows? Perhaps the Basil's strong scent repels insect pests that might otherwise prey on the Tomatoes.

    Juicy Fruits
    The more water a vegetable contains, the more water you need to give it in dry, hot weather. Tomatoes, Cucumbers and Celery are especially thirsty. If you can, group them together and run a soaker hose through the patch.

    Deer Resistant Seed Varieties

    Cooking Tip: Variations on a Theme
    At the height of Tomato season, platters appear on the table regularly, and we never seem to get tired of them. But it’s nice to vary the dressing. Sometimes it’s just a simple vinaigrette. Sometimes its a heavier balsamic vinegar dressing with olive oil and honey. Sliced red Onions are often part of the mix. Basil, either with the leaves whole or cut into ribbons, is a frequent player. And sometimes we make a pesto with our Lemon Basil and some good olive oil--maybe a little extra lemon as well, and some parmigiano cheese. It stays a brighter green than other pestos, and is wonderful spooned over the Tomato.
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