A deep maroon heirloom of remarkable richness and history, the Black Brandywine produces large, 12–16 oz. fruits with a dusky rose-to-burgundy hue and a smooth, complex flavor—balanced between earthy, sweet, and tangy. Its flesh is dense and velvety, the kind that feels almost old-world in character, recalling a time when tomatoes were prized for depth rather than uniformity.
This celebrated variety traces its lineage to the early 20th century through the work of Dr. Harold E. Martin of Westtown, Pennsylvania—a medical doctor and passionate horticulturist. Dr. Martin reportedly developed the tomato in the 1920s by selecting from a natural cross between a red Brandywine and a brown Beefsteak.
Expect fruits of impressive size—some reaching over a pound—and a steady, generous yield from indeterminate vines that benefit from sturdy staking. The fruit’s thin skin and old-fashioned juiciness can lead to light cracking in wet seasons, a small price for its exceptional taste and heritage.
Days to maturity: 90–100
Seeds per pack: ~20 seeds
Germination rate: 90% 10/15/2025
Start seeds indoors 6–8 weeks before the final frost date. Sow ¼ inch deep in moist, warm soil (75–85°F) and transplant outdoors after danger of frost has passed, spacing plants 24–36 inches apart. Provide full sun, rich soil, and consistent watering. As an indeterminate variety, Black Brandywine will continue producing until frost, rewarding attentive pruning and staking with a long, flavorful season.
Select the healthiest, truest-to-type fruits for seed saving—fully ripe, deep maroon tomatoes with balanced shoulders and shape. Scoop out seeds and allow them to ferment in a labeled container for 3–4 days, then rinse clean and dry thoroughly on a screen. Store seeds in a cool, dark, and dry place. Tomatoes are self-pollinating, though isolation by at least 25 feet is recommended to maintain varietal purity. Properly stored seed remains viable for 4–6 years.
A deep maroon heirloom of remarkable richness and history, the Black Brandywine produces large, 12–16 oz. fruits with a dusky rose-to-burgundy hue and a smooth, complex flavor—balanced between earthy, sweet, and tangy. Its flesh is dense and velvety, the kind that feels almost old-world in character, recalling a time when tomatoes were prized for depth rather than uniformity.
This celebrated variety traces its lineage to the early 20th century through the work of Dr. Harold E. Martin of Westtown, Pennsylvania—a medical doctor and passionate horticulturist. Dr. Martin reportedly developed the tomato in the 1920s by selecting from a natural cross between a red Brandywine and a brown Beefsteak.
Expect fruits of impressive size—some reaching over a pound—and a steady, generous yield from indeterminate vines that benefit from sturdy staking. The fruit’s thin skin and old-fashioned juiciness can lead to light cracking in wet seasons, a small price for its exceptional taste and heritage.
Days to maturity: 90–100
Seeds per pack: ~20 seeds
Germination rate: 90% 10/15/2025
Start seeds indoors 6–8 weeks before the final frost date. Sow ¼ inch deep in moist, warm soil (75–85°F) and transplant outdoors after danger of frost has passed, spacing plants 24–36 inches apart. Provide full sun, rich soil, and consistent watering. As an indeterminate variety, Black Brandywine will continue producing until frost, rewarding attentive pruning and staking with a long, flavorful season.
Select the healthiest, truest-to-type fruits for seed saving—fully ripe, deep maroon tomatoes with balanced shoulders and shape. Scoop out seeds and allow them to ferment in a labeled container for 3–4 days, then rinse clean and dry thoroughly on a screen. Store seeds in a cool, dark, and dry place. Tomatoes are self-pollinating, though isolation by at least 25 feet is recommended to maintain varietal purity. Properly stored seed remains viable for 4–6 years.
