You simply will not believe the wonderful flavor of this tomato! Named after Brandywine Creek in Chester County, PA, it is an old heirloom dating back to 1889, passed down from generation to generation. 'Brandywine' is a heat-tolerant, pinkish/red beefsteak type with thin-skinned, rich-flavored, 3/4–1 lb. fruits. Provide support for vines with potato-leaf foliage that reach 6' or more.
• Botanical Name: Solanum lycopersicum
• Days to Maturity: 80 days from transplanting
• Family: Solanaceae
• Native: Andes
• Hardiness: Frost-sensitive annual
• Plant Dimensions: Vines up to 6' or longer
• Variety Information: 8–16 oz. pinkish/red, rich-flavored, thin-skinned tomato. 'Brandywine' has potato-leaf foliage. Probably the most famous of all American heirloom tomatoes, 'Brandywine' was introduced in 1889 by the Philadelphia seed firm of Johnson & Stokes.
• Type: Indeterminate, Slicer
• Attributes: Heat Tolerant
• When to Sow Outside: For Mild Climates only: 1 to 2 weeks after your average last frost date, and when soil temperature is at least 60°F.
• When to Start Inside: RECOMMENDED. 4 to 6 weeks before transplanting. Transplant when air temperature is 45°F or warmer, usually 1 to 2 weeks after your average last frost date. Ideal soil temperature for germination is 70°–90°F.
• Days to Emerge: 5–10 days
• Seed Depth: ¼"
• Seed Spacing: A group of 3 seeds every 24"–36"
• Row Spacing: 36"
• Thinning: When 2" tall, thin to 1 every 24"–36"
• Harvesting: 'Brandywine' tomatoes are at the peak of sun-ripened deliciousness when fully colored and have a slight give when gently squeezed.