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Unique eggplants’ shimmery, precious white fruits resemble Fabergé’s opulent creations.

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Jade green eggplant with glossy skin, the perfect style and color for Indian cooking.

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Abundant yield of pink beefsteaks loaded with savory and smoky-flavor.

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One of the greatest tomatoes of all time and still a best seller.

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Enormous size and flavor.

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The greatest extra-large beefsteak tomato we've ever bred.

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Our favorite super size tomato - most fruits weigh 2 lbs.

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The first tomato to ripen by Independence Day!

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Breakthrough ‘PeppiGrande Red’ is the first and largest seedless sweet pepper ever.

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Our favorite Italian basil for making pesto. Aromatic and packed with flavor.

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Cats really, really like eating this plant.

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Young leaves have fresh celery flavor.

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Use lemon scented leaves in teas, potpourris.

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Highly-aromatic new parsley, with elegant feathery leaves and tender very-edible stems.

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Traditional gentle, earthy tones of thyme with zinging notes of orange.

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The world's largest sauce tomato!

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Earlier than Early Girl with larger fruit and improved yields.

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Scarlet, cherry-sized tomatoes produce long clusters right up to frost.

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Huge Marconi sweet peppers are a marvel for flavor and texture

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The sweetest sugar substitute ever.

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Seeds flavor pickles; leaves enhance salads, soups, omelets and vegetables.

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A key ingredient in Asian cuisine.

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Used in sausages, poultry, meat, bread, dressings, vegetables, omelets and stuffing.

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A masterpiece of flavor and form!

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Purple-tinged leaves are used in teas and iced drinks

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Green foliage is spicier than Italian Oregano. Used in salsa and chili dishes

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Use as a spice for meats, breads, spice blends and in Middle Eastern cuisine.

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Large fragrant leaves are used in potpourri, oils, and incense.

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A Cook's favorite for use in salad dressings, egg dishes, sauces, and flavoring meat dishes.

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This variety stands out in the garden for its beautiful green and white variegation.

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Broad-shouldered, juicy, succulent French beefsteak loaded with rich flavor.

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Nonstop harvest of delicious, gemlike 4½ oz. neon-golden peppers sparked with rich flavor with a delicate sweetness.

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First-ever beefsteaks for porches and decks in warm, sunny conditions everywhere.

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Tolerant to Late Blight, an outstanding variety for containers and pots.

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Big, good-looking, disease-resistant tomatoes, delivering the sweetness of life straight from garden to table.

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HEIRLOOM. Its flavor, both for slicing and cooking, is still unequaled.

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Rapidly becoming the most popular cherry tomato of all time.

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HEIRLOOM. Enormous number of yellow bite-sized fruits.

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Extra large, 10-12 oz., red tomatoes are firm, juicy and highly flavored.

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A gourmet garden breakthrough.

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Plump slicer with sunny sweet flavor.

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2017 All-America Selections Edible-Vegetable Winner.

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Luminous yellow-gold fruits are one of the earliest sweet peppers.

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Favored in Japanese cuisine for mild heat and smokey, sweet flavor.

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This is new prolific leader for pickled rings in southwest recipe, salads, and tacos.

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‘Real Deal’ delivers its classic piney, resin-like tastes at a tolerable, tobasco-like warmth.

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Sweet cayenne peppers without the heat. Rich, smoky flavor.

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A colossal stuffer at 7" long and 5" wide, ripens from green to dark red.

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Gigantic. Gorgeous. Great tasting.

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Sweet and delicious adorable little pepper whose small size and high yield make it perfect for the patio.

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The biggest and best golden-yellow pepper ever.

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HEIRLOOM. From 1902, it remains a standard worldwide for large-fruited black eggplant.

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The amazing chive that grows mini chive heads.

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Mexican tarragon stands up to the heat of summer.

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Fast-growing treat for cats.

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Use small white daisies in potpourris, tea and hair rinses.

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HEIRLOOM. The Standard Bell Pepper

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The biggest jalapeño we've ever seen!

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The tastiest and most succulent sandwich slicer tomato ever.

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Italian frying pepper loaded with sweet flavor.

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Burpee Exclusive—Smooth, orange heavyweight tomato.

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Now grow beefsteak tomatoes in a container. As featured in "The Best of Fine Gardening" magazine, Summer 2005 .

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Fragrant leaves flavor meats, poultry and potatoes.

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HEIRLOOM. Its flavor is rich and full—often compared with Brandywine.

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Plain, flat, deeply cut dark green leaves with more pronounced flavor than Extra Curled Dwarf.

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Aromatic leaves season meats, poultry, stews, sauces, soups and dressings.

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Big and bold with sensational flavor and just-right mild heat.

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The most disease-resistant tomato we've ever seen.

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Compact plants produce loads of stuffable, grillable peppers.

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The look is hot but the flavor is not!

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Pretty, sweet-tasting 1 lb. fruits with a high sugar content.

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Early ripening hot pepper with heirloom flavor and big yields.

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Cut leaves for salads, potatoes, soups.

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Huge, tasty, red tomatoes, many 1 lb. each.

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Italian heirloom favorite.

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Use pungent leaves (Cilantro) in Asian and Mexican dishes.

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Mildly hot fruits on prolific plants.

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Lemon-scented leaves are used in teas and to flavor cold drink, fish, poultry, salads, and salad dressings

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Compact plants with classic fennel taste.

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For gardeners who like to cook out.

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Use fresh or dried leaves in salads, dressings, meat, sausage, lamb dishes, beans and soups.

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A chive flavored with the perfect taste of garlic.

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Glossy green leaves, bright blue flower, and a strong upright habit.

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One of the most fragrant of all. Very easy to grow.

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Pineapple-scented leaves to infuse cold drinks, fruit salads and more

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Trailing form works well as a ground cover or in hanging baskets.

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Grey foliage and lavender-blue flowers.

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Great for drying and cooking

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Tomatoes bursting with sweetness, light, and a tingly-tangy ‘pop’

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Fragrant, green foliage is used to flavor beans, meats, and marinades.

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Small, finger-shaped, hot peppers picked green or red. Easy to dry.

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The name says it all! A favorite at our taste trials every year.

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Tight mounds of small basil leaves that resemble boxwood plants.

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Green leaves with a lemony fragrance are used to flavor fish, chicken, and vegetables

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Spicy flavor and unique serrated basil leaves.

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Delightfully scented plant can be harvested whole or one branch at a time.