Vegetables

Green Magic Broccoli

Enjoy beautiful, smooth, medium-sized heads of blue-green broccoli. Plants are compact and grow quite well in containers. Don’t pull them once you’ve harvested the head, though, as plants will continue to produce lots of side shoots that are just right for snacking or sautéing. This variety has excellent heat tolerance, too. Plant in late summer for a fall harvest.

Lieutenant Broccoli

Well adapted to warm weather, these plants form smooth, dark green heads on medium-sized stems with few side shoots. Heads offer classic flavor and all the vitamins and protein broccoli is known for. Water plants consistently for best yields, especially as temperatures climb. If you like Packman, you’ll like Lieutenant Broccoli.

Swiss Chard

Called "Bright Lights," this variety of Swiss chard is as pretty as it is tasty. Large leaves with a prominent, flat wide mid-rib grow in an upright rosette that is beautiful in a bed or container. Grows best in full sun, but will tolerate partial shade and even appreciates it in spring in hot climates. Highly nutritious, the leaves taste a lot like spinach, but this plant is a member of the beet family. Frost tolerant. Harvested chard freezes well.

2-pack starter plants

19.3 fl oz pot volume

AAS winner

Black Beauty Eggplant

Eggplant parmesan, ratatouille, baba ghanoush, or simply grilled as a “burger,” you’ll love creating your favorite dishes with Black Beauty eggplant. The gorgeous, delicious, purple-black fruit not only stars in many fabulous recipes, it’s so easy to grow at home for the freshest flavor. Plants produce pretty, prolific harvests in warm weather—keep them well-watered and harvest often. Pick the fruit before the glossy, dark skin begins to fade. (The color and glossiness of the eggplant determine the best time to harvest, rather than the fruit’s size.) Grows beautifully in garden beds or containers. Add a cage to your eggplant to help support stems when heavy with fruit. Place in full sun, and feed regularly. Matures in 80 days.

Beefsteak Red Tomato

Beefsteaks are always grown for their flavor and size for slicing and summer sandwiches. This variety produces large, meaty red fruit over a long season on indeterminate plants. Because it matures late compared to many other tomatoes, it will provide a fresh harvest in the latter part of the season. This is an old favorite beloved by gardeners in the Northeast and grown throughout the country. Vigorous vines grow best in tall cages. Resistant to fusarium wilt (F) and nematodes (N).

Big Beef Tomato

For years gardeners wanted a large, beefsteak-type tomato that was delicious, early to bear, and highly disease resistant. Finally in 1994 those wishes came true with Big Beef. The large fruit has old-time tomato flavor and the vines are resistant to many of the problems that can discourage gardeners. The fruit is borne on vigorous, indeterminate vines from summer until frost. Compared to other beefsteak types, Big Beef is early and will set fruit reliably even in cool, wet weather. We harvest dozens of tomatoes from each plant in our Alabama test garden, where the harvest season lasts two full months and the growing conditions are very good. It grows well throughout the country, earning it an All America Selections designation in 1994; it has since grown to be a national favorite. Vines grow long, so give the plant the support of a tall cage or stake.Resistant to verticillium wilt (V), fusarium wilt (F) races 1 and 2, nematodes (N), and alternaria stem canker (ASC), gray leaf spot (St), and tobacco mosaic virus (TMV).For gardeners who enjoy plant history and interesting facts, Colen Wyatt, the breeder of this variety, was one of the most successful home garden vegetable plant breeders in the last half of the 20th century. He also bred Celebrity and Husky Gold tomatoes, which are both also AAS Winners.

2-pack starter plants

19.3 fl oz pot volume

AAS winner

Blue Lake Bush Bean

Heirloom. This stringless snap bean matures early and offers superior flavor, color, texture and ease of picking. A bush variety, it does not need staking. The beans are long and straight. Excellent steamed or used in salads. Originally developed as a canning bean, but it soon grew to be a fresh favorite, too. Its predecessor, Blue Lake pole bean, is also an heirloom and has been around since the early 1900s. Blue Lake Bush was developed from Blue Lake pole bean in 1961. Very productive. Resists bean mosaic virus. Produces most of its harvest within a few weeks, leaving time for a second crop or a vacation!

Bonnie Original Tomato

Bonnie Original hybrid was developed especially for us decades ago and continues to be a favorite. It has earned a reputation for exceptional flavor and high yields throughout the growing season. The medium-sized slicing tomatoes are great for sandwiches, hors d'oeuvres, and salads. Indeterminate vines yield smooth, uniform fruit through the summer until frost. This is the one that Bonnie employees grow at home.Resistant to verticillium wilt (V), fusarium wilt (F), and nematodes (N).

Boston Pickling Cucumber

Heirloom. A favorite of gardeners for high yields of short cukes with solid flesh. Cucumbers are thin-skinned, straight with full ends, and a nice green color. Vines bear continuously. Flesh is crisp and very receptive to pickling spices. Great for any pickling recipe, whether sweets or dills. May be harvested at sizes from 3 to 7 inches, depending on your pickling needs. Plants resist scab and are tolerant to cucumber mosaic.

Brussels Sprouts

Brussels sprouts are a favorite cool season crop. The green sprouts, or 'mini-cabbages,' grow along the thick stem. Plants get about two feet tall. High in protein. An excellent source of vitamin C. Freeze well for storage.

Burpless Bush Hybrid Cucumber

This is a space-saving form of the favorite Burpless Hybrid. Short vines grow about 2 feet long — long enough to trellis if desired. Fruit is straight and cylindrical for easy slicing. Eat these delicious cukes fresh, pickled, or sliced into salads. Excellent for small gardens and containers.

Burpless Hybrid Cucumber

The mildest cucumber on the market, this early variety produces 10-inch long slicing cucumbers that are completely burpless, with no bitterness. Excellent sliced, but also fine for pickling when picked at a slightly smaller size. High yielding. This vining cucumber will appreciate growing up on a trellis.

Candy Onion

This jumbo-sized onion is incredibly sweet and mild. Well adapted throughout the country. Separate before planting.

Candyland Tomato

Grow garden candy—or at least, make kids think that you do! Candyland Cherry Tomato produces loads of tiny, tasty treats, perfect for popping in your mouth straight from the vine. A currant-type tomato, the fruit is smaller than a typical cherry tomato, but the super-sweet flavor makes a big impression, especially for people who think they don’t like tomatoes. Ideal for tarts, flatbreads, and salads, you’ll adore the big harvest of these little cuties. Indeterminate vines grow best in tall cages or staked.

Cayenne Pepper

Light: Full sun. Fruit size: 5 to 6 inches. Matures: 70 to 75 days. Plant spacing: 12 to 18 inches apart. Plant size: 18 to 24 inches tall. Scoville heat units: 30,000 to 50,000 (hot). This very hot pepper is the prime ingredient in Cayenne pepper, which is made when the dried peppers are ground into powder. This is also the favored spice of Creole and Cajun cuisine used to give gumbo and crayfish dishes their punch. Thin-walled, skinny, wrinkled fruits are 5 to 6 Inches long and very hot. However, they will not be hot when small. Wait until they get at least 5 or 6 Inches long to pick hot ones. They can be substituted for most dishes calling for Serrano, Jalapeno, or Habanero peppers. Easy to grow and tolerant of hot, humid weather, Cayenne will produce peppers all summer. These skinny peppers are also called chili or finger peppers. Great for containers. Some Bonnie Plants varieties may not be available at your local stores, as we select and sell varieties best suited to the growing conditions in each region.

Early Girl Tomato

When gardeners talk about the "first" tomatoes, Early Girl is always there. This may be the most all-round popular hybrid to satisfy that itch for the first fresh tomato of the season. Use them for slicing on a place, into a salad, or on a sandwich. This a proven all-round early hybrid. Use it to jump start your harvest. Early Girl bears lots of fruit for early harvest, but because the vines are indeterminate, they continue producing through summer. In our Alabama test garden, where conditions are ideal and the growing season is long, we harvest an average of 300 tomatoes from each Early Girl plant! Many gardeners plant it again late in the summer so that it will produce a huge fresh crop of "fall tomatoes" quickly before frost.Resistant to verticillium wilt (V) and fusarium wilt races 1 and 2 (F).

Edamame

You'll be growing a nutritional powerhouse when you plant edamame in your garden. This soybean is a low-fat, high-protein, high-fiber food packed with folate, phosphorus, magnesium, and disease-fighting isoflavones- and, like all plants sold by Bonnie, is non-GMO. Harvest when pods are young and contain at least two beans per pod. The beans are the edible part, but you need to cook the pods before the beans are fit to eat. This soybean loves the sun and warm soil. Set plants out about the same time you plant green beans or zucchini, after all danger of frost is past. Plants aren't very susceptible to pests or diseases, but critters like rabbits, deer, and groundhogs love them. Protect edamame plants if such varmints frequent your garden. Edamame has a narrow harvest window of three to seven days, after which the plant is finished. Use succession planting at 7- to 14-day intervals for a longer harvest window. Set individual plants 12 to 18 inches apart; wider spacing leads to higher yields. On average, expect 2.5 pounds of pods per plant.

Georgia Sweet (Yellow Granex) Onion

"Sweet as an apple" is the expression used to describe its mild flavor. Great fresh or grilled, but great raw, too. A short-day type. The bulb is thick and flattened. It is sometimes known as Maui or Noonday. Stores for about a month.

Ichiban Eggplant

Pretty, productive, and delicious—Ichiban-type Japanese eggplant meets all of your garden goals! The slim, 10-inch-long, deep purple fruit tastes sweet and mild, making it a perfect choice for grilling and roasting. Chefs love creating culinary treats with this beauty, so imagine how scrumptious your meals will taste when you harvest this lovely homegrown, thin-skinned eggplant just hours before dinner. A hybrid variety, it prefers warm weather but grows well in cooler climates, too, with harvests lasting into fall. Grows beautifully in garden beds or containers. Add a cage to your eggplant to help support stems when heavy with fruit. Place in full sun, and feed regularly. Matures in 50 to 60 days.

Japanese Cucumber

A favorite in Japan for its long, slender, dark green fruit that is mild and has few seeds. If you don't eat it all at once, wrap the unused portion tightly in plastic wrap to prevent dehydration in the refrigerator. To save space, give the vigorous plants a fence to climb.

Late White Onion

Also called White Sweet Spanish Onion. This is a long-day type best suited to Northern regions but grown as a fall onion in the South, where it makes good scallions, or fresh green onions, during the short days of winter. Late White Onion bulbs are large, white, and globe-shaped. They are also easy to peel and have a mild taste that cooks love.

Lemon Cucumber

Heirloom. Round and yellow, this tennis ball-sized cucumber is a perfect serving for one or two people. It is believed to have been introduced to the US in the late 1800s. Lemon cucumber does not have a lemon taste, only color, but has a thin, tender skin with a flavor a little milder than a regular cucumber's. One great advantage to this cuke is that you can eat it all at one sitting with no half-cuke left to store in the fridge. Prolific plants are easy to grow and seem to need less heat to ripen than some cucumbers, making this a good choice for cooler climates. It is also less apt to develop bitterness. This is the cucumber often seen in ethnic Indian markets (budamkaya). To save space, give the vigorous plants a fence to climb. Try hollowing out the cukes for a cold soup summer appetizer. Part of our Harvest Select line, available only at The Home Depot!

Peaches & Cream Corn

Hybrid. As sweet and delicious as the name implies, each ear of Peaches ; Cream Corn boasts a combination of tender white and yellow kernels. Plants mature early; consider multiple plantings one to two weeks apart to keep the harvest coming. Space plants 12 inches apart in rows 2 feet apart with a minimum of 4 rows for good pollination.

Patio Baby Mini Eggplant

Get ready to harvest a bumper crop of tiny eggplants! The glossy, purple-black eggplants are never bitter, even if you leave them on plants for a few days once they ripen. Fruits mature in just 45 days, and once you start picking, you won’t stop until fall frost. This is a 2014 All-America Selections Award Winner, developed for the shorter growing seasons of the Midwest and Northeast, though it grows well in a wide variety of climates. To grow in containers, plant one per 18-inch pot.

1-pack starter plant

2.32 qt pot volume

AAS winner

Poblano (Ancho) Pepper

Mexico's favorite chile pepper! When traditionally ripened to red and dried, this pepper is known as an 'Ancho'; it is also used green, as a 'Poblano', for making chiles rellenos. The thick-walled, mildly hot fruit have a rich, mellow flavor. The name Poblano comes from the valley of Puebla, south of Mexico City, where the peppers were first cultivated. This pepper produces continuously through the summer in climates with warm days and cool nights. This is a big plant, so give it the space it needs when planting: Set it at least 3 to 4 feet from other plants.Organic varieties are only available at retailers.

Serrano Pepper

This variety is a vigorous bearer of hot, pungent, candle-shaped fruits that mature from green to bright red. Plants do well in most climates and are especially well adapted to hot, humid areas. This pepper is growing in popularity for pickling and salsa, and is the pepper of choice for making pico de gallo.Organic varieties are only available at retailers.

Straight Eight Cucumber

Heirloom. Named for its perfectly straight, 8-inch long fruit, this slicing cucumber has long been prized for its high quality, flavor, and even, deep green color. Well adapted throughout the US. Vigorous, productive vines that benefit from trellising.

1-pack starter plant

19.3 fl oz pot volume

AAS winner

Snacking Red Pepper

Talk about goodness from the garden! These deliciously sweet, snack-size red peppers taste so good right off the plant that they might never see the inside of your kitchen. Kids love them for snacks and lunches, and they also taste great in salads and stir-fries. Fruits tend to be slightly smaller than Lunchbox Orange. Great for containers; plant each one in an 18-inch pot. Stake mature plants or surround with a small tomato cage to provide support.

Spinach

This variety of dark green spinach has been a standout in many regions, including the North. It is slow to bolt and suitable for spring, summer, and fall planting. The full, upright plants produce high yields of large, triangular leaves that are rich in the phytonutrient lutein. Both frost and heat tolerant.

Sunrise Sauce Tomato

Grow gorgeous, bright orange, Roma-type tomatoes perfect for sauce—right on your patio or balcony! Sunrise Sauce produces high yields of sweet, pretty fruits on short vines, perfect for container growing. Most fruit ripens within a concentrated period, which makes the variety ideal for preserving. The flavorful, high quality tomatoes are meaty, easy to peel, and cook down quickly, making tomato processing painless. Great for fresh eating, but the flavor becomes even more intense when cooked. The low maintenance, determinate vine is resistant to fusarium wilt (F) and verticillium wilt (V).

Sweet Jumbo Onion

Also called Yellow Sweet Spanish Onion. Large, globe-shaped yellow-skinned onion with a crisp, firm white flesh that keeps well. A long day onion, it develops late in the season in the North. In the South it makes scallions, or fresh green onions, when planted as a fall onion. Needs 13 hours or more of day length for best bulb development. Make sure the thick, heavy neck dries well, and it will store for several months in a cool, dry place. Tolerant to pink root.

Super Sweet 100 Tomato

When Sweet 100 tomato was first introduced it created a buzz among gardeners because it is so tasty and produces for such a long time. Now, its improved cousin, Super Sweet 100 hybrid, bears the same long, branched clusters of deliciously sweet tomatoes high in sugar and vitamin C. But Super Sweet 100 is known to be more disease resistant, giving plants a better chance where certain problems may be soil-borne. You'll be eating them right off the vine before they ever make it to the salad bowl! They are perfect for snacking, salads, and even juice. Super Sweet 100 lives up to its name, especially when harvested at the peak of ripeness. The indeterminate vines continue bearing until frost. Give them a tall support because they grow and grow over the top of the cage and back down again. Resistant to verticillium wilt (V) and fusarium wilt (F).

Sweet Red Onion

Globe-shaped onion with sweet, mild flavor. Just right to accent your burger or your favorite salad. Short-day type. Stores for one month.

Artichoke

Heirloom. This improved artichoke is such a pretty plant that it is also sold as an ornamental. Bold, deeply lobed silvery-green leaves grow in a giant rosette that can get 4 feet tall. The fleshy flower buds 2 to 5 inches in diameter borne on a tall stem from the center of the plant are the edible portion. Most artichokes grown commercially in the US come from Monterey County, California, where the weather suits them best. Our transplants should produce artichokes in the first year. If not cut, the buds open to purple thistle-like flowers. Plants are perennial in climates where winter is mild (zones 8 and 9). Cut in late summer before fruits open. Trim spent stalks back to base for new shoots.

Asparagus

Asparagus demands its own bed in the garden because it lives for years. Once the plants are established, the bed will produce every year for 15 years or more. Plant asparagus seedlings in early spring. Our containers typically have several seedlings that you will need to gently tease apart to plant at the proper spacing. Apply a thick layer of mulch at planting time and always pay close attention to weed control, as asparagus hates any competitor. Avoid using straw mulch because of the seed that it often carries (wheat, rye, or other grain that it comes from). Although an asparagus bed rewards you for years, you'll need patience to wait on the first harvest, which doesn't come until the second spring. The first spring that you plant, leave the plants alone to grow into tall ferns (4-5 feet high). This builds strong roots that send out the asparagus shoots the next spring. Even though the asparagus harvest comes in spring, remember to mulch, water, and weed the bed throughout the growing season to ensure an even better crop next year. Asparagus is high in vitamins C and K.

Bonnie Hybrid Cabbage

Bonnie's best cabbage. Grows large, round, blue-green heads. Well suited to the South as a spring and fall cabbage. It also performs well in the North as a summer cabbage. Resistant to Fusarium yellows and tolerant of black rot.

Buttercrunch Lettuce

Developed by Cornell University, this heat-tolerant, Bibb-type lettuce has quickly become a favorite since earning All America status in 1963. Its rich green leaves, sometimes tinged with red, form a beautiful rosette in the garden that holds well under stress and has good bolt resistance. A good source of vitamin A and phytonutrients. Grows best in full sun, but will tolerate partial shade and even appreciates it in spring in hot climates.

2-pack starter plants

19.3 fl oz pot volume

AAS winner

Celery

This crunchy staple tastes best when harvested fresh from the garden. Early maturing stalks are crisp and flavorful. Plants grow well in most regions of the country, but no matter where you grow them, be sure to water regularly for best results. When harvesting, cut the outside stalks first. If stalks begin to sprawl as they grow, tie them together loosely with garden twine. Both stalks and leaves are edible; eat them raw, or use them in stir-fries, soups, and casseroles.

Clemson Spineless Green Okra

Heirloom. High yields of spineless, tender ribbed pods with excellent flavor. Traditional favorite for soups and stews. Can be canned, fried, roasted or boiled. Harvest pods when 3 Inches Long. Pods get much bigger, but small pods are more tender. Plants just keep growing until cool weather in the fall, so they will get 6 feet or taller in areas with a long, warm growing season.

1-pack starter plant

19.3 fl oz pot volume

AAS winner

Curly Kale

This pretty blue-green hybrid kale is easy to grow and will keep you supplied for months. Vigorous producer, with leaves growing lushly on compact plants. Cut outer leaves so that center can continue growing. Light frost makes the leaves taste sweeter. Organic varieties are only available at retailers.

Early Jersey Wakefield Cabbage

Heirloom. This American cabbage is a favorite for early harvest, forming a conical, pointed, dark green head with a smooth, sweet flavor. The head is slow to split and slow to bolt. Holds in the garden for 2 to 3 weeks after maturity. Rich in vitamins and minerals. Some gardeners consider this the best tasting of all cabbages.

Flowering Kale

Transform your cool-season garden with the stunning colors of flowering kale. This plant brings bold shades of white and purple to the garden's quiet seasons of fall and early winter. In milder zones, plants can look good all winter long. This is an ornamental plant; although the leaves can be eaten, they're really only good for garnish or as a base for such dishes as egg salad or hors d'oeuvres. Once night temperatures stay at or below 50 degrees, count on flowering kale to brighten your vegetable garden, flower bed, or container after about two to four weeks. Space plants 12 to 15 inches apart. Use tighter spacing in colder regions, because plants won'™t grow as quickly. Use one plant per 8-inch pot; add more plants as needed to fill out larger pots.

Flowering Cabbage

Transform your cool-season garden by adding the stunning colors of flowering cabbage. Imagine bold shades of white and purple during the garden's quiet seasons of fall and early winter — beautiful! In milder zones, plants can look good all winter long. This is an ornamental plant; although the leaves can be eaten, they're really only good for garnish or as a base for such dishes as chicken salad or hors d'oeuvres. Once night temperatures stay at or below 50 degrees, count on flowering cabbage to brighten your vegetable garden, flower bed, or container after about two to four weeks. Space plants 12 to 15 inches apart. Use tighter spacing in colder regions, because plants won't grow as quickly. Use one plant per 8-inch pot; add more plants as needed to fill out larger pots.

Golden Cross 45-day Cabbage

This is our favorite "mini-cabbage." It matures extra early with tight, softball-sized, round heads. The small plants allow closer spacing in the garden or for growing in containers.

Gourmet Salad Mix

Here's the perfect baby lettuce mix- no grocery bags required. A blend of red, light green, and dark green lettuce leaves (both smooth and ruffled) grow together in this pretty salad combo. Lettuce grows best in full sun, but will tolerate partial shade and even appreciates shade in spring in hot climates. Plant in the ground, in raised beds, or in containers.

Green Fingers Okra

Perfect for containers, this plant is compact, topping out at about 3 feet tall. Pods are tender and spineless, so you can harvest without worrying about irritating your hands. Green Fingers needs lots of sun and warmth, and produces well in the heat. Use pods for gumbo or pickling, slice them for frying or boiling, or roast them whole with some olive oil, salt, and pepper.

Green Leaf Lettuce

This lettuce looks as good as it tastes, producing large, loose heads of bright green, curly leaves with a buttery flavor. Plants resist bolting and are easy to grow. Perfect for containers!

Green Romaine Lettuce

This is the classic romaine. Its compact, dark green rosette of tall, upright leaves is slightly curly with white hearts and has a crisp, sweet flavor. Slow to bolt. Grows best in full sun, but will tolerate partial shade and even appreciates it in spring in hot climates. Organic varieties are only available at retailers.

Head Lettuce (Iceberg Type)

This is the standard crisp-head variety with large solid hearts and very crisp, tasty leaves. In warmer parts of the country, it may not form the tight heads that it does in California (where most head lettuce is commercially grown), but the looser heads that do form are delicious and distinctly Iceberg nonetheless. If you live in an area in which the temperature gets hot fast in the spring, harvest the heads early and enjoy. Rich in vitamin A.

Lacinato Kale

Heirloom. Good looks and great taste combine in Lacinato kale, which makes a striking addition to any garden setting. Dark blue-green to black leaves often have a heavily crinkled texture, which inspires one of its many common names, dinosaur kale. The flattened leaves are perfect for making kale chips. This kale dates to 18th-century Italy, which is why it's also called Tuscan kale. Thomas Jefferson grew it in his garden at Monticello. Kale is a super food, and Lacinato leaves extend excellent health benefits, lowering cholesterol, fighting cancer, and decreasing inflammation. Prepare leaves steamed, sautéed, or roasted. Kale is a classic fall flavor and combines nicely with garlic, peppers, chickpeas, sausage, squash, and apples. A cold-hardy vegetable, kale leaves sweeten after frost. In northern regions, leave a few plants in the garden to harvest after the snow flies.

Morris Heading Collards

This open-pollinated variety produces broad, waxy leaves that vary from green to blue-green. Many plants will form loose, leafy heads late in the growing season. An old Southern favorite with great flavor and nutrition. Grows best in full sun, but will tolerate partial shade and even appreciates it in spring in hot climates. Leaves are made sweeter by frost. Harvest young, tender leaves for best flavor. Great for fall.

Red Cabbage

Red cabbage is a beautiful form of one of the oldest-known vegetables. Flavor is like that of green cabbage. Excellent boiled or stir-fried. Add red cabbage for color in salads and other dishes, but be aware that the color turns a faded purple as the cabbage is cooked.

Red Romaine Lettuce

This eye-catching romaine deserves a spot in both the vegetable and the flower garden. Colorful leaves start out green, then fade to a deep red-bronze as they mature. Red Romaine leaves bring a sweet, flavorful crunch to salads and sandwiches. The heads (if allowed to form) are thick enough to grill. Plants are slow to bolt and grow best in full sun, but will tolerate partial shade and even appreciate it in spring in hot climates. Resistant to mosaic virus.

Savoy Cabbage

Gardeners and cooks favor Savoy cabbage for its sweet flavor and pretty crinkled leaves. This variety originated in Italy.

White Hybrid Cauliflower

Inner leaves wrap to protect the deep, white curds. Produces heavy yields. Try raw with dips or broken into salads. More resistant to cold than many cauliflower varieties. Rich in vitamin C.

Ace 55 Heirloom Tomato

Heirloom. Large, deep red fruit with low acid content--one of the few red tomatoes to be able to make that claim. Crack-resistant. Heavy foliage shades fruit to protect from it sunburn. Plant is not overly tall, but still benefits from staking. Good for containers. This tried and true variety is resistant to verticillium wilt (V), fusarium wilt (F), and alternaria stem canker (ASC). Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

Acorn Honey Bear Squash

A "winter squash" known for its sweet flavor and resistance to powdery mildew. Delicious when halved and baked with butter and maple syrup, or steamed. Outstanding source of fiber and vitamins C and B. Hard outer shell. Bright yellow to orange flesh inside.

1-pack starter plant

19.3 fl oz pot volume

AAS winner

Apocalypse Red Pepper

Are you ready to taste the heat of 1,000 suns? That’s how pepper connoisseurs describe Apocalypse Red Hot Pepper. Developed by growers in Italy, this fiery beauty adds a whole lot of heat to your favorite recipes. Considered one of the world’s hottest peppers, it’s not for timid palates! The plant produces abundant red fruit with the signature scorpion stinger. The fruity flavor tastes terrific used fresh in recipes—if you can handle it!—or add just a bit to sauces or meat dishes for a serious spark of flavor. The plant reaches approximately 4 feet tall and grows beautifully in garden beds or containers. Adding a cage to your pepper plant helps support stems when heavy with fruit. Hybrid. Place in full sun and feed regularly. Scoville heat units: 1,463,700. Wear gloves and protect eTrue when handling fruit. Matures in 90 to 120 days.

Amelia Tomato

A great garden tomato, this variety is especially popular in Texas, where it made its debut at the 2004 and 2005 San Antonio Stock Show and Rodeo. Amelia is a hybrid with outstanding disease resistance and resistance to cracking. High-yielding vines bear tomatoes prized for their flavor. Because it makes a nice, neat plant, Amelia is cooperative in containers, too. One of the few tomatoes resistant to spotted wilt virus, it is popular not only in Texas, but throughout the Southeast. These big tomatoes are the size expected from a home garden. Amelia produces a lot of tomatoes (20 to 30 pounds per plant) over about a month's harvest time in our Alabama test garden, where the growing conditions are excellent. Resistant to verticillium wilt (V and V1), fusarium wilt races 1, 2, and 3 (F1, 2, 3), nematodes (N), stemphyllium (ST), and tomato spotted wilt virus (TSWV). Only available in the following states, in limited quantities: AL, AR, FL, GA, LA, MS, SC, TN

Anaheim Hot Pepper

Also called a New Mexico or California chile, this is a green, chile-type, mildly hot pepper that ripens to a pretty deep red. The thick-walled fruit is the classic pepper used for chiles rellenos, soups, and stews. Rich, mellow flavor. Plants are disease resistant. Plants bear continously through summer where nighttime temperatures aren't higher than 90 degrees. This is also the variety that has been most widely grown and dried to make ristras, or string of dried Chile peppers, that are a New Mexico tradition. Originating as a practical way for farmers to cure peppers to keep a long time, the pretty strings of dozens of dried red peppers have taken on ornamental value as well.

Arkansas Traveler Heirloom Tomato

Try this heirloom slicer tomato Originating before 1900 in the Ozark Mountains, Arkansas Traveler is prized for very flavorful, medium-sized tomatoes that resist cracking and keep on coming, even in drought and hot weather. Taste is mild, like the pink color of the fruit. Popular in its home state and beyond. Indeterminate vines do best in tall cages. Only available in the following states, in limited quantities: northern AL; Lonoke, AR; Howe, OK; western TN

Banana Hot Pepper

If you like a hint of heat with your peppers, give hot banana pepper a try. The 6-inch-long, banana-shaped fruit provides a bit of a kick—without frightening less-adventurous eaters. Pickled, fried, or roasted, it adds terrific flavor to your favorite dishes. Plus, the fruit creates a pretty pop of color in the garden and on the plate, maturing from pale green to yellow to orange to red. You’ll appreciate its resilience in summer, too, as the plant produces well even in hot weather. Performs well in containers. Hybrid. Add a cage or stake to your pepper when planting to support stems heavy with fruit. Place in full sun, and feed regularly. Be sure to label plants if you’re also growing sweet banana peppers. Scoville heat units: 5,000 to 10,000. Matures in 75 days.

Black Beauty Zucchini

Heirloom. A 1957 All-America Selections winner, this early and prolific heirloom variety has been exceedingly popular for its very dark green skin and creamy white flesh. You know what they say about zucchini, "plant it and stand back." The fast-growing plants are very easy to grow and will continue to produce abundantly through summer if kept picked. Use in soups, salads, and casseroles. Great sliced thin for dips, battered and fried, or in veggie lasagna. Freezes well. Harvest while skins are still tender; pick really small for "baby zucchini."

1-pack starter plant

19.3 fl oz pot volume

AAS winner

Banana Sweet Pepper

Named for its banana-like shape, this variety bears sweet, mild banana peppers that mature from yellow, to orange, and then to crimson red. Plants fruit prolifically, easily producing up to 25 to 30 pods per plant. Banana peppers are great for frying and pickling, and are an excellent choice for making pepper rings for sandwiches. Great for containers. Organic varieties are only available at retailers.

Better Bush Tomato

This is a great choice that bears sizeable fruits on a very compact plant that works well in containers and small gardens. Especially strong, bushy plants bear truly tasty, medium-sized tomatoes great for sandwiches and slicing. The heavy foliage of this hybrid helps protect tomatoes from sunburn. In our Alabama test garden where the growing season is long and the soil is ideal, plants produce from 90 to 120 tomatoes each over a two-month harvest period. Keep the big harvest going with successive, monthly plantings through July for a fall harvest. Plants are strong and upright, but will still do best in a small cage or on a stake for support. Resistant to verticillium wilt (V), fusarium wilt (F), and nematodes (N). Organic varieties are only available at retailers.

Big Bertha Bell Pepper

The largest elongated bell pepper available! Thick-walled, 7-inch long fruit ripen to red. Plants are disease resistant. Ideal for giant stuffed peppers. Big Bertha plants in our Alabama test garden produce 7 to 12 pounds of peppers each over a harvest season that runs from May through October. Obviously, your results will depend on care and the length of the warm season in your locale. This is a big plant, so use a tomato cage or stakes to support because when the stems get heavy with big fruit, they can break in wind or rain.

Better Boy Tomato

High yields of smooth skinned, large fruit earn Better Boy a spot as one of the most popular tomatoes grown in the US and as one of our all time best sellers. The fruit has excellent classic tomato flavor with just the right balance of acid and sugar. This is a great slicing tomato. It is widely adapted throughout the country. Grow it in a tall cage or tie to a stake for support. The indeterminate vines are resistant to verticillium wilt (V), fusarium wilt (F), and nematodes (N). Organic varieties are only available at retailers.

Big Boy Tomato

The name, Big Boy, is easy to remember and so is the flavor. This is a big, sandwich-type slicer with smooth, bright red fruit and a flavor that everybody likes. It bears heavily in mid-season, yet the indeterminate vines continue fruiting (though not as heavily) until frost. Plants in our Alabama test garden, where conditions are excellent, have yielded 100 tomatoes each through a 10-week harvest season. Long vines need staking, or grow the plant in a tall cage. Resistant to cracking.