Aunt Ruby's German Green Tomato Seeds - (Lycopersicon lycopersicum)

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Seed Count:
Approx 25 seeds per pack
Days to Maturity:
80-95 days
Slow Food:
Ark of Taste
Days to Germination:
5-7 days @ 75-95F
Light Preference:
Full sun
Plant Spacing:
Heirloom, Non-Hybrid, Non-GMO seeds
  • Aunt Ruby's German Green Tomato - (Lycopersicon lycopersicum)
  • Aunt Ruby's German Green Tomato - (Lycopersicon lycopersicum)
  • Aunt Ruby's German Green Tomato - (Lycopersicon lycopersicum)
  • Aunt Ruby's German Green Tomato Seeds - (Lycopersicon lycopersicum)


Aunt Ruby’s German Green Tomato - Perfect for Fried Green Tomatoes

Good yields of colossal juicy beefsteak 12 - 16 oz light green tomatoes when ripe with a tint of yellow and pick blush underneath, with a sweet complex lingering taste. The most popular "green" tomato because of its complex flavors. Flavors have been described as "sweet, intricate, fruity and lime" with a refreshing spicy aftertaste. 

This heirloom tomato was first introduced by Bill Minkey of Darien, Wisconsin. Bill Minkey received the seed from Nita Hofstrom of Clinton, Wisconsin, whose aunt, Ruby Arnold of Greeneville, TN, grew it for years. The seed originally came from Ruby Arnold's German immigrant grandfather, and Ruby simply called it 'German Green' tomato. Bill Minkey asked Ruby for permission to rename this variety and he called it 'Aunt Ruby's German Green' after Ruby Arnold.


Tomatoes were grown as a crop in Mexico and Peru in pre-Columbian times, but the early history of domestication is not well known (most likely in Mexico). In Europe, tomatoes were grown as ornamentals (thought to be poisonous) and became popular as a food only in the 18th century. 


Raw or cooked the tomato is one of the most widely used and versatile foods from your garden. Use fresh in salads, sandwiches, and salsas. Cooked in sauces and stews. Can be stuffed, dried, puree, paste or powdered. The uses are endless!

Growing Tip

Tomatoes suffer more transplant shock than other vegetables, but you can minimize this by hardening them off for a week or two first. This means setting them outdoors in their pots in a protected place so that they get some warm sun, a little gentle wind, and even some cool (not freezing) nights. This will help them adjust to some of the stresses of real life before having their roots transplanted into the ground. 

Learn More

This unique variety is on Slow Food USA Ark of Taste. The Ark is an international catalog of foods that are threatened by industrial standardization, the regulations of large-scale distribution and environmental damage. In an effort to cultivate consumer demand—key to agricultural conservation—only the best tasting endangered foods make it onto the Ark.


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1 Review

  • 5
    The big hit this year!

    Posted by Jeff Lauffer, AZ on Jul 17th 2017

    This was the big hit this year in my garden. Loved by all who tasted it. It was the first to produce of my 4 tomato varieties and produce it did. It produced a lot all at once and then dwindled off as the heat kicked in. The flavor is what I look for: sweet tomato and acidic. No need for salt, just cut and eat, it's perfect as is. The color really throws people for a loop too. Especially when they taste it.

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