Black Krim Tomato Seeds - (Lycopersicon lycopersicum)

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Seed Count:
Approx 25 seeds per pack
Days to Maturity:
69-90 days
Days to Germination:
5-7 days @ 75-95F
Light Preference:
Full sun
Plant Spacing:
Heirloom, Non-Hybrid, Non-GMO seeds


Black Krim Tomato - Taste Test Winner

Large, 10 - 14 oz. dark red-purple beefsteak tomatoes with green shoulders sets well in heat and produces under adverse conditions. It turns blacker with more heat. The most reliable and prolific of the legendary "black" tomatoes from the Ukraine.

It has green tinted flesh with a rich, clean, earthy, almost smoky flavor that delivers a sweetness with a hint of salt. The Black Krim wins taste tests every year for its deep, complex, wine flavor. From the Isle of Krim in the Black Sea. 


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. 

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1 Review

  • 5
    A Winner

    Posted by S Huston, AZ on Jul 17th 2017

    This will be the fourth year I am growing these lovely tomatoes. I am at 6650 ft. altitude and I cover them when they are young and at night. They have true juicy, homegrown tomato flavor and I use them for slicing--perfect for Caprese, rather than for salads. I do can them in the fall, even though they have larger seeds and less pulp than a canning tomato.

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