Solanum lycopersicum

Available for purchase from 1 July 2025  

Mamie Brown’s tomato is a treasured heirloom variety from Iowa, originally donated to the Seed Savers Exchange in 1995 by Alicia Brown-Matthes in honour of her grandmother. This open-pollinated cultivar has earned praise for its dependable growth, robust flavour, and generous yields of large, richly coloured fruit. With its legacy rooted in family tradition, Mamie Brown’s continues to win over gardeners with its impressive presence on the vine and at the table.

The fruit is a classic beefsteak type broad, slightly flattened or heart-shaped, and often producing beautifully fused twin fruits. Its deep red flesh is dense and juicy, with few seeds and a full-bodied flavour that balances sweetness with a pleasing acidity. Perfect for slicing, this tomato also excels in sauces, juices, and canning, making it an all-rounder for kitchen gardeners and food preservers alike.

Sow seeds indoors from late winter, about 6 to 8 weeks before your last frost. Plant 5 mm deep into a fine, well-drained germination mix and maintain a steady soil temperature of 22 to 25 °C. Bottom heat and strong light are recommended for optimal seedling development. Harden off young plants gradually before transplanting outdoors.

Transplant into a full sun position once all risk of frost has passed. Space plants 60 to 75 cm apart in fertile, compost-rich soil. As an indeterminate variety, Mamie Brown’s will continue producing throughout the season and benefits from sturdy staking or caging. Expect fruit to mature approximately 80 to 90 days from transplanting. Harvest when fruit is fully coloured, slightly softened, and yields gently under pressure.

Standard packet contains approx. 25 seeds

Petite packet contains approx. 10 seeds