Brandywine Pink
Solanum lycopersicum 'Brandywine Pink'
Often called the 'king of heirloom tomatoes,' this Amish variety from the 1880s produces massive pink fruits with an incomparable old-fashioned tomato flavor. The large, ribbed beefsteaks can weigh over a pound each and deliver the rich, complex taste that modern hybrids often lack. A must-grow for any serious tomato lover seeking the ultimate slicing tomato.
Harvest
85-100d
Days to harvest
Sun
Blossom-End Rot of Tomato
Zones
10–10
USDA hardiness
Height
1-10 feet
Planting Timeline
Showing dates for Brandywine Pink in USDA Zone 7
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Brandywine Pink · Zones 10–10
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | April – April | June – July | — | September – October |
| Zone 4 | March – April | June – June | — | September – October |
| Zone 5 | March – March | May – June | — | September – October |
| Zone 6 | March – March | May – June | — | August – October |
| Zone 7 | February – March | April – May | — | August – October |
| Zone 8 | February – February | April – May | — | July – September |
| Zone 9 | January – January | March – April | — | June – August |
| Zone 10 | January – January | February – March | — | June – August |
Complete Growing Guide
Light: Blossom-End Rot of Tomato, Pepper, and Watermelon. Soil: Clay, High Organic Matter, Loam (Silt), Sand. Soil pH: Acid (<6.0), Neutral (6.0-8.0). Drainage: Good Drainage, Moist. Water: Blossom-End Rot of Tomato, Pepper, and Watermelon. Height: 1 ft. 0 in. - 10 ft. 0 in.. Spread: 1 ft. 0 in. - 4 ft. 0 in.. Spacing: 3 feet-6 feet. Growth rate: Rapid. Maintenance: High. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.
Harvesting
The fruits are smooth, shiny, glossy, and are classified as berries. The size, shape, and color will vary depending on the variety or cultivar. The color of the fruits may be red, yellow, orange, green, purple, or pink. The fruits may contain over 100 yellow to light brown seeds.
Color: Gold/Yellow, Green, Orange, Pink, Purple/Lavender, Red/Burgundy, Variegated. Type: Berry. Length: > 3 inches. Width: > 3 inches.
Garden value: Edible, Showy
Harvest time: Fall, Summer
Bloom time: Fall, Summer
Edibility: The fruits or berries of the tomato are edible. They may be eaten raw, cooked, dried, or processed. They are a rich source of Vitamin A, Vitamin C, folic acid, and antioxidants. Lycopene is an antioxidant that gives the tomato its rich red color. Many plants will drop fruit when ripe or the fruit will come off easily. Tomatoes will continue to ripen once picked. Store them at room temperature.
Storage & Preservation
Store freshly harvested Brandywine Pink tomatoes at room temperature stem-side down for 3-5 days to maintain optimal flavor and texture. Never refrigerate unless fully ripe and you need to extend storage by 2-3 additional days—cold temperatures destroy the complex flavor compounds that make this variety special. For preservation, these large fruits excel for canning whole or as sauce due to their intense flavor. Freeze thick slices on parchment-lined trays, then transfer to freezer bags for winter cooking—the texture changes but flavor remains excellent. Dehydrating isn't ideal due to high moisture content, but you can make exceptional tomato powder from fully dried slices. The rich flavor also makes outstanding tomato paste when cooked down slowly.
History & Origin
Brandywine Pink traces its roots to the Amish communities of Chester County, Pennsylvania, dating back to the 1880s. The variety was maintained through generations of careful seed saving by Amish gardeners who prized it for its exceptional flavor and impressive size. The name likely derives from the Brandywine Creek region of southeastern Pennsylvania, where it was extensively grown. This heirloom gained wider recognition when introduced to the broader gardening community through seed exchanges in the mid-20th century. Johnson Seed Company first offered it commercially, but it truly gained fame through the Southern Exposure Seed Exchange and Seed Savers Exchange networks. Today, Brandywine Pink represents one of the most celebrated examples of American heirloom preservation, embodying over 140 years of genetic stability and flavor development. Its reputation as the 'king of heirloom tomatoes' stems from its uncompromising flavor profile that showcases what tomatoes tasted like before modern commercial breeding prioritized shipping qualities over taste.
Advantages
- +Attracts: Bees, Pollinators, Predatory Insects
- +Wildlife value: The plant is pollinated by bees, especially bumblebees.
- +Edible: The fruits or berries of the tomato are edible. They may be eaten raw, cooked, dried, or processed. They are a rich source of Vitamin A, Vitamin C, folic acid, and antioxidants. Lycopene is an antioxidant that gives the tomato its rich red color. Many plants will drop fruit when ripe or the fruit will come off easily. Tomatoes will continue to ripen once picked. Store them at room temperature.
- +Fast-growing
Considerations
- -Toxic (Leaves, Stems): Medium severity
- -High maintenance
Companion Plants
Plant Together
Basil
Repels aphids, whiteflies, and tomato hornworms while potentially improving tomato flavor
Marigold
Deters nematodes, whiteflies, and other harmful insects with natural compounds
Carrots
Loosens soil around tomato roots and doesn't compete for nutrients
Parsley
Attracts beneficial insects like parasitic wasps that control tomato pests
Chives
Repels aphids and may help prevent fungal diseases
Lettuce
Provides ground cover to retain soil moisture and has shallow roots that don't compete
Nasturtium
Acts as trap crop for aphids and cucumber beetles while repelling whiteflies
Oregano
Repels many insects and may provide some disease resistance benefits
Keep Apart
Black Walnut
Releases juglone toxin that causes tomato wilt and stunted growth
Fennel
Inhibits growth of tomatoes through allelopathic compounds
Corn
Both attract corn earworm/tomato fruitworm, increasing pest pressure for both crops
Nutrition Facts
Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #321360)
Pests & Disease Resistance
Resistance
Poor disease resistance, susceptible to most tomato diseases
Common Pests
Tomato hornworm, aphids, cutworms
Diseases
Late blight, early blight, fusarium wilt, cracking, blossom end rot