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Sweet, mild earthy flavor; Comes from the Italian town of Chioggia; Can be eaten raw, roasted, or pickled.

Slightly sweet with a nutty flavor; A French heirloom, also known as 'Rouge vif D'Etampes'; Used for pies, soups, and as a decorative gourd.

Mild, refreshing taste, crisp texture; Originated in the Mediterranean region; Great for salads, pickling, or eating fresh.

Sweet and fruity with tropical overtones; Originally bred by tomato seed expert Fred Hempel in California; Ideal for fresh salads or snacking.

Complex, aromatic flavor, and crispy texture; Originated in England, 1825; Enjoyed fresh or in cider, pies, and sauces.

Mild, sweet, and slightly fruity; An American heirloom; Sliced for sandwiches or in salads to show off its colorful interior.

Sweet and smoky with a hint of fruitiness; Originated in Belgium; Perfect for adding to salads, salsas, or sandwiches.

Buttery and rich flavor; Heirloom from Germany; Versatile in use, good for baking, mashing, or frying.

Mild and slightly grassy, less slimy than other varieties; From the Texas Hill Country region; Fried, grilled, or used in gumbo.

Primarily ornamental, also ground for cornmeal; Bred by a part-Cherokee farmer in Oklahoma; Used for decoration or ground into cornmeal.

Rich and sweet when fully ripe, astringent if unripe; Native to China, popular in Japanese cuisine; Eaten fresh or used in baking when the flesh is jelly-like.

Rich, full flavor, slightly acidic; Originated in the United States; Commonly used in sandwiches and salads.

Mild and sweet with a meaty texture; Developed during the Great Depression in the USA; Often used for sandwiches, sauces, and canning.

Sweet and juicy; Originated in the USA during the 1920s; Excellent for fresh eating, juices, or fruit salads.

Smooth texture, very sweet and fine-grained; Originated from Native American tribes; Great for pies, purees, and soups.

Rich, fruity flavor; A yellow version of the Brandywine tomato; Ideal for sandwiches, salads, and salsas.

Rich, sweet-smoky flavor; Originated in the Isle of Krim on the Black Sea; Excellent for eating fresh or cooking in sauces.

Mildly spicy and peppery; A popular radish variety in France; Eaten raw, in salads, or with butter and salt as a snack.

Classic carrot flavor, sweet and crispy; Developed in Danvers, Massachusetts; Fit for juicing, snacking, and all types of cooking.

Very aromatic, rich and sweet; Hails from the Osage Nation in the United States; Often eaten fresh, in fruit salads, or wrapped with prosciutto.

Old-fashioned bean flavor, stringy when overripe; Native to the Appalachian region of USA; Ideal for fresh eating, steaming, and canning.

Sweet and tender, classic corn taste; Released in 1902, it was one of the first sweet corns available; Commonly used for boiling or steaming.

Mild, smoky, and slightly bitter flavor; A staple in the southern US, traceable to pre-Civil War era; Commonly slow-cooked with ham hocks or fatback.

Mildly sweet, less intense than red varieties; An heirloom that dates back to the 1800s; Eaten fresh, in fruit salads, or juiced.

Earthy flavor, slightly bitter; A colorful mix of various chard seeds; Used in salads when young or cooked when mature.

Very sweet and crispy; Named for the region around Nantes, France; Excellent for snacking, juicing, or roasting.

Sweet, with a hint of spiciness; Origins trace back to Afghanistan; Ideal for fresh eating, roasting, or in salads.

Sweet when young, nutty when dried; Developed by the Hopi Native American tribe; used for cornmeal, flour, and as a popping corn.

Nutty and slightly sweet; Heirloom from the Mediterranean; Boiled or steamed and served with a dipping sauce.