Black Krim is a mid-season, indeterminate heirloom beefsteak renowned for its heavy yields of 8–16 oz, slightly flattened, mahogany-purple fruits with dramatic dark olive-green to almost black shoulders when grown in full sun and heat. Flesh is deep brick-red to maroon, juicy, and delivers an intense, rich, smoky-sweet flavor with a distinctive salty-mineral tang that has made it one of the most celebrated “black” tomatoes worldwide. Vines are vigorous (6–8 ft), potato-leaf, and very productive, though the thin skin and soft flesh make fruits prone to cracking and catfacing if watering is uneven or during sudden rain after dry spells. Maturity 75–85 days from transplant.
 
HISTORY: Black Krim originated on the Isle of Krim (now more commonly spelled Crimea) in the Black Sea, part of the Crimean Peninsula. It was grown for generations by local farmers in the region (historically part of Russia, later Ukraine). Seeds were brought to the West in the early 1990s by Swedish seed collector Lars Olof Rosenström, who obtained them from a farmer in the village of Krim on the Crimean coast. Rosenström shared them with Seed Savers Exchange in 1991 under the name “Black Krim,” and SSE member Carolyn Male helped popularize it in North America. It was first offered commercially by SSE and Southern Exposure Seed Exchange in the mid-1990s and quickly became one of the most famous and widely grown black heirlooms in the world. Despite the ongoing geopolitical changes in Crimea, the tomato’s name has remained Black Krim in international seed catalogs.
 
Sold as a single plant in a 3.5" pot.