Paul Robeson Tomato Seeds

An heirloom with depth and history

Few tomatoes offer the layered taste of Paul Robeson: a balance of sweetness and earthiness, with smoky undertones and a rich tang that lingers. The indeterminate vines yield generous 7–10 oz fruits with that distinctive dusky-red hue heirloom growers seek out season after season.

The Story Behind the Name

Originally from Russia, this variety was brought to wider attention by Moscow seed keeper Marina Danilenko, who chose to name it after Paul Robeson (1898–1976). A man of many talents — actor, athlete, singer, and linguist — Robeson used his platform to fight tirelessly for racial equality and justice, both for African Americans and for colonized peoples around the world. Fittingly, he lived out his last years just down the road from us, in West Philadelphia.

Quick Facts

• Maturity: 70–80 days
• Pack size: 25 seeds
• Germination: 88% (as of 10/03/2025)

Growing Tips

Get a head start by sowing indoors 6–8 weeks ahead of your area's final frost, then move plants outside once frost is no longer a threat. As the plant grows, pinch away the suckers sprouting between the main stem and branches. Direct your watering to the base of the plant rather than the foliage, and provide sturdy staking — this keeps leaves and fruit elevated, promotes airflow, and simplifies harvest time.

Saving Your Own Seed

Because tomatoes typically self-pollinate, we space our varieties 35–50 feet apart as an extra safeguard against stray insect cross-pollination. You'll know seeds are ready to save once the fruit itself is ripe for eating. Slice through the fruit's midsection and work the seeds and surrounding gel out of each chamber into a container. Add just enough water to cover everything, then set the mixture aside out of the sun to ferment for several days, stirring once daily. Afterward, top off with fresh water and give it a final stir — the good seeds will settle while debris floats to the top for pouring off. You may need to repeat this rinsing step a few times until the water stays clear. Once clean, wring the seeds dry in a cloth and spread them across a labeled screen or paper to air-dry for one to two weeks in a shaded, breezy spot.