70-75 days from transplant, this Italian heirloom is famous for sun drying producing small fruit with very few seeds. Full of bright, rich taste that is wonderful for sauces!

Principe Borghese are often dried for winter, but they are delicious fresh and make a great addition sliced and roasted, tossed on pizza or top off a slice of fresh bread with sliced tomatoes, olive oil, basil and garlic. We slice the 1oz fruit in half and put them in our dehydrator.

Planting instructions: Start seeds indoors under lights or in a warm, sunny window about 6-10 weeks before your last frost (a heat mat helps to warm soil and speed germination). When outdoor daytime temps increase to 75 F, plant in richly composted soil in full sun spacing them 24 inches apart. 

Plants can be brought in at the end of the season to ripen any remaining unripe fruit or you can cut off the top and overwinter the entire plant for next year. Another way of preserving them is to hang the clusters inside to keep for weeks or longer.