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Peanuts

Peanuts

Peanuts can be direct seeded into the garden after danger of frost or for shorter growing seasons started in the greenhouse several weeks before last frost. Although it is best to remove the peanut seeds from the hulls, it is not necessary. Plant the seeds about 1 inch deep in warm (above 60 degrees), loose, well-drained soil that has significant sunlight. Do not use nitrogen fertilizer. Plant seeds 6 to 12 inches apart but thinning the final stand to 12 inches. Cultivate loose soil around base of plant when flowers first emerge. The peanut plant sends out a vegetative “peg” which protrudes into the soil where the nut forms. Harvest the entire plant by digging or pulling when the leaves have yellowed. Remove excess soil by shaking and hang the entire plant upside down in a cool environment suitable for drying. When adequately dried, the shells can be pulled free of the pods and used or stored for future use.

COOK IT! A Peanut Recipe HERE 

Read Our Blog About Peanuts HERE

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Fastigiata Pin Striped Peanut from Ecuador - Arachis Hypogaea
JS182
$4.50
Rating:
97%
7 Reviews
Beautiful striped peanut first collected by the Botanical Explorer, Joe Simcox. Striped peanuts like this are typically found in Ecuador. This stunning variety belongs to a group of peanuts that have very angular, deeply indented pods with high ridge lines. The seeds are often dark colored, orange, or striped, as is the case with this variety. Very tasty, having a clean nutty flavor. Although susceptible to some blights, the variety is easy to grow, preferring loose soils and hot climates. Requires a long season of about 120 days or more. Shipped in the shell to protect tender peanut seeds.
Out of stock
Rabat Market Peanut
PE110
$4.00
Rating:
0%
Rabat Market Peanut- A massive and delicious peanut from Morocco. When our friend and seed saver Rudy Harnisch sent us these mammoth pods, which he found at a market in Rabat, Morocco, we were astounded by the size and dazzled by the flavor. The peanut is native to the Americas, it was introduced to African continent through the trans-atlantic slave trade and quickly adopted by many cultures and cuisines throughout Africa. Peanuts are indeed a staple in Moroccan cuisine, found in everything from soups to baked goods!
Out of stock
Schronce's Black Peanut
PE101
$4.00
Rating:
100%
2 Reviews
An heirloom variety improved by Gordon Schronce of Iron Station, North Carolina. Over a period of several years, after beginning with a few black peanuts a friend had given him, Gordon hand selected those seeds that had darker skins and more seeds per shell. Thanks to his efforts, the Schronces Black is darker, often has 3 to 4 seeds per shell, and is slightly sweeter than the similar Carolina Black Peanut. And it is black! Makes for a stunning arrangement when served with the Tennessee Red peanut. Requires about 125 to 140 days to harvest.
Out of stock
Tarapoto Peanut
PE109
$4.00
Rating:
0%
A delicious, sweet peanut with stunning burgundy red skins that are not over-imposing as some peanut skins go. Plants are bushy but do not sprawl much. Yields are higher than all other peanuts we have grown at Baker Creek Seeds with many plants sporting well over 100 mature pods, each usually containing 2 to 3 seeds. Our crop was about 120 days to harvest here in Southern Missouri. Wonderful flavor and surely good for many uses. Fun to grow.
Out of stock
Tennessee Red Peanut
PE102
$3.50
Rating:
97%
12 Reviews
A treasured heirloom that has been grown since before 1930, each pod contains from 2-5 red-skinned, mild, sweet kernels. A Valencia type, earlier than the Virginia strains. Superior for roasting or boiling, which is a preferred method of preparing them in the Deep South.
Out of stock
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