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You simply need these spooky black vegetables in your life. Whether you’re adding them to your garden or sprinkling them onto your next salad, their gothic, striking, Halloween-like look will always spark up a conversation! 

Black fruits and vegetables are a real sight to see. Their dark coloured skin comes from two flavonoids - anthocyanins and anthoxanthins. 

Flavonoids are high in antioxidants, meaning that your black veggies are not only brilliant to look at but also packed with health benefits!

BLACK BEAUTY TOMATOES

Just like aubergines, tomatoes are technically a fruit. 

Black Beauty Tomatoes are a type of gorgeous beefsteak variety. 

They contain the same antioxidant as blueberries & blackberries. The antioxidant (anthocyanin) is also what gives them their signature dark purple/black tone. 

Taste - They tend to taste a little bit more earthy & smoky compared to standard tomatoes. In fact, some people think they taste a bit like wine!

Uses - Just like regular tomatoes, they can be used in soups, salads, sauces, dips & more. Options are endless!

 DARK OPAL BASIL

With its gorgeous dark purple leaves, this type of basil is not just beautiful, but also incredibly delicious. 

The real origin of purple basil is still unknown. It’s trickier to grow than green basil, but so worth it! 

Taste - Milder than regular basil. Very aromatic. Includes flavour notes like anise, mint & cinnamon.

BLACK PEPPERS

There are several varieties of black peppers. You can find heirloom sweet bell peppers as well as long & thin Hungarian black peppers.

The latter is extremely rare, mildly hot, similar to jalapeños.

Taste - Mildly spicy, a little bit sweet. 

Uses - Use them sparingly to add heat to your dish. If you’re a lover of all things spicy, remember these are mild & not as spicy as some other varieties. 

BLACK PUMPKINS

Also called Cucurbita winter squash, they’re known for their very dark green skin. 

These black vegetables are fairly easy to grow and are super resistant to various diseases. 

Taste - Slightly nutty, sweet & earthy. The longer you cook them, the sweeter & richer in flavour they become. 

Uses - Can be eaten raw or cooked. Use them as you would any other pumpkin variety. Also perfect as your next spooky Halloween decoration! 

BLACK KALE

Cavolo nero might not be pitch black in colour, but it deserves a spot on this list. 

It’s a true nutrition superstar, what marketers would call a superfood!

Also known as Tuscan kale, it originates from Italy. Its name means black cabbage in Italian. 

Taste - Similar to broccoli, green kale, cabbage, tenderstem broccoli. Slightly bitter, but not overpowering. 

Uses - Easy to incorporate into any dish. Use it as a hero ingredient in a cavolo nero pasta, or add it to sauces, salads, soup, curries & more. 

AUBERGINE (EGGPLANT)

Technically a fruit, but commonly considered a vegetable, aubergine (or eggplant in the US) has been used for centuries.

With its deep dark purple, almost black colour, it’s both striking for its beauty & flavour! There are countless varieties of eggplant, ranging in size and flavour.

It’s thought to have originated from India before making its way all across the world and being a staple in many cuisines.

Taste - Its texture and taste resemble zucchini, but with a bitter aftertaste. 

Uses - It’s beloved in dips (baba ganoush, anyone?), curries, ratatouille, salads, and more. 

BLACK CORN

When you think of corn, images of yellow cornfields probably spring to mind. 

Black corn is thought to date back to the early Aztecs - it’s sometimes called Aztec Corn or Mexican Corn. 

Taste - Not quite as sweet as yellow corn. Chewy, starchy, mild.

Uses - Can be eaten grilled, cooked, steamed, etc! Pretty versatile, but make sure to season it well.

BLACK SWEET PEPPER

Sweet pepper 'Zulu' (Capsicum annuum) is an interesting variety, whose fruit turn almost completely black as they ripen. These plants stand out with high yield and produce attractively looking, rectangular fruit consisting of thick, dense and sweet flesh. Black fruit constitute an intriguing addition to sandwiches, salads and many other dishes. They taste best eaten raw, but may also be steamed, roasted or pickled. This presented variety shows high resistance to changing growing conditions and is perfectly suited for cultivation in the field.

Due to a long vegetation period sweet pepper is grown from seedlings produces under covers early in spring. Sow pepper seeds to pots or seeding trays filled with light and permeable soil. Transfer seedlings outdoors only in the second half of May, when the danger of frost has passed. Plants need a sunny, warm site and fertile, quickly warming soil to yield rich crops. You should also take care of proper watering of the plants. Fruit are harvested in summer.

Taste - This pepper is: SWEET

Uses - Bell peppers are sweetest when they mature to a full color, but the crunchy green flesh is a great addition to many savory dishes. You can stuff peppers with quinoa, rice, or a mixture of cheese and beans and bake or cook rings of pepper in a skillet with a fresh egg inside.

BLACK RADISH

With their skin almost entirely black in colour, these spooky radishes are truly mesmerizing.

They’re a root vegetable, available all year round. Rich in vitamin A, B, C & E, traditionally used to help strengthen the immune system. 

Taste - They range from mild to very bitter (almost spicy). Also described as earthy, bold & pungent. 

Uses - Toss into salads, pickle them, add them to tacos, or even to juices. 

Where do our seeds come from?

All of the seeds sold in our shop come from the best producers from across the European Union. Thanks to a long-standing cooperation with them we were able to develop the most adequate storing and dispatch conditions, guaranteeing that you always receive fresh and carefully tested batches of seeds. Exclusion of the middlemen from the whole process not only makes it possible for us to avoid sending out-of-date seeds that might have been lying too long on a warehouse shelf, but also ensures the most attractive price for top quality products.