Black Plum Tomato Seeds - (Lycopersicon lycopersicum)
- Seed Count:
- Approx 25 seeds per pack
- Days to Maturity:
- 75-82 days
- Days to Germination:
- 5-7 days @ 75-95F
- Light Preference:
- Full sun
- Plant Spacing:
- Heirloom, Non-Hybrid, Non-GMO seeds
Black Plum Tomato - Unique Russian Heirloom
Sweet, elongated, mahogany-hued, fat fruits with the most intense, complex tomato flavor we’ve found; deep and rich with a sweet, tangy aftertaste. Consistent producer of 3” plum-shaped tomatoes that get “blacker” in hot, sunny conditions. Does well in cool climates, but will not turn as black.
Thick walled with lots of meat, they are wonderful for fresh eating, or sliced into a salad. Also makes a memorable sauce with its complex, lingering flavors.
A great canning or drying tomato.
Tomatoes were grown as a crop in Mexico and Peru in pre-Columbian times, but the early history of domestication is not well known (most likely in Mexico). In Europe, tomatoes were grown as ornamentals (thought to be poisonous) and became popular as a food only in the 18th century.
Raw or cooked the tomato is one of the most widely used and versatile foods from your garden. Use fresh in salads, sandwiches, and salsas. Cooked in sauces and stews. Can be stuffed, dried, puree, paste or powdered. The uses are endless!
Tomatoes suffer more transplant shock than other vegetables, but you can minimize this by hardening them off for a week or two first. This means setting them outdoors in their pots in a protected place so that they get some warm sun, a little gentle wind, and even some cool (not freezing) nights. This will help them adjust to some of the stresses of real life before having their roots transplanted into the ground.
- Determinate and Indeterminate Tomatoes - What's the Difference?
- Heirloom Tomato Growing Tips
- Heirloom Tomato Leaves - Potato Leaf vs Regular Leaf
- Blossom End Rot - What To Do
- Fermented Tomato Conserve
- Sicilian Eggplant and Tomato Sauce
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