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The Evergreen tomato has a fruity flesh and can be eaten as a salad, garnish or candied!
| -20% | €3.76 |
| -15% | €4 |
| -10% | €4.23 |
| -7.5% | €4.35 |
| -5% | €4.47 |
The Evergreen tomato has a fruity flesh and is eaten in salads, garnishes and candied!
Family : Solanaceae
Latin name : Lycopersicon esculentum L.
Genus : reproducible seeds
Weight : 0,1 g
Sowing and harvesting schedule:
Soil maintenance: tomatoes prefer light, loose, cool soil. A rich soil gives the most beautiful fruits: so smoke your soil in autumn.
Exposure: sunny.
Sowing: 1 cm deep, in a terrine. 8 weeks later, transplant at 45 cm between plants and 75 cm between rows then stake.
Emergence: in 8 to 10 days in soil at 18°C.
Watering: regular watering spaced out in time (twice a week on average) avoids the coulure of flowers, then after setting, the bursting of fruits. Excessive watering can lead to "black-bottom" (apical necrosis) or reduce the taste of the tomatoes.
Harvesting: from sowing to planting, it takes 8 to 9 weeks.
Preservation: in order to avoid that the tomatoes split, store them with the neck upside down.
Origin : native to tropical countries and the foothills of the Andes (South America), the tomato has only been produced for 150 years for the consumption of its fruits.
