bunch of spices and seasonings in a scooper

Product Description

Lycopersicon esculentum

An indeterminate heirloom variety widely regarded as the best tasting tomato of all. The large (up to 1 lb.) pink, thin-skinned tomatoes ripen late but are worth the wait. Plants need trellising.

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Quick Facts

Plant Size: 6 feet

Hardiness: Tender Annual

Sun: Full/Partial

Seed Planting Depth: 0.25 inch

Days to Harvest: 80 days

Good for Container: Yes

Seed Origin: Heirloom

Easy to Grow: Yes

Water: Moderate

Days to Germinate: 7–14 days

Plant Spacing: 18–24 inches

Edible Flower: N/A

Growing Guide

Tomatoes are frost sensitive, warm season plants that grow best in full sun and like fertile, well drained, loamy soils. Tomatoes are heavy feeders, so prepare planting area with decomposed compost and a general purpose organic fertilizer. Soil that is low in phosphorus and potassium can be amended with rock phosphate and greensand. To prevent blossom end rot, add bone meal, oyster shell flour or crushed eggshells to the planting holes. Deeper, less frequent watering encourages deep rooting for better drought tolerance and tastier fruits.

Tomatoes are best started indoors 4–6 weeks before your last frost date. Plant seeds ¼ inch deep and keep evenly moist. Optimum soil temperature is 70–90°F, which can be achieved with a heating mat. After 6–14 days, place new seedlings in a sunny window and fertilize every 2 weeks. Harden off your seedlings before planting by placing them outdoors during the day and bringing inside at night. Transplant 18–24 inches apart in rows that are 36–60 inches apart.

Tomatoes are susceptible to many diseases, including Early Blight (Alternaria), Late Blight (Phytophthora), Septoria Leaf Spot, Bacterial Spot, Speck and Canker, and soilborne fungal diseases such as Verticillium and Fusarium Wilt. When possible, choose disease resistant varieties, use a minimum three year rotation cycle, use drip irrigation to minimize wet foliage, mulch to prevent soil from splashing on to leaves during rain storms, stake vines, orient rows to increase air circulation and compost or turn under all crop debris at the end of each season. Tomato hornworms can be hand-picked or controlled with Bacillus thuringiensis sprays (Dipel). Plant flowers and insectary plants around the borders or within your garden to attract beneficial insects to control harmful pests naturally.

Tomatoes generally ripen 6–8 weeks after fruit set. Tomatoes will continue to mature even after they have been harvested. Harvest fully ripe fruits when they have full color but are still firm. Many varieties pull off easily when ripe, while some heirlooms need to be cut from the vine. To harvest for later use or to sell at market, pick when fruits have 50–75% color and are still firm, they will ripen in a few days. For best flavor, keep tomatoes on the kitchen counter, not in the refrigerator.

Ratings and Reviews


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My favorite tomato
| racheque

I have been growing Brandywine Heirloom Tomatoes for about 10 years. Occassionally I cannot get the Seeds of Change seeds, and I am always sad - - the Seeds of Change are the best Brandywine seeds I've found! Brandywine tomatoes are large, smooth and consistent and have the best tasting interior - - smooth, never mealey and versatile to use in anything or just eat straight. I grow other kinds of tomatoes for variety and versatility, but nothing beats the Brandywine - if you can only grow one thing, grow the Brandywine Tomato.

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the best thing I've ever eaten
| tom red

These tomatoes are almost unknown. I bought two packs for 10 cents each from Dollar tree (now unavailable, afaik). I noted each plant yielding only one fruit. 'What's wrong with these things?' said I. As the season waned, and all the lettuce and beans had been picked, the Brandywines kept getting larger. As September slipped in I wondered when the things would ripen. I wanted to pack the garden in for the year. Still they remained pink-bodied and green on top. And they were by far the biggest tomatoes I'd ever seen. I decided to pick all 40 the first week of October. Still pink and green. I sat them on the deck steps, in the sun, as school decorations turned Halloweeny, and the days grew shorter. I brought them inside as the night air turned colder, and decided to taste one despite my conviction that green is gauche. As the title says-- the best food I've ever tasted. Period. A nice pinkish red inside, big enough to cover the perimeter of the largest loaf. With a little mayo I was in heaven. The only thing I can compare them to is a bottle of new wine. If you are lucky enough to grow them, prepare yourself to have a 4" thick tomato sandwich at work every day for eight weeks. They will be fine on the countertop. You will never forget them.

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