Heirloom Tomato Seeds -Organic Non-GMO Yellow Brandywine Beefstake Tomato
Organic Non-GMO Yellow Brandywine Beefstake Tomato - HEIRLOOM
Tomato - Yellow Brandywine - Lycopersicon lycopersicum
Tender Annual Indeterminate. Heirloom. Fuzzy potato leaf vines, large fruit can weigh up to two pounds, excellent gourmet flavor, delicious creamy texture, exceptional quality, heirloom. Extreme temperatures can affect fruit shape.
Soil & Water: Tomatoes love fertile soil rich in organic matter. Add plenty of compost prior to planting. Preferred soil pH is between 5.5-7.0. Soak the soil 4-6" deep at 7-day intervals. Mulch to preserve moisture. Avoid wetting the foliage when watering.
Planting & Growing: Sow seeds in flats 6-8 weeks before the last frost and thin to 2" apart after the first true leaves appear. Before transplanting after the last frost, harden off the plants by placing them outdoors for a few hours to start, increasing the amount of time each day until they are accustomed to a full day of sunlight.
Harvesting & Storage: Harvest when individual fruits give slightly under finger pressure; the shoulders may not have changed color yet. .
Did You Know? The heaviest tomato on record was grown in New Jersey and reached a whopping 7 lb. 12 oz.
Soil Temperature: 70-85F
Planting Depth: 1/2"
Germination: 6-12 Days
Height At Maturity: 5'-7'
Days To Maturity: 76-100 Days
Sun/Shade: Full Sun
Spacing After Thinning: 15"-36"
Saving tomato seeds is a fairly simple process. Every tomato seed is covered in a gelatinous sack which contains chemicals that inhibit seed germination. This prevents the seeds from sprouting whilst inside the tomato fruit. In nature the fruit drops from the plant and slowly rots away on the ground. This is the natural fermentation process and it is during this that the gelatinous sacks are destroyed. To save tomato seeds yourself you need to duplicate the fermentation process. This will not only remove the gelatinous sack but also kills any seed borne tomato diseases.
Firstly cut the tomato fruits across the middle and then squeeze the tomato seeds and the gel into a container, making sure that you label the container with the tomato variety. The container of tomato seeds then needs to be put to one side to ferment for about three days. During this time the container of seeds will smell horrible and will go moldy. When the mold has covered the top of the container add water and stir the mixture. The good seeds will sink to the bottom of the container and the mold and hollow seeds can then be poured off. Add more water and continue the progress until only clean seeds remain. You can also put the mold and seeds into a sieve and wash under running water until just the clean seeds remain.
Next spread out the seeds on a glass or ceramic plate to dry, which can take about 12 days, making sure that you label the plate with the tomato variety.
The dried seeds can then be put into a labelled envelope. Saved seeds should store for 5 - 10 years if kept in the right conditions.
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