This morning I am sowing seeds of a variety of courgettes, bell peppers and tomatoes. They are all late going in so I am being very optimistic when I dream of Summer Salad. The only things I am confident of are the Sungold Tomatoes.
Green, Red and Yellow Bell Peppers
I already had saved seeds of Bell Peppers. I have put a generous amount of seeds in a large pot to allow for some of them not to germinate as they are quite old. This large capsicum form is known as bell pepper. The only difference between bell peppers and capsicum is the presence of capsaicin which is a lipophilic chemical that produces a burning sensation in the mouth. Bell peppers do not contain this chemical.
My other tall black pot contains seeds of both Long Sweet Red Chilli Peppers and Yellow Sweets Banana Pepper. Banana pepper seeds need high soil temperatures to germinate. Start them indoors 40-60 days before transplanting time. You can grow banana peppers from seeds or buy young plants.
There are three substantial plants of Tomato Sungold sitting on the window ledge. They were purchased last year from thompson-morgan.com and delivered a week ago as posti-plugs. They have come on well since I repotted them so I have high hopes of a good harvest from them. I have grown these tomatoes from seed before and was amazed at how tall the plants grew and how many fruits we had from them. The taste was perfect.
Tomato Sungold F1 is a cherry tomato firmly established as one of the sweetest and tastiest available. Produces an abundance of golden coloured fruit throughout the summer. A cordon tomato that is suitable for growing in the greenhouse, allotment or garden. Tomato Sungold will produce small orange, tasty tomatoes that are perfect for salads.
I understand that cherries are a good source of vitamins and minerals including potassium, calcium, vitamin A and folic acid. They are also well known for their antioxidant properties. I think the birds who visit our garden are also aware of this as they seem to know the minute that the cherries are ready to harvest. I have two trees, a Stella and a Sweetheart, however they are both now too tall to net so we agree that I pick the lower fruit and then birds can have the higher up bounty.
Sweetheart is a popular, self-fertile sweet cherry and the large fruit have a good flavour. Beautiful white blossom in spring is followed by large, sweet dark red cherries (darker than Stella). This is a late-cropping variety, so useful for extending the season. The fruits ripen over a few weeks so you don’t get a glut all at once and you can be picking well into September.
Stella is a smaller tree and is also self fertile. It is a heavy cropper having good resistance to late frosts. Stella will thrive in most locations and can be grown in a large container. The sweetly flavoured fruit will be ready to pick from mid July. The lovely blossom which appears from early March will brighten your garden and herald the arrival of spring.
We all like to eat the fruit as it comes but another family favourite is Cherry Pie.
A guestimate of cherries, washed and pitted
1 block of Sainsburys Shortcrust pastry
I normally cook the pitted cherries in a little lemon juice and sugar with a dash of almond essence. Set them on one side and line a pie plate with half of the pastry. Pour in the filling and put the pastry lid on. I brush with milk and sprinkle sugar on top then bake in the middle of the oven at 180 for 20 mins.
How to pit cherries. Place the cherry on top of the mouth of an empty bottle. With a chopstick, apply pressure and push the pit into the bottle.
Little is known about how ginger first came to be cultivated. Historians write that the plant did not exist in its current form, but was bred by humans. These days, most ginger comes from Asia. India produces the largest quantity, followed by China and Indonesia. Zingiber Officinalis is a tropical plant which grows in shaded swamps so in the UK it needs help to get started.
Ginger is easy to propagate using a piece of fresh root ginger, the rhizome of the plant. Choose the freshest piece you can with visible eyes. They are the small yellow tips from which the shoots sprout. The roots are like a hand with fingers of rhizome that can be separated by breaking into pieces. Place each piece in a pot of compost with the eyes just level with the surface and water in well. Enclose the pot in a clear plastic bag and place in a sunny spot indoors at about 20C. In a few weeks you will start to notice green tips. This is best done in the Spring. Kept in a light, warm room your ginger will become a pretty houseplant and start producing harvests after six to eight months.
Ginger plants love light and warmth but they can do just as well in strong sunlight. Avoid cold, wind or drafts at all costs. The growing tips at the end of each finger of the rhizome will sprout quickly. Long, slim leaves will grow from the end and look like sprouting grass. Potting on is essential as within eight to ten months the ginger plant will be fully grown.
Garden care: Plant the rhizomes into pots using a good soil based compost. The rhizome should be placed horizontally just below the surface of the soil with the small reddish coloured buds facing upwards. Water well and then grow on under glass until all risk of frost has passed. Alternatively, store the rhizomes in a cool, frost-free place until they can be planted straight out in the garden. Keep well watered during the summer but dry during winter. The rhizomes should be covered in the Autumn with a deep, dry mulch, or brought inside and kept in a frost free spot until the Spring when they can be planted outside again. (info from Crocus.com)
Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudo stems about a meter tall bearing narrow leaf blades. The inflorescences bear pale yellow with purple flowers and arise directly from the rhizome on separate shoots. Ginger is in the family Zingiberaceae to which also belong turmeric, cardamom, and galangal. Ginger originated in the tropical rainforests from the Indian subcontinent to Southern Asia where ginger plants show considerable genetic variation. As one of the first spices exported from the Orient, ginger arrived in Europe during the spice trade, and was used by ancient Greeks and Romans.
Ginger root has been used medicinally in Asian, Indian and Arabic herbal traditions for thousands of years. It is still used in Traditional Chinese Medicine as an aid to digestion and to calm upset stomachs. Its warm, spicy aroma has been believed to awaken vitality and in many ancient cultures it was used as an aphrodisiac.
Ginger is the perfect way to spice up your cooking. The intensity of the flavour varies according to when the ginger is harvested. The older the plant, the hotter the root will taste. Young ginger roots are softer and more succulent and have a milder flavour. These young tubers can be eaten fresh or preserved in vinegar, sugary water or sherry. Young ginger is also perfectly suited for making ginger tea. Just add sugar and lemon to taste.
Fresh ginger can be used finely chopped, grated, crushed to give a ginger juice, or simply sliced. In South-East Asia and the Indian subcontinent, fresh ginger is frequently added to curry pastes and it is often cooked with fish dishes in China. In Europe, dried ginger is more frequently used in baking, as in the classic parkin of northern England.
Another wonderful use for ginger is Ginger Beer. I remember my mother often had some of this on the go in out little kitchen. She made it in the traditional way fermenting it with yeast but below is a cheat recipe.
Ginger Beer Cheat Recipe.
2 lemons, juiced and zested
½ tbsp.clear honey
150groot ginger, peeled and grated
1½ litres soda water
In a large jug, mix the juice and grated lemon zest with the honey, grated ginger and caster sugar.
Pour in 150ml soda water and leave to infuse for 10 minutes.
Top up with the remaining soda water.
Using a fine sieve or piece of muslin, strain the mixture into another large jug, discarding the zest and ginger pulp.
Chill in the fridge for at least an hour before serving with ice.
Ginger is used in many forms. Whole fresh roots, Dried roots, powdered, preserved, crystallised and pickled.
Whole fresh roots. These provide the freshest taste.
Powdered ginger. This is ground dried root
Preserved or stem ginger. Fresh young roots are peeled, sliced and cooked in heavy sugar syrup.
Crystallised ginger. This is also cooked in sugar syrup, air dried and rolled in sugar.
Pickled ginger. The root is sliced paper thin and pickled in vinegar.
Ginger tea is good to drink when you feel a cold coming on. It is a diaphoretic, meaning that it will warm you from the inside and promote perspiration. Use it when you just want to warm up. Steep 20-40g of fresh, sliced ginger in a cup of hot water. Add a slice of lemon or a drop of honey if you fancy. This is great for lifting your mood. Packed with antioxidants, it has a whole range of health benefits so is the perfect Winter warmer.
Overwintering cabbages is a method whereby spring cabbages are late summer sown. by doing this they produce small tender cabbages or spring greens in April and May. Confusingly, late spring sowing of Durham Elf can ensure earlier crops in autumn and winter so I may try those next Spring..
To over winter cabbages sow mid July to August ¼” deep in a seed bed or in trays of seed compost. Keep moist. Transplant to their final position when plants can be easily handled which should be in about 5-6 weeks.
Allow 18” between plants. Plant firmly and water well until established. Harvest in April and May for good firm hearts.
The four varieties that I am sowing today are Durham Early, Durham Elf, First Early Market and Offenham 2 Flower of Spring.
Update – The seeds I sowed on 13th August have not all germinated. Today 4th September I have potted on 12 First Early Market. Nothing else was big enough to transplant but I shall leave them a little longer.
I am hoping to get these in at the allotment in the middle of October and hope to harvest in April and May 2019. They will be protected by a tunnel as we have lots of hungry pigeons down there..
My current stock of Alstroemeria were inherited from the previous plot holder of our allotment. They were growing like weeds, prolifically, every year getting more and more, so much so that Rob began to pull them up and destroy them. I have saved a few rooted plants and lots of seeds. The flower is available in various colours. The variety I have is the bright orange Flaming Star pictured at the top of the post and I am determined to get hold of the white variety for the garden at home too. They are very sturdy plants and can be invasive so I shall grow them in large containers.
Tip – These flowers are best obtained by buying a well rooted plant as they are difficult to germinate from seeds. Plant Alstroemeria plants in a sheltered site, in part shade or full sun, any time between May and August in good soil. All Alstroemeria like good living, so give them plenty of organic matter in the planting hole. If you have a greenhouse plant some inside too. Pot them up into generous 5 litre pots and keep them frost free. Once they start to shoot in spring, feed and water well and they’ll give you an almost continual flower harvest. Pull from the root and they will continue to flower for months.
Alstroemeria, commonly called the Peruvian lily or lily of the Incas is a genus of flowering plants in the family Alstroemeriaceae. They are all native to South America although some have become naturalised in the United States, Mexico, Australia, New Zealand, Madeira and the Canary Islands. Almost all of the species are restricted to one of two distinct centres of diversity, one in central Chile, the other in eastern Brazil. Species of Alstroemeria from Chile are winter-growing plants while those of Brazil are summer-growing. All are long-lived perennials except graminea, a diminutive annual from the Atacama Desert of Chile.
Alstroemeria are very versatile plants and will grow in different situations. All varieties will flower from May through to the first frosts of Autumn and will benefit from the use of a free draining soil. Shorter varieties such as Princess, Inticancha and Little Miss are ideal for the front of the border or for growing in containers. Tall Alstroemeria are good for the back of the border and will provide a continuous supply of cut flowers throughout the summer months. Inca are slightly shorter but will also give long enough stems for cut flowers are good for borders and will also thrive in large containers. Some companies sell loose Alstroemeria rhizomes which is another method of propagation..
May cause skin allergy or irritant – Having skin or eye contact with these plants could result in an allergic reaction, burning or rash.
This morning I have sown the last of my leek seeds. They are Musselburgh bought from alanromans.com and can be relied upon for a top sweet flavour, winter hardiness and good all round performance. It is a variety with good disease resistance and an excellent flavour. This year I have gone for sowing the seeds individually in toilet roll tubes just eight at a time for staggered planting at the allotment. The seeds should germinate in about 21 days and will be left to grow on until they are about 8″ high and pencil thick. We shall plant them out in May leaving a gap of about 6″ between them and with rows about 1′ apart. We have grown this variety before and had varying results so fingers crossed for this year.
Tip – When planting Leeks, choose a well drained bed and apply a general fertiliser a week before. Water the bed the day before if the weather is dry. Make a 6″ hole with a dibber, drop in the leek plant whilst at the same time gently filling the hole with water to settle the roots. Do not backfill with soil at this point. Keep ground moist and earth up when the white base starts to show. NO MANURE.
Cooking with Leeks. Leeks are part of the onion family but have a sweeter, more delicate flavor. Leeks contain good amounts of vitamins, minerals and antioxidants, making the vegetable a wise addition to a healthy diet. You can cook leeks by poaching them in chicken broth, pan-frying them in a little oil, or boiling them until tender or you can include them in a variety of other recipes. I use Leeks mainly in soups, stews and casseroles but they are equally useful as a side vegetable or in a pie.
On 7th June 2007 I went to Sugarloaf Lane Nursery and bought a few plants. One of these was an Alpine Viola called Papilio. I love Violas and this was to be the first of many. They are such a versatile plant and look good in individual pots or mixed containers as well as in rockeries, gravel gardens and borders. I have listed below the varieties that I have in my garden at present. The genus Viola is a very interesting group of plants. I am not so keen on the larger pansy type of flower but prefer those bred from the Lutea and Cornuta. I have ordered my 2018 treasures from The Wildegoose Nursery.
The Bouts viola collection was established in 1978 by Mark and Stephanie Roberts of Bouts Cottage Nursery. In 2011 they retired and Jack and Laura Willgoss took over creating Wildegoose Nursery. I cant wait to visit and collect my plants. They are situated close to Ludlow, one of our favourite places to visit.
Viola hybrids, as the name suggests, have parentage that is somewhat diverse and they can be striped and splashed, bicoloured or the image of simplicity itself in pure hues of white, yellow, pink, mauve, purple and black. Many are scented too
Tips from the Wildegoose Website:- For your Violas to flourish, they need a good depth of soil for their roots to spread into. So if planting in a pot go for something at least 12” (30cm) deep and use a proprietary brand of potting compost. If planting in the open ground, make sure the soil is well cultivated, weed free and ensure you incorporate plenty of organic matter. Violas need regular deadheading to maintain their long season of flowering and they benefit from a light trim and tidy in July if appearing leggy. Cut back to within 2 inches from the base in early autumn to encourage fresh new basal growth and to deter pests from overwintering in their crowns. www.wildegoosenursery.co.uk
Viola is the name of a genus containing about 500 different species. Most of the violas cultivated in gardens are grown as annuals or short lived perennials, however, many will self-seed and give you years of delight. Violas are as at home in woodland settings as they are filling crevices in rock walls.
Viola cornuta is a species that originates in the meadows of the Pyranees and has long stems to hold their purple, honey scented flowers high enough above the surrounding grasses, to attract the attention of passing insects. The flowers of Viola cornuta have characteristically narrow elongated petals that are so delicate, yet these are remarkably hardy robust little plants. They are often recommended for ground cover, as they happily spread to make large flowering clumps under shrubs. Viola lutea, also known as the mountain pansy, is a species of violet that grows in Europe, from the British Isles to the Balkans. I prefer hybrids of these two as they are so delicate
If growing in pots use a good quality general purpose compost and incorporate grit or perlite to aide drainage through the winter. You can also add slow release fertiliser to the compost or give them a liquid feed every two to three weeks to give them a boost. Feed first with a balanced feed for healthy plant growth and once well established switch to a tomato feed to encourage more flowers.
Violas are cool weather plants. Although they thrive in full sun it’s light and not heat that they require. Cooler autumn and spring temperatures are ideal. Higher temperatures can be off-set with mulch and diligent watering. Enrich the soil with leaf mould or well-rotted organic matter such as manure added to the flower bed in the spring.
Most of today’s violas are derived from Viola odorata, the Sweet Violet. Sweet violets are true perennials. If you’re lucky you’ll find them in fields and lawns and you can recognise them by their sweet scent and deep violet color. Most of us has found Viola tricolor commonly called Johnny Jump Up, a self-seeding perennial with tiny flowers of purple, yellow and white.
During the summer cleistogamous flowers without petals produce seeds, which are flung outward by mechanical ejection from the three-parted seed capsules. Cleistogamy is a type of automatic self-pollination of certain plants that can propagate by using non-opening, self-pollinating flowers. Especially well known in peanuts, peas, and beans, this behaviour is most widespread in the grass family. However, the largest genus of cleistogamous plants is actually the Viola. Although Violas self seed freely they are also easy to start from seed at home. Violas need darkness to germinate so cover the seeds completely. Direct sowing is another method when the weather is a bit warmer.
Alternatively they can be propagated with cuttings. You can take a cutting in August, snipping off a shoot around 5 cm long cut off at leaf node. Nip off flowers and buds on the shoot and all but three leaves. Dip into a rooting hormone and plant into a pot of compost. Water in, place outside, and roots will start to grow within 18 days and you’ll have a whole new viola plant.
Viola Papilio – A lovely vigorous perennial alpine plant producing marbled textured flowers with purple blending with white and a yellow eye above clumps of dark green, heart shaped foliage. This fragrant plant flowered from mid spring to autumn giving me lots of pleasure. It has come back year after year and seeded itself here and there. They do get leggy in Summer so cut them back and they will regrow from the base. They self seed profusely around the mother plant.
Viola Sororia Freckles – Quite unlike any other variety, Viola Sororia Freckles bears violet, speckled flowers from spring to summer. The unusual blooms are carried above neat clumps of heart shaped foliage. This memorable Violet will self-seed freely, dotting its offspring around the garden to provide welcome surprises the following spring. Perfect for growing in containers, rockeries or planted into crevices between paving. My garden now has lots of this very giving hardy perennial plant.
Viola Sororia Albiflora – The white wood violet. A new one to me last year. Purchased as a young plant from Websters of Wollaston. The flowers of this form are white except for delicate violet lines radiating from the throat of the flower. There is no noticeable scent. They flower for about six weeks from mid to late spring according to the weather. The root system consists of thick, horizontally branched rhizomes with a tendency to form vegetative colonies. As they are woodland plants they prefer dappled shade. Update 26th April 2018 – This plant is once again preparing to throw up a wonderful display of white Violas. I was worried about its survival as we have had a very hard, long winter and I have in fact lost a few of my favourite violas. However, today I found the original plant covered in new buds. I am hopeful of late seedlings appearing too.
Following our visit to Wildegoose Nursery I now have six new Violas in my collection. Viola Lindsay, Viola Raven, Viola Josie, Viola Aspasia, Viola Aletha and Viola Olive Edwards. Pictured below are Raven And Aspasia.
It’s well into April and we are only just starting our potatoes. First Into the allotment were some Maris Piper bought from Lidl. 20 seed potatoes were put into the allotment on 1st April, after chitting at home. We have another 12 waiting to go in. Maris Piper are a Main Crop popular English potato grown since the 60s, They are purple flowered and are one of the most well known and most popular varieties on sale today. More Maris Piper potatoes are grown than any other variety in the UK. This variety has a golden skin and creamy white flesh with a fluffy texture. This makes it a versatile all rounder, great for chips and roast potatoes, but also good for mash and wedges. Update 22nd April and the last 12 Maris Piper have been planted at the allotment.
Today we bought Second Early Salad Potato Jazzy. This is new to us and looks very good. 29 seed potatoes cost £3.99 from Highdown Nursery in Sugarloaf Lane, Norton. The producers guarantee 35 potatoes per plant when grown in an 8 litre bag. However there are reports of up to 80 potatoes per plant. The small waxy tubers are said to be more versatile than Charlotte with good flavour. Good for boiling, mash, roasting or steaming, this new second early variety has been awarded an RHS AGM for its superb garden performance. Second early crops can be harvested approximately 13 weeks from planting when the foliage begins to turn yellow and die back. The first single potato was planted into a black flower bucket on 18th April. Two more black buckets prepared today Friday 27th April.
Plant potato crops from March. Prior to planting, chit the seed potatoes by setting them out in a cool, bright position to allow them to sprout. When growing in the ground avoid planting in soil where potatoes have grown for two years in succession to reduce the risk of disease. Prepare the planting area in a sheltered position in full sun on moist well drained soil. Dig in plenty of well rotted manure. Place the seed potatoes 4″ deep. When shoots reach 8″ earth up the soil around the shoots leaving just a few cm of green growth showing. Repeat this process after a further as required.
Where space is limited, try growing potatoes in potato bags on the patio.
Fill an 8 litre potato bag to just below the top of the bag with good quality compost mixed with some well rotted manure.
Carefully plunge a single chitted potato tuber into the compost with the shoots pointing upwards at a depth of 5″ from the soil surface.
Place the bags in a sunny position and water regularly to keep the compost moist.
Rob and I have been watching a chap on YouTube whose channel is called ‘Home Grown Veg’. He recommends growing potatoes in plastic shopping carriers inside black cut flower buckets. We are definitely having a go at this this year.
Making sure that the containers are clean and have sufficient drainage holes fill the carrier bag, which should be inside the bucket, one third full of multi purpose compost.
Put one seed potato in and fill the bucket up to one inch from the top.
Water well at this stage.
Leave in a draught free sheltered place outdoors for ten weeks.
After ten weeks, lift the carrier bag, roll down the sides, the soil should hold together by the roots, then harvest what potatoes you can find.
lower the bag back into the pot.
Repeat this at 13 weeks.
The third lift will probably be the last one.
Remember to keep the used compost, revitalising it with fish, blood and bone, and use the same bag and pot to grow some leeks in the same way.
These two varieties of pea are seeds left from last year and need using up this year. I shall sow the Canoe now and the Ambassador a little later in the year. I intend to grow some peas at home in containers this year as well as at the allotment as quite a few were lost last year when Rob couldn’t get down to harvest.
Pea Ambassador – Pea Ambassador is a Maincrop variety of pea which is ideally suited for sowing later in the season. It is a robust growing, short-vined pea with good resistance to downy mildew. A high yielding variety producing masses of large, blunt-ended pods containing up to nine sweet and tender peas of great quality. Ambassador is one of the only Peas that can be sown in July for an October crop and is ideal for successional sowing. I am swishing a few more of these seeds today, 2nd August, and hoping the weather will help us get a late crop.
Pea Canoe – A well named and highly productive variety producing long slightly curved pods with pointed tips that each contain up 12 peas. With such full pods, Pea Canoe is set to become an ideal variety for exhibition. The heavy crops are carried on semi leafless stems for easy picking and plants become virtually self supporting if grown in a block. Surplus crops of this wrinkle seeded pea freeze particularly well. Useful for Spring and Autumn sowing. I am swishing a few more of these seeds today, 2nd August, and hoping the weather will help us get a late crop.
Pea Waverex – These tiny plants produce masses of pods filled with tiny sweet peas. Peas are a good source of Vitamins A, C, B1 and folic acid and also contain soluble fibre. These seeds were an afterthought, ordered from Premier Seeds Direct, they are a petit pois variety and didn’t disappoint. I swished the seeds in a jar of water and they sprouted after a few days. Rob sowed them at the allotment and this week, 11 weeks later, we harvested them. Not one pod let us down. I shall be focusing on these peas next year as both of the other varieties were no shows. We have had weeks of sweltering weather and we thought we had no chance of getting a good harvest but every tiny pod was full to bursting of tiny sweet peas.Our only regret is not sowing more at fortnightly intervals. Note to self for next year.
Peas are a cool season crop well suited to the UK climate. Peas can be direct sown outdoors from March to June once the soil has warmed up. Using cloches will help the earliest crops to germinate. In milder areas some hardy early maturing cultivars can be sown in late autumn for overwintering and producing particularly early crops. For a continuous crop it’s a good idea to sow a new batch of peas every 10-14 days. Alternatively, try growing different early and Maincrop varieties that will mature at different times throughout the growing season. Water regularly once pea plants start to flower to encourage good pod development. You can reduce water loss by applying a thick mulch of well rotted manure or compost to lock moisture into the soil. Don’t feed peas with nitrogen rich fertilisers as this can create leafy growth instead of producing pea pods. In most cases peas won’t require any extra feed.
Peas should be harvested regularly to encourage more pods to be produced. The pods at the bottom of each plant will mature first so begin harvesting from low down and work your way up as the pods mature. Peas can be frozen but they are sweetest and tastiest when eaten freshly picked from the garden. Early varieties can be harvested 11-12 weeks from sowing while Maincrop varieties need 13 -15 weeks to mature.
Plant where peas have not been grown for 2 seasons, digging in well rotted organic matter.
The distance between the rows should equal the expected height of the variety.
Avoid sowing during any cold or very wet periods
Protect immediately from birds. Keep weed free.
Provide support when 3″ high.
Pick regularly to maintain yields.
Peas are legumes which take in nitrogen from the air and store it in small nodules along their roots. When growing garden peas don’t be tempted to pull the plants up from the roots at the end of the season. The leaves and stems can be cut off at ground level and added to the compost heap before digging the roots into the ground. As the roots break down they release nitrogen into the soil.
I have twelve different varieties in my tomato seed box. They are all old seeds. I have just read my post from last year and my message to myself was don’t grow any tomatoes next year. However, I have sown a selection of last years seeds to test germination. They are sitting on the computer box for a little bottom heat. The photographs are of previous success for inspiration. I have sown a few varieties including Gardeners Delight, Ildi, Black Opal, Black Cherry and Tigerella.
Tomato Gardeners Delight – Cordon/Indeterminate. The true tangy flavour of tomatoes. Bite sized fruit. A greenhouse or outdoor type. High in vitamins.
Tomato Ildi – Small, sweet, yellow, pear shaped cherry tomatoes with up to 80 fruits per truss. A cordon variety that naturally stops growing at 6′.
Tomato Black Opal F1 Hybrid – A very juicy cherry variety with deep purple black fruit. Sweet with a touch of acid.
Tomato Black Cherry – An Heirloom cordon variety. still quite rare they are the only truly black cherry tomato.
Tomato Tigerella – A medium sized red fruit with green and yellow stripes.
For greenhouse culture sow seeds late winter to early spring 1.5mm (1/16in) deep. Germination usually takes 6-14 days at 24-27C (75-80F).
To grow outside, sow seeds in early spring and grow as above.
Transplant seedlings when large enough to handle and plant out into growbags or pots when large enough.
Gradually acclimatise to outdoor conditions before planting outside.
Provide support and tie in regularly. Remove side shoots as they appear and restrict the plant to one main stem.
How to sow seeds
Fill a 3″ pot with moist compost
Sow seeds thinly and cover with a thin layer of vermiculite
Enclose the pot in a polythene bag
Germination should be within two weeks and plant should be large enough to move into separate pots in about eight weeks
When the roots start appearing through the drainage holes pot on into next size pot making sure to bury the stem as roots will grow out from the stem
Continue to pot on until in the final pot, growbag or directly in the ground
If the aim is to create a single stemmed plant remove side shoots from between leaf joints.
When four sets of flowering trusses have formed pinch out the growing tip
Water plants daily and once flowers have started to appear feed with tomato fertiliser every week