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- Tomato - Maria's Hungarian Paste (IND)
Tomato - Maria's Hungarian Paste (IND)
SKU:
TM35153A
CA$3.90
CA$3.90
Unavailable
per item
Approximately 150-200 seeds per gram.
Solanum lycopersicum
Lot# TM35153
An extremely rare Hungarian Paste Tomato. We purchased 10 of Maria’s Hungarian Paste tomato seeds from a trusted seed source in British Columbia 3 years ago and they have done remarkably well for us. These tomatoes have a beautiful oval shape that is slightly elongated and have tender, bright pink/red skin and flesh. A medium sized paste tomato with an excellent rich tomato flavor. Plants are an indeterminate variety growing 1.2-1.8 m (4-6’) tall and will need to be staked and tied. Very good, full season production. Starts to ripen by mid-summer. Keeps well on the plant and once picked. Performs well in cooler climates as well as hot.
Solanum lycopersicum
Lot# TM35153
An extremely rare Hungarian Paste Tomato. We purchased 10 of Maria’s Hungarian Paste tomato seeds from a trusted seed source in British Columbia 3 years ago and they have done remarkably well for us. These tomatoes have a beautiful oval shape that is slightly elongated and have tender, bright pink/red skin and flesh. A medium sized paste tomato with an excellent rich tomato flavor. Plants are an indeterminate variety growing 1.2-1.8 m (4-6’) tall and will need to be staked and tied. Very good, full season production. Starts to ripen by mid-summer. Keeps well on the plant and once picked. Performs well in cooler climates as well as hot.
Planting Instructions:
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Additional Information:
Open pollinated-untreated seeds. Harvest fruit when they are the desired size, colour and firmness. In general, perfectly ripe tomatoes show deep color but still feel firm when gently squeezed. Tomatoes do continue to ripen after being picked. Gently grab and twist until the tomato pulls free from the stem, or use a pair of clippers. Cut stems close to fruits. Always store picked tomatoes at room temperature indoors, or in a shady place outside. Never refrigerate tomatoes, because temperatures below 12.8° C (55° F) cause flavor compounds to break down. |