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- Tomato - Siletz (DET)
Tomato - Siletz (DET)
SKU:
TM35162A
CA$3.90
CA$3.90
Unavailable
per item
Approximately 250-380 seeds per gram.
Solanum lycopersicum
Lot# TM35162
Siletz tomato is a vigorous, semi determinate variety that grows to 1.5 m (4.8’) tall with a 40-51 cm (16-20”) wide spread. Staking and tying will be required to help support the plants’ heavy yields of 10-12 cm (4-5”) deep red slicing tomatoes that weigh up to 200-454 g (7-16) ounces each. The flavor-packed red tomatoes are nearly seedless. Siletz plants are an open-pollinated variety and the first tomatoes are usually parthenocarpic, meaning that they do not produce seeds within the first several tomatoes. However, the final crop at the end of the season usually does produce a few seeds.
Siletz is a well-adapted variety to our northern climate.
Solanum lycopersicum
Lot# TM35162
Siletz tomato is a vigorous, semi determinate variety that grows to 1.5 m (4.8’) tall with a 40-51 cm (16-20”) wide spread. Staking and tying will be required to help support the plants’ heavy yields of 10-12 cm (4-5”) deep red slicing tomatoes that weigh up to 200-454 g (7-16) ounces each. The flavor-packed red tomatoes are nearly seedless. Siletz plants are an open-pollinated variety and the first tomatoes are usually parthenocarpic, meaning that they do not produce seeds within the first several tomatoes. However, the final crop at the end of the season usually does produce a few seeds.
Siletz is a well-adapted variety to our northern climate.
Planting Instructions:
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Additional Information
Open pollinated-untreated seeds. Harvest fruit when they are the desired size, color 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. |