Black Plum Tomato - Black Plum Tomato

Black Plum Tomato is a productive variety that deserves a place in every garden. Its decorative 5 cm, plum-shaped fruits ripen to a deep mahogany with olive-green shoulders, offering a sweet and tangy flavor perfect for sauces, roasting, or fresh eating.

This semi-determinate variety combines compact growth with abundant and consistent production throughout the season. Its unique appearance and robust taste make it an exceptional choice for both avid gardeners and chefs alike.

Where to Grow Black Plum Tomatoes

Black Plum thrives in zones 3 to 9, in full sun and well-drained soil. It grows very well in garden beds, raised beds, or large containers, with moderate staking to support the semi-determinate plants.

Origin and History

Originating from Eastern Europe, the Black Plum tomato is prized for its unique appearance and culinary versatility. Renowned for its reliable yields and complex flavor, it has become a staple for sauces, salsas, and fresh garden dishes.

Canadian Zones

• Zones 8-9: Indoor sowing in January-February, transplanting in April for extended harvest.
• Zones 5-7: Indoor sowing from late February to mid-March, transplanting in May, harvesting from July to September.
• Zones 3-4: Indoor sowing late March-early April, transplanting after last frost (late May-early June), harvesting from mid-July to early September.

How to Grow and Harvest Black Plum Tomatoes

1. Planting: Start seeds 6 to 8 weeks before the last frost. Transplant 45-60 cm apart in rich, well-drained soil.
2. Support: Install a stake or cage to support the semi-determinate growth.
3. Watering: Keep the soil consistently moist without waterlogging. Avoid wetting the foliage.
4. Pruning: Lightly prune to improve air circulation and maximize production.
5. Harvesting: Pick fruits when they are fully ripe, deep mahogany, and slightly firm.

Tips for Storing Your Seeds

1. Choose fruits: Select fully ripe tomatoes from vigorous plants.
2. Extraction: Collect seeds and their gel into a clean container.
3. Fermentation: Let ferment for 2 to 3 days with a little water to dissolve the gel.
4. Rinsing and drying: Rinse thoroughly, then spread seeds to dry completely.
5. Storage: Store in an airtight container, in a cool, dark place. Viability: up to 5 years.

Certified organic by:
Islands Organics Producers Association (Cert#1962)