Yellow Zebra Tomato - Yellow Zebra Tomato

Yellow Zebra Tomato is a vibrant and flavorful variety developed directly at Metchosin Farm. A true ray of sunshine in the garden, its fruits boast bright yellow skin adorned with luminous green stripes. Medium-sized, sweet, and low in acid, these tomatoes are perfect for salads, sandwiches, or eaten straight from the vine. They combine the aromatic depth of a classic tomato with refreshing sweetness, bringing color and flavor to every dish.

Where to Grow Yellow Zebra Tomato

Yellow Zebra thrives in zones 3 to 9, in full sun and rich, well-drained soil. It is perfect for containers, greenhouses, or warm, sheltered outdoor locations. Good staking is recommended for its vigorous, indeterminate vines.

Origin and History

A variety selected at Metchosin Farm, the Yellow Zebra is the result of careful work aimed at optimizing flavor, appearance, and productivity. It continues the tradition of regionally adapted, open-pollinated tomato lines known for their reliability. Striped tomatoes like this have long captivated gardeners for their beauty and culinary versatility.

Canadian Zones

• Zones 8-9: Indoor sowing in late winter; transplant after frost for abundant summer harvests.
• Zones 5-7: Indoor sowing 6 to 8 weeks before the last frost; grow in a greenhouse or warm outdoor location.
• Zones 3-4: Indoor sowing is mandatory; transplant into a greenhouse or the warmest microclimate of the garden.

How to Grow and Harvest Yellow Zebra Tomato

1. Planting: Sow 0.5 cm deep, 6 to 8 weeks before the last frost. Harden off before transplanting.
2. Watering: Maintain consistent moisture; avoid wetting foliage to reduce diseases.
3. Harvesting: Harvest when the skin turns rich yellow with well-defined green stripes and the fruit is slightly soft.
4. Maintenance: Install stakes or cages; prune suckers to improve air circulation and increase production.

Tips for Storing Your Seeds

1. Choosing fruits: Select the most beautiful, healthy, and vigorous fruits.
2. Extraction: Extract the seeds and let them ferment for 2 to 3 days in water to dissolve the pulp.
3. Drying: Rinse thoroughly then dry on a non-stick surface for 1 to 2 weeks.
4. 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)