By William Terry Kelley
University of
Georgia
Most folks know that a store-bought tomato just doesn’t taste as
good as one you pick from your garden. That’s why tomatoes are
the most widely grown U.S. garden crop. But “new and improved”
varieties don’t always impress the tomato connoisseur.
The term “heirloom tomatoes” was coined a few years back. It’s
used to describe the old-fashioned varieties many gardeners
believe have the best flavor. So why are the newer varieties
“improved.” Well, they resist some diseases that heirlooms don’t.
Nevertheless, heirlooms are becoming popular. From red to yellow
to chocolate to green, these tomatoes come in a variety of
varieties. Some date back to the 1800s. Many come from Europe.
Nearly all are indeterminate types that will keep growing and
producing all season and require extensive trellising.
The basics of growing these varieties doesn’t differ much from
ordinary tomatoes. Trellising and varieties are the only real
differences. Plant spacing, fertility and planting dates will all
be the same as for any tomato.
Heirloom sampler
Here’s a sampler of some of the more popular heirloom varieties:
“Brandywine” dates back to 1885. It
produces pinkish red tomatoes from 1 to 1.5 pounds and matures in
80 days.
“Abraham Lincoln” matures in 77
days. It’s a red variety dating to 1920, producing fruit from 6
to 10 ounces.
“Mortgage Lifter” got its name
because the man who developed it supposedly produced so much
fruit that he paid off his mortgage with the profit. It has pink
fruit that can get up to 2 pounds and matures in 85 days.
“German Giant” can also reach 2
pounds. It’s a deep pink and matures in 77 days.
If you’re looking for a tomato of a different color, you may want
to try “Cherokee Purple,” which
originated in Tennessee. It has rose to purple skin, matures in
80 days and weighs 10 to 12 ounces.
Or how about “Mr. Stripey,” which is
red, orange and yellow striped? It matures in only 56 days and
has fruit only 1 inch to 1.5 inches in diameter.
Other varieties include “Green
Zebra,” “Old German,” “Yellow Brandywine,” “Old Brooks,” “Thessaloniki,” “Arkansas Traveler” and “Giant Belgium.” Be careful how many you
plant. Many of these varieties can produce as much as 15 pounds
of fruit per plant.
Planting tips
As with all tomatoes, don’t plant them until the danger of frost
has passed. Tomatoes are best transplanted into the garden, too,
rather than directly seeded. Many garden centers now carry plants
of these old-time varieties.
Tomatoes must be grown in full sunlight in a well-drained area.
Select a site where water is available for irrigation. The soil
pH should be between 6.2 and 6.8.
Good transplants are stocky and 8 to 10 inches tall. Cover the
rootball of the plant completely. Don’t be afraid to plant it
deep enough to cover the bottom leaves.
Plant tomatoes 18 to 24 inches apart in rows 5 to 6 feet apart.
Heirloom tomatoes are best trellised, using an overhead wire
stretched between two solid posts no farther than 20 feet apart.
Then tie twine from the wire down to the plants to support them
and keep them off of the ground. You will likely have to remove
suckers and prune these varieties to two main stems.
Use about 1.3 pounds of 10-10-10 analysis fertilizer per 100
square feet. Work this into the ground before planting.
Side-dress the plants with the same fertilizer rate after about
four weeks and then again in another four to five weeks.
The quest for the most flavorful tomato has begun. Will it come
from your garden this year?
(Terry Kelley is a Cooperative Extension horticulturist with
the University of Georgia College of Agricultural and
Environmental Sciences.)
