A productive variety that earns its place in any vegetable garden. The decorative 5cm (2in) plum-shaped fruits ripen to a rich mahogany colour with dusky green shoulders, offering a sweet, tangy flavour that’s perfect for fresh eating, sauces, or roasting. This semi-determinate variety combines compact growth with a heavy, consistent yield throughout the growing season. Its unique appearance and robust taste make it an exceptional choice for gardeners and chefs alike. Where Can You Grow Black Plum Tomato Black Plum Tomato thrives in Zones 3-9, requiring full sun and well-drained soil. It grows well in garden beds, raised beds, or large containers, with moderate staking to support the semi-determinate plants. History and Historical Uses Black Plum Tomato is cherished for its unique appearance and versatile culinary uses. With origins in Eastern Europe, this variety has gained popularity for its reliable yields and complex flavour, making it a favourite for sauces, salsas, and garden-fresh meals. Canadian Zone Information Zones 8-9: Start seeds indoors in January or February and transplant outdoors in April for an extended harvest. Zones 5-7: Sow seeds indoors in late February to mid-March and transplant outdoors in May. Harvest runs from July to September. Zones 3-4: Start seeds indoors in late March or early April, transplant after the last frost in late May or early June, and harvest from mid-July to early September. How to Grow and Harvest Black Plum Tomato Planting: Start seeds indoors 6-8 weeks before the last frost. Transplant seedlings 45-60cm (18-24in) apart in nutrient-rich, well-drained soil. Support: Provide moderate staking or caging to support the semi-determinate growth habit. Watering: Keep soil consistently moist but not waterlogged. Avoid wetting leaves to prevent disease. Pruning: Light pruning is recommended to improve air circulation and maximise fruit production. Harvesting: Pick fruits when fully ripe, mahogany in colour, and slightly firm to the touch. Seed Saving Tips for Future Supply Choose Ripe Fruits: Select fully ripened tomatoes from healthy, productive plants. Extract Seeds: Scoop seeds and their surrounding gel into a clean container. Fermentation: Add a small amount of water and let the mixture sit uncovered for 2-3 days, stirring daily to break down the gel coating. Rinse and Dry: Rinse seeds thoroughly and spread them on a clean towel or screen to dry completely. Store: Store dried seeds in an airtight container in a cool, dark place. Properly stored seeds remain viable for up to 5 years. Certified Organic By Islands Organics Producers Association (Cert#1962)
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