Tomato Ochsenherz Orange Grafted Plants

The Ochsenherz Orange Tomato is an early variety of Beefsteak tomato that produces abundant fruits weighing 200 to 250 grams, with a golden orange color and an elongated oval shape. The flesh is intensely colored and has a fragrant and delicately fruity flavor. It is versatile and works wonders in salads, but can also be used to make coulis, sauces, stuffed tomatoes, vegetable tians, and ratatouille. The plants are vigorous and need to be staked quickly to prevent them from bending under the weight of their own fruit. Young grafted plants should be planted from April to June, depending on the climate, after the last frost when the plants have reached about fifteen centimeters. The 'Ochsenherz' Tomato can be harvested from June-July to October.

Grafting is a technique that involves giving a desired variety (in this case, 'Ochsenherz') the root system of another specially selected variety called a rootstock. This rootstock has excellent resistance to soil parasites and diseases, which provides the plant with extra vigor. As a result, it is more resistant to difficult external conditions (such as cold climates) and will yield significantly higher than a non-grafted plant. The fruiting of grafted plants starts earlier and lower on the main stem. Thanks to the use of the 'Protector' rootstock, our grafted tomato plants also produce fewer leaves, making ripening and harvesting easier.

The tomato is native to South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. We are still amazed by the genetic diversity of this nightshade. The term 'tomato' comes from the Inca word 'Tomatl' and refers to both the plant and the fruit it produces. There are fruits of all colors, except perhaps blue, in all shapes and sizes.

Tomatoes are part of the many foods that came to us from the New World, just like beans, corn, squash, potatoes, and chili peppers. It took much longer for tomatoes to reach our palates. For a long time, they were cultivated for their aesthetic and medicinal qualities. They were thought to be toxic because of their resemblance to the fruit of the Mandrake, another nightshade. Tomatoes only became a regular part of our diet in the early 20th century.

The tomato plant is a perennial herbaceous plant in tropical climates, but is grown as an annual in our latitudes. It becomes lignified over time and produces small, insignificant yellow flowers clustered in cymes, which will turn into fruits.

It must be admitted that its fruit is very attractive and adds a pleasant color to the vegetable garden. It also has many nutritional benefits. Low in calories like most vegetables, rich in water, it contains a molecule that is particularly interesting: lycopene, a powerful antioxidant. The longer the tomato is cooked, the more it releases this precious nutrient, making it available and easily absorbed by the body. It is also rich in vitamin C (especially when eaten raw), provitamin A, and trace elements.

Harvesting: Ochsenherz Orange is an early variety, and it can bear fruit from June-July to October, depending on the planting date and the climatic and cultivation conditions (greenhouse or open field). There is no foolproof way to determine when a tomato is fully ripe. The fruit should be picked when, at a minimum, it is completely colored as announced and when its texture, while remaining firm, shows a slight softening. For better preservation, it is recommended to pick the fruit with its peduncle.

Storage: Tomatoes should be stored at an optimal temperature of 10-15°C (50-59°F). They can be kept for a few days in the vegetable drawer of your refrigerator or spread out in the open air. However, refrigeration alters the taste qualities of the fruit. To keep them longer, consider culinary methods such as tomato confit, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices. We love to confit them because it's simple and so delicious: cut your tomatoes in half and collect the juice. Place your tomato halves face up on the baking tray of your oven. Season with salt, pepper, and sugar, then bake at a very low temperature for at least an hour. Remove the tomatoes and consume them immediately, or store them in a glass jar and cover them with olive oil.

Gardener's tip: It is recommended to grow several varieties of tomatoes each year to minimize the risk of complete crop loss due to climatic conditions or specific diseases. To prevent the phenomenon of 'blossom end rot' (not a disease, but a calcium deficiency), spray a comfrey maceration rich in calcium on your plants.

Attention: When transplanting grafted plants, do not bury the graft point!