Tomato Agora F1 Plants

The Agora F1 tomato is a variety created by Vilmorin that combines several qualities: it is hardy, rather early, and productive thanks to its good fruit setting capacity, as well as vigorous. The plant, resistant to most tomato diseases, develops short internodes and produces clusters of 5 to 7 large round fruits weighing 300g (caliber 67-82 mm (3in)), which are both homogeneous and regular, very healthy and resistant to splitting. They have firm flesh of good quality that can be enjoyed in salads, sauces, and all kinds of cooked dishes. It is planted in April-May, after the last frost, for a harvest from August to October. Remember to stake your tomatoes, as fruit-laden plants can be heavy!

Tomatoes originate from South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. The term "Tomate" comes from the Inca "Tomatl" and refers to both the plant and the fruit it produces. It is one of the many foods that came to us from the New World, like beans, corn, squash, potatoes, and chili peppers. It was initially cultivated for its aesthetic and medicinal qualities but was considered toxic due to its resemblance to the fruit of the Mandrake, another nightshade. It only became a regular part of our diets starting from the early 20th century.

Tomatoes are herbaceous perennial plants in tropical climates, but they are grown as annuals in our latitudes. They become lignified over time and produce small, insignificant yellow flowers grouped in clusters that will turn into fruits. Tomatoes can be grown in open ground but can also be planted in containers on a balcony, with a preference for compact varieties. They are a fruit vegetable that offers many nutritional benefits. Low in calories like most vegetables, rich in water, they contain a very interesting molecule: lycopene, a powerful antioxidant. They are also rich in vitamin C, provitamin A, and trace elements. In terms of cuisine, tomatoes can be eaten raw or cooked in many ways: in salads or as appetizers, grilled, stuffed, marinated, preserved, in ratatouille, or as a sauce. They come in all colors, shapes, and sizes. Take advantage of this and grow several varieties in your vegetable garden to enjoy a variety of flavors!

Harvesting: Harvest periods vary depending on the maturity: early varieties are harvested from 55 to 70 days after planting, mid-season varieties from 70 to 85 days, and late varieties beyond 85 days. Pick the tomatoes when they have reached their final color and when their texture, while remaining firm, shows a slight softening. For better preservation, make sure to pick the fruit with its peduncle. Be careful, immature fruits, stems, and leaves contain solanine and should not be consumed.

Storage: The optimal storage temperature for tomatoes is between 10 and 15°C (50 and 59°F). Refrigeration is possible but alters the taste qualities of the fruits. For longer storage, tomatoes can be preserved, dried, frozen, canned, or cooked into jam. To preserve them, cut your tomatoes in half and collect the juice. Place your half tomatoes face up on the baking sheet of your oven. Season with salt, pepper, and sugar, then bake at a very low temperature for at least one hour. Remove the tomatoes, store them in a glass jar, and cover with olive oil.

Gardener's tip: To reduce watering, we recommend mulching the soil with thin successive layers of grass clippings, preferably mixed with dead leaves. This protection, which keeps the soil moist, also limits weed growth.