Cherry Tomato Gardener's Delight organic seeds

The Organic 'Gardener's Delight' Tomato is a cherry type with indeterminate growth, capable of reaching 2m in height. It is distinguished by its long productive panicles, each carrying up to 30 small red fruits with a very tasty flavour. Its name, "Gardener's Delight", perfectly reflects its sweet and slightly tangy flavour, which appeals to both adults and children. About the size of a cherry, its fruits can be enjoyed as an appetiser, as a garnish, or simply picked fresh from the plant in the garden.

This variety requires staking or trellising from planting in the ground to support its vigorous stems. To enjoy its summer harvests, sow from February to April and harvest from June to September. Its generous production makes it an essential ally in the vegetable garden, both for cooks and enthusiasts looking for freshness straight from the garden.

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. The diversity of this nightshade plant never ceases to amaze. The term 'tomato' comes from the Inca Tomatl and refers to both the plant and the fruit it produces. There are tomatoes of all colours and all shapes and sizes. Ancient varieties are plants with indeterminate growth and can live for two years. More recent varieties have so-called determinate growth and stop growing at the bush stage, so there is no need to stake or trellis them.

The tomato is one of the many foods that came to us from the New World, like beans, corn, squash, potatoes, and chilli peppers. It took much longer for the tomato to reach our taste buds. For a long time, it was cultivated for its aesthetic and medicinal qualities. It was thought to be toxic due to its resemblance to the fruit of the Mandrake, another nightshade plant. It only became a regular on our tables from the early 20th century onwards.

The tomato plant is a perennial herbaceous plant in tropical climates, cultivated as an annual in our latitudes. It turns woody over time and produces small insignificant yellow flowers clustered in cymes that will develop into fruits.

Its fruit is very attractive and adds colour to the vegetable garden. It also has numerous nutritional benefits. Low in calories like most vegetables and rich in water, it contains a particularly interesting molecule: lycopene, a powerful antioxidant. The longer the tomato is cooked, the more lycopene becomes available. It is also rich in vitamin C, pro-vitamin A, and trace elements.

Today, its taste and nutritional qualities are well established. For gardeners, the tomato is one of the essential summer vegetables. They simply have to decide how they want to use it to navigate through the many existing varieties. Is it for salads, sauces, consumption on the spot, cooked, etc.? They also need to consider when they want to harvest it. The answer will of course depend on the average summer sunlight in the region where their garden is located. Rest assured, there is a tomato for every situation! While tomatoes need plenty of sunlight and heat, they do not necessarily require a lot of space. Therefore, there is no reason not to grow them in containers on balconies, where small-fruited varieties are best. Be cautious, as immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvesting: depending on the varieties, from early to late, it can take 50 to 100 days from planting to harvest. There is no foolproof way to determine when a tomato has fully ripened. Harvest when it is at least fully coloured as expected and when its texture, while remaining firm, shows slight softening. For better preservation, pick the fruit with its stalk attached.

Storage: tomatoes do not keep long as their water content is high. They can be stored well for a few days in the vegetable drawer of your refrigerator or spread out in the open air. To keep them longer, consider culinary methods such as tomato confit, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices. Tomato confit is particularly popular because it is simple and so tasty: cut your tomatoes in half and collect the juice. Place the halves cut side up on the oven tray. Season with salt, pepper and sugar, then bake at a very low temperature for at least an hour. Remove the tomatoes and consume immediately, or store them in a glass jar and top with olive oil.

Gardener's Tip: it is advisable to grow several tomato varieties each year to minimise the risk of a complete crop loss due to climatic conditions or specific diseases.
To prevent 'blossom end rot', which is not a disease but a calcium deficiency, spray a comfrey maceration rich in calcium on your plants.
When planting, you can bury the stem up to the first leaves. This will stimulate the root system, ensuring a bountiful fruit harvest. 
Winning combinations in the garden often translate to the plate. It's a good mnemonic to remember that tomatoes and basil make a great pair.