Tomato Absinthe - Ferme de Sainte Marthe seeds

The Absinthe Tomato is the result of cross-breeding between the Aunt Ruby's German Green and Emerald Evergreen varieties, both of which are green. This beautiful beefsteak tomato is heavily ribbed at the top and flattened at the summit. It gets its name from its beautiful colour and its green flesh, similar to that of the spirit, even though it has some marbled inflections on the shoulders. Very fleshy, it has little juice and few seeds. It often reaches a kilogram in weight, although a fair average puts it between 300 and 400 grams. The Absinthe Tomato is a rather sweet variety with little acidity. For all these reasons, it is used for stuffed meats or barbecued steaks: cut generous slices of at least 1cm (0in) from the fruit. Sear on both sides in a frying pan and sprinkle with sea salt and oregano. Top with a little lamb's lettuce and balsamic vinegar.

Sow from March to April to harvest from June to September.

The tomato originates from 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 variety of this nightshade plant. 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 colours (red, of course, but also green, yellow, and even some very rare blue varieties), in all shapes and sizes. The old varieties are indeterminate plants and can live for two years. The more recent varieties have a 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, along with beans, corn, squash, potatoes, and chillies. It took much longer to reach our taste buds. And for good reason! It was long cultivated for its aesthetic and medicinal qualities. It was thought to be toxic because of its resemblance to the fruit of the Mandrake, another nightshade. It only became a regular part of our diet at the beginning of the 20th century.

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

It must be admitted that its fruit is very pretty and adds a pleasant colour 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 very interesting: lycopene, a powerful antioxidant. And the longer the tomato is cooked, the more lycopene becomes available. It is also rich in vitamin C, provitamin A, and trace elements.

Today, its taste and nutritional qualities are beyond doubt. For the gardener, the tomato is one of the essential vegetables of summer. They just need to consider how they want to use it to guide them among all the existing varieties. Is it for salads, sauces, consuming directly on the spot, cooked, etc.? They will also consider when they want to harvest it, the answer to which will be determined by the average summer sunshine in the region where their garden is located. Rest assured, the choice is vast and there is a tomato for every situation! And although tomatoes need a lot of sun and heat, they do not necessarily require a lot of space. That is why you should not hesitate to grow them in containers on your balcony, where you can prefer varieties with small fruits. Beware, immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvesting: depending on the variety, it can take 50 to 100 days between the transplanting date and the harvest. There is no foolproof way to determine in advance when a tomato has reached full ripeness. Harvesting should be done when, at a minimum, it has taken on its ripe colour and when its texture, while remaining firm, shows a slight softening. For better freshness, make sure to pick the fruit with its peduncle.

Storage: tomatoes do not keep as long when they have a high water content. They can be stored for a few days in the vegetable compartment of your refrigerator or left 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. We love to confit them because it's so simple and 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 your tomatoes and consume immediately, otherwise store them in a glass jar and cover with olive oil.

Gardener's Tip: it is recommended to cultivate several varieties of tomatoes each year to minimise the risk of a complete loss of harvest due to climatic conditions or a particular disease.
To prevent the phenomenon of 'blossom end rot' - which is not a disease but a calcium deficiency - spray your plants with a calcium-rich comfrey maceration.
When transplanting, do not hesitate to bury the stem up to the first leaves. This will stimulate the root system, ensuring a bountiful fruit harvest.
Winning combinations in the garden are often the same on the plate. This is a good mnemonic device to remember that tomatoes and basil go well together.