Tomato Principe Borghese organic seeds

The Tomato 'Principe Borghese', is an old variety of cocktail type widely used in Italian cuisine and for drying. The plant, with indeterminate growth, produces clusters of small, bright red, ovoid fruits with small pointed tips. Its flesh is low in water and seeds making it suitable for sauces and juices, but especially for dried or candied tomatoes. It is also a particularly productive variety and its fruits store well. Sow from March to April, for a harvest from June to September.

The tomato 'Prince Borghese' has been known since the early 20th century. Originating from Italy, this variety was developed to meet the specific culinary needs of the region, particularly for the production of dried tomatoes. Its popularity has spread beyond Italian borders due to its taste qualities and versatility in cooking. The plant generally reaches a height of 1.20 m to 1.80 m. Its fruits are small, weighing between 30 and 80 grams. When ripe, they display a bright red colour. Their flesh is dense, with a rich and sweet flavour, low in juice and seeds. They are also used to prepare sauces, preserves, and purees.

Old varieties of tomato are plants with indeterminate growth and can live for two years. Newer varieties have what is called determinate growth and stop growing at the bush stage so they do not need staking or trellising.

The tomato originates from South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. The variety of this nightshade plant is astonishing. The term "tomato" comes from the Inca Tomatl and refers to both the plant and the fruit from the plant. There are tomatoes of all colours (red, of course, but also green, yellow, and even some blue varieties), all shapes, and all sizes. The tomato plant is a perennial herbaceous plant in a tropical climate cultivated as an annual in our latitudes. It turns woody over time and produces small, insignificant yellow flowers clustered in cymes that will turn into fruits.

Low in calories like most vegetables and rich in water, the tomato contains lycopene, an antioxidant. The longer the tomato is cooked, the more it releases. Its flesh also contains vitamin C, provitamin A, and various trace elements. For the gardener, the tomato is a summer essential. Be careful, immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvest: depending on the varieties, it can take 50 to 100 days between the transplant date and the harvest. Harvest when the fruit shows the colour expected at maturity and when its texture, while remaining firm, becomes slightly soft. For better storage, be sure to pick the fruit with its stalk.

Storage: tomatoes have a shorter shelf life if they have a high water content. They can be kept for a few days in the vegetable compartment of your refrigerator or spread out in the open air. To keep them longer, make tomato confit, dried tomatoes, sauces, freeze frozen fruits, make preserves, jams, or juices.

Gardener's tip: it is advisable to grow several tomato varieties to minimize the risk of a complete loss of harvest due to a climatic hazard or a specific pathology. To counteract the phenomenon of 'blossom end rot,' which is a calcium deficiency, spray a comfrey concoction on your plants. 
When transplanting, you can bury the plant up to the first leaves to stimulate the production of nourishing roots.
Winning combinations in the garden are often the same on the plate: tomatoes and basil go well together in the vegetable garden.