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Tomato Apéro F1 TGRAFTED ORGANIC - Cherry Tomato

Solanum lycopersicum Tomande F1
Cherry tomato, Cocktail Tomato

5,0/5
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Very good tomatoes, easy to maintain and abundant flowering. No diseases.

Alicia, 01/05/2024

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This plant carries a 6 months recovery warranty

More information

Value-for-money
Mid-season Marmande variety, high-yielding, with large fleshy, red, very flat fruits, irregularly ribbed, weighing 150 to 180 g, with firm but juicy and tasty flesh. It is an indeterminate growth variety that has good natural resistance to diseases. The plug plant should be planted from May to June after the last frost, and the harvest takes place from July to October.
Ease of cultivation
Beginner
Height at maturity
1.20 m
Spread at maturity
50 cm
Exposure
Sun
Soil moisture
Moist soil
Best planting time May
Recommended planting time April to June
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Flowering time June to September
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Harvest time July to October
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Description

The Tomato Tomande F1 combines the qualities of heirloom tomatoes, in terms of flavor and disease resistance, with the productivity of modern varieties. It is a mid-season Marmande type variety that produces numerous large red fruits measuring 6.7 to 8.5 cm (3in) in diameter and weighing 150 to 180 g each. The tomatoes are very flattened, irregularly ribbed, strongly depressed at the stem attachment. Their flesh is firm, yet juicy and flavorful. They are perfect for stuffing, juicing, and sauces, as well as for preparing summer salads where they reveal their full flavor. It is an indeterminate variety, reaching a height of 1 m (3ft) to 1.20 m (4ft). It is resistant to fusarium wilt, verticillium wilt, and mosaic virus, and moderately resistant to powdery mildew and blight. Mini-plug plants are planted from April to June after the last frost, and harvested from July to October.

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 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, along with beans, corn, squash, potatoes, and chili peppers. The Tomato took longer to reach our taste buds. For a long time, it was cultivated for its aesthetic and medicinal qualities, but it was considered toxic because of its resemblance to the fruit of the Mandrake, another Solanaceae plant. It only became a regular part of our diet from the beginning of the 20th century.

Tomato is a perennial herbaceous plant in tropical climates, but it is grown as an annual in our latitudes. It becomes woody over time and produces small, insignificant yellow flowers clustered in cymes that will turn into fruits. Tomatoes can be grown in open ground, but can also be grown in containers on a balcony, with a preference for compact varieties.

It is a fruit vegetable that has many nutritional benefits. Low in calories like most vegetables, rich in water, it contains a particularly interesting molecule: lycopene, a powerful antioxidant. It is also rich in vitamin C, provitamin A, and trace elements.

In terms of cooking, Tomatoes can be consumed raw or cooked in various ways: in salads or as appetizers, grilled, stuffed, marinated, preserved, in ratatouille, or as a sauce. There are tomatoes of all colors, shapes, and sizes. Take advantage of this and grow several varieties in your vegetable garden to vary your enjoyment!

Harvesting: Harvest times 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. Harvesting should be done when the Tomato has reached its final color and when its texture, while remaining firm, shows a slight softening. For better storage, it is advisable to harvest the fruit with its stem. 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 halved 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 an hour. Remove your tomatoes, store them in a glass jar, and cover with olive oil.

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

 

Harvest

Harvest time July to October
Type of vegetable Fruit vegetable
Vegetable colour red
Size of vegetable Large
Interest Flavour, Nutritional value, Disease resistant, Very productive
Flavour Sweet
Use Table, Cooking

Plant habit

Height at maturity 1.20 m
Spread at maturity 50 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour green
Product reference17070111

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Planting and care

First, grow your Marmande tomato plants by transplanting your plug plants into a 8 to 13 cm (3 to 5in) bucket filled with good commercial soil, without burying the graft point. Then place them in a very bright and heated location: the temperature should never drop below 12-14°C (53.6-57.2°F), otherwise the foliage will turn yellow and the plant's growth will be disrupted. When the plants reach a height of about 15 cm (6in), you can consider transplanting them into the ground if the outdoor temperatures allow it.

 

Soil preparation: tomato plants are extremely easy to grow. Sunlight and warmth are crucial for the success of this crop, although grafted plants are more tolerant to cool growing conditions. However, they can grow in any type of soil, although they prefer rich and well-draining soil. You can add some sand to the substrate if it is too compact.

Transplanting into the ground: once the risk of frost has passed, usually after the "Ice Saints" in mid-May, transplant your different plants into the ground. Choose the sunniest and warmest spots in your garden. The base of a south-facing wall is an ideal position. Loosen the soil and dig a hole at least 3 to 4 times the volume of the plant's root system. Add some well-decomposed compost at the bottom. Place your plant with the graft point at ground level, then fill in the hole. Firmly press down the soil, create a basin around the base, and water generously. Be careful not to wet the leaves to protect your plants from fungal diseases.

Maintenance: applying a mulch at the base of your plants helps retain some moisture and reduces the need for weeding. Tomato plants do not require a lot of watering, as their root system can reach deep to find available resources. Only water generously during prolonged periods of drought. To protect the plants from diseases and insects, regularly spray plant extracts (nettle and comfrey). You can also use a copper-based Bordeaux mixture.

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Cultivation

Best planting time May
Recommended planting time April to June

Care

Soil moisture Tolerant
Disease resistance Good

Intended location

Type of use Vegetable garden, Greenhouse
Ease of cultivation Beginner
Soil light
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130
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