Tomato Ochsenherz Tomato plants

The Ochsenherz Tomato (also known as the "German Golden") is a very old German variety of beefsteak tomato that is over 200 years old. It produces very large fruits, weighing 200 to 250 grams, with golden skin and flesh veined with red. The flesh is flavorful, with delicately fruity aromas. It is versatile and works wonders in salads, but can also be used to make sauces, stuffed tomatoes, vegetable tians, and ratatouille. The plants are vigorous and need to be staked early to prevent them from bending under the weight of their own fruit. The plug plants should be planted from April to June after the last frost, when they have reached about 15 cm (6in). The 'Ochsenherz' Tomato can be harvested from late June to October.

Tomatoes are native to South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. The genetic diversity of this nightshade family plant never ceases to amaze. The term 'tomato' comes from the Inca word Tomatl, which refers to both the plant and the fruit it produces. Tomatoes come in a wide range of colors, shapes, and sizes, with the exception of blue.

Tomatoes are among the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. However, it took longer for tomatoes to become a regular part of our diets. For a long time, they were cultivated for their aesthetic and medicinal qualities. They were thought to be toxic due to their resemblance to the fruit of the Mandrake, another nightshade plant. Tomatoes only became a staple on our tables in the early 20th century.

The tomato plant is a herbaceous perennial in tropical climates, but is grown as an annual in our latitudes. It becomes lignified over time and produces small, insignificant yellow flowers that cluster together and develop into fruits.

It must be admitted that the tomato fruit is very attractive and adds a pleasant color to the vegetable garden. It also has numerous nutritional benefits. Low in calories, like most vegetables, and rich in water, it contains a highly interesting molecule: lycopene, a powerful antioxidant. The longer the tomato is cooked, the more it releases this valuable nutrient and makes it available and easily absorbed by the body. It is also rich in vitamin C (especially when eaten raw), pro-vitamin A, and trace elements.

Harvesting: Ochsenherz is a semi-early variety, and can bear fruit from June to October depending on the planting date and the climatic and growing conditions (in a greenhouse or outdoors). There is no foolproof way to determine when a tomato is fully ripe. Harvesting should be done when, at the very least, it has fully developed the color it was announced to have, and when its texture, while remaining firm, shows a slight softening. For better preservation, it is recommended to pick the fruit with its peduncle.

Storage: Tomatoes should be stored at an optimal temperature of 10-15°C. They can be kept for a few days in the vegetable drawer of your refrigerator or spread out in the open air. However, refrigeration alters the taste qualities of the fruits. 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 loved because it is simple and so flavorful: cut your tomatoes in half and collect the juice. Place the 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 one hour. Remove the tomatoes and consume immediately, or store them in a glass jar and cover with olive oil.

Gardening tip: It is recommended to grow several varieties of tomatoes each year to minimize the risk of a complete loss of harvest due to climatic conditions or specific diseases. To prevent the phenomenon of 'blossom end rot' - not a disease but a calcium deficiency - spray a comfrey maceration rich in calcium on your plants.