Solanum lycopersicum 'Betalux'

The 'Betalux' Tomato is a variety originating from Poland dating back to 1991, classified as one of the so-called "Russian" tomatoes, early ripening, suitable for cold regions and short seasons. It is a very productive variety, with determinate growth not exceeding 80cm (32in) in height, that can be planted in pots on the balcony or in a small vegetable garden. The plant has a well-furnished potato-like foliage and produces small round fruits slightly flattened, weighing 70 to 120g, with dark red skin and flesh. Their juicy flesh offers a rich flavour, which can be enjoyed both in salads and in cooked dishes. This variety is rather resistant to diseases and easy to grow. You can harvest seeds to sow them the following year. Sow in March and April and harvest 60 to 65 days later, 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 wide variety of this nightshade family. The term "tomato" comes from the Inca word Tomatl and refers to both the plant and the fruit produced by the plant. There are fruits of all colours (red, of course, but also green, yellow, and even some very rare blue varieties), of all shapes and sizes. Ancient varieties are plants with indeterminate growth and can live for two years. More recent varieties have a 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, along with beans, corn, squash, potatoes, and chili peppers. It took much longer for it to reach our taste buds. And for good reason! It was cultivated for a long time for its aesthetic and medicinal qualities. It was thought to be toxic because of its resemblance to the fruit of the Mandrake, another nightshade plant. It only became a regular on our tables at the beginning of the 20th century.

The tomato plant is a herbaceous perennial in tropical climates, but cultivated as an annual in our latitudes. It lignifies over time and produces small insignificant yellow flowers arranged in clusters that will turn into fruits.

It must be admitted that its fruit is very attractive and adds a pleasant color to the vegetable garden. It also has many nutritional advantages. Low in calories like most vegetables, rich in water, it contains a very interesting molecule: lycopene, a powerful antioxidant. And the longer the tomato is cooked, the more available lycopene it releases. It is also rich in vitamin C, provitamin A, and trace elements.

Today, its taste and nutritional qualities are well established. For gardeners, tomatoes are among the essential vegetables of summer. They just need to think about how they want to use them to guide them among all the existing varieties. Is it for salads, sauces, eating directly on the spot, cooked, etc.? They will also consider when they want to harvest them. The answer will of course depend on 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 if indeed tomatoes need a lot of sun and heat, they don't necessarily require a lot of space. Therefore, don't hesitate to grow them in pots on your balcony, where you can favor varieties with small fruits. Beware, immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvesting: Depending on the varieties, it can take 50 to 100 days between the transplanting date and the harvest. There is no foolproof trick to determine in advance when a tomato has reached its full ripeness. The fruit should be picked when, at a minimum, it is fully colored as announced and when its texture, while remaining firm, shows a slight softening. For better storage, you should pick the fruit with its calyx.

Storage: Tomatoes do not keep as long when their water content is high. 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, you can consider culinary methods such as tomato confits, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices. We love to confit them because it's simple and so tasty: cut your tomatoes in half and collect the juice. Place the 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, or store them in a glass jar and cover with olive oil.

Gardener's 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 counter the phenomenon of 'blossom end rot' - not a disease, but a calcium deficiency - spray a comfrey maceration rich in calcium on your plants. 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. It's a good mnemonic to remember that tomatoes and basil go well together.