Tomato Black Cherry - Vilmorin seeds

The Black Cherry Tomato produces small fruits measuring 2 to 3 cm (1in) in diameter, with a deep red almost black colour. Black Cherry is an indeterminate variety and will quickly reach a height of 1.80 m (6ft) or more. Plan to trellis it from planting to make it a decorative element in the vegetable garden. Children love to eat them straight from the plant. It's true that they look so much like candy. The flavor of these small round tomatoes, weighing between 20 and 25 g, is very sweet, and their crunchy texture makes them perfect for serving alongside other cherry tomatoes during summer appetizers. This variety can be sown from February to May and harvested from July to October.

The tomato is native to 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 diversity of this solanaceous plant. The term 'tomate' comes from the Incas' Tomatl and refers to both the plant and the fruit it produces. There are tomatoes of all colours, except perhaps blue, and of all shapes and sizes. Ancient varieties are indeterminate plants and can live for two years. More recent varieties have determinate growth and stop growing when they reach the bush stage, so they do not need to be staked or trellised.

Tomatoes are among the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. It took a long time for tomatoes to become part of our diet. For a long time, they were cultivated for their aesthetic and medicinal qualities. They were thought to be toxic because of their resemblance to the fruit of the Mandrake, another solanaceous plant. They only became a regular part of our meals at the beginning of the 20th century.

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

It must be admitted that the fruit is very attractive and adds a nice touch of colour 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 lycopene becomes available. 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 an essential vegetable of summer. They just need to decide how they want to use them to guide them among all the existing varieties. Will they be used for salads, sauces, eaten fresh, cooked, etc. They also need to 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 although tomatoes need a lot of sun and heat, they don't necessarily require a lot of space. That's why you shouldn't hesitate to grow them in containers on your balcony, where you can focus on 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 transplanting and harvesting. There is no foolproof way to determine in advance when a tomato has reached full ripeness. The fruit should be picked when it is fully coloured as announced and when its texture, while remaining firm, shows a slight softening. For better preservation, make sure to pick the fruit with its calyx.

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 spread 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 make tomato confit because it is simple and so delicious: cut your tomatoes in half and collect the juice. Place your half tomatoes face up on your oven tray. Season with salt, pepper, and sugar, then bake at a very low temperature for at least one hour. Remove your tomatoes and consume them immediately, or store them in a glass jar and cover with olive oil.

Gardener's tip: It is recommended to grow several tomato varieties each year to minimize the risk of complete crop loss 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.
When transplanting, do not hesitate to bury the stem up to the first leaves. This will stimulate the root system and ensure 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.