Tomato Cherrola F1

This Cherrola Tomato is a recent hybrid with astonishing trailing vine-like clusters that can hold up to twenty ruby red fruits. Well calibrated, each fruit weighs about 20g and offers a perfectly balanced flavor between sweetness and acidity, making it a highly sought-after variety for sandwiches, salads, or any type of raw snack. But Cherrola is versatile in all culinary variations: cooked in gratin, in sauces, etc., it is equally delicious.
With indeterminate growth, it quickly reaches a height of 2m (7ft). Remember to stake it from the moment it is transplanted into the ground. Sow it from February to April to enjoy it starting from June until 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 Solanaceae. The term 'tomato' comes from the Incas' word Tomatl and refers to both the plant and the fruit that comes from it. There are fruits of all colours, except perhaps blue, of all shapes and sizes. Ancient varieties are indeterminate plants and can live for two years. More recent varieties have a 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, just like beans, corn, squash, potatoes, and chili peppers. It took much longer to reach our taste buds. And for good reason! It was cultivated for its aesthetic and medicinal qualities. It was believed to be toxic because of its resemblance to the fruit of the Mandrake, another Solanaceae. It only became a regular part of our diet from the beginning of the 20th century.

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

It must be admitted that its fruit is very beautiful and adds pleasant color to the vegetable garden. It also has many nutritional benefits. 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 known. For the gardener, the tomato is one of the essential vegetables of summer. They just need to consider how they want to use it to guide them among the existing varieties. Is it for salads, sauces, consuming directly on site, cooked, etc.? They will also consider when they want to harvest it. 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 pots on your balcony, where you will prefer varieties with small fruits. Beware, immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvesting: depending on the varieties, from early to late, it can take 50 to 100 days between the transplanting date and the harvest. There is no foolproof way to know for sure when a tomato has reached full ripeness. Harvesting should be done when, at the very least, it is completely colored as it was announced and when its texture, while remaining firm, shows a slight softening. For better storage, be sure to pick the fruit with its stem.

Storage: tomatoes do not keep as long when their water content is high. They can be kept well 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 confits, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices. We love to confit them because it's so simple and delicious: cut your tomatoes in half and collect the juice. Place your half tomatoes 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, otherwise, 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 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, ensuring a beautiful fruit harvest. Successful garden associations are often successful on the plate as well. It's a good mnemonic to remember that tomatoes and basil go well together.