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Tomato White Beauty - Ferme de Sainte Marthe seeds

Solanum lycopersicum Beauté Blanche
Tomato

5,0/5
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Disappointing taste, juicy but with a slightly bland flavour.

Pascale, 02/10/2023

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This plant carries a 6 months recovery warranty

More information

Value-for-money
A early and productive variety, which produces round, pale yellow fruits weighing from 100 to 75 g on vigorous plants. Their sweet and juicy flesh is of excellent quality, making it ideal for salads. Sowing in March - April for a harvest from July to September.
Ease of cultivation
Beginner
Height at maturity
1.50 m
Spread at maturity
50 cm
Soil moisture
Damp soil
Germination time (days)
14 days
Sowing method
Sowing under cover, Sowing under cover with heat
Sowing period March to April
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Harvest time June to September
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Description

The White Beauty Tomato is an early and productive variety, which produces round, pale yellow fruits weighing 100 to 75 g on vigorous plants. Their sweet and juicy flesh is of excellent quality, making them ideal for salads. Sow in March - April for a harvest from July to September.

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 variety 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 fruits of every colour, 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, like beans, corn, squash, potatoes, and chili peppers. It took longer to reach our taste buds. For a long time, it was cultivated for its aesthetic and medicinal qualities. It was thought to be toxic because of its resemblance to the fruit of the mandrake, another solanaceous plant. It only became a regular on our tables in the early 20th century.

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

It must be admitted that its fruit is very attractive and adds a pleasant 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 undeniable. For gardeners, tomatoes are among the essential vegetables of summer. They just need to consider how they want to use them to guide them among all the existing varieties. Are they for salads, sauces, consuming directly on the spot, or cooked? 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 while 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 will prefer varieties with small fruits. Be careful, 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 trick to determine in advance when a tomato has reached its full ripeness. Harvesting will be done when, at a minimum, it is completely 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 peduncle.

Preservation: tomatoes do not keep as long as their water content is high. They can be kept well for a few days in the vegetable drawer of your refrigerator or spread out in the open air. To keep them longer, consider culinary methods such as tomato confit, dried tomatoes, sauces, frozen fruits, canned tomatoes, jams, or juice. 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 sheet of your oven. Season with salt, pepper, and sugar, then bake at a very low temperature for at least one 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 climate 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 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.

 

 

 

Harvest

Harvest time June to September
Type of vegetable Fruit vegetable
Vegetable colour yellow
Size of vegetable Large
Interest Flavour, Nutritional value, Disease resistant, Very productive
Flavour Sweet
Use Cooking

Plant habit

Height at maturity 1.50 m
Spread at maturity 50 cm
Growth rate fast

Foliage

Foliage persistence Deciduous
Foliage colour dark green
Aromatic? Fragrant foliage when creased

Botanical data

Genus

Solanum

Species

lycopersicum

Cultivar

Beauté Blanche

Family

Solanaceae

Other common names

Tomato

Origin

South America

Annual / Perennial

Annual

Product reference38901

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Planting and care

Soil preparation: Tomato plants are extremely easy to grow. Sunlight and warmth play a crucial role in the success of this cultivation. However, they can tolerate any type of soil, although they prefer rich and well-draining soil. If the soil is too compact, you can add a little sand to improve its structure.

Seed sowing in a greenhouse: From mid-February to May, sow your seeds indoors or in heated greenhouses using trays at around 20°C (68°F). Bury the seeds about 5 to 7 mm (0in) deep in special seed compost, as they need darkness to germinate. Avoid using compost at this stage, as it may burn the future roots. Tomato plants grow very quickly, with seeds usually germinating within two weeks on average. Do not discard a tray if the seeds have not germinated within this time period, as some varieties may take longer. Once the plants have reached a height of about 15 cm (6in), consider transplanting them.

Transplanting in open ground: Once the risk of frost has passed, usually after the "Ice Saints" in mid-May, transplant your seedlings into open ground. Choose the sunniest and warmest spots in your garden. Planting them at the base of a south-facing wall is an ideal position. Loosen the soil and dig a hole that is 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 in the hole, burying it up to the first set of leaves, and then backfill. Firm the soil, create a small basin around the base, and water generously. Be careful not to wet the leaves to protect your plants from fungal diseases.

Maintenance: Applying a layer of mulch around the base of your plants helps retain moisture and reduces the need for weeding. Tomato plants do not require excessive watering, as their root system can reach deep into the soil for available resources. Water thoroughly only during prolonged periods of drought.

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Seedlings

Sowing period March to April
Sowing method Sowing under cover, Sowing under cover with heat
Germination time (days) 14 days

Care

Soil moisture Wet
Disease resistance Good
Pruning instructions Some gardeners are not in favor of pruning tomato plants. Others recommend removing the leaves in direct contact with the soil to prevent fungal diseases. They suggest removing the suckers, which are all the new shoots in the axils of the leaves as they appear, in order to concentrate the sap on the main branches and fruit clusters. The goal is to obtain fewer but larger fruits. Others also remove the leaves around the fruits to allow them permanent access to sunlight. We find that systematically practicing one or the other of these methods is not necessarily suitable for the multitude of situations encountered in gardens. Depending on the exposure, the variety planted or the region, the soil, etc., all these methods have their reasons for being. Above all, we recommend a fair balance that only you can experiment with, considering the constraints that are yours.
Pruning Pruning recommended once a year

Intended location

Type of use Vegetable garden, Greenhouse
Hardiness Hardy down to 1°C (USDA zone 10b) Show map
Ease of cultivation Beginner
Soil Light and rich in organic matter
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 192
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