Tomato, Egg from Phuket (Organic)
Solanum lycopersicum. White/Pink Plum. 60-65 days. Indet.
Early producer of loads of small, pale-pink, egg-shaped fruit. Egg from Phuket tomato (Ei von Phuket in German) yields 1 oz fruits that are held in clusters on tall healthy vines. Good balanced flavor that has a little tartness with a clean finish. This flavor, along with a firm texture, works very well sliced into spicy or highly aromatic salads. Many Thai-style tomatoes are used lightly cooked in stir-fry or soups, this variety is great for that use. We think it particularly shines in spicy salty salads such as Som Tam. A very unique tomato selected differently than western tomatoes. Often picked and used when slightly under ripe. In this state they will hold shape when cut in half and stir-fried. Will develop juicier sweeter flavor if allowed to get very ripe. We were gifted this variety by Ulla Grall who collected it in Phuket, Thailand. She is the proprietor of Bio-Saatgut seed company in Germany and was very generous with us at the very beginning of our seedy adventures.
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Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots once they have two true leaves. Transplant into the garden once danger of frost has passed.
Seed Saving
Collect seeds from ripe fruit by squeezing into a jar and add 25% more water. Wait a few days for mold to form. When seeds sink and gel-sac is gone, stir, add water, then decant and rinse to clean. Dry thoroughly. Tomatoes are mostly self-pollinating; isolation is not usually needed for seeds to be true to type.
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