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Tomato Pepe F1 Tomato seedlings

Solanum lycopersicum Pepe
Cherry Tomato

5,0/5
2 reviews
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impropres à la plantation, les 2 plants sont arrives desseches et casses ! tres decue REPONSE DE PROMESSE DE FLEURS Nous sommes désolés car nous attachons une très grande importance quant à la qualité de nos plantes ainsi que de leurs reprises, si vous rencontrez le moindre souci, avez une question, n'hésitez pas à nous contacter au 03.61.76.08.10 et nous procéderons au remplacement ou au remboursement si cela s'avérait nécessaire.

simao marie, 29/04/2016

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This plant carries a 6 months recovery warranty

More information

Value-for-money
Variety producing long and abundant clusters of 30 to 50 deep red, round fruits weighing between 20 and 30g. Harvest from July to September. From organic farming.
Ease of cultivation
Beginner
Height at maturity
1.80 m
Spread at maturity
50 cm
Exposure
Sun
Soil moisture
Moist soil
Best planting time May
Recommended planting time April to June
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Harvest time July to September
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Description

The Pepe Tomato is a variety that produces long and abundant clusters of 30 to 50 perfectly round and deep red fruits weighing between 20 and 30g. These small tomatoes have a flavoursome, very sweet, and rather juicy flesh. You can reserve them for picnics or aperitifs with friends, but they are also perfectly suited for salads or as accompaniments. This variety is very vigorous and particularly resistant to most tomato diseases. These plug plants are produced using organic production methods. They should be planted from May to June after the last frost, when the plants have reached about 15cm (6in) in height. The Pepe Tomato can be harvested from July to September.

NB: This variety is labeled F1 for "F1 hybrid" because it is a variety resulting from the cross-breeding of carefully selected parents to combine their qualities. This produces a variety that can be particularly tasty and/or early while also being resistant to certain diseases. Sometimes criticised or wrongly associated with GMOs, F1 hybrid plants are interesting both for their uniformity and their resistance, but unfortunately, their qualities do not pass on to subsequent generations. Therefore, it will not be possible to save the seeds for future sowing.

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. The term "Tomato" comes from the Inca word "Tomatl," which refers to both the plant and the fruit it produces. It is one of the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. The Tomato took significantly longer to reach our taste buds. For a long time, it was cultivated for its aesthetic and medicinal qualities but was considered toxic due to its resemblance to the fruit of the Mandrake, another member of the Solanaceae family. It only became a regular part of our diet in the early 20th century.

The Tomato is a perennial herbaceous plant in tropical climates, but it is grown as an annual in our latitudes. It becomes lignified over time and produces small, insignificant yellow flowers arranged in clusters that will transform into fruits. Tomatoes can be grown in open ground but can also be planted in containers on a balcony, with a preference for varieties with compact growth.

It is a fruit vegetable that offers numerous nutritional benefits. Low in calories like most vegetables, it is rich in water and contains a molecule of particular interest: lycopene, a powerful antioxidant. It is also rich in vitamin C, provitamin A, and trace elements.

In terms of cooking, Tomatoes can be consumed raw or cooked in many ways: in salads or as appetisers, grilled, stuffed, marinated, preserved, or made into sauces. They come in all colours, shapes, and sizes. Take advantage of this and cultivate several varieties in your vegetable garden to vary your enjoyment!

Harvesting: The harvest periods vary depending on the earliness: early varieties are harvested 55 to 70 days after planting, mid-season varieties from 70 to 85 days, and late varieties beyond 85 days. The tomatoes should be picked when they have reached their final colour and when their texture, while remaining firm, shows slight softening. For better storage, make sure to pick the fruit with its calyx. Be careful, immature fruits, stems, and leaves contain solanine and should not be consumed.

Storage: The optimal storage temperature for tomatoes is between 10 and 15°C (50 and 59°F). Refrigeration is possible but alters the taste quality of the fruits. For longer storage, tomatoes can be preserved by confit, dried, frozen, canned, or cooked into jam. To confit them, cut your tomatoes in half and collect the juice. Place your half tomatoes facing upward 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, store them in a glass jar, and cover with olive oil.

Gardener's tip: To reduce the need for watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also limits weed growth.

Harvest

Harvest time July to September
Type of vegetable Fruit vegetable
Vegetable colour red
Size of vegetable Small
Interest Flavour, Nutritional value, Disease resistant, Very productive
Use Table, Cooking

Plant habit

Height at maturity 1.80 m
Spread at maturity 50 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour green
Product reference42341

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Planting and care

Tomato plants are easy to grow. Sunlight and heat play a crucial role in the success of this cultivation. Tomatoes thrive in rich, well-drained soils that are deeply loosened. A few months before planting, add well-rotted compost after loosening the soil. If your soil is heavy, add some sand at the time of planting.

Initially, allow the plug plants to grow by transplanting them into 8 to 10.5 cm (3 to 4in) puts filled with potting soil. Place them in a sunny and heated location: the temperature should never drop below 12-14°C (53.6-57.2°F), otherwise the foliage will turn yellow and the plant's growth will stop. When the plants reach a height of about 15 cm (6in), transplant them into the ground if the outdoor temperatures allow.

Planting in the ground should be done once the risk of frost has passed, usually after mid-May. Choose a very sunny and sheltered spot. Space the plants 50 cm (20in) apart in rows and 70 cm (28in) between rows if you prune them, or 1m (3ft) in all directions for unpruned cultivation. Dig a hole (3 times the volume of the plug plant), add some well-decomposed compost at the bottom of the hole. Place your plant, which can be buried up to the first leaves, then fill in the hole. Firm the soil, create a basin around the base, then water generously. Be careful not to wet the leaves to protect your plants from fungal diseases.

Install stakes (soon after planting to avoid damaging the roots). Mulch around the base of the plants. Water regularly as irregular watering can lead to calcium deficiency, resulting in blossom end rot.

In addition tomatoes, like potatoes, are susceptible to late blight. This is a fungal disease caused by the Phytophthora infestans fungus. Late blight develops in warm and humid weather. Small spots appear, white on the underside of the leaves and green-gray on top. To reduce the risks, space the plants adequately and avoid watering the foliage. In terms of crop rotation, wait 4 years before growing a plant from the Solanaceae family in the same location and do not grow them in neighbouring rows. If necessary, spray with Bordeaux mixture or preparations such as horsetail decoction or garlic extract.

Although less common, tomato cultivation in pots is still possible by choosing varieties with small fruits and placing the pot in a very sunny location.

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Cultivation

Best planting time May
Recommended planting time April to June

Care

Soil moisture Tolerant
Disease resistance Very good

Intended location

Type of use Vegetable garden, Greenhouse
Ease of cultivation Beginner
Soil light
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130
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