Tomato Previa F1 Plants

The Previa Tomato is a productive and vigorous variety that produces numerous bright red fruits weighing 150g, all of which are very uniform in size. They are arranged in clusters of 7 to 9 individuals. The flesh is of good quality and can be used in various culinary preparations, both raw and cooked. This variety is particularly well-suited for canning. The plug plants should be planted from April to June after the last frost, when the plants have reached about 15cm (6in). The Previa Tomato can be harvested from June to October.

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 results in a variety that can be particularly flavorful and/or early while also being resistant to certain diseases. Sometimes criticized or mistakenly associated with GMOs, F1 hybrid plants are interesting both for their uniformity and their resistance. Unfortunately, their qualities do not pass on to the next generations, so 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 "Tomate" comes from the Inca word "Tomatl" and 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 meals at the beginning of the 20th century.

The Tomato is a herbaceous perennial 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 that cluster together and turn into fruits. Tomatoes can be grown in open ground, but they can also be planted in containers on a balcony, with a preference for varieties that have a compact growth habit.

Tomatoes are a fruit vegetable that offers many nutritional benefits. Low in calories like most vegetables, they are rich in water and contain a molecule of particular interest: lycopene, a powerful antioxidant. They are also rich in vitamin C, provitamin A, and trace elements.

In terms of cooking, Tomatoes can be consumed raw or cooked in many different ways: in salads or as appetizers, grilled, stuffed, marinated, preserved, or used in ratatouille or sauces. There are Tomatoes available in all colors, shapes, and sizes. Take advantage of this and grow several varieties in your vegetable garden to enjoy a variety of flavors!

Harvesting: The harvest period varies depending on the earliness of the variety: early varieties are harvested 55 to 70 days after planting, mid-season varieties take 70 to 85 days, and late varieties take more than 85 days. Tomatoes should be picked when they have reached their final color and their texture, while still firm, shows a slight softening. For better storage, it is advisable 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). They can be stored in the refrigerator, but this can affect the taste qualities of the fruits. For longer storage, tomatoes can be preserved by confit, dried, frozen, canned, or cooked into jam. To confit them, cut the tomatoes in half and collect the juice. Place the halved tomatoes face-up on a baking sheet. Season with salt, pepper, and sugar, then bake at a very low temperature for at least one hour. Remove the tomatoes and store them in a glass jar, covering them with olive oil.

Gardening tip: To reduce the need for watering, we recommend mulching the soil with thin layers of grass clippings, preferably mixed with dead leaves. This protective layer helps keep the soil moist and also reduces the need for weeding.