Tomato Black Zebra Cocktail - Ferme de Sainte Marthe seeds

The Black Zebra Cocktail Tomato is the 'Cherry' version of the Black Zebra Tomato. This dwarf variety produces a multitude of small fruits - 20 to 30 g - arranged in panicles of 7 to 11 individuals. Spherical in shape, they have a very dark green skin veined or marbled with orange-red and a dark juice. With a very tangy flavor, they are perfect for sharing during summer aperitifs with friends or picnics. This variety reaches a height of 80 to 120 cm (32 to 47in) and is well suited for cultivation in pots or large containers. You can sow it from March to April and harvest it from June 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 "tomato" comes from the Inca word "Tomatl" and refers to both the plant and the fruit it produces. There are tomatoes of all colours (red, of course, but also green, yellow, and even some very rare blue varieties), in all shapes and sizes. Ancient varieties are indeterminate plants and can live for two years. More recent varieties have determinate growth and stop growing as bushy plants, so they do not need to be staked or trellised.

The tomato is one of the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. It took a while for it to become part of our diet. For a long time, it was cultivated for its aesthetic and medicinal qualities. It was thought to be toxic because it resembled the fruit of the Mandrake, another solanaceous plant. It only became a regular on our tables at the beginning of the 20th century.

The tomato plant is a perennial herbaceous plant in tropical climates, but it is cultivated as an annual in our latitudes. It becomes lignified over time and produces small, inconspicuous yellow flowers arranged in clusters that will turn into fruits.

It must be admitted that the tomato fruit is very attractive and adds pleasant colour 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 established. For gardeners, tomatoes are an essential vegetable of summer. They just need to consider how they want to use them to guide them among all the existing varieties. Will they be used for salads, sauces, consumed directly on site, 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 even though tomatoes need a lot of sun and heat, they do not necessarily require a lot of space. Therefore, there is no reason not to grow them in containers on a balcony, where varieties with small fruits can be preferred. Beware, immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvesting: depending on the variety, it can take 50 to 100 days between the transplanting date and the harvest. There is no foolproof way to determine in advance when a tomato has reached its full ripeness. The fruit should be picked when it is fully colored as announced and when its texture, while remaining firm, shows a slight softening. For better storage, be sure to pick the fruit with its calyx.

Storage: tomatoes do not last as long as their water content is high. They can be kept 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 making confits because it's simple and so flavorful: cut your tomatoes in half and collect the juice. Place the halved tomatoes facing upwards 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 them immediately, or store them in a glass jar and cover with olive oil.

Gardener's tip: it is recommended to cultivate 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 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.