How to Grow Heirloom Tomatoes

Heirloom tomatoes are the parent tomatoes of the hybrids commonly grown today for distribution and processing. They are the “antique” varieties grown for generations. They are open-pollinated plants, which means that they produce seeds that are true to the parent plant. In contrast, hybrids are controlled blends of plants with seeds that will not produce like plants.

The different varieties of heirloom tomatoes have different specific characteristics. The size of fruits can vary from cherry-size to large slicing type. Colors range from dark, nearly black, to red, to golden, and even stripes. Varieties have distinctive flavors. They have different uses, from being eaten fresh to making juice or paste. Modern hybrids are usually picked green for shipping, and are artificially ripened in storage. Heirloom types are vine-ripened and will store for only a day or two out of direct light. They should not be refrigerated, because that changes the flavor and texture of the fruit.

Heirloom tomatoes have similar cultivation needs as hybrids. You will find that heirloom plants tend to be hardy and disease resistant. They produce heavy crops on sturdy vines. The flavor is unequalled. You have the added bonus of being able to save seeds to plant the same variety next year.

To grow your plants from seed, count back 6-8 weeks from the last expected frost date for your area. Start seeds 1/4” deep in sterile growing medium, and keep moist at about 70–90 degree range until they sprout. Then grow at 60–70 degrees. Transplant to individual pots when first true leaves appear. Keep soil moist, but not too wet; do not allow to dry out. Set plants in prepared garden after frost date. Heirlooms are large, indeterminate vines that need to be staked or caged.