Tomatoes – Heirloom
Tomatoes – Heirloom
Heirloom tomatoes are varieties grown from seeds passed down through generations, usually at least 50 years old. What makes them unique is that they are open-pollinated, meaning the seeds will reliably produce plants and fruit true to the original. Hybrid tomatoes, on the other hand, are newer crosses bred for certain traits. While you can save seeds from hybrids, the plants often won’t grow the same type of tomato as the parent. In short, heirlooms have stable genetics you can regrow year after year, while hybrids do not. All the tomatoes listed on this page are heirloom varieties. For more information on other varieties visit our Tomatoes page here.
Heirloom Varieties
Heirloom Varieties
| Variety | Days | Color | Flavor | Yield & Size | Uses | Type |
|---|---|---|---|---|---|---|
| Green Zebra | 75 | Chartreuse with deep lime green stripes and bright green flesh. | Rich, sweet flavor with just a bit of acidity and juicy texture. | Excellent yield of 3oz round fruit. | Fresh eating, salsa, cooking, preserving. | Indeterminate |
| Black Cherry | 75 | Deep purple-brown | Sweet and complex with a tender texture. | Large clusters of 1″ round fruit. | Fresh eating, sauce, paste, roasting, cooking, preserving. | Indeterminate |
| Keepsake | 80 | Red | Classic red tomato flavor, juicy texture. | High yields of 8oz oblong tomatoes. | Fresh eating, roasting, salsa, keeps for up to 6 weeks in cool, dry storage | Determinate |
| Black Russian | 85 | Red-Black | Rich, smoky, and sweet with a firm texture. | Medium yields of 4oz round fruit. | Fresh eating, roasting, salsa, sauce, cooking. | Indeterminate |
| Tangerine | 85 | Orange | Sweet & citrusy, with a smooth texture. | High yields of up to 1lb beefsteak fruits. | Fresh eating, salads, salsa, sauce, cooking, preserving | Indeterminate |
| Oregon Spring | 58 | Red | Rich, meaty, classic tomato flavor with a meaty texture. | Medium yield of 6oz tomatoes borne in clusters. | Fresh eating, salsa, cooking, preserving. | Determinate |
| Black Krim | 80 | Dark red-purple | Rich, sweet, and juicy with a smooth texture. | High yields of up to 12oz beefsteak fruit. | Fresh eating, roasting, sauce, drying, preserving. | Indeterminate |
| German Johnson | 75 | Pink | Deep, acidic tomato with creamy texture. | High yielding Brandywine type, 8-16oz fruits. | Fresh eating, salsa, cooking, preserving. | Indeterminate |
| Brandywine | 80 | Pink | Very rich, distinctively spicy with a firm texture. | Medium yields of 8-16oz fruit. | Fresh eating, salsa, cooking, preserving. | Indeterminate |
| Glacier | 55 | Red | Sweet, moderately acidic, smooth texture. | Good yields of 1-2oz cocktail fruits. | Fresh eating, salsa, cooking, preserving. | Determinate |
| Siletz | 50 | Red | Excellent tomato flavor with a good acidity and juicy texture. | High yields of 10oz fruits. | Fresh eating, salsa, sauce. | Determinate |
| Moskvich | 60 | Deep red | Rich & complex with a meaty texture. | Good yields of 4-6oz fruits. | Fresh eating, salsa, sauce, preserving | Indeterminate |
| White | 70 | Pale yellow to ivory. | Sweet & fruity with a firm skin and smooth texture. | Heavy yields of 1oz fruits. | Fresh eating, salads, drying, roasting, preserving. | Indeterminate |
| Taxi | 70 | Smooth lemon yellow. | Very sweet, low acid, with a meaty texture. | Good yields of 4-6oz fruit. | Fresh eating, salads, sauce. | Determinate |
| Northern Delight | 58 | Red | Sweet & tart with a firm flesh. | Heavy yields of 1-2oz fruits. | Fresh eating, salads, sauce, roasting, cooking, preserving. | Determiante |
How to Save Tomato Seeds
Select an heirloom tomato, with a flavor you like, from a healthy plant. Slice it across middle, then with clean fingers or spoon, scoop out seeds and pulp into a clean container. Add 2 T. water and cover with plastic wrap. Poke a hole in wrap. A little air is needed for fermentation.
Place the container in a warm place (sunny window or top of refrigerator). It will take 2-3 days to ferment. Each night remove plastic, stir seeds then cover again.
The fermentation process will separate the seeds from the pulp. There will be a film on top. Carefully remove this film and throw it away, then pour seeds into a fine sieve and rinse while stirring under running water until seeds are clean.
Line a plate with parchment paper, waxed paper or coffee filter and spread seeds in single layer on top. Stir each day then spread again. Seeds can take a week or more to dry thoroughly. When completely dry they won’t stick together.
Store seeds in paper envelope. Label with variety and date.
