Tomatoes – Heirloom

Tomatoes – Heirloom

Heirloom tomatoes are grown from seed that have been handed down from one generation to the next. They are usually considered to be at least 50 years old. By definition heirloom must be open pollinated. Seeds from this fruit will form fruit same as original plant. Hybrid plants will not necessarily form the same fruit.

Green Zebra:

Days— 75-90

Color—dark green striped/ green flesh Size—–l.5 “ to 2.5”

Flavor—mild but not bland Indeterminate

Black Cherry


Color—Dark Purple Size—Cherry/ Round

Flavor—Full Flavor/Classic black tomato flavor




Color—Pink to Red Size—6 to 8 oz Flavor—Sweet Determinate

Sets a lot of fruit, When picked vine ripe fruit will keep at room temperature up to 6 weeks. Flesh is firmer than other tomatoes. Ripe fruit can stay healthy on the vine 10 to 14 days

Black Russian


Color—Brown skin Purple Flesh Size—4 oz

Flavor—Sweet/ spicy/exceptional Indeterminate



Color—Yellow/orange Size—Beefsteak Flavor—Sweet/ Rich Determinate

Black Krim

Days—80 Color—Purple

Size —Medium Size Indeterminate

Oregon Spring

Days—58 Color—red Size —Medium Determinate

German Johnson


Color—Dark Pink Size —Beefsteak size Indeterminate


Days—90 Color—Red/Pink Size—16 to 24 oz.

Flavor—Sweet/ mildly acid Indeterminate


Days—65 Color—orange-red Size—2 1/2 inch Determinate


Days—70-75 Color—deep red Size—7-10 oz Determinate

Moskvich Days—60 days Color—deep red

Size—4-6oz (globe shape) Indeterminate

Oregon Spring

Days—60 days (good for cooler locations) Color—red

Size—6-7 oz Compact plant


Days—75 Color—White Size —Small



Color—Lemon Yellow Size —4 to 6 oz Determinate

Northern delight

Days—65 Color—red Size —3.5 inch Indeterminate


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.