Tasmanian Chocolate – Organic Tomato Seed
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Description
Tasmanian Chocolate Organic Tomato is a unique and flavorful heirloom variety that produces rich, deep-brown to chocolate-colored tomatoes. Known for its exceptional sweetness and robust flavor, this organic variety offers a delightful twist on traditional tomatoes. The medium to large fruits have a smooth texture and an earthy, tangy taste, making them perfect for fresh eating, sauces, and salsas. Grown organically, this variety is ideal for gardeners who prioritize chemical-free, sustainable gardening practices. With its high yield and excellent disease resistance, Tasmanian Chocolate is a must-have for any organic gardener.
Features:
- Organic Certified: Grown without synthetic pesticides or fertilizers, ensuring a healthy, chemical-free harvest.
- Unique Chocolate-Brown Fruits: Produces medium to large tomatoes with a rich, deep-brown color and smooth texture.
- Sweet and Earthy Flavor: Known for its complex, sweet, and tangy flavor profile, perfect for fresh eating, sauces, and salsas.
- High Yielding: A productive variety that produces an abundance of fruit, ensuring a steady supply throughout the growing season.
- Disease Resistant: Excellent resistance to common tomato diseases, ensuring healthy, robust plants and a successful harvest.
- Versatile Use: Ideal for fresh eating, slicing, sauces, salsas, or canning.
Specifications:
- Botanical Name: Solanum lycopersicum
- Plant Type: Annual, Indeterminate
- Maturity: 75-85 days from sowing
- Sun Requirements: Full sun
- Soil Type: Well-draining, fertile soil with a pH of 6.0-7.0
- Fruit Size: 6-8 ounces per fruit
- Plant Spacing: 18-24 inches apart in rows with 36-48 inches between rows
Tasmanian Chocolate Organic Tomato offers a unique color and flavor, making it an excellent choice for gardeners looking for a distinctive, sweet, and earthy tomato variety. With its high yield and disease resistance, this variety thrives in organic gardens and is perfect for those seeking a flavorful, chemical-free harvest.
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