Black Cherry Tomato

A striking heirloom variety that produces clusters of dark purple-black fruits with an exceptional, sweet, and slightly smoky flavour. Each fruit is the size of a cherry, making it perfect for fresh eating, salads, or garnishes.

This vigorous, indeterminate variety continues to produce throughout the growing season, ensuring a steady harvest. Its unique colour and robust flavour make it a standout in any garden or kitchen.

Where Can You Grow Black Cherry Tomato

Black Cherry Tomato thrives in Zones 3-9, requiring full sun and well-drained soil. It grows well in garden beds, raised beds, or large containers with proper support.

History and Historical Uses

Black Cherry Tomato is an heirloom variety cherished for its deep colour and flavourful fruits. Popular among gardeners and chefs alike, it represents a perfect blend of beauty and taste, making it a favourite in home gardens for decades.

Canadian Zone Information

• Zones 8-9: Start seeds indoors in January or February and transplant outdoors in April. Harvest begins in June.
• Zones 5-7: Sow seeds indoors in late February to mid-March and transplant outdoors in May. Harvest from July through September.
• Zones 3-4: Start seeds indoors in late March or early April and transplant after the last frost in late May or early June. Harvest in mid-July to early September.

How to Grow and Harvest Black Cherry Tomato

1. Planting: Start seeds indoors 6-8 weeks before the last frost. Transplant seedlings 45-60cm (18-24in) apart in nutrient-rich, well-drained soil.
2. Support: Use stakes, cages, or trellises to support the vigorous indeterminate growth.
3. Watering: Keep soil consistently moist but not waterlogged. Avoid wetting leaves to prevent disease.
4. Pruning: Prune lower leaves and suckers for better air circulation and increased fruit production.
5. Harvesting: Pick fruits when fully coloured and firm, from mid-summer to early autumn.

Seed Saving Tips for Future Supply

1. Choose Ripe Fruits: Select fully ripened tomatoes from healthy plants.
2. Extract Seeds: Scoop seeds with gel into a clean container.
3. Fermentation: Add a small amount of water and let the mixture sit uncovered for 2-3 days, stirring daily to break down the gel coating.
4. Rinse and Dry: Rinse seeds thoroughly, then spread them on a clean towel or screen to dry completely.
5. Store: Store dried seeds in an airtight container in a cool, dark place. Seeds remain viable for up to 5 years.

Certified Organic By

Islands Organics Producers Association (Cert#1962)