★ Organically grown on our farm
Abe Lincoln Tomato is a cherished heirloom variety prized for its robust flavor, large fruits, and rich American history. First introduced in 1923 by the Buckbee Seed Company of Rockford, Illinois, this classic tomato was named after President Abraham Lincoln and quickly became a favorite among home gardeners and market growers alike.
The plants produce large round slightly flattened tomatoes with deep red coloring and excellent balanced flavor. The fruits typically weigh between 8 and 12 ounces and combine sweetness with just enough acidity to create outstanding fresh tomato taste.
Abe Lincoln Tomatoes are excellent for slicing, sandwiches, salads, sauces, canning, and fresh summer dishes. Their thick skin and dense flesh also give them excellent shelf life and transportability.
This vigorous indeterminate heirloom variety performs best in full sun with fertile well-drained soil and sturdy support. Abe Lincoln Tomato is an excellent choice for homesteads, heirloom collections, market gardens, and gardeners seeking dependable yields of flavorful historic tomatoes.
Abe Lincoln Tomato Seed Details
- Quantity: 25 Seeds
- Plant Type: Heirloom Tomato
- Fruit Color: Deep Red
- Fruit Size: Large 8-12 Ounce Fruits
- Flavor: Sweet Balanced Tomato Flavor
- Growth Habit: Indeterminate
- Seed Planting Depth: 1/4-1/2 Inch
- Germination Temperature: 70-85°F
- Days to Germination: 6-9 Days
- Row Spacing: 60 Inches
- Plant Spacing: 18-36 Inches
- 100' Row Yield: 75 Pounds
- Sun Requirements: Full Sun
- Harvest Time: Approximately 80 Days
- Ideal Uses: Slicing, Sandwiches, Salads, Sauces, Canning, Market Gardens, Homesteads
How to Save Seeds
Tomatoes are primarily self-pollinating, so separating varieties by approximately 50 feet is generally sufficient for maintaining seed purity.
Harvest tomatoes when they are fully ripe for seed saving. Fruits may also sit for several days after harvest before processing the seeds.
Cut ripe tomatoes in half and scoop the seeds and pulp into a mason jar or container with a small amount of water. Seal loosely and place the container in a warm location out of direct sunlight for fermentation.
Allow the mixture to ferment for approximately 5 to 7 days. During fermentation, mold and nonviable seeds will float while healthy seeds settle to the bottom.
Carefully pour away the floating material and strain the good seeds through a fine mesh strainer. Spread the seeds onto paper towels or mesh screens to dry completely, turning occasionally to prevent sticking.
