★ Organically grown on our farm ★
Anna Russian tomato is a unique and heirloom variety that has garnered attention for its rich flavor and attractive appearance. This tomato variety originates from Russia and has been cherished by gardeners and culinary enthusiasts alike for its distinct qualities. The Anna Russian tomato is characterized by its heart-shaped fruit, which can range in color from deep red to pink. These tomatoes are typically medium to large in size, and their flesh is known for being meaty and juicy, making them ideal for a variety of culinary applications.
One of the standout features of the Anna Russian tomato is its flavor profile. Unlike some other tomato varieties that may lean towards being either too sweet or too tangy, the Anna Russian strikes a delightful balance between the two. This makes it a versatile ingredient in the kitchen, suitable for fresh salads, sandwiches, salsas, and even cooking down into rich sauces. The robust flavor of the Anna Russian tomato also makes it a favorite for home canning and preserving, allowing its unique taste to be enjoyed year-round.
Cultivating Anna Russian tomatoes can be a rewarding experience for gardeners. These plants are generally indeterminate, meaning they will continue to produce fruit throughout the growing season until the first frost. They thrive in well-drained soil with plenty of sunlight and regular watering. Because they are an heirloom variety, saving seeds from a mature Anna Russian tomato is an excellent way to ensure a continuous supply of these delectable tomatoes in future growing seasons. Overall, the Anna Russian tomato is a delightful choice for anyone looking to add a touch of heirloom charm and exceptional flavor to their garden and kitchen.
- QTY. 25
- Seed Planting Depth: 1/4-1/2"
- Germination Temperature: 70-85
- Days to Germination: 6-9
- Row Spacing: 60"
- Plant Spacing: 18-36"
- 100' Row Yield: 75 lb
- Sun: Full
- Harvest time: 80 days
How to Save Seeds
Tomatoes are self pollinating, so separate by 50ft is sufficient. Harvest tomatoes when ripe and you can even let them set for a week or so before saving seeds. Once you are ready to harvest simply cut in half scoop out seeds and pulp into a mason jar of water for fermenting. Then seal jar with a lid and place in and warm place out of direct sunlight. After 5 to 7 days of fermenting pour out seeds floating on top of the water along with mold and then pour rest of the good seeds, on the bottom, over a fine mess strainer to catch them. Dry well in fine mesh or paper towels but turn often so they don't stick to paper.