★ Organically grown on our farm
Anna Russian Tomato is a beautiful heirloom variety treasured for its rich flavor, heart-shaped fruits, and old-world charm. Originally brought from Russia, this unique tomato has become a favorite among gardeners who appreciate meaty texture, dependable production, and exceptional fresh eating quality.
The plants produce medium to large heart-shaped tomatoes ranging from deep pink to rich red in color. The fruits are juicy, meaty, and smooth with a wonderfully balanced flavor that combines sweetness with mild acidity.
Anna Russian Tomatoes are excellent for slicing, salads, sandwiches, fresh salsa, sauces, and home canning. Their rich flavor and attractive appearance make them a standout addition to summer gardens and fresh market displays.
This indeterminate heirloom variety continues producing throughout the growing season until frost. Plants thrive in fertile well-drained soil with full sun and sturdy support for their vigorous vines and heavy fruit production.
Anna Russian Tomato Seed Details
- Quantity: 25 Seeds
- Plant Type: Heirloom Tomato
- Fruit Shape: Heart-Shaped
- Fruit Color: Deep Pink to Red
- Flavor: Sweet Rich Balanced 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, Salads, Sandwiches, Salsa, 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.
