Cherokee Purple Tomato Seeds (Indeterminate)
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South GA Seed Company
Cherokee Purple Tomato Seeds (Indeterminate)
★ Organically grown on our farm ★
The Cherokee Purple tomato is a unique and flavorful heirloom variety belonging to the Solanaceae family; it is celebrated for its rich, sweet taste and distinctive dark reddish purple color. Originating from Tennessee, this tomato is believed to have been cultivated by the Cherokee people for centuries. Its meaty texture and complex flavor make it a favorite for fresh eating, salads, and sandwiches.
Growing Cherokee Purple tomatoes requires full sun and well-drained soil; they thrive best in warm climates with temperatures between 70-85°F. It is important to provide support for the plants, such as stakes or cages, as they can grow quite tall. Regular watering is crucial, but it is equally important to avoid waterlogging the soil; aim to keep the soil consistently moist. Mulching can help retain soil moisture and control weeds.
These tomatoes are indeterminate, meaning they will continue to produce fruit throughout the growing season until the first frost; this trait makes them a prolific choice for home gardeners. To ensure a successful harvest, start seeds indoors 6-8 weeks before the last expected frost date; transplant them outdoors once the danger of frost has passed. Regular feeding with a balanced fertilizer can promote healthy growth and abundant fruit production. With proper care, Cherokee Purple tomatoes can be a delectable addition to your garden.
- 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.