The Black Cherry tomato is a remarkable heirloom variety that produces clusters of small, dark purple, almost black fruits with an exceptionally sweet taste and a slight smoky note. Each cherry-sized fruit is perfect for fresh eating, salads, or garnishes.

This vigorous, indeterminate variety produces continuously throughout the growing season, ensuring an abundant and regular harvest. Its unique color and rich flavor make it a true asset in the garden and in the kitchen.

Where to grow Black Cherry tomatoes?
It thrives in zones 3 to 9, in full sun and well-drained soil. It grows very well in open ground, raised beds, or large containers with good support.

History and traditional uses
The Black Cherry is an heirloom variety prized for its deep color and intense flavor. Very popular with gardeners and chefs, it represents a perfect balance of aesthetics and taste, and has remained a favorite in vegetable gardens for several decades.

Information on Canadian zones

• Zones 8–9: Sow indoors in January or February, transplant in April; harvest from June.

• Zones 5–7: Sow indoors from late February to mid-March, transplant in May; harvest from July to September.

• Zones 3–4: Sow indoors late March or early April, transplant after the last frost (late May to early June); harvest from mid-July to early September.

How to grow and harvest Black Cherry tomatoes

• Sowing: Start seeds indoors 6 to 8 weeks before the last frost. Transplant seedlings 45 to 60 cm (18 to 24 in) apart in rich, well-drained soil.

• Support: Use stakes, cages, or trellises to support vigorous, indeterminate growth.

• Watering: Maintain consistent moisture without overwatering; avoid wetting foliage to prevent disease.

• Pruning: Remove lower leaves and suckers to improve air circulation and increase production.

• Harvest: Pick fruits when they are fully colored and firm, from mid-summer to early autumn.

Tips for seed harvesting

• Fruit selection: Choose perfectly ripe tomatoes from healthy plants.

• Extraction: Remove seeds with their gel into a clean container.

• Fermentation: Add a little water and let sit for 2 to 3 days, stirring daily to dissolve the gelatinous envelope.

• Rinsing and drying: Rinse thoroughly, then spread seeds on a clean cloth or sieve for complete drying.

• Storage: Store in an airtight container in a cool, dark place; viability up to 5 years.

Certified organic by
Islands Organics Producers Association (Certificate No. 1962)