The Yellow Zebra tomato is a remarkable and flavourful variety, developed at Metchosin Farm. A truly bright addition to the summer vegetable garden, it produces medium-sized fruits with vibrant yellow skin striped with green. Sweet, sugary, and low in acid, these tomatoes are ideal for salads, sandwiches, or simply enjoyed straight from the vine. They combine the classic richness of a tomato with a refreshing sweetness and bring a spectacular visual touch to both the garden and the plate.

Where to grow Yellow Zebra tomatoes?
They thrive in zones 3 to 9, in full sun and well-drained, nutrient-rich soil. They are ideal for container growing, greenhouses, or warm, protected outdoor locations. Staking is recommended due to their indeterminate and vigorous growth.

History and traditional uses
This variety was developed at Metchosin Farm through careful selection focused on flavour, appearance, and productivity. The Yellow Zebra continues the tradition of creating regionally adapted, open-pollinated, and reproducible tomato lines, offering both beauty and reliable yield. Striped tomatoes like this one have long fascinated gardeners for their unique aesthetics and culinary value.

Canadian Zone Information

• Zones 8–9: Sow indoors in late winter; transplant after frost for an abundant summer harvest.

• Zones 5–7: Start indoors 6 to 8 weeks before the last frost; grow in a greenhouse or warm outdoor location.

• Zones 3–4: Indoor starting is essential, then transplant to a greenhouse or the warmest microclimate in the garden.

How to Grow and Harvest Yellow Zebra Tomatoes

• Sowing: Sow seeds 0.5 cm (¼ inch) deep indoors, 6 to 8 weeks before the last frost. Harden off seedlings before transplanting.

• Watering: Maintain consistent moisture, avoiding wetting the foliage to reduce disease.

• Harvesting: Pick fruits when the skin turns intense yellow-green and they are slightly soft to the touch.

• Maintenance: Stake or cage plants, and prune suckers to improve air circulation and yield.

Tips for Seed Harvesting

• Fruit Selection: Choose healthy, fully ripe tomatoes with the best colours.

• Extraction: Remove seeds and let them ferment in water for 2 to 3 days to dissolve the pulp.

• Cleaning and Drying: Rinse thoroughly, then dry seeds on a non-stick surface for 1 to 2 weeks.

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

Certified Organic by
Islands Organics Producers Association (Certificate no. 1962)