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Red Beefsteak Tomato Seeds
  • Red Beefsteak Tomato Seeds
  • Red Beefsteak Tomato Seeds
  • Red Beefsteak Tomato Seeds
  • Red Beefsteak Tomato Seeds
  • Red Beefsteak Tomato Seeds
  • Red Beefsteak Tomato Seeds
Red Beefsteak Tomato Seeds

Red Beefsteak Tomato Seeds
€3,95 EUR
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The Red Beefsteak Tomato is a summer garden classic, renowned for its impressive size, rich flavor, and dense, juicy flesh. These tomatoes are ideal for slicing, sandwiches, sauces, and canning. The plants are robust and productive, with good resistance to common diseases. The fruits continue to ripen even after harvest when picked with their stem, which extends the harvest season.

Where to grow the Red Beefsteak Tomato

It is ideally grown in zones 3 to 9, in full sun, in fertile, well-drained soil. Perfect for garden beds, greenhouses, or large containers with support.

History and uses

Beefsteak tomatoes have long been cultivated for their versatility in cooking and their flavorful flesh. These late-season varieties are highly prized by gardeners and chefs for their yield and reliability in various climates.

Canadian zone information

Zones 8-9: Direct sowing or outdoor transplanting after the last frost; harvest throughout the season.
Zones 5-7: Start seeds indoors 6 to 8 weeks before the last frost; transplant after all risk of frost has passed.
Zones 3-4: Start seeds early indoors and transplant into a greenhouse or protected outdoor space.



How to grow and harvest Red Beefsteak Tomatoes

Planting: Sow seeds 6 mm (1/4 in) deep indoors; transplant 45 to 60 cm (18 to 24 in) apart.
Watering: Water thoroughly and regularly; avoid wetting the leaves to prevent diseases.
Harvesting: Pick fruits when fully red and slightly soft, or harvest with their stems to ripen indoors.
Care: Use stakes or cages to support plants; prune lower leaves and suckers to improve air circulation.

Tips for harvesting seeds

Plant selection: Choose ripe fruits from vigorous, disease-free plants.
Seed extraction: Scoop seeds with pulp into a jar; allow to ferment for 2 to 3 days to remove the gelatinous coating.
Cleaning and drying: Rinse seeds thoroughly and let them dry on a sieve or paper towel.
Storage: Store in an airtight container in a cool, dry place. Seeds remain viable for 4 to 6 years.

Organic Certification

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