Cherry tomato Green Doctors frosted is an organically grown cherry tomato variety. Cherry tomato Green Doctors frosted is a mutation of cherry tomato Green Doctors. This makes these deliciously fresh-tasting tomatoes very similar in taste and appearance to cherry tomato Green Doctors, but there is a difference that gives this tomato its name: the light whitish spots on the skin, which make the tomatoes look like they are frozen. This is why it is called frosted. Furthermore, like Green Doctors, this tomato ripens from light green to dark yellow-green. The difference between ripe and unripe tomatoes isn't always very obvious in green tomatoes, but you can feel it: unripe tomatoes are hard and ripe tomatoes are soft. The flesh ripens to bright green. The flavour of these tomatoes is deliciously fresh, sweet and juicy. The tomatoes can weigh between 10 - 15 grams each. Both in appearance and taste, cherry tomato Green Doctors frosted is highly recommended for tomato lovers! This early variety can be harvested on average 65 days after transplanting and gives a very good yield.
Use these tomatoes in pasta sauces, salads, in soups, ketchup, on bread and straight from the plant as a delicious and healthy snack. Ensure plenty of sun and warmth and support the plant well for best results. Tomatoes are high in vitamin C and lycopene. This is best absorbed into the body when tomatoes have been heated. Non hardy annual. Height: 100 - 200 cm.
Indoor sowing: February - April
Germination: 6 - 14 days
Germination temp: 20 - 25 °C
Sowing depth: 2 - 3 mm
Transplanting: when the seedlings are about 20 cm tall
Transplanting in garden: in May, after the last night frosts
Plant spacing: 45 - 50 cm
Planting position: sunny - sheltered (greenhouse)
Days till harvest: 60 - 90
Sow indoors from February on in trays filled with moist pottingsoil. Sow shallow and press the seeds gently in the soil, don't cover them with soil, because tomatoes are light germinators. Put the trays away somewhere warm at 20 - 25 °C and cover them with clingfilm or a lid. Keep the temperature as even as possible and don't let the temperature drop during the night. Keep moist, but not to wet to prevent rotting of the seeds. Remove the clingfilm or lid when the seedlings emerge. Transplant the seedlings to seperate pots approx. 10 days after emerging. Put them away a bit cooler at approx. 18 - 20 °C.
Harden the tomatoes of, from the middle of May, when there's no longer any danger of nightfrosts. Put the pots at a temperature of 15 - 18 °C for a week and reduce the amount of water for this week. Put the plants outdoors after this week on a sunny and sheltered plot with well draining soil or put them in a greenhouse. Make sure that there is no longer any nightfrost.
Tomatoes need some maintenance to ensure a good harvest. Give the plants a sturdy support with some sturdy and large bamboo sticks. Remove all suckers that will form in the axils of your plants. Remove all the leaves below the lowest hanging fruits by the end of July till the beginning of August. Remove all the leaves of all plants together with the tops of all plants from the end of August till the beginning of September to ensure the ripening of most of the green tomatoes. Harvest the tomatoes by cutting them with scissors. Tomatoes can't be kept for a long period. Don't keep your harvested tomatoes in the fridge. So use them a soon as possible after harvesting. Tomatoes used in sauces can be kept frozen to store.
