Cherokee tomatoes

Discussion in 'Gardening & Plant Propagation' started by silver, Jul 31, 2004.

  1. silver

    silver Active Member

    Messages:
    32
    Joined:
    Feb 14, 2004
    Location:
    Missouri
    I went to farmers market today and bought some heirloom Cherokee tomatoes. The tomato is purple when ripe. It has a milder taste than other tomatoes. But what I would like to know is how/what do I do to be able to save the seeds and pot them in green house for next year? Any information would be appreciated. Thank you.
     
  2. kathy H

    kathy H kathyh

    Messages:
    393
    Joined:
    Dec 9, 2002
    Location:
    California
    Scoop out seeds and put into a cup, fill cup with water. Let sit two days, pour off gross stuff and fill with water again, let sit for a day. Pour off yuck and add more water. Next day drain water and pour seeds onto a paper towel to dry. After dry put in envelope and label.
     

  3. Fla Gal

    Fla Gal Bunny Poo Monger Supporter

    Messages:
    3,067
    Joined:
    Jul 14, 2003
    Location:
    Central Florida
    Kathy H,

    I'm not an authority (Paquebot is) but feel you gave very good directions. The only thing I can add is to store them in a dark package in the root cellar or in the fridge until the next growing season. No moisture or light, and the coolness, helps keep most of the seeds viable until the next growing season.

    Fla Gal
     
  4. moopups

    moopups In Remembrance

    Messages:
    7,102
    Joined:
    May 12, 2002
    Location:
    In beautiful downtown Sticks, near Belleview, Fl.
    To save seeds I just place the seeds and pulp on to a paper napkin, let them dry for a few days then salvage the seeds.
     
  5. countrygrrrl

    countrygrrrl PITA

    Messages:
    1,265
    Joined:
    Aug 4, 2003
    Location:
    Zone Unknown
    Everyone around here claims those Cherokee Purples are just about the best tomato around.

    Of course ... this IS the Cherokee Nation, so I suppose there's a bit of prejudice. :D

    In any case, they're the heirlooms I'm planning on growing next year.

    BTW ... got my first ripe heirloom tomato of the year a few days ago --- AND IT TASTES LIKE A TOMATO! :confused: I don't know how to explain, except it's the most tomato-y tomato I've ever eaten! :D Pretty yummy!
     
  6. Paquebot

    Paquebot Well-Known Member

    Messages:
    14,801
    Joined:
    May 9, 2002
    Location:
    South Central Wisconsin
    Kathy's info is close enough. Scoop out seeds into bowl, add equal quantity of water, leave for 3 days at room temperature. (Daily stirring optional.) After 3 days, remove surface layer of scum. Add clean water and decant until only clean seeds remain. Spread thin on paper towel or paper plate until dry.

    This process is called fermenting seeds. It is needed to prevent any of a number of diseases which may be carried over via the seeds. Every tomato seed that is sold commercially must undergo that process.

    Martin
     
  7. silver

    silver Active Member

    Messages:
    32
    Joined:
    Feb 14, 2004
    Location:
    Missouri
    Thank you for all your information. I shall start the process today.