Anna Russian

Family: Solanaceae Vegetable

Planting Schedule

Provide your location or planting zone to unlock dates and add Anna Russian to a garden.

Sun-warmed and richly aromatic, Anna Russian Oxheart tomatoes unfold into a deep, velvety red that feels almost luminous against the garden’s green.

Their flesh is thick and satin-smooth with a balanced, sweet-tangy flavor—ideal for bold slices that hold their shape beautifully. Grow Anna Russian for show-stopping, hearty slices and for luscious sauces that capture its full-bodied, garden-fresh character.

Light: Full SunMaturity: 75 DaysHabit: Determinate

Location not set yet

Enter your ZIP for local crop dates

Anna Russian Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 3rd – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 10th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 20th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Determinate
Support Needed	Cage
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Anna Russian’s oxheart build—thick, satin flesh with balanced sweetness and tang—makes it behave beautifully under sharp slicing and quick heat, staying intact instead of turning watery. It’s the tomato you want when you need bold aromatic flavor that still feels velvety on the palate.

Best Uses

thick slicing for sandwiches where the rounds won’t slump or weep
short-cook pan sauce (quick simmer to keep it glossy, not watery)
ruby-red roasted tomato halves for jammy edges and spoonable juices
fresh salsa with a firm bite and clean acidity

Flavor Profile

sweet-tangy, red-fruit brightness dense, satin-smooth flesh high tomato aroma with a velvety finish

Kitchen Pairings

garlic olive oil balsamic vinegar mozzarella salted butter black pepper

Frequently Asked Questions

What pest or disease is most likely to hit Solanum lycopersicum (Anna Russian) and what should I do first?

Look for early blight and tomato hornworms—these are common on Solanum lycopersicum in home gardens. Remove any spotted lower leaves for early blight and water at the soil line (not on foliage) to slow spread; consider an approved label treatment if new spots keep appearing. Check plants at least twice weekly for hornworms and hand-pick them, especially on the undersides of leaves.

How often should I water Anna Russian tomato during the main growing phase?

During active fruiting (once plants are flowering and setting), keep the root zone evenly moist with about 1–2 inches of water per week, adjusted for heat and rainfall. Water deeply 1–2 times per week rather than lightly daily, and aim for consistent moisture to prevent cracking and blossom-end rot.

How can I tell when Anna Russian tomato is ready to harvest?

Harvest when the fruit is fully colored (deep orange/red depending on the skin tone) and slightly yields to gentle pressure, usually around 75 days from transplanting for this type. Pick when the fruit is at its peak color; if you see a green shoulder that doesn’t fade, give it a few more days in full sun and warm temperatures.