Glacier

Family: Solanaceae Nightshade

Planting Schedule

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Cool, crisp flavor leads the way with Glacier’s bright, juicy slices—an inviting balance of tang and sweetness that tastes like fresh-picked clarity.

The fruit forms a clean, slicing silhouette with a firm, succulent bite and a smooth, satin skin that holds its shape beautifully. Grow Glacier for standout garden-to-table performance in bold salads and vibrant fresh salsas, or for spoonable sauces that showcase its lively, garden-forward character.

Light: Full SunMaturity: 60 DaysHabit: Determinate

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Glacier 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	Apr 6th	Jul 13th	Sep 11th – Aug 1st
Zone 2a	Mar 30th	Jul 6th	Sep 4th – Aug 29th
Zone 2b	Mar 20th	Jun 26th	Aug 25th – Aug 25th
Zone 3a	Mar 20th	Jun 26th	Aug 25th – Sep 1st
Zone 3b	Mar 24th	Jun 30th	Aug 29th – Sep 21st
Zone 4a	Mar 20th	Jun 26th	Aug 25th – Sep 24th
Zone 4b	Mar 18th	Jun 24th	Aug 23rd – Sep 27th
Zone 5a	Mar 13th	Jun 19th	Aug 18th – Sep 30th
Zone 5b	Mar 9th	Jun 15th	Aug 14th – Oct 5th
Zone 6a	Mar 6th	Jun 12th	Aug 11th – Oct 10th
Zone 6b	Feb 28th	Jun 6th	Aug 5th – Oct 16th
Zone 7a	Feb 23rd	Jun 1st	Jul 31st – Oct 20th
Zone 7b	Feb 13th	May 22nd	Jul 21st – Oct 28th
Zone 8a	Feb 4th	May 13th	Jul 12th – Nov 5th
Zone 8b	Jan 26th	May 4th	Jul 3rd – Nov 12th
Zone 9a	Jan 9th	Apr 17th	Jun 16th – Nov 26th
Zone 9b	Dec 15th	Mar 23rd	May 22nd – 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	60
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)	7

Culinary Notes

Chef's Note

With a crisp, succulent bite and bright tang, Glacier is built for slicing—its satin skin and meat-to-juice ratio keep it from smearing or weeping in salads and sandwiches. Use it for quick reductions or vibrant salsas where the fresh-picked clarity stays loud instead of fading into sweetness.

Best Uses

thick slices for salt-and-oil plates that don’t go watery
fresh salsa where it holds shape and keeps crunch
spoonable quick-cooked sauces (10–20 min) that taste tangy and garden-forward
raw tomato sandwiches where it won’t collapse under sauce

Flavor Profile

bright, tangy bite clean sweetness with juicy snap firm, slicing texture that stays intact smooth satin skin with minimal chew

Kitchen Pairings

extra-virgin olive oil kosher salt balsamic vinegar garlic feta grilled chicken

Frequently Asked Questions

What pest or disease is most likely on Solanum lycopersicum (tomato) “Glacier,” and what should I do first?

Watch for early blight (Alternaria) and leaf spot, which show up as dark, target-like spots on older leaves and then spread upward. Remove and discard the infected lower leaves right away, and water at the soil line (not the foliage) to keep leaves dry. If it’s spreading despite cleanup, apply a labeled fungicide for tomatoes at the intervals on the label, especially during humid weather.

How often should I water Solanum lycopersicum during peak growth (from flowering through fruit set)?

Water deeply 1–2 times per week, aiming for consistently moist soil 1–2 inches down, not soggy. If hot days are frequent or containers dry quickly, you may need more frequent watering, but always check moisture first to avoid waterlogging. Uneven watering can trigger blossom-end rot and cracking, so keep the soil moisture steady once fruits are developing.

How can I tell when Solanum lycopersicum (“Glacier”) is ready to harvest?

Harvest when fruits reach full color for the variety (typically a uniform pale-red to red) and feel firm but slightly yielding when gently squeezed. Green should not remain at the blossom end, and fruits should detach with a light twist rather than tearing the stem. For best flavor, pick during dry conditions and let the picked fruits ripen at room temperature if needed.