Green Giant

Family: Solanaceae Nightshade

Sink your teeth into Green Giant’s lush, juicy slices—an inviting balance of bright, green-tinted sweetness and a gentle, tomato-forward tang.

The flesh is firm yet tender with a classic slicing texture that holds its shape beautifully, making it ideal for fresh, vibrant summer use and for preserving the variety’s distinctive flavor in sauces and pickling-style preparations. For home gardeners, this 85-day slicer delivers a bold harvest of substantial, meaty fruit with an unmistakably garden-fresh appeal.

Light: Full SunMaturity: 85 DaysHabit: Indeterminate

Crop Dates : 9a

Milestone	Date
Start Indoors	Jan 9th
Last Frost	Mar 6th
Transplant / Sow Outdoors	May 1st
Harvest Begins	Jul 25th
Harvest Ends	Nov 26th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Stake
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

Built for slicing: this variety stays structured when you cut it thick, so it eats juicy and meaty instead of watery. The balanced tang makes it work for quick reductions and pickle-style ferments without turning sharp or dull.

Best Uses

thick summer slices on sourdough with flaky salt—won’t collapse into mush
quick skillet simmered tomato sauce where the chunks stay intact
pickle-style preserves for a tangy, vividly tomato bite
grilled or broiled tomato rounds that hold shape and caramelize at the edges

Flavor Profile

green-tinted sweetness gentle tomato-forward tang firm, meaty slice with juicy tenderness

Kitchen Pairings

extra-virgin olive oil garlic black pepper mozzarella balsamic vinegar

Frequently Asked Questions

What pest or disease is most common on Solanum lycopersicum (tomatoes) like ‘Green Giant,’ and how can I manage it?

A very common issue is early blight (Alternaria), which shows as dark, concentric spots on lower leaves that spread upward. Remove and discard infected leaves, avoid overhead watering, and improve airflow by spacing plants; for ongoing pressure, use a labeled fungicide that targets early blight and rotate products to prevent resistance. If you see rapid leaf yellowing and collapse, check for fungal wilt conditions and remove badly affected plants to protect the rest of the row.

During the main growing phase, how often should I water my Solanum lycopersicum, and what soil moisture target should I maintain?

Water deeply so the root zone stays evenly moist, aiming for about 1–2 inches (2.5–5 cm) of water per week depending on heat and rainfall. In full sun, check soil moisture in the top 1–2 inches (2.5–5 cm): if it’s dry there, irrigate thoroughly; if it’s still moist, wait to avoid fluctuating moisture that can trigger blossom-end rot. Mulch around the stems to keep moisture consistent and reduce leaf wetness.

How can I tell when Solanum lycopersicum is ready to harvest (around 85 days to maturity)?

Harvest when fruits reach full size and have a firm, glossy skin with a uniform green turning to mature color for your variety; taste should be sweet and tomato-like rather than tangy. For the best eating quality, pick by the stem at peak firmness—avoid waiting until the fruit is soft or splitting. If nights are cool or light is low, you may need to let fruits stay on the vine a bit longer, checking daily for color and firmness.