Old German

Family: Solanaceae Nightshade

Planting Schedule

Provide your location or planting zone to unlock dates and add Old German to a garden.

Sink your spoon into Old German’s deep, old-world richness—its meaty beefsteak flesh is famously bold, with a sweet-tart balance that tastes like sun-warmed heirloom romance.

At maturity, fruits develop a warm, dusky red with a slightly irregular, hand-formed shape and a tender, juicy texture that shines in thick slices and hearty spoonfuls. Grow Old German for the gardener’s pleasure of a substantial, flavorful centerpiece tomato—ideal for showcasing in fresh salads, robust sauces, and slow-simmered preserves.

Light: Full SunMaturity: 90 DaysHabit: Indeterminate

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Old German 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 18th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Oct 8th – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Oct 8th – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Oct 12th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Oct 8th – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Oct 6th – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Oct 1st – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 27th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 24th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 18th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Sep 13th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Sep 3rd – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 25th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 16th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 30th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jul 5th – 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	90
Sun Requirements	Full Sun
Growth Habit	Indeterminate
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

Old German is a beefsteak built for a spoon: it delivers a dense, juicy interior and a sweet-tart snap that stays lively through heat. Slice it thick for toast or roast it hard enough to concentrate without turning watery, then dress with fat and salt to round the acidity.

Best Uses

thick slice onto sourdough—won’t collapse, so it holds a juicy stack
warm, spoonable roast/grill with rough salt to concentrate the sweet-tart edge
slow-simmered pan sauce or ragù-style tomato base for longer reduction
chunky preserves or ketchup where you want a firmer fruit-forward texture

Flavor Profile

meaty, juicy beefsteak flesh sweet-tart, sun-warmed acidity tender bite with a succulent interior savory old-world tomato depth

Kitchen Pairings

garlic extra-virgin olive oil aged cheddar balsamic vinegar red onion fresh mozzarella

Frequently Asked Questions

What pest or disease commonly affects Solanum lycopersicum (tomatoes), and how can I control it?

A frequent problem is early blight (often showing as brown, concentric rings on older leaves). Remove infected leaves promptly and avoid wetting foliage when watering. Improve airflow with wider spacing and, if it keeps spreading, use a labeled fungicide for tomatoes according to the product’s directions.

How often should I water Old German tomatoes during the main growing phase?

During active fruiting, keep soil consistently evenly moist—aim for about 1–1.5 inches (2.5–4 cm) of water per week, adjusting for heat and container size. Water deeply at the base so the root zone gets moisture, then let the top 1 inch (2.5 cm) of soil dry slightly before watering again. Irregular watering is a common trigger for blossom-end rot and fruit cracking.

When is Solanum lycopersicum ready to harvest?

Harvest when fruits reach full size and develop their mature color (typically deep, uniform red for most slicer types) with a slight give when gently squeezed. For best flavor, pick at least daily during peak ripening rather than letting them over-soften on the vine. If you have a cool, wet stretch, harvest at the first sign of full color and finish ripening indoors to reduce disease risk.