Old German

Family: Solanaceae Nightshade

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

Crop Dates : 8a

Milestone	Date
Start Indoors	Feb 11th
Last Frost	Apr 1st
Transplant / Sow Outdoors	May 27th
Harvest Begins	Aug 25th
Harvest Ends	Nov 5th

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.