Silvery Fir Tree

Family: Solanaceae Nightshade

Planting Schedule

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A silvery sheen drapes the fruit of ‘Silvery Fir Tree,’ catching the light like frost on a fir bough.

This beefsteak tomato delivers a rich, full-bodied flavor with a juicy, meaty bite—ideal for showcasing in thick slices and hearty, colorful preparations. Grow it for its striking, pale-tinged look and its satisfying, garden-ripe presence at about 85 days.

Light: Full SunMaturity: 85 DaysHabit: Determinate

Botanical illustration of Silvery Fir Tree

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Silvery Fir Tree 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 13th	Oct 6th – Aug 29th
Zone 2b	Mar 27th	Jul 3rd	Sep 26th – Aug 25th
Zone 3a	Mar 27th	Jul 3rd	Sep 26th – Sep 1st
Zone 3b	Mar 31st	Jul 7th	Sep 30th – Sep 21st
Zone 4a	Mar 27th	Jul 3rd	Sep 26th – Sep 24th
Zone 4b	Mar 25th	Jul 1st	Sep 24th – Sep 27th
Zone 5a	Mar 20th	Jun 26th	Sep 19th – Sep 30th
Zone 5b	Mar 16th	Jun 22nd	Sep 15th – Oct 5th
Zone 6a	Mar 13th	Jun 19th	Sep 12th – Oct 10th
Zone 6b	Mar 7th	Jun 13th	Sep 6th – Oct 16th
Zone 7a	Mar 2nd	Jun 8th	Sep 1st – Oct 20th
Zone 7b	Feb 20th	May 29th	Aug 22nd – Oct 28th
Zone 8a	Feb 11th	May 20th	Aug 13th – Nov 5th
Zone 8b	Feb 2nd	May 11th	Aug 4th – Nov 12th
Zone 9a	Jan 16th	Apr 24th	Jul 18th – Nov 26th
Zone 9b	Dec 22nd	Mar 30th	Jun 23rd – 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	85
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)	8

Culinary Notes

Chef's Note

Built like a classic beefsteak: lots of flesh, juicy without turning to mush, and a savory tomato character that stands up to high heat. Slice it thick and treat it like a main—season hard, let it blister, and it’ll stay sculptural on the plate.

Best Uses

thick slicing for straight-up tomato sandwiches where the fruit doesn’t collapse
quick pan-blistering or broiling to concentrate flavor and hold texture
hearty caprese-style plates (with dressing kept heavier, not watery)
chunky salsa or tomato relish where the pulp stays substantial

Flavor Profile

rich, full-bodied tomato flavor meaty, juicy bite with firm slice integrity gentle acidity with a savory, almost umami-leaning finish

Kitchen Pairings

garlic olive oil fresh mozzarella balsamic vinegar salted butter black pepper

Frequently Asked Questions

What pest or disease most commonly affects Solanum lycopersicum (tomato), and what should I do?

A frequent problem is early blight (Alternaria) showing as brown, concentric “target” spots on older leaves, sometimes spreading upward. Remove and discard infected leaves, water at the soil line (not the foliage), and improve airflow by pruning lower leaves that touch the soil. If it keeps advancing, apply an approved fungicide labeled for tomatoes and start at the first signs rather than waiting.

How often should I water tomatoes (Solanum lycopersicum) during the main growing phase?

During active growth and fruiting, aim for consistently moist soil with about 1–1.5 inches (2.5–4 cm) of water per week, adjusted for heat and rainfall. Water deeply 1–2 times weekly instead of frequent light watering, and keep the root zone evenly moist to reduce blossom-end rot and splitting.

How can I tell when Solanum lycopersicum is ready to harvest?

Harvest when fruits reach full size and develop their final color, typically with a slight give when gently squeezed. For best flavor, pick most fruit at the “fully colored” stage (not just partially red) and remove them regularly so the plant can keep producing.