Old German

Tomato

90d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Mar 31st
Last Frost	May 19th
Transplant / Sow Outdoors	Jul 14th
Harvest Begins	Oct 12th
Harvest Ends	Sep 21st

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

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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.