TOMATO - MARMANDE SUPERPRECOCE

Organic Tomato Marmande Superprecoce

        10 Seeds Pack    

The Marmande tomato is a classic French heirloom that has delighted gardeners and chefs since its origins in the late 19th century. First bred by the renowned Vilmorin Seed Company in France and released around 1897, this iconic variety is named after the town of Marmande, where it is still celebrated as a specialty crop and often grown in greenhouses.

Marmande tomatoes are medium to large beefsteak varieties with a distinctive lightly ribbed and flattened globe shape. Each scarlet-red fruit weighs approximately six to eight ounces and is packed with juicy, meaty flesh containing minimal seeds. Their flavour profile is richly savoury with a perfect balance of subtle tartness and a hint of sweetness, making them a versatile choice for both fresh and cooked dishes.

An early-ripening variety, Marmande grows on strong, semi-determinate, bushy plants that produce clusters of these vibrant fruits. While the upright plants are resilient, they often require staking or other support to manage their abundant yield. 

    PLANTING & GROWING

Soaking needs to be done at least a few hours before planting, and preferably overnight. To prevent damping off when starting seeds indoors, it’s essential that you disinfect all of your pots, plastic grow trays, seed cells, and seedling tray covers before you reuse them. 

Tomatoes thrive in full sun, requiring at least 6 hours of direct sunlight daily. Prepare the soil 2-3 weeks before planting by digging it over and incorporating plenty of organic matter to enrich it. Tomatoes also grow well in grow bags or large pots, provided they are watered and fed regularly. For container planting, a mix of half potting compost and half soil-based loam works best, offering both nutrients and stability.

To sow tomatoes, start from late January to April by planting seeds 3 mm (1/8 in) deep in small pots filled with seed-starting compost. Water lightly and keep the soil consistently moist until germination, which typically occurs within 5–10 days at temperatures of 21–27°C (70–80°F). Once the seedlings emerge, place them in a bright location with slightly cooler temperatures (16–21°C or 60–70°F), such as a south-facing window.

When the seedlings develop their first true leaves and before they become root-bound, transplant them into larger 10 cm (4 in) pots. Protect the young plants from frost and sunburn using cloches or makeshift greenhouses like large plastic jugs with the bottoms removed. If necessary, fertilize sparingly with a weak dilution. Once the plants reach 15 cm (6 in) in height, harden them off over 10-15 days before transplanting them to their final position outdoors.

Before transplanting, drive sturdy stakes at least 1.2 m (4 ft) tall into the ground, 5 cm (2 in) from each planting hole, to provide support. Space planting holes 45 cm (18 in) apart and water them if the soil is dry. Carefully remove each plant from its pot, keeping the root ball intact, and place it in the hole so the soil level is slightly higher than in the pot. Tie the stem loosely to the stake with soft garden twine, allowing slack for future growth. Consistent moisture is essential for tomato cultivation, as irregular watering can lead to fruit splitting and blossom-end rot. Avoid overwatering, as it can diminish flavour and cause cracking.

Plant fragrant companions like basil, garlic, or onions near tomatoes to mask their scent and deter pests. Avoid planting them near Brassicaceae family members or in soil previously used for tomatoes, potatoes, peppers, or eggplants to reduce disease risks.