For heated greenhouses sow January onwards and unheated/outdoor March-April at a temp. of 16–18°C (60–65°F). Transplant into 9cm pots. For the greenhouse, plant late Apr-May in large pots, growing bags, or border soil. For outdoors, plant early-mid June after 'hardening off' plants. Plant spacing 45cm. Pinch out side shoots (other than basket or bush varieties) regularly and when in flower shake plants daily to aid fruit set. Harvest July-mid October.
HEALTH BENEFITS: Packed with antioxidants including vitamins A & C and lycopene. CULINARY TIPS: Try slow roasting for 1½–2 hours in olive oil with sea salt and black pepper. Tasty!
DID YOU KNOW . . . ? Pick remaining green tomatoes before the first frost and bring indoors to ripen. Add a banana to speed up the process... or why not make green tomato chutney?