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Tomato

10 tips of growing great tomatos

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1. Don’t Crowd Seedlings.

If you are starting tomatoes from seed, be sure to give the seedlings room to branch out. Close conditions inhibit their growth, so transplant them as soon as they get their first true leaves and move them into 4" pots about 2 weeks after that.

2. Provide lots of light.

Tomato seedlings will need either strong, direct sunlight or 14-18 hours under grow lights. Place the young plants only a couple of inches from florescent grow lights. Plant your tomatoes outside in the sunniest part of your vegetable plot.

3. Put a fan on your seedlings.

It seems tomato plants need to move and sway in the breeze, to develop strong stems. Provide a breeze by turning a fan on them for 5-10 minutes twice a day.

4. Preheat the soil in your garden.

Tomatoes love heat. Cover the planting area with black or red plastic a couple of weeks before you intend to plant. Those extra degrees of warmth will translate into earlier tomatoes.


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Tomato Cultivation

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The tomato is now grown worldwide for its edible fruits, with thousands of cultivars having been selected with varying fruit types, and for optimum growth in differing growing conditions. Cultivated tomatoes vary in size from tomberries, about 5mm in diameter, through cherry tomatoes, about the same 1–2 centimetres (0.4–0.8 in) size as the wild tomato, up to beefsteak tomatoes 10 centimetres (4 in) or more in diameter. The most widely grown commercial tomatoes tend to be in the 5–6 centimetres (2.0–2.4 in) diameter range. Most cultivars produce red fruit; but a number of cultivars with yellow, orange, pink, purple, green, black, or white fruit are also available. Multicolored and striped fruit can also be quite striking. Tomatoes grown for canning and sauces are often elongated, 7–9 centimetres (3–4 in) long and 4–5 centimetres (1.6–2.0 in) diameter; they are known as plum tomatoes, and have a lower water content. Roma-type tomatoes are important cultivars in theSacramento Valley


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Tomato

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Specialized literature such as Andrew F Smith's "The Tomato in America" states that tomatoes probably originated in the highlands of the west coast of south America.

It was used by the Aztecs as early as 500 b.C., in southern Mexico and adjacent areas, and they preferred the smaller cherry-like tomatoes. The larger, lumpy variant is believed to have been selected in central America after a spontaneous mutation, and it's probably the ancestor of all the modern cultivars.

Today's varieties of tomatoes originate from two main predecessors: currant tomatoes and "Matt's Wild Cherry" varieties. They both originate from the native tomato plants in eastern Mexico.


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