Tomato Lucinda is a beefsteak tomato. The large, delicious, fleshy and juicy tomatoes ripen from light green with dark green stripes to yellow-green with dark green zebra-like stripes. This tomato has a delicious, old-fashioned tomato flavour with some sweet and a slight acidity. Lucinda is an early tomato that needs about 75 days to ripen. Like all other beefsteak tomatoes is this tomato flattened and it has different ribs. You get the best result when the plant has a sturdy support and is grown in a greenhouse. These tomatoes can weigh up to 1 kilo each. They grow on strong, large and bushy plants.
Tomatoes contain a lot of vitamin c and lycopene. This is best taken in by the body when the tomatoes are heated. Use the firm flesh on sandwiches, in salads, in soups, in pasta sauces, in sauces, in stir-fries, casseroles, stews and all Italian dishes. It can also be used in all other dishes with tomatoes. Or use it in stuffed tomatoes with bread crumbs or rice with thyme and basil. This is also an ideal tomato to be sliced in large slices on your sandwich or hamburger. Non hardy annual. Height: 180 - 250 cm.
|Scientific name||Lycopersicon esculentum|
|Sowing guide||Download PDF|
|Days till harvest||60-90|
Indoor sowing: February - April
Germination: 6 - 14 days
Germination temp: 20 - 25 °C
Sowing depth: 2 - 3 mm
Transplanting: when the seedlings are about 20 cm tall
Transplanting in garden: after the last night frosts
Plant spacing: 45 - 50 cm
Planting position: sunny - sheltered (greenhouse)
Days till harvest: 60 - 90
Sow indoors from February on in trays filled with moist pottingsoil. Sow shallow and press the seeds gently in the soil, don't cover them with soil, because tomatoes are light germinators. Put the trays away somewhere warm at 20 - 25 °C and cover them with clingfilm or a lid. Keep the temperature as even as possible and don't let the temperature drop during the night. Keep moist, but not to wet to prevent rotting of the seeds. Remove the clingfilm or lid when the seedlings emerge. Transplant the seedlings to seperate pots approx. 10 days after emerging. Put them away a bit cooler at approx. 18 - 20 °C.
Harden the tomatoes of, from the middle of May, when there's no longer any danger of nightfrosts. Put the pots at a temperature of 15 - 18 °C for a week and reduce the amount of water for this week. Put the plants outdoors after this week on a sunny and sheltered plot with well draining soil or put them in a greenhouse. Make sure that there is no longer any nightfrost.
Tomatoes need some maintenance to ensure a good harvest. Give the plants a sturdy support with some sturdy and large bamboo sticks. Remove all suckers that will form in the axils of your plants. Remove all the leaves below the lowest hanging fruits by the end of July till the beginning of August. Remove all the leaves of all plants together with the tops of all plants from the end of August till the beginning of September to ensure the ripening of most of the green tomatoes. Harvest the tomatoes by cutting them with scissors. Tomatoes can't be kept for a long period. Don't keep your harvested tomatoes in the fridge. So use them a soon as possible after harvesting. Tomatoes used in sauces can be kept frozen to store.