Riccio di Parma

Season Overview

Description

Very old Italian tomato variety from the Parma region - great large, heavily furrowed, rich red beef tomato, popular for sauces. Fruits are at least medium-sized to huge and can weigh over 1 kg. Very harmonious, sweet-tomato with a very subtle slight acidity, full of flavor. Can keep 1 to 3 stems. For more large fruits, only one stem should be left and the remaining side shoots removed.

Growing tips

Can keep 1 to 3 stems. For more large fruits, only one stem should be left and the remaining side shoots removed. Tomatoes require a lot of light, heat, water and nutrients. They are grown from seed from March onwards on the windowsill. The seedlings should be planted deep, up to the first leaf base, so that the root system is enlarged by additional lateral roots. Unlike most other crops, tomatoes should always be planted in the same place. The plants also need wooden/corrugated wire rods or a trellis to which you regularly tie them. This is the only way they can support the weight of the fruit. You should regularly break out the side shoots that form in the leaf axils. This is because they do not bear fruit and take away the plant's energy to concentrate on producing lots of fruit. Under-sowing with low-growing plants is a good option.

Details

Light requirement

Sunny

Water requirement

Very humid

Soil

Light (sandy)

Nutrient requirement

High

Seeding distance

50 cm

Row spacing

100 cm

Seeding depth

1 cm