I reckon tomatoes would have to be one of THE most beautiful plants,
loved by gardeners and non-gardeners alike.
Now, they're fairly easy to grow,
but there's few tips that will turn a decent crop
into a bumper harvest.
I sowed the seeds of these plants back in spring
and they've grown strongly,
so it's time for them to go in the ground.
Now, if you haven't sewn your tomato seeds yet, I'm sorry.
You've missed the boat.
But, don't worry.
It's tomato time, so seedlings like this are available everywhere
from nurseries, garden centres, even your neighbours.
Now, we classify tomatoes into two main types
depending on their growth characteristics.
What we call determinant and indeterminate.
The determinate varieties are what we call bush.
They get to about 50 centimetres high,
and the good thing about them
is they flower and therefore fruit all at the same time,
so they're really good if you're planning on making sauces.
The other type are called indeterminates.
They're the ones that grow tall, vine-ripened.
The good thing about these is is they flower and fruit
as the season progresses, so you can harvest as you like
and you get a long, extended cropping period.
So, to my top five tips.
Number one...soil preparation.
Now, I know we say this all the time, but for tomatoes,
it's an absolute must.
Soil conditioners like sheep manure and cow
are favourites of many growers,
but I like to use compost with a handful of blood and bone
just to push the plant along.
Number two...planting.
Because they're big plants,
especially the indeterminate varieties,
I like to give them a metre by a metre spacing.
When it comes to how deep to plant them,
many people will plant them at the depth that they are in the pot,
but I've found that if you go a little bit deeper,
the plant will form roots out of the stem,
meaning you'll have a bigger, deeper root zone
so the plant will be better able to forage for its own water and food.
Number three...feeding.
Potassium is a tomato's best friend.
I add a small amount of sulphate of potash when first planting,
and then again at the first sign of fruit.
When the plant is tall and laden with fruit,
I like to come back through and put a larger,
third handful of potash down to ensure there's enough potassium
for the fruit to ripen well.
Number four...watering.
The most essential ingredient of all.
At least once a week, give your plants a long, slow, deep water.
Consistency is the key here,
and remember, don't overhead water your tomatoes.
They hate their leaves staying wet.
Number five...training.
With the determinant or bush types, they don't need any training,
but with the indeterminate, or the climbing types,
once the plants are big enough, stake them.
I like to use reo instead of wooden stakes,
which tend to break and splinter.
You can stake your plants when they're taller, and they need it,
but I like to do it at the time of planting.
This way, the stakes will afford some protection to the plant
and it means I don't run the risk of stabbing a root later on.
Now, have a look at this.
This little bit of growth at the junction point
between the main stem and the leaf is what we call a lateral.
Now, when the plant's at this stage of development,
I leave them on.
And then I find the three strongest
and I tie them back to my stakes, removing the rest.
But, bear in mind,
if they're big enough and it's early enough in the season,
you can snap these off, stick them in the ground
give them some water, and you'll get a new plant.
Also, I concentrate on removing leaves.
Certainly the lower ones that are in contact with the ground.
They just become highways for pests and diseases.
But by removing the leaves,
you're promoting upward growth and good air circulation
around the plant, meaning a healthy plant and a good crop.
So, there you go.
Tomatoes are THE crop that showcase the difference
between store-bought and home-grown.
If you're already a fan, I'm happy for you,
and I hope you've got something out of these tips,
but if you're a first-time grower, get out there, get planting.
You're in for a life-changing experience.
Best of luck, and I'll see you next time.