Riesentraube Heirloom Tomato Seeds You will get 50 Fresh Seeds
The heirloom cherry tomato known as Riesentruaube translates from German to "giant bunch of grapes." These little 1 Oz tomatoes grow in big clusters of 20 to 40 and taste a lot like Beefsteak tomatoes. They take around 80 days to mature. It's an indeterminate variety.
This European heirloom has been cultivated by the Pennsylvania Dutch since at least 1856. The German name means "giant bunches of grapes," which reflects how the tomatoes cluster together; some heavy bunches can have up to 50 small, super flavorful tomatoes. Riesentraube made its commercial debut in the U.S. in 1994, thanks to Southern Exposure Seed Exchange.
Latin Name: Lycopersicon esculentum
Type: Open Pollinated, Heirloom, Indeterminate, Warm Season
USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12
Seeds per Ounce: 10,000
Planting Method: From Transplant
Sunlight: Full Sun
Height: 60 Inches
Color: Red
Sowing: Begin growing tomatoes indoors 6-8 weeks prior to the last spring frost, planting the seeds in a flat at a depth of 1/4" and spacing them 1" apart. Maintain a temperature of 70-75 degrees F until they germinate, ensuring they receive enough light from a sunny window or a grow light; keep the soil moist but ensure it drains well. Once the second set of leaves appears, move the seedlings into separate pots, burying the stems up to the lowest leaves to encourage strong root growth. About a week before you plant them outside, start acclimating them to the outdoor conditions during the day to harden them off; tomatoes can't handle cold weather, so wait until there's no risk of frost before transplanting them outside. When the soil temperature hits at least 70 degrees F, plant the seedlings in full sunlight and rich soil; again, bury the entire stem up to the lowest leaves. If you're using a trellis, space the plants 2' apart, but if you want the vines to spread out, give them 3-4' of space. For companion planting, pair tomatoes with carrots or onions, but steer clear of planting them alongside cabbage or potatoes.
Growing: Indeterminate tomato varieties usually thrive best when they have a trellis or some support, as this helps protect them from pests and diseases linked to excessive soil contact. Set up the supports before the seedlings start to vine. As the vines grow, tying them to the support aids their development. Since temperatures below 55 degrees F can harm production, make sure to protect the plants if it gets chilly. A thick layer of mulch will help retain moisture and keep weeds at bay; water the plants weekly, but try not to wet the leaves. Trimming the "suckers," or the shoots that sprout between the main stem and branches, will significantly boost the plant's production and strength.
Harvesting: To check if tomatoes are ripe, gently press them; the flesh should give a little. The color also shows they're ready. If the stem doesn't come off the vine easily, use scissors to cut it. Tomatoes that ripen on the vine taste the best, but when frost hits, you need to pick all tomatoes, even the green ones. If you have unripe tomatoes, they can still ripen if you keep them warm and out of direct sunlight. Riesentraube tomatoes have a rich flavor, much like beefsteak tomatoes, and their taste becomes more intense during dry spells.
Seed Saving: Since most tomato varieties don't cross-pollinate, you don't have to worry about isolation. Choose fully ripe tomatoes and slice them in half horizontally; then squeeze the pulp into a container. For smaller tomatoes, you can blend them instead, as the seeds are tough and won't get damaged. Let the mixture sit for a few days until a thick layer of mold forms; this helps remove the gelatinous coating on the seeds. After that, pour off the mold and debris, keeping the good seeds at the bottom. Rinse the seeds in a strainer under running water until they're clean, then lay them out to dry in a safe spot away from direct sunlight. Stir them twice daily, and use a fan to help them dry faster if the air is humid. Once the seeds are fully dry, store them in a cool, dry place for up to four years.
