Large pink-red fruit, slightly ribbed and weighing 150 to 200 grams, on a plant whose leaves are barely cut, closer to a potato’s than a tomato’s. Brandywine (Solanum lycopersicum) is a beefsteak tomato grown for thick, very juicy flesh: give it full sun, rich, cool soil and staking from the start, and the flavour is among the best.
| Botanical name | Solanum lycopersicum |
|---|---|
| Family | Solanaceae |
| Type | Fruit vegetable |
| Height | Up to 2 m |
| Exposure | Full sun |
| Soil | Cool, healthy, rich, loose |
| Sowing | Spring |
| Planting | Late spring |
| Harvest | Midsummer to early autumn |
The Brandywine tomato is a “beefsteak” type tomato variety. It produces large pink-red fruit, slightly ribbed, each of which weighs 5 to 7 ounces (150 to 200 grams). This very tasty tomato is a favorite of many who love its thick, heavy flesh that’s very juicy. It’s definitely among the most tasty tomatoes ever.
With a good-to-high productivity, the Brandywine is a tomato variety that can reach 6 to 7 feet tall (2 m) for just under 2 feet across (50cm). What also makes this plant interesting is that its leaves aren’t as finely dissected as those of other tomato plants. This means they’ve got leaves that aren’t cut as deeply as usual, making them look like those of their relative, the potato.
From seed tray to crate, Brandywine follows a simple sequence. Here is what happens when, and what the plant needs at each point.
| Stage | When | What it needs |
|---|---|---|
| Sowing | Early to mid-spring | Warm bed at 68°F (20°C), seed a quarter-inch (5 mm) deep in sowing mix |
| Germination | 7 to 10 days after sowing | A well-lit spot, substrate kept cool but never soggy |
| Planting out | Mid to late spring, once the last frost has passed | Seedlings 12 to 15 cm tall, spaced 50 to 60 cm apart, stem buried to the first leaves |
| Growing and care | Through summer | Staking from the start, mulch at the foot, water at the base only |
| Harvest | Midsummer to early autumn | Pick only well-ripened fruit, 4 to 5 months after sowing |
Miss the frost date at one end or the ripening window at the other, and a big beefsteak variety like this one has little time to catch up.
Start your Brandywine tomato seeds off on a warm bed at 68°F or 20°C anytime in Early spring or mid-spring. Sow the Brandywine tomato seeds about a quarter-inch deep (5 mm) in special sowing soil mix.
Transplant your young Brandywine tomato saplings to the vegetable patch towards late spring. Date may change depending on your area, what matters is that the last frost date is behind you. At this stage, they’re about 5 to 6 inches tall (12 to 15 cm). Planting distance: 20 to 24 inches (50 to 60 cm)
The Brandywine tomato is a non-determinate growing variety. It requires staking right from the start. Not hardy at all, it’s cared for as an annual in non-scorching sunny spots with rich, light and cool soil.
Wherever it gets colder, or if the growing season is short, it’s recommended to grow this variety under the cover of a greenhouse or tunnel.
As is the case for most tomato varieties, the Brandywine is vulnerable to both downy mildew and powdery mildew. If the soil lacks calcium, you might also fall victim to tomato blossom end rot. To solve this problem, prepare a batch of comfrey tea and spray it on the ground.
Harvest your Brandywine tomatoes as they ripen to meet your needs, usually from midsummer to early autumn (4 -o 5 month after sowing). Harvest only well-ripened fruits. This fruit vegetable will keep for a few days in the refrigerator, in the vegetable compartment.
If you tend to consume them quicker than that, you can also simply spread them out on a tray in the open air. The Brandywine tomato is perfect for keeping in jars, but you’ve got to cook it adequately.
The rich, dense texture of the Brandywine tomato makes it perfect for preparing delicious juices and sauces. It’s particularly well-suited to preparing cold soup like gaspacho.
Thanks to its dense flesh, it’s also possible to grill thick slices on the barbecue, sprinkled over with herbs.
