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S.Pierre variety of tomatoes
Lupin 1
Posts: 8,916
in Fruit & veg
Has anyone grown S.Pierre toms? I have been given a packet of seeds. I understand they tolerate cooler conditions, make a good sized tomato & are tasty.
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I've done a bit of googling and they sound interesting - various debates on various gardening fora about their origin. I wonder if Italophile knows them ...........
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Thanks Dove. I was hoping Italophile might look in.
They are very popular here in France and all the GCs sell them. Called Saint Pierre which is French for Saint Peter. A traditional round fleshy tomato is what the French sites say.
Thank you Lizzie
Have you eaten them? I'm wondering if they taste any better than Alicante or Shirley which I've grown as an "ordianry" reliable tomato.
KEF, I grew them about 10 years ago in Sydney. They're a nice tom. I didn't grow them again because I thought there were heirlooms with better flavour. That said, they were in competition with some great varieties. I've never grown Alicante or Shirley so I've no idea how they rate.
Give 'em a try!
Thank you Italophile. I'll report back on flavour.
I agree with iGrow - almost any tomato is tastier than those two, which I have always found to be bland.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
They don't sell Alicante of Shirley here. I grow an old French one called Dona, Montfavet for an early one, Roma for making sauce for the freezer, Sungold and Gardener's Delight (seeds bought in UK) for little ones.
Thanks everyone. Each year I grow a couple of either Alicante or Shirley, as a back up for others, as they seem to perform regardless of weather and even if not the most tasty, any are better than SM ones
Usually have 13 plants and a few outdoor ones.
This year I'll be down to one GH, so cumbers have to join the toms. I will grow more outdoor bush cherry ones in buckets. These have been lovely last 2 yrs. Inside GH will be Roma for cooking & some St. Pierre & another variety, not decided which yet