Sweet Baby Girl Tomato
Hundreds of red cherry tomatoes on a highly ornamental plant that produces early and keeps going into fall. Truly a find—and hard to locate—Sweet Baby Girl delivers delicious old-fashioned tomato flavor even in cool summer weather. Sweet but not cloying. Attractive enough for a container on a well-trafficked deck but make that container BIG.
Sweet Baby Girl’s leaves are pretty and rather delicate-looking – a rarity among tomatoes – and the fruit hangs in flat picture-perfect clusters (though I admired the plants every day, somehow I made it through the season without photos that actually show this attractive habit). It was our favorite cherry tomato for flavor and for beauty. It was the earliest to ripen, with fully developed flavor even in 2010’s chilly July, making it the perfect choice for maritime climates like California’s north coast or cold-night mountain locations.
Culture: Start seeds indoors six weeks before last frost. They’ll need to be caged or staked or grown where they can trail over a tall container. Good soil, full sun if you’ve got it but they’ll do all right with 3/4 day sun.
Saving seed: You’ll need to separate this variety from other tomatoes by 150 feet. One hundred feet will do if there are significant barriers like buildings or dense tall plants in between. Save seeds from a minimum of 10 plants.
You can eat your tomatoes and save seeds too. Just wait until they are very ripe (over-ripe is fine for seed-saving too). Scoop seeds and the gelatinous goop around them into a container and set the mess aside until the top is covered with mold (2-7 days, depending on temperatures). Then rinse well and dry the seeds on a screen or wax paper. The seeds have a protective coating that keeps them from germinating while still inside the juicy fruit; enzymes in the mold dissolve that coating.