Coeur de Boeuf is known for its excellent taste and, of course, for its beautiful unusual (ox) heart-shape. Due to its low moisture, this Italian variety is much sought-after for use in pastas and sauces. Coeur de Boeuf ripens from inside out and because of this the fruit has a beautiful light-green skin in contrast to the dark red flesh. It’s a delicious tomato, and can also be sliced fresh because of its firm flesh and few seeds. It can’t be beaten for use in salads, together with slices of mozarella and Geneva basil. Greenhouse cultivation gives the best results, although cultivation in a warm sheltered place outdoors is also possible. Harvest after approximately 75 days.
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|Flowering / Harvest|