On 15/04/2010 13:28, Ragnar wrote:
wrote in message
...

On the basis of flavour first and yield second, which tomato variety do
you favour?
Don

Not quite an answer to your question, but I have always found that the
important factor for best flavour is not so much the choice of variety, but
rather to grow the plants in good soil and let the tomatoes ripen on the
plant. The reason shop tomatoes are sometimes rather tasteless is that they
are intensively grown and picked while green.
Just my own experience for what its worth
R.



I dont know how one defines "Good Soil" in influencing flavour. There's
lots of research been done in horticultural institutes on yield of
tomatoes in the interests of commercial growers but not a lot on flavour
I suspect. Maybe thats a nice research project " _The influence of soil
types and nutrients on tomato flavour_" I'd love to be on the tasting
panel :-) .
You are right not to pick them green we always leave the tomatoes on the
plant until fully ripe, well until end of season chutney time.
Regards
Don