Tomate à très gros fruits Marmande °Idéal pour les amateurs de décoration culinaire°Présentation de la tomate à très gros fruitLa Tomate de Marmande s’installe petit à petit dans les jardins du Lot-et-Garonne à partir de la deuxième moitié du XIXème siècle.Au départ, cette culture était considérée comme une culture d’appoint, de diversification pour les paysans. Lors de la crise du phylloxera, la production de Tomate est devenue une culture de remplacement et a permis à de nombreuses familles de faire vivre leur exploitation.La région du Marmandais s’est spécialisée dans la tomate tardive. Les Tomates étaient produites pour le frais et vendues sur les marchés. La production restante (de moins bonne qualité) était destinée à la transformation.À la fin du XIXème siècle, un commerce d’expédition de Tomates de Marmande par chemin de fer à destination de Paris et d’autres grandes villes est créé. L’Angleterre est alors le principal débouché. Certains producteurs ont commencés à se spécialiser dans la tomate d’industrie, de plus grandes exploitations apparaissent dans la vallée de la Garonne et ses coteaux adjacents.Au début du XXème siècle, la Tomate de Marmande est par exemple produite à Agen, Boé, Le Passage, Marmande, Port ste Marie, Damazan, Sauméjean, Casteljaloux,…Quelles sont les variétés existantes et ces caractéristiques ?La tomate Marmande est une variété de tomate à gros fruits aplatis et côtelés qui est principalement utilisée pour la culture à l'extérieur. Le poids de chaque fruit est d'environ 150 grammes.Il existe de nombreuses autres variétés de tomates, chacune avec ses propres caractéristiques uniques, comme la tomate cerise ou encore la tomate grappe.Meilleure méthode pour la planterPour planter cette variété de tomate, les spécialistes Willemse vous recommandent de commencer par semer les graines dans un bac à semis. Une fois que les jeunes plants sont assez développés pour être manipulés, il est alors temps de les repiquer dans des pots remplis de terreau comprimé. Plus tard, vous pourrez les replanter en serre ou à l'extérieur dans un endroit chaud et bien abrité. Il est important de noter que pour assurer une bonne croissance de cette variété de tomate, il est nécessaire d'étêter la tige principale après le 4ème bouquet. Entre temps, vous devriez enlever les gourmands qui naissent à l'aisselle des feuilles. Pour finir, nous vous conseillons de mettre un peu d'engrais à tomates après un certain temps pour garantir une bonne croissance de vos plants.De quelle façon l’entretenir ?Notre équipe a testé et approuvé que la tomate Marmande est particulièrement adaptée à la culture en plein air, car elle a besoin de beaucoup de chaleur et de lumière pour bien prospérer. Vous devriez donc la planter dans un endroit qui reçoit beaucoup de soleil, et de la protéger des vents froids et des gelées nocturnes. Les horticulteurs Willemse vous préconisent également de fournir un bon niveau d'humidité pour les plants, en arrosant régulièrement, mais pas trop. Surveillez les feuilles et les fruits des plants de tomate Marmande pour détecter tout signe de maladies ou de ravageurs, et de les traiter immédiatement si nécessaire. Les principales maladies qui affectent les tomates sont la pourriture de la tige, la pourriture des fruits et la tache du dessous. Les principaux ravageurs des tomates sont les pucerons, les thrips et les altises. C’est un légume un peu difficile de caractères, mais le jeu en vaut la chandelle, les fruits doivent être cueillis à maturité pour éviter qu'ils ne deviennent trop mous ou trop mûrs. Mais vous devriez être patients avant la récolte, car la tomate Marmande a une période de maturation relativement longue, il faut généralement compter entre 80 et 100 joursLe saviez-vous ?Ce sublime légume est un aliment très nutritif et riche en vitamines et en minéraux. Il est particulièrement riche en vitamine C et en lycopène, un antioxydant qui peut aider à protéger contre le cancer et les maladies cardiaques. Il est également une bonne source de fibres alimentaires et de potassium. Les tomates sont généralement utilisées pour faire des sauces, des salades, des soupes et des potages, mais elles peuvent également être consommées fraîches ou grillées.

Willkommen in der Welt der 'Marmande' Fleischtomate (Solanum lycopersicum 'Marmande') – eine wahrhaft königliche Sorte unter den Tomaten!   Ihre großzügigen Früchte verzaubern nicht nur mit ihrem aromatischen Geschmack, sondern auch mit ihrer imposanten Erscheinung. Von Juli bis September erreichen sie ihre volle Reife und präsentieren sich in leuchtendem Rot, bereit, Ihre kulinarischen Kreationen zu bereichern. Ob in herzhaften Gerichten oder als erfrischende Beilage – die 'Marmande' Tomate ist vielseitig einsetzbar und verspricht stets höchsten Genuss.   Mit ihrem aufrechten Wuchs von bis zu 2,5 m Höhe und 50 cm Breite ist sie nicht nur im Garten ein echter Blickfang, sondern gedeiht auch prächtig in Kübeln und Töpfen.   Pflegehinweis:   Für ein gesundes Wachstum und einen reichen Ertrag braucht die Tomate 'Marmande' eine sonnige Lage. Ein durchlässiger, humoser, nährstoffreicher Boden ist dabei ideal, auch sollte die Erde immer leicht feucht sein. Besonders in sommerlichen Trockenphasen empfiehlt es sich daher regelmäßig zu gießen.

Intratuin groentezaad Vleestomaat (Solanum lycopersicum 'Marmande')

Marmande 68 day RED Indeterminate 25 seeds per pack Marmande is an heirloom tomato from France. The 6-ounce deep red fruits are produced in clusters. Slightly flattened fruits are lightly lobed. Fruits are meaty and slightly tart, making them a good candidate for slicing or canning. Heavy producer. Extra early. An excellent tomato for almost any use, salads, trays and sandwiches 25 seeds per pack 100% MADE IN AMERICA Flat rate shipping for any quantity from our entire inventory of tomatoes and peppers. Gourd shipping prices are different, due to their size and weight, but can be included in any order. International shipping is no longer available. OUR GUARANTEE: IF YOU ARE NOT COMPLETELY HAPPY WITH ANY ITEM, FOR ANY REASON, CONTACT US IMMEDIATELY. WE WILL EITHER REPLACE YOUR ITEM OR REFUND YOUR MONEY. YOUR CHOICE! YOUR SATISFACTION IS OUR GOAL. WHEN YOU'RE HAPPY, WE'RE HAPPIER. We are no longer able to ship to the State of New York. We apologize for any inconvenience.

Variété précoce produisant de gros fruits côtelés légèrement aplatis. Variété recommandée pour la culture de pleine terre.

MARMANDE SUPER PRECOCE TOMATO Marmande is a classic beefsteak large-fruited tomato which produces the large, firm scarlet-red, ribbed fruits each weighing 160 to 180 grams.  
This French heritage variety is famous throughout Europe, it is distinguished by its irregular cushion shape and touch of pink on the shoulders. Marmande is large, juicy, well flavoured fruit and a great improvement over an already excellent variety. The meaty fruit has a superb flavour and is great for salads and cooking as it produces very few seeds. 
Grow in the garden and provide them with a sturdy stake to help support the weight of the extremely heavy fruit. A semi-determinate variety, the plants will not need pruning or pinching out. Ideal grilled, fried, sliced or raw in salads and most impressive to show your friends! As they cannot tolerate any degree of frost the timing for sowing and planting outside is key to successfully growing tomatoes. Where the seeds are sown under cover or indoors, aim to sow the seeds so that they reach the stage to be transplanted outside three weeks after the last frost date. Tomato plants take roughly seven weeks from sowing to reach the transplanting stage. For example, if your last frost date is early May, the seeds should be planted in early April to allow transplanting at the end of May.  Position: Tomatoes require a full sun position. Two or three weeks before planting, dig the soil over and incorporate as much organic matter as possible. The best soil used for containers is half potting compost and half a soil-based type loam: this gives some weight to the soil.  Sowing: Plant about 3mm (1/8in) deep, in small pots using seed starting compost. Water lightly and keep consistently moist until germination occurs. Tomato seeds usually germinate within 5 to 10 days when kept in the optimum temperature range of 21 to 27°C (70 to 80°F). As soon as they emerge, place them in a location that receives a lot of light and a cooler temperature (60 to 70°F); a south-facing window should work.  Transplanting: When the plants develop their first true leaves, and before they become root bound, they should be transplanted into larger into 20cm (4in) pots. Young plants are very tender and susceptible to frost damage, as well as sunburn. I protect my young plants by placing a large plastic milk jug, with the bottom removed, to form a miniature greenhouse.
Depending on the components of your compost, you may need to begin fertilising. If you do fertilise, do it very, very sparingly with a weak dilution. Transplant into their final positions when they are about 15cm (6in) high. Two to three weeks prior to this, the plants should be hardened off.  Planting:  Just before transplanting the tomato plants to their final position drive a strong stake into the ground 5cm (2in) from the planting position. The stake should be at least 30cm (1ft) deep in the ground and 1.2m (4ft) above ground level - the further into the ground the better the support. As the plant grows, tie in the main stem to the support stake - check previous ties to ensure that they do not cut into the stem as the plant grows. Dig a hole 45cm (18in) apart in the bed to the same depth as the pot and water if conditions are at all dry. Ease the plant out of the pot, keeping the root ball as undisturbed as far as possible. Place it in the hole and fill around the plant with soil. The soil should be a little higher than it was in the pot. Loosely tie the plant's stem to the support stake using soft garden twine –allow some slack for future growth.  
Cultivation: A constant supply of moisture is essential, dry periods significantly increase the risk of the fruit splitting. Feed with a liquid tomato fertiliser (high in potash) starting when the first fruits start to form, and every two or three weeks up to the end of August. In September, feed with a general fertiliser (higher in nitrogen) in order to help the plant support it's foliage. Over watering may help to produce larger fruit, but flavour may be reduced. Additionally, splitting and cracking can result from uneven and excessive watering.  Pruning:  When the first fruits begin to form, pinch out the side shoots between the main stem. Also remove lower leaves which show any signs of yellowing to avoid infection.  
Harvesting: Pick as soon as the fruits are ripe, this also encourages the production of more fruit. Harvest all the fruit as soon as frost threatens and ripen on a window sill.r.

Climbing (indeterminate). French Heirloom variety from 1925. Large flattened red ribbed fruit. Exceptional flavour. Good all purpose variety. Early maturing. A good variety for cooler climates. Good disease resistance.

Fleischtomate Marmande (Solanum lycopersicum)   Frühe, ertragreiche Fleischtomate mit großen, roten, leicht gerippten Früchten, die mehrkämmrig, fast kernlos und platzfest sind. Bewährte, schnittfeste und aromatisch schmeckende Sorte. Zum Frischverzehr, für Salate, Suppen, Soßen und zur Konservierung. Pflege Aussaat 0,5 cm tief in Schalen, leicht andrücken, mit Erde bedecken, hell stellen und feucht halten. Bei Bedarf in kleine Töpfe pikieren. Ab Mitte Mai abhärten und mit 50 x 80 cm Abstand ins Freiland auspflanzen. Liebt sonnige, warme, geschützte Standorte und tiefgründig lockere, humose Erde. Ausreichend gießen und düngen.   Tipp Seitentriebe ausgeizen und zur besseren Abreife nach dem 5. Blütenstand stutzen. Ein Foliendach als Regenschutz hilft gegen die Phytophthora-Krautfäule.   Aussaat Mitte Februar - Mitte April im Haus   Keimung 8 - 15 Tage bei 20 - 25 °C   Ernte/Nutzung Juli - Anfang Oktober

MARMANDE SUPER PRECOCE TOMATO Marmande is a classic beefsteak large-fruited tomato which produces the large, firm scarlet-red, ribbed fruits each weighing 160 to 180 grams.  
This French heritage variety is famous throughout Europe, it is distinguished by its irregular cushion shape and touch of pink on the shoulders. Marmande is large, juicy, well flavoured fruit and a great improvement over an already excellent variety. The meaty fruit has a superb flavour and is great for salads and cooking as it produces very few seeds. 
Grow in the garden and provide them with a sturdy stake to help support the weight of the extremely heavy fruit. A semi-determinate variety, the plants will not need pruning or pinching out. Ideal grilled, fried, sliced or raw in salads and most impressive to show your friends! As they cannot tolerate any degree of frost the timing for sowing and planting outside is key to successfully growing tomatoes. Where the seeds are sown under cover or indoors, aim to sow the seeds so that they reach the stage to be transplanted outside three weeks after the last frost date. Tomato plants take roughly seven weeks from sowing to reach the transplanting stage. For example, if your last frost date is early May, the seeds should be planted in early April to allow transplanting at the end of May.  Position: Tomatoes require a full sun position. Two or three weeks before planting, dig the soil over and incorporate as much organic matter as possible. The best soil used for containers is half potting compost and half a soil-based type loam: this gives some weight to the soil.  Sowing: Plant about 3mm (1/8in) deep, in small pots using seed starting compost. Water lightly and keep consistently moist until germination occurs. Tomato seeds usually germinate within 5 to 10 days when kept in the optimum temperature range of 21 to 27°C (70 to 80°F). As soon as they emerge, place them in a location that receives a lot of light and a cooler temperature (60 to 70°F); a south-facing window should work.  Transplanting: When the plants develop their first true leaves, and before they become root bound, they should be transplanted into larger into 20cm (4in) pots. Young plants are very tender and susceptible to frost damage, as well as sunburn. I protect my young plants by placing a large plastic milk jug, with the bottom removed, to form a miniature greenhouse.
Depending on the components of your compost, you may need to begin fertilising. If you do fertilise, do it very, very sparingly with a weak dilution. Transplant into their final positions when they are about 15cm (6in) high. Two to three weeks prior to this, the plants should be hardened off.  Planting:  Just before transplanting the tomato plants to their final position drive a strong stake into the ground 5cm (2in) from the planting position. The stake should be at least 30cm (1ft) deep in the ground and 1.2m (4ft) above ground level - the further into the ground the better the support. As the plant grows, tie in the main stem to the support stake - check previous ties to ensure that they do not cut into the stem as the plant grows. Dig a hole 45cm (18in) apart in the bed to the same depth as the pot and water if conditions are at all dry. Ease the plant out of the pot, keeping the root ball as undisturbed as far as possible. Place it in the hole and fill around the plant with soil. The soil should be a little higher than it was in the pot. Loosely tie the plant's stem to the support stake using soft garden twine –allow some slack for future growth.  
Cultivation: A constant supply of moisture is essential, dry periods significantly increase the risk of the fruit splitting. Feed with a liquid tomato fertiliser (high in potash) starting when the first fruits start to form, and every two or three weeks up to the end of August. In September, feed with a general fertiliser (higher in nitrogen) in order to help the plant support it's foliage. Over watering may help to produce larger fruit, but flavour may be reduced. Additionally, splitting and cracking can result from uneven and excessive watering.  Pruning:  When the first fruits begin to form, pinch out the side shoots between the main stem. Also remove lower leaves which show any signs of yellowing to avoid infection.  
Harvesting: Pick as soon as the fruits are ripe, this also encourages the production of more fruit. Harvest all the fruit as soon as frost threatens and ripen on a window sill.r.

🍅 Produire longtemps des Tomates, Comment faire ⁉️ 👨‍🌾 Normalement les pieds de tomates sont généreux par nature et offre une abondance de fruits. Mais pour faire perdurer cette abondance, la clef...

BIO Fleischtomate Marmande (100 Stück)Solanum lycopersicumMarmande ist eine robuste, ertragreiche, großfruchtige, flachrunde Fleischtoma- te, die mild, mäßig süß und saftig schmeckt. Sie stammt auf Frankreich.AussaatIm Haus von Februar – März, die Pflänzchen abhärten und ins Freiland ab Anfang Mai.Keimung6 – 10 Tage bei einer Keimtemperatur von 22 – 28 °C.Aussaathinweis50 x 75 cm. An Stützen oder Bändern aufbinden und regelmäßig ausgeizen. Komplett ausgeizen (alle Seitentriebe ausbrechen), damit nur der stabilere Haupttrieb die Last der schweren Früchte trägt.StandortSonnig. Ausreichend Düngen, Starkzehrer. Gut stützen und aufrecht halten, damit Pflanzen nach Regen schnell trocknen. Vermindert Gefahr einer PilzinfektionErnteMitte Juni – Mitte Oktober.VerwendungAls Burger- oder Brotbelag, für Salat und Suppen. Durch ihre Formstabilität gut zum Grillen, Backen und Füllen geeignet.

MARMANDE Beefsteak Tomato Seeds Price for Package of 10 seeds. Popular old French variety. Tomato Marmande is a large 500g are produced even in cool weather, juicy beefsteak tomato with a rich sweet flavour that is so enjoyed in Europe. Distinguished by its irregular cushion

Fleischomaten MarmandeSolanum lycopersicumAb Februar ins Frühbeet bei 20°C oder später draußen unter Glas; einmal pikieren und in Gewächshaus oder Töpfe auspflanzen. Tomaten lieben die Wärme und können an einem vollsonnigen Platz in den Garten gepflanzt werden. Seitentriebe regelmäßig ausgeizen!Blüte/ErnteAugust - September

The image on this postcard has been reproduced from an old postcard of cafe's by the railway station, Marmande, Lot-et-Garonne, France.

15 Marmande Super Precoce Italian Tomato Seeds Heirloom Super Marmande is a large Italian Heirloom beefsteak tomato This Italian heritage variety produces large, juice, firm, scarlet red ribbed tomatoes Super Marmande has an irregular cushion shape with a touch of pink on the shoulders This robust variety bears an extraordinary number of large tomatoes, even in colder locations This meaty tomato has superb flavour and is great for salads and cooking as it produces very few seeds. Be sure to use a sturdy stake support to support the weight of the extremely heavy tomatoes A semi-determinate variety, the plants will not need pruning or pinching out Plant if a full sun position Cover with 1/8 inch deep compost Germination in 5 to 10 days Matures in 70 to 75 days Water lightly and keep consistently moist We ship to the UK including Northern Ireland

Fleischtomatenpflanze MarmandeSolanum lycopersicumUrsprünglich stammt die Fleischtomate Marmande aus Frankreich, aus der Region um Marmande. Die Tomatensorte trägt nur wenig Laub und wird gerade einmal 160 cm hoch. Die Pflanzen benötigt unbedingt Stützen. Die Früchte wachsen an Rispen mit sechs bis acht Tomaten, die bis zu 500 g schwer werden können. Marmande hat große, abgeflachte Früchte. Das Fruchtfleisch ist sehr zart schmelzend und saftig, das Aroma ist würzig-fruchtig. Die Tomaten haben eine relativ dünne und weiche Haut. Selbst bei kühlen Temperaturen ist die Fleischtomate Marmande noch ertragreich.VerwendungDie alte Tomatensorte ist bestens geeignet für Burger, zum frischen Verzehr, aber auch für Suppen und Soßen. Unsere Jungpflanzen erhalten Sie im recyclingfähigen Blumentopf. Der "Neue Göttinger" des Unternehmens Lamprecht Verpackungen GmbH verfügt über ein Zertifikat zur Recyclingfähigkeit. Sie können die Pflanztöpfe also problemlos wiederverwenden oder über den Gelben Sack entsorgen, ohne die Umwelt zu belasten.

MARMANDE SUPER PRECOCE TOMATO Marmande is a classic beefsteak large-fruited tomato which produces the large, firm scarlet-red, ribbed fruits each weighing 160 to 180 grams.  
This French heritage variety is famous throughout Europe, it is distinguished by its irregular cushion shape and touch of pink on the shoulders. Marmande is large, juicy, well flavoured fruit and a great improvement over an already excellent variety. The meaty fruit has a superb flavour and is great for salads and cooking as it produces very few seeds. 
Grow in the garden and provide them with a sturdy stake to help support the weight of the extremely heavy fruit. A semi-determinate variety, the plants will not need pruning or pinching out. Ideal grilled, fried, sliced or raw in salads and most impressive to show your friends! As they cannot tolerate any degree of frost the timing for sowing and planting outside is key to successfully growing tomatoes. Where the seeds are sown under cover or indoors, aim to sow the seeds so that they reach the stage to be transplanted outside three weeks after the last frost date. Tomato plants take roughly seven weeks from sowing to reach the transplanting stage. For example, if your last frost date is early May, the seeds should be planted in early April to allow transplanting at the end of May.  Position: Tomatoes require a full sun position. Two or three weeks before planting, dig the soil over and incorporate as much organic matter as possible. The best soil used for containers is half potting compost and half a soil-based type loam: this gives some weight to the soil.  Sowing: Plant about 3mm (1/8in) deep, in small pots using seed starting compost. Water lightly and keep consistently moist until germination occurs. Tomato seeds usually germinate within 5 to 10 days when kept in the optimum temperature range of 21 to 27°C (70 to 80°F). As soon as they emerge, place them in a location that receives a lot of light and a cooler temperature (60 to 70°F); a south-facing window should work.  Transplanting: When the plants develop their first true leaves, and before they become root bound, they should be transplanted into larger into 20cm (4in) pots. Young plants are very tender and susceptible to frost damage, as well as sunburn. I protect my young plants by placing a large plastic milk jug, with the bottom removed, to form a miniature greenhouse.
Depending on the components of your compost, you may need to begin fertilising. If you do fertilise, do it very, very sparingly with a weak dilution. Transplant into their final positions when they are about 15cm (6in) high. Two to three weeks prior to this, the plants should be hardened off.  Planting:  Just before transplanting the tomato plants to their final position drive a strong stake into the ground 5cm (2in) from the planting position. The stake should be at least 30cm (1ft) deep in the ground and 1.2m (4ft) above ground level - the further into the ground the better the support. As the plant grows, tie in the main stem to the support stake - check previous ties to ensure that they do not cut into the stem as the plant grows. Dig a hole 45cm (18in) apart in the bed to the same depth as the pot and water if conditions are at all dry. Ease the plant out of the pot, keeping the root ball as undisturbed as far as possible. Place it in the hole and fill around the plant with soil. The soil should be a little higher than it was in the pot. Loosely tie the plant's stem to the support stake using soft garden twine –allow some slack for future growth.  
Cultivation: A constant supply of moisture is essential, dry periods significantly increase the risk of the fruit splitting. Feed with a liquid tomato fertiliser (high in potash) starting when the first fruits start to form, and every two or three weeks up to the end of August. In September, feed with a general fertiliser (higher in nitrogen) in order to help the plant support it's foliage. Over watering may help to produce larger fruit, but flavour may be reduced. Additionally, splitting and cracking can result from uneven and excessive watering.  Pruning:  When the first fruits begin to form, pinch out the side shoots between the main stem. Also remove lower leaves which show any signs of yellowing to avoid infection.  
Harvesting: Pick as soon as the fruits are ripe, this also encourages the production of more fruit. Harvest all the fruit as soon as frost threatens and ripen on a window sill.r.

BIO Fleischtomate MarmandeSolanum lycopersicumEine wohlschmeckende, mittelfrühe Fleischtomate mit orangeroten Früchten und grünem Kragen. Sie können 200 bis 500 g schwer werden. Die Früchte sind mehrkämmrig und darum sehr schnittfest. Wächst im Gewächshaus oder im Freiland unter einer geschützten Überdachung. Tomaten lieben eine nährstoffreiche Erde an warmer, sonniger Stelle mit regelmäßigem Wässern und Düngen. Ab Mitte Mai (frostfrei) ins Freiland verpflanzen.Aussaatzeit VorkulturMärz - AprilWuchshöhebis 250 cmPflanzabstand in der Reihe60 cmReihenabstand80 cmPflanztiefe0,5 - 1 cmErntezeitJuli - OktoberStandortsonnig

BIO Fleischtomate MarmandeSolanum lycopersicumDie Austrosaat Fleischtomate BIO (Solanum lycopersicum L.) ist eine Sorte mit leicht gerippten, saftigen Früchten. Die Kultur an Stöcken erfolgt eintriebig oder mit einem Seitentrieb.Fleischtomate mit leicht gerippten, saftigen Früchten.VorkulturIn Saatkistchen im Abstand von 2 x 2 cm aussäen. 2–3 Wochen nach Aufgang in Einzeltöpfe pikieren und bei 18–20°C weiterkultivieren. Erst nach den Spätfrösten auspflanzen. Pflanzung: Im Abstand von ca. 100 x 50 cm oder 80 x 80 cm.AussaathinweisSamen nach der Aussaat in Samenkornstärke mit Erde bedecken. 25–30°C Bodentemperatur ist für die Keimung optimal.AnsprücheBenötigt lockeren, guten Gartenboden und sonnigen Standort.BesonderesDie Kultur an Stöcken erfolgt eintriebig oder mit einem Seitentrieb. Entfernen der übrigen Seitentriebe (ausgeizen) ist nötig. Diese Portion bringt bei guter Kultur ca. 20 Pflanzen.AussaatMai - JuniBlüte/ErnteJuli - OktoberLebenszyklusEinjährigOptimale Temperatur25 - 30 °C

Coup d'envoi, le 23 août prochain, du Festival « Nuits Lyriques en Marmandais ». Un festival qui a lieu cette année en deux parties puisqu'une première...

Sperli Fleisch-Tomate Marmande Produktnummer: 0693109613 Die Tomate Marmande ist eine italienische Fleischtomate mit einem kräftigen, ursprünglichen Aroma. Die mittelfrüh reifenden Früchte werden bis zu 500 g schwer, sind genarbt, plattrund und mehrkammerig und daher sehr schnittfest. Sie sind ein leckeres, vitaminreiches Fruchtgemüse, das roh oder gekocht vielseitig verwendet werden kann. Marmande eignet sich sowohl für den Anbau im Freiland unter einer geschützten Überdachung als auch für den Gewächshausanbau. Durch regelmäßiges Ausgeizen können die Ernteerträge von Juli bis September gesteigert werden. Pflanzzeit Vorkultur: Februar, März, April Standort: sonnig Erntezeit: August, September, Oktober Zum Verzehr geeignet Lebensdauer: einjährig Keimdauer: 7 - 14 Tage optimale Keimtemperatur: 20°C - 25°C Pflanztiefe: 0,5 - 1 cm Wuchshöhe: 150 - 200 cm hoher Ertrag (F1): nein Botanischer Name: Solanum lycopersicum Winterhart: nein Inhalt reicht für ca. 30 Pflanzen

Fleischtomate Marmande VRSolanum lycopersicumFebruar bei 20°C in einer Saatschale oder später ins freie unter Glas aussäen. Nach dem Pikieren, direkt im Gewächshaus oder im Topf verpflanzen. Auch für den Freilandanbau an einer geschützten, warmen Stelle geeignet. Seitentriebe regelmäßig entfernen. Aussaat FreilandMai - JuniErntezeit gesamtAugust - September

BIO Fleischtomate MarmandeSolanum lycopersicum L.Mittelhoch wachsende bekannte Regionalsorte aus Frankreich. Sehr früh reifende mittelgroße Fleischtomate, die ursprünglich in Südfrankreich im Freiland kultiviert wurde. Unsere Selektion bringt frühzeitig Früchte, die schön geformt, platzfest und sehr schmackhaft sind. Fruchtgewicht ca. 120 – 150 g.VoranzuchtFebruar - AprilAussaatMai - JuniErnteJuli - SeptemberPflanzabstandGewächshaus (Doppelreihen) 60 x 50 - 60 cm. Freiland 100 x 50 cm

Les Marmandais ont décidément la main verte. Non contents de cultiver les meilleures tomates du monde (qu’on appelle ici la Pomme d’Amour), ils vous

MARMANDE SUPER PRECOCE TOMATO Marmande is a classic beefsteak large-fruited tomato which produces the large, firm scarlet-red, ribbed fruits each weighing 160 to 180 grams.  
This French heritage variety is famous throughout Europe, it is distinguished by its irregular cushion shape and touch of pink on the shoulders. Marmande is large, juicy, well flavoured fruit and a great improvement over an already excellent variety. The meaty fruit has a superb flavour and is great for salads and cooking as it produces very few seeds. 
Grow in the garden and provide them with a sturdy stake to help support the weight of the extremely heavy fruit. A semi-determinate variety, the plants will not need pruning or pinching out. Ideal grilled, fried, sliced or raw in salads and most impressive to show your friends! As they cannot tolerate any degree of frost the timing for sowing and planting outside is key to successfully growing tomatoes. Where the seeds are sown under cover or indoors, aim to sow the seeds so that they reach the stage to be transplanted outside three weeks after the last frost date. Tomato plants take roughly seven weeks from sowing to reach the transplanting stage. For example, if your last frost date is early May, the seeds should be planted in early April to allow transplanting at the end of May.  Position: Tomatoes require a full sun position. Two or three weeks before planting, dig the soil over and incorporate as much organic matter as possible. The best soil used for containers is half potting compost and half a soil-based type loam: this gives some weight to the soil.  Sowing: Plant about 3mm (1/8in) deep, in small pots using seed starting compost. Water lightly and keep consistently moist until germination occurs. Tomato seeds usually germinate within 5 to 10 days when kept in the optimum temperature range of 21 to 27°C (70 to 80°F). As soon as they emerge, place them in a location that receives a lot of light and a cooler temperature (60 to 70°F); a south-facing window should work.  Transplanting: When the plants develop their first true leaves, and before they become root bound, they should be transplanted into larger into 20cm (4in) pots. Young plants are very tender and susceptible to frost damage, as well as sunburn. I protect my young plants by placing a large plastic milk jug, with the bottom removed, to form a miniature greenhouse.
Depending on the components of your compost, you may need to begin fertilising. If you do fertilise, do it very, very sparingly with a weak dilution. Transplant into their final positions when they are about 15cm (6in) high. Two to three weeks prior to this, the plants should be hardened off.  Planting:  Just before transplanting the tomato plants to their final position drive a strong stake into the ground 5cm (2in) from the planting position. The stake should be at least 30cm (1ft) deep in the ground and 1.2m (4ft) above ground level - the further into the ground the better the support. As the plant grows, tie in the main stem to the support stake - check previous ties to ensure that they do not cut into the stem as the plant grows. Dig a hole 45cm (18in) apart in the bed to the same depth as the pot and water if conditions are at all dry. Ease the plant out of the pot, keeping the root ball as undisturbed as far as possible. Place it in the hole and fill around the plant with soil. The soil should be a little higher than it was in the pot. Loosely tie the plant's stem to the support stake using soft garden twine –allow some slack for future growth.  
Cultivation: A constant supply of moisture is essential, dry periods significantly increase the risk of the fruit splitting. Feed with a liquid tomato fertiliser (high in potash) starting when the first fruits start to form, and every two or three weeks up to the end of August. In September, feed with a general fertiliser (higher in nitrogen) in order to help the plant support it's foliage. Over watering may help to produce larger fruit, but flavour may be reduced. Additionally, splitting and cracking can result from uneven and excessive watering.  Pruning:  When the first fruits begin to form, pinch out the side shoots between the main stem. Also remove lower leaves which show any signs of yellowing to avoid infection.  
Harvesting: Pick as soon as the fruits are ripe, this also encourages the production of more fruit. Harvest all the fruit as soon as frost threatens and ripen on a window sill.

La tomate ‘Marmande’, vigoureuse et rustique, est idéale pour les jardiniers débutants. Conseils de semis, plantation et entretien.

BIO Fleischtomate MarmandeSolanum lycopersicumMarmande ist eine robuste, ertragreiche, großfruchtige, flachrunde Fleischtoma- te, die mild, mäßig süß und saftig schmeckt. Sie stammt auf Frankreich.AussaatIm Haus von Februar – März, die Pflänzchen abhärten und ins Freiland ab Anfang Mai.Keimung6 – 10 Tage bei einer Keimtemperatur von 22 – 28 °C.Aussaathinweis50 x 75 cm. An Stützen oder Bändern aufbinden und regelmäßig ausgeizen. Komplett ausgeizen (alle Seitentriebe ausbrechen), damit nur der stabilere Haupttrieb die Last der schweren Früchte trägt.StandortSonnig. Ausreichend Düngen, Starkzehrer. Gut stützen und aufrecht halten, damit Pflanzen nach Regen schnell trocknen. Vermindert Gefahr einer PilzinfektionErnteMitte Juni – Mitte Oktober.VerwendungAls Burger- oder Brotbelag, für Salat und Suppen. Durch ihre Formstabilität gut zum Grillen, Backen und Füllen geeignet.

Bereits seit Ende des 19. Jahrhunderts ist die Fleischtomate Marmande für ihren sehr süßen, aromatischen Geschmack bekannt. Mit einer Reifezeit von etwa 70 Tagen zählt Marmande zu einer der wenigen frühen Fleischtomatensorten.Historisches Saatgut:Mit Gärtner Pötschkes historischem Saatgut soll Gutes bewahrt werden. Die ausgewählten, alten Sorten sind seit vielen Jahrzehnten bewährt und samenfest – d.h. alle spezifischen Eigenschaften werden an die nächsten Generationen weitergegeben.

Order early for the best selection. Don't wait - Order today before we sell out! Always FREE SHIPPING for orders over $35.00. The more items you buy, the more $$$ you save. Marmande Tomato- Heirloom French Beefsteak 67 day. Ind. French heirloom. Marmande is a classic French heirloom that dates back to the end of the 19th century. It originated in Marmande, France, where they are still considered a specialty. Marmande tomatoes were first bred by Vilmorin Seed Company, France and released about 1897. A very popular variety grown for market. Regular leaf plants produce clusters of 6-10 ounce deep red, slightly flattened, oblate fruits that are meaty, lightly lobed and contain an excellent, complex, slightly tart taste. This variety also does well in cooler summer mountain valley conditions. An all-'round great slicing tomato. 25+ seeds All our garden seeds are hand-selected and packaged in re-sealable airtight bags (each bag is individually labeled), and for the current growing season. Varietal information, growing tips, and germination test are printed on the seed packet. Our seeds are either grown ourselves or sourced from local and reputable northern growers, (no cheap Chinese seed here) and are grown using natural methods. That means absolutely no synthetic fertilizers or pesticides! We stand behind the quality of our seed. All our garden seeds are heirloom, open-pollinated, naturally grown, and Non-GMO. I do not sell GMO seeds.