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POLISH LINGUISA TOMATO (78 days) (HEIRLOOM) **sold out**

HEIRLOOM Indeterminate. A huge, sausage shaped tomato that weighs two thirds of a pound. A New York state heirloom from the 19th century, the flavor is why it is still around. It can be used for salads but you'll probably want to concentrate on sauces. Polish Linguisa provides very heavy yields. 25 seeds.

PLANTING:

Indoors- 6 weeks before last frost, 1/4” deep with soil temperatures 75 degrees. Liquid fertilize seedlings every 7-10 days. Transplant out 24-36” apart after last frost when soil is 55-60 degrees and night temperatures are over 45 degrees.

Harvest- When fruit is red (or color of the variety planted) and firm.

Tips- Plant in fertile soil, amended with compost, mulch and provide even moisture. Plant deeper than they were growing in the containers as it makes a stronger roots system. Apply a light compost tea every few weeks. Do not apply excessive nitrogen, which can promote excessive foliage and poor fruit set.

Customer Reviews

Based on 3 reviews
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    GM
    01/30/2019
    Grandma Marcy
    I recommend this product

    These are my all time favorite paste tomatoes. The product well, taste great and have very few seeds or juice. My garden always has several of these tomatoes!

    Overall my favorite specialty tomato for canning

    PJ
    01/24/2018
    Paula J.
    United States

    2018 will be better

    My garden plot was not ready until June. Spider mites were eating everything, especially the tomatoes. We had howling hot dry winds. As a few sturdy tomatoes made it past these hurdles and were beginning to redden the birds started pecking. Only one tomato made it through. It was so sweet and tasty I ate it on the spot. I did not want to share it.

    SK
    03/30/2016
    Sharon KNorr

    Polish LInguista a standout

    We grew these in upstate NY and they were great! Our neighbor mocked my organically-grown paste tomatoes until he ate one - said it was the best flavor ever and great for sandwiches because it was so meaty and didn't soak the bread with juice.. Good yields as well. I just freeze my tomatoes right off the vine in bags, thaw - the water separates and can be easily drained off- cook and put through the food mill for a great winter sauce that tastes like summer.