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Golden Queen Tomatoes


Best. Tomato. Ever. EVER! These are seriously the best tasting slicers I have ever had. Tangy, sweet, juicy - with an almost mango like texture and hint o' tropical flavor. Mmmmmmm! Now I'm panicking though, because I got these seeds from a neighbor who got them from someone on the internet, and I don't know if I can get any more. I am trying to save seeds from them, but I've never done that before, so we'll see how that goes. Anyone got any tips?

What's your favorite tomato?

September 4, 2007 in Tomatoes! | Permalink


save the seeds only from the best looking and ripest tomatoes. Scoop them out and put them in a seive and wash them in luke warmish water. Put the wet seeds on a paper towel and gently blot excess water, then spread them out on a saucer and put them somewhere warm and dry. Every couple of days take your finger and stir them around a bit. I leave mine this way for several weeks just to make sure they are really dried well and then put them in a lidded container and store where it's cool and dry. I have saved seeds this way that have germinated years after saving them. Good luck!!!!!!

Posted by: Linda at Sep 8, 2007 2:15:57 PM

Just delurking to say hi. Those are some nice-looking tomatoes. I hate (HATE) eating tomato seeds (even though I love tomatoes), but had never considered saving them to dry. Might as well, right?

Posted by: Tammy at Sep 8, 2007 9:22:03 PM

Connie Nelson wrote about saving tomato seeds in the StarTribune recently. Here's the part that was news to me:

"Tomatoes have germination inhibitors in the gel around their seeds. To remove them, let the seeds soak in a jar of water for several days, then strain and clean the seeds and spread them on a paper towel to dry."

Looking around on the web, I found others who confirmed this. They suggest letting the seeds soak until the water gets scummy and smelly. Oh joy!

Posted by: Peter Hoh at Sep 9, 2007 12:55:30 PM

Thank you Peter!

My first attempt at saving the seeds didn't quite work out. Erm, I kinda let them dry out and they got all moldy. I am chocking that up to a hot busy weekend however, and will try again when the next queens deign to ripen.

Posted by: Lorika at Sep 10, 2007 12:22:39 PM

oops! Didn't see your other comments there, thank you Linda and Tammy too! With all these tips, I'm sure to save a buncha seeds for next year!

Posted by: Lorika at Sep 10, 2007 12:25:40 PM

Thanks Lorika. I read the comment about the goo surrounding the seeds inhibiting germination....never heard that before, so I learned something. The seeds I've saved per my description have always germinated easily (some have been more than 5 years old!), so I guess I must have deactivated the stuff by washing them? I think success also depends alot on picking fully ripe ones instead of greener ones, since the seeds inside are more fully matured. Anyway, give it a try, it really is pretty easy if you're patient and let them dry well before storing them.

Posted by: Linda at Sep 10, 2007 4:31:01 PM

A word of caution: DO NOT dry the seeds on a paper towel - they stick to it! I've been saving heirloom tomato seeds for nearly ten years. The best method is to squeeze the seeds and accompanying pulp into a small bowl, add a bit of water, mash the mixture between your fingers until it's uniformly sloppy and then let it sit for a few days. It should grow some mold - the mold (and fermentation) breaks down the gel around the seeds. Once there's a layer of mold across the top of the mixture, add more water and carefully pour off the layer of moldy goo. Then continue to rinse the seeds in clean water, pouring off any remaining tomato pulp and any seeds that float to the top. Fully ripe seeds will sink to the bottom of the bowl. Once the seeds are clean, strain them and arrange them on a glass or ceramic plate or saucer. I use a butter knife and make sure no seed touches another. This takes quite a bit of time, but it's worth it when it comes planting time because the seeds dry individually and don't stick together. Let the seeds dry on the plate. Once they are dry, gently scrape them off with your thumbnail, put them in a container labeled with the variety of seed and store in a cool dry place. Tomato seeds dried and stored properly will remain viable up to ten years.

Posted by: Donald Gilliland at Sep 16, 2007 2:27:09 PM

Thanks for the instructions Donald. So informative! I'm going to try again as soon as another one ripens.

Posted by: Lorika at Sep 17, 2007 4:42:27 PM

I'd have to say my favorite tomatoes were the green ones from you...green, but ripe. What were they called?

Posted by: beavela at Oct 5, 2007 9:20:52 PM

Those are Green Zebras and a very delicious tomato indeed! I can start you one in March if you'd like a plant of your own next year.

Posted by: Lorika at Oct 9, 2007 2:44:18 PM

I am going to try saving seeds for the first time this year. I've found two web-sources I like, which say the same as the post above about molding them in a jar, but also talk about all kinds of seeds.



Posted by: Sarah at Oct 14, 2007 11:55:12 AM

Thanks Sarah! I'll have to check out those sites.

Posted by: Lorika at Oct 15, 2007 10:29:02 AM

What a lovely looking tomatoes, my fav is cherry tomatoes they are small and crunchy tho

Posted by: Skinny at Apr 18, 2008 3:47:49 AM

Golden queen tomatoes ? I never seen that stuff before ... they look so juicy.

Posted by: Gardening Seeds at Mar 8, 2009 4:08:18 PM

I really enjoy any kind of meal or beverage made with tomato.

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