The Burmese Sour Tomato is an heirloom variety from the town of Yangon, Myanmar (Burma). Dramatically ribbed and averaging between 5-10oz. It is a very productive, indeterminate variety that ripens to a bright red color. These tomatoes are slightly less sour than our Desi Girl tomatoes but still impart a tangy flavor to dishes.
As an open pollinated variety, anyone can save seeds and regrow this same variety next year! Simply squeze the flesh of the ripe tomato into a small glass, add a bit of water and let ferment for a few days. Decant the seeds by adding more water and slowly pouring off the seeds and flesh that float to the top. Do this a few times until the water runs clear and the remaining seeds have settled to the bottom. Strain seeds, dry them on a plate of piece of wax paper and then store in a paper envelope or glass jar out of direct sunlight. Seeds stay viable for 5-7 years.
Minimum 100 seeds per packet.
The Burmese Sour Tomato is an heirloom variety from the town of Yangon, Myanmar (Burma). Dramatically ribbed and averaging between 5-10oz. It is a very productive, indeterminate variety that ripens to a bright red color. These tomatoes are slightly less sour than our Desi Girl tomatoes but still impart a tangy flavor to dishes.
As an open pollinated variety, anyone can save seeds and regrow this same variety next year! Simply squeze the flesh of the ripe tomato into a small glass, add a bit of water and let ferment for a few days. Decant the seeds by adding more water and slowly pouring off the seeds and flesh that float to the top. Do this a few times until the water runs clear and the remaining seeds have settled to the bottom. Strain seeds, dry them on a plate of piece of wax paper and then store in a paper envelope or glass jar out of direct sunlight. Seeds stay viable for 5-7 years.
Minimum 100 seeds per packet.
