I might as well give my 2c worth too. I’ve been ‘going to’ put in my heritage tomato seeds for the last three weeks. I really am going to do them in the next half an hour.
This year’s method is that I will sow the seed into punnets (well, old takeaway food containers that I have artistically put holes into the bottom of with a hot skewer) in seed raising mix over a bottom layer of garden soil. I haven’t used jiffy pots for years. I think soil/seedraising mix works better. I will put my ‘punnets’ inside a white polystyrene box for protection and a bit of extra warmth and put them where the rain can get them. And let Mother Nature germinate them when she is ready.
I have tried a few methods over the years. One that does work but is a bit labour intensive for a lazy gardener like me is to buy my milk in 600ml or 1litre cardboard for as long as it takes to get enough cartons for however many tomato plants I want to grow. Then put the seedlings into soil in the cartons at the pricking out stage. The cardboard starts to rot a bit, but it means by the time you are ready to plant out you can just rip the bottom off the thing, dig a hole and plant the whole lot. Makes the roots go a bit deeper and less transplant stress.
But I can’t be bothered doing that this year.
Another method I’ve used is to simply drop some seed (with a label) in a dormant bit of the veggie bed, scratch it around a bit and let Mother Nature germinate when the soil temperature is to her liking. Then transplant the babies when they have a few leaves.
I’ll second the Rouge de Marmande. Brilliant tomatoes. If you can get black tomato seeds – Black Krim (works for me), Black Russian (doesn’t like it here, but I think is OK for Tassie) and I also have a black cherry one – they are brilliant for flavour and colour on the plate. The old Grosse Lisse is also a good one. I am trying Ananas Noir this year….a multicoloured fruit.
So, stop distracting me and I’ll go and get the seed in.
:)