Let's look first at a brief history of this once much maligned fruit. It is believed to have originated from ancient Peru, where today you can still find several wild species growing. From there it was taken to and cultivated in Mexico and then found it's way to Europe. In Europe in the 16th and 17th centuries, it was believed by many to be poisonous, as it is a member of the deadly nightshade plant family. The actual reason though was found to be the manner of cooking. Rich people at that time used platters made of pewter, which has a very high lead content. The high acidic content of tomatoes would cause the lead to be leeched from the platter into the food, resulting in lead poisoning and many times death. The poorer people, who used wooden boards as platters, had no problem.



Today, with a growing concern and emphasis on healthy living and nutrition, the tomato has become a vital part of a healthy diet. Its main benefit is Lycopene, which is one of nature's most powerful antioxidants. Some other beneficial properties of the tomato are the calcium and vitamin C content. A recent study showed that those living in Northern Italy, who ate a minimum of 7 servings of raw tomato per week, had up to 60% less chance of developing cancers of the colon, prostrate, cervix and stomach, when compared to people who ate 2 servings or less.

The best tomatoes to eat are those that have been home grown, free of pesticides. They should be ripened while still on the vine.

Let's look now at the method for growing tomatoes. It is mainly a summer crop. The soil needs to be well prepared using well-decomposed compost. You can sow the seeds directly into the soil in shallow holes and spaced about 2 - 2 •1/2 cm apart. Cover the seeds with fine soil. When the seedlings are about 10cm high, they must be transplanted to the final positions. Refrain from watering the seedlings for about 3 days before transplanting. This tends to harden the seedling. They need to now be spaced from 60cm to 1metre apart. This wider spacing allows air to be able to circulate freely and prevent humidity building up. Excessive humidity causes a fungal infection detrimental to the plant.

Once the plants are established, they must be mulched. Add some 6:1:5 fertilizer for flowers and fruit. When the plants start maturing they will need to be staked. The fruit must be kept clear of the ground. Tomatoes need consistent watering, but only at root level, using either flooding or drip type irrigation, or by watering with a fine spray rose directly to the base of the plant. This is to prevent fungal attacks on the leaves and fruit.

The tomato fruit should be ready for harvesting from 6 - 8 weeks after planting. The tastiest tomato is the one which is ripened on the vine. If green tomatoes still remain on the vines at the end of the season, they can be picked and placed next to bananas or apples. These contain certain elements that cause the tomato to ripen more quickly. After the last picking, the entire plant must be removed and if there is any sign of root damage from eelworms, the plant should be burned.

So, there you have it. The how's, why's and wherefores of growing your own crop of healthy, tasty tomatoes.