travellers tomato

• On February 20, 2022

Arkansas Traveler tomato

The Arkansas Traveler is a medium-sized, globe-shaped, pink slicer tomato variety with a classic sweet-tart taste. This famous tomato was bred at the University of Arkansas in the 1960s for improved crack resistance and tolerance to hot climates. The plants are indeterminate, requiring a large tomato cage to support the sprawling plants. Arkansas Traveler tomatoes ripen late in tomato season, typically taking at least 80 days after transplanting outdoors for the first tomatoes to ripen.

The Arkansas Traveler tomato

Arkansas Traveler Tomatoes are old-fashioned pink tomatoes with superb taste and excellent texture. These tomatoes have that quintessential tomato sweetness balanced with tart acidity. Arkansas Traveler is a fantastic all-around tomato variety to grow in the garden.

The Arkansas Traveler Tomato was released in 1971 by Dr. Joe McFerran of the University of Arkansas Horticulture Department. He called his tomato the ‘Traveler’ tomato, but it is now mainly known as ‘Arkansas Traveler’ (just like the song ).

Arkansas Traveler is sometimes considered an heirloom tomato. Arkansas Traveler is open-pollinated, not hybrid, making it eligible in that sense. This also makes it an excellent candidate for seed saving . It was developed in the 1960s, which is certainly several generations ago but doesn’t meet the 1950 cutoff that is commonly set as the bar for heirloom status.

Arkansas Traveler is an indeterminate tomato variety. These plants grow vines that easily reach 8′-10′ long and must be supported by some sort of trellising to keep the vines from flopping on the ground. The best option is a heavy-duty tomato cage, but these large plants can also be supported with a tomato stake .

Arkansas Traveler Tomatoes ripen late in tomato season, with the first tomatoes ripening about 80 days after the seedlings are transplanted into the outdoor garden. Harvest season for Arkansas Traveler plants generally lasts about 10 weeks, with well-supported plants sometimes producing up to about 50 tomatoes each.

“Traveler tomato is a homegrown tomato released in 1971 by Joe McFerran of the University of Arkansas Horticulture Department. It has a distinctive pinkish look due to the absence of a yellow pigment in the epidermis, a characteristic perpetuated during the breeding process to distinguish it as a high quality product. McFerran developed the cultivar for the tomato growers of southeastern Arkansas, but it’s equally at home in the home garden.” Plant of the Week: ‘Traveler’ Tomato, by Gerald Klingaman, Extension Horticulturist, The University of Arkansas Division of Agriculture

What do Arkansas Traveler tomatoes taste like?

Arkansas Traveler tomatoes are best known for their fantastic flavor. Few tomatoes have the rich yet balanced sweetness and acidity of this long-time favorite. These tomatoes have meaty pink flesh with small seed cavities. They taste best picked straight out of the garden and enjoyed while they still have that freshly-picked aroma.

Arkansas Traveler Tomatoes typically weigh about 6-8 ounces each (170-225 g). There are usually about 2 Arkansas Traveler Tomatoes in a pound. That said, these tomatoes can grow to be up to 1 pound each on healthy plants (especially if the fruit is thinned in early summer). Arkansas tomatoes are about the same size as typical grocery store field tomatoes (but they taste SO much better).

How to grow Arkansas Traveler tomatoes from seed

Arkansas Traveler Tomatoes are relatively easy to grow from seed. That said, it does require quite a bit of space and gear, so many gardeners opt to purchase Arkansas Traveler seedling plants from the garden center. If you’re starting with seedlings, skip to the next section.

Seeds are usually planted indoors 6-8 weeks before the local last frost date in your area. Timing generally translates to seeds being sown indoors in February-April, depending on the climate.

Supplies for planting Arkansas Traveler tomato seeds

• Arkansas Traveler Tomato Seeds
• Organic Seedling Potting Mix
• Seedling Tray
• Floral Snips
• Dibber (optional)
• Seedling Heating Mat
• Seedling Plant Light
• Seedling Watering Nozzle or Spray Bottle

1. Plant tomato seeds

Fill the seedling tray up with potting soil so the mix goes into all the cells. Then water the whole tray to help the potting mix settle. Add a little more soil if necessary. The seed starting soil mix should be about a half inch from the top of each cell.

Using a seed dibber or your fingertip, carefully sow the seeds about a ¼ inch deep in the seed starting mix. Most gardeners put 2-3 seeds in each cell, but if you don’t have many seeds, just place one per cell. Once the seeds are in the soil, brush a little bit of potting mix over them. Give the seedling tray one more gentle watering and allow all the excess water to drain out of the seedling tray. Pour out any water that has been collected in the bottom pan tray.

2. Add heat & light

Place the seedling tray on a flat stable indoor surface on top of the seedling heating mat. Tomato seeds germinate best at soil temperatures in the range of 75°-90°F (24°-32°C). In this soil temperature range, the seeds should germinate in about 6 days (source: University of California ).

The seedlings will also need supplemental light to thrive when grown indoors. Position a plant light over the seedling tray. If possible, add a pulley system to raise the LED lights so you can keep them about 4″ above the seedlings as they grow (or whatever distance your specific lighting system recommends). Most gardeners leave the plant lights on for 16 hours during the day and then turn them off for 8 hours overnight. Most plant lights have an automated timer built-in.

3. Water & thin seedlings

Water the seedling tray regularly using a very gentle watering can or even a spray bottle full of clean water. Once the seedlings have emerged and are an inch or two tall, you can start bottom watering the seedlings by filling up the bottom pan tray with a bit of water and allowing it to passively wick up through the potting mix to reach the roots of the seedling plants.

Choose the strongest seedling in each cell and remove the others. If you seeded 2-3 seeds per cell, most cells will have 2 seedlings in them. Wait until the seedlings have their first pair of serrated “true” leaves prior to deciding which one is the strongest. Look for the seedling with the thickest, straightest stem. This is the one to keep. Using clean floral snips, trim the other (weaker) seedling off at its base, as close to the soil line as possible. Take care not to damage the seedling you’re keeping.

4. Pot seedlings up in larger containers

Once the seedlings become about 3x taller than the seedling tray and have about 3 pairs of proper serrated “true” leaves, it’s time to think about transplanting them into larger containers . You can use a seedling tray with larger cells or plant each seedling into its own individual 4″ wide pot . Most tomato seedlings have to be up-potted at least once prior to going outdoors as it’s still too cold in most climates for the tomato plants to go outside.

How to plant Arkansas Traveler tomato seedlings outdoors

Arkansas Traveler Tomato Seedlings can be planted outdoors in the ground or they can be grown in raised garden beds or large container planter pots. If planting in a container, use a 10-gallon container at minimum. Large grow bags or half whiskey barrels are excellent. The best natural soil for these plants is a sandy loam that drains out excess water easily. In containers, use a lightweight mix with a base of coco coir and/or peat moss plus some perlite to add air into the soil matrix.

Arkansas Traveler Tomato plants are large plants that require a full sun planting location with plenty of space. This means at least 6-8 hours of direct sunlight should hit the leaves of the plant each day. This will help stop the leaves from turning yellow . You’ll also need room for a heavy-duty tomato cage and close access to a water source or automated drip irrigation.

Tomato plants are generally kept indoors until nighttime temperature lows are above 50°F (10°C). These tender plants can be permanently damaged at temperatures below 43°F (6°C). Resist the urge to plant them outdoors too early in cool soil, as it can stunt the plants and inhibit the growth of the roots. The result of this is often plants that grow slowly, do not yield well, and are susceptible to common tomato diseases and conditions like Blossom End Rot due to their underdeveloped roots.

Supplies for planting Arkansas Traveler tomato seedlings

• Arkansas Traveler Seedling Tomato Plant
• Handheld Garden Cultivator
• Garden Trowel
• Slow-Release Organic Tomato Fertilizer
• Outdoor Watering System
• Plant Label
• Organic Compost
• Heavy-Duty Tomato Cage

1. Harden off the tomato seedlings

Tomato seedlings are “hardened off” in the spring to reduce transplant shock. This is done by slowly exposing them to outdoor conditions over a period of about a week. Once temperatures are above 50°F (10°C), start taking the seedlings outdoors for a few hours a day. Place the seedlings in a sheltered area protected from wind and direct sunlight and be sure to bring them in at night. As the week progresses, leave them outdoors for longer periods each day and start to introduce them to direct sunlight and a bit of wind.

2. Prepare the garden bed

Prepare the garden bed prior to planting the seedlings. Start by removing any dead plant debris from previous seasons. Next, work a slow-release granular fertilizer into the top 6″ of the soil. Then rake the surface flat with a handheld cultivator. Lastly, water the entire bed thoroughly and deeply to saturate the soil.

3. Plant The Tomato Seedlings

Remove the bottom leaves off the seedlings. Tomatoes are one of the specific plants that do best when planted deeper than their original soil line. Depending upon the height of the seedling, remove 1-3 pairs of leaves from the bottom of the plant. Be sure to leave a cluster of leaves at the top (do not remove all the leaves).

Dig a planting hole. The planting hole should be deeper than the seedling’s planter such that some of the exposed stem will be buried. Try to make the planting hole deep enough to bury about half of the total length of the stem while positioning the remaining leaves far enough above the soil line that they don’t contact the soil.

Place the seedling plant in the hole. If there are quite a few visible roots on the root ball and it appears root-bound, gently loosen the root ball up with your hands to free the roots. Once the plant is in the hole, the leaves should be at least an inch or two above the soil to minimize soil moisture affecting the foliage in the first few weeks.

Backfill the planting hole. Use the soil that was dug out of the hole to fill in the sides between the root ball and the hole and up along the portion of the stem that will be belowground. Gently tamp the soil down with your hands. Take a moment to place a label beside the seedling so you know which variety it is throughout the growing season.

If planting multiple tomato plants, space them 24″-48″ (60-120cm) apart. These plants are quite large and need several square feet of garden area. Also, make sure to account for the size of the specific tomato cage you’ll be using.

Water the seedlings after planting. Give the seedlings a thorough drink after they have been planted. If your garden beds have drip irrigation, move the line so it is close to but not touching the base of the stem.

4. Mulch the soil

Spread a thin organic mulch over the soil surface. An excellent mulch for tomatoes is a ~1″ thick layer of homemade or store-bought compost. Rake it over the soil surface to provide a slow-release source of nutrients that will also buffer soil temperatures and moisture levels as well as reduce the amount of precipitation that may splash off the ground and up onto the foliage.

5. Install tomato cages

The best time to install tomato cages is as soon as the seedlings are planted. The cages will look quite large (and a bit ridiculous) around the small plants, but the vines will soon wind around the cage and reach the top.

After planting your Arkansas Traveler Tomato seedlings, take a moment to mark your calendar for the expected date of the first harvest. Arkansas Traveler Tomatoes typically take an estimated 78 days after seedlings are planted outdoors before the first tomatoes ripen on the vine.

How to grow & care for Arkansas Traveler tomato plants

Arkansas Traveler Tomato plants start as tiny seedlings but quickly grow to fill in a surface area of 24″-36″ wide and 48″-60″ tall (or more if the tomato cage is taller).

Watering Arkansas Traveler tomato plants

Arkansas Traveler Tomato plants should be watered frequently and consistently so they can produce large yields. The easiest way to water them is with automated drip irrigation, but you can water them using any method that waters the soil around the base of the plant. Avoid getting water on the foliage of the plants.

Plants may only need watering once or twice a week in the spring or during rainy weather, but the plants will likely require watering every other day or even daily in very hot weather (especially if planted in a small container). The best time to water is early in the morning so that any moisture that gets on the plants has the opportunity to dry quickly during the heat of the day.

Irregular watering once the fruit has set can lead to the cracking of the developing tomato peels. Provide the plants with an even supply of moisture. Avoid sudden influxes of water such as heavy watering after missing watering for a few days, as this sudden burst of water can cause the tomatoes to swell and the peels to crack.

Weeding garden beds

Weed garden beds on a regular basis, typically once or twice per week. When weed seedlings are small, they are easy to rake out with a handheld cultivator or pluck out and toss in the compost heap. If allowed to grow larger, they become more difficult and disruptive to the tomato plants to pull out. If left for quite a while they may even go to seed and lead to a whole new generation of weeds in the garden.

Pruning tomato plants

Large tomato plants like Arkansas Traveler grown inside large, heavy-duty tomato cages typically do not need much pruning at all. If, however, your plants are growing up a tomato stake, they will likely require pruning of the suckers to keep the plants under control and prevent them from toppling over. When growing up a stake, one vine should be designated as the main stem and tied very gently to the stake at 1′ increments.

One area that is generally pruned on most tomato plants is the bottom of the stem. Once the plant has been in the ground for a month or two, the bottom leaves can become yellowed. Trim off the leaves from the base of the plant up to about 8″-10″ from the soil level. Keeping the base area relatively clear can help with air circulation and make the foliage less susceptible to foliar disease.

Fertilizing tomato plants

Tomato plants are typically fed throughout the growing season with either a slow-release granular tomato fertilizer or a water-soluble tomato fertilizer. The granular fertilizers typically last for a month or two while liquid formulations last only a couple of weeks. Be sure to follow the application instructions and frequency guidelines listed on the fertilizer of your choice.

Additionally, avoid using fertilizers with high amounts of nitrogen like lawn fertilizer, evergreen fertilizer, and even some all-purpose fertilizer mixes. High amounts of nitrogen can lead to large tomato plants with lots of foliage but very few tomatoes. It can also occasionally exacerbate Blossom End Rot.

Protecting tomatoes from pests

As tomatoes ripen on the vine they become targets for pests and wildlife. This includes everything from slugs, snails, and ants to birds, rabbits, and even deer.

Slug and insect protection usually consists of either crushed eggshells or horticultural diatomaceous earth on the soil around the base of the plant, or beer traps if slugs are particularly bad. For flying insects, a protective row cover fabric works well. Row cover is easy to set up with garden bed hoops and insect netting fabric. If you see any tomato hornworms, remove them from the garden and destroy them.

If larger wildlife is a problem, there are more options. Both protective bird netting and deer fencing are easy to find in garden centers. You can also try to lure birds away from the garden by placing a bird feeder and birdbath away from the garden or even try your hand at making your own scarecrow.

Harvesting ripe Arkansas Traveler tomatoes

Arkansas Traveler Tomatoes are best left on the vine to ripen. It typically takes about 80 days after the seedling was planted outdoors for the first tomato to ripen. Expect to wait anywhere from 80-90 days after planting the seedling before the first tomatoes are ready to pick. It may take longer if the seedling was planted out too early in the spring or if midsummer weather was extremely hot (although Arkansas Traveler is much more heat-tolerant than most tomato varieties).

Arkansas Traveler Tomatoes are ripe when they have a pink peel color and have just barely started to soften up. Sometimes there is a yellow background or green shoulders at the top. The tomatoes should still be quite firm but will have a bit of “give” when gently squeezed. Pick them in the morning and enjoy them as soon as possible!

Arkansas Traveler Tomatoes are indeterminate and will continue to set tomatoes through early fall until frost. Keep an eye on the weather forecast, as frost or freezing temperatures will kill the plant. If frost is forecasted, harvest all the green tomatoes on the plant. These green tomatoes will ripen indoors off the vine. Bring them inside and set aside any tomatoes with open cracks or other damage for immediate use.

Storing Arkansas Traveler tomatoes

Arkansas Traveler Tomatoes can be stored for up to a month or two in a cool dry storage area. Choose only whole, undamaged tomatoes for storage. Any less-than-perfect tomatoes can be stored on the kitchen counter at room temperature out of direct sunlight for 2-3 days until ready for fresh use or processing into a cooked sauce or another recipe.

The most important part of tomato storage is to find a location that is not too cold but not too hot. Tomatoes store best between 55°-60°F (12°-16°C). Sometimes you can find a good spot in a basement or garage that naturally stays in this temperature range. Resist the urge to store the tomatoes in the fridge as the cold temperatures cause the flavor to deteriorate rapidly and the texture to become very mushy.

Storage tomatoes are generally wrapped in newspaper or placed in paper bags to ripen. The paper keeps the tomatoes from contacting each other, as this can cause early rot. It also helps to trap some ethylene gas that comes off the tomatoes naturally and keeps it nearby to encourage further ripening. Check the ripening tomatoes regularly and remove any that have signs of rot or mold.

Common pests affecting Arkansas Traveler tomato plants

Arkansas Traveler Tomatoes and other attractive ripening fruits in the garden can be very attractive to garden pests such as insects and larger wildlife. The protective netting covers described earlier in this article will deter most pests that affect home growers, but occasionally pests will sneak in to attack your tomato plants.

Aphids are a common garden pest that feeds on the plants as they suck the liquid out. These tiny colorful bugs cluster on stems and under leaves. They also drop sticky “honeydew” residue that attracts ants. The ants may even start farming the aphids for their honeydew. If you notice aphids, you can start by ordering some ladybugs and releasing them into the garden to act as natural predators. It can also be surprisingly easy to spray off the plants with a sharp stream of water.

I f there are quite a few aphids, consider using an organic insecticide . Most organic sprays can be reapplied on a regular basis to ensure the eradication of pests.

Common diseases affecting Arkansas Traveler tomato plants

Tomato plants are, unfortunately, quite prone to disease in the garden. That said, the short lifespan of these plants means that diseases don’t need to be completely prevented as long as they can be delayed to the very end of the season. And fortunately, there are a variety of good organic gardening practices that naturally reduce the prevalence of diseases.

Anthracnose is a fungal disease that causes small depressions on ripening tomatoes which get larger and turn black, causing the fruit to be covered with rotten black spots. This fungus is most prevalent when summer weather has been hot and humid, or when the plants have been watered from above rather than at the soil base. To decrease the growth of this fungus, rotate crops annually, give tomato plants lots of space for good air circulation, prune off the bottom leaves, add mulch on the soil surface to reduce the splashing of water onto the leaves, and remove and discard any dead plant material from the garden as soon as it appears. Natural copper fungicide can also be applied as a preventative measure.

Early Blight is a fungal disease that causes brown rings on the leaves of the tomato plant, especially near the base. The leaves eventually turn brown and often drop off the plant. This disease causes the tomato growth to become stunted and the tomatoes won’t grow to their expected size. The tomatoes may even get dark spots and may rot on the plant. This is especially common in cool, wet weather. Avoid watering the plants overhead, give each plant lots of space, and trim any diseased leaves off immediately.

Septoria Leaf Spot is a fungal disease that causes black spots on the leaves of the tomato plant. As with other fungal diseases, it thrives in cool, wet weather and in gardens without adequate air circulation. It generally appears on the bottom leaves first. Treatment is the same as with other fungal diseases. Remove the infected leaves from the area, give plants lots of space, apply copper fungicide before planting, and rotate the plants each year.

Wilt diseases are fungal or bacterial diseases that cause the tomato plant to wilt with little warning . This is caused by harmful soil-borne bacteria or fungi that attack the roots. Fusarium wilt and Verticillium wilt are of particular concern. Rotate plants, give plants lots of space, apply copper fungicide, and remove/destroy infected plant debris immediately.

Blossom End Rot is a condition where the bottom of each tomato turns brown/black and the fruit rots before it ripens. Blossom End Rot is caused when the plant cannot absorb enough calcium. Once a fruit shows signs of blossom end rot, it won’t recover and must be discarded. To prevent end rot on future tomatoes, start by applying a liquid tomato fertilizer rich in calcium (see above for recommendations) or some garden lime. The end rot may also be caused by damaged roots or stress on the plant, even if there is enough calcium in the soil. Be sure to water and fertilize plants regularly throughout the season.

Are Arkansas Traveler tomatoes heirloom tomatoes?

Arkansas Traveler Tomatoes are often, but not always, considered heirloom tomatoes. The seeds are open-pollinated, not hybrid, so they are eligible to be heirlooms as the seeds breed true. That said, they were not bred until the 1960s, which is after the 1950 cutoff that is often used to categorize heirloom tomatoes. Some open-pollinated tomatoes bred after 1950 using natural techniques are termed “heirloom by descent” tomatoes (like the famous Green Zebra Tomato ).

“ Arkansas Traveler: Legendary pink heirloom; can handle hot and dry climates; good in South. Proven to be resistant to specific diseases and/or pests.” You Bet Your Garden Guide to Growing Great Tomatoes: How to Grow Great-Tasting Tomatoes in Any Backyard, Garden, or Container, by Mike McGrath

How tall do Arkansas Traveler tomato plants get?

Arkansas Traveler plants can get quite tall – about 6 feet inside a large tomato cage – over the growing season . The indeterminate vines continue to grow longer and longer until killed by frost or removed with pruners. Vines are generally 4-6 feet tall when staked vertically, but can grow up to 10 feet or taller if a support structure like a tall cage is provided and growing conditions are good. Be sure to use a tomato cage or a tomato stake to support your plant.

Arkansas Traveler tomato recipes

Arkansas Traveler and other larger slicer tomatoes are delicious raw in a salad or sandwich , and can also be added to cooked recipes such as grilled veggies, stews, casseroles, and sauces. They can also be canned, frozen, or dried for future use.

Here are some recipes that are well-suited to Arkansas Traveler Tomatoes :

• Tomato Tea Sandwiches by Southern Living
• Southern Tomato Pie by The View From Great Island
• Heirloom Tomato Pie by Southern Living

Similar tomato cultivars

Here are some similar varieties to the Arkansas Traveler Tomato :

• Brandywine Tomato – fan favorite heirloom pink tomato
• Brandy Boy Tomato – large pink hybrid slicer tomato, a hybrid version of Brandywine
• Big Boy Tomato – old-fashioned hybrid red slicer tomato
• Better Boy Tomato – an improved version of Big Boy with higher yields and disease resistance
• Big Beef Tomato – large red hybrid slicer tomato
• Beefsteak Tomato – large red heirloom slicer tomato

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Mary Jane Duford

Mary Jane Duford is a quintessential Canadian gardener. An engineer by trade, she tends to an ever-expanding collection of plants. In her world, laughter blooms as freely as her flowers, and every plant is raised with a dash of Canadian grit.

Mary Jane is a certified Master Gardener and also holds a Permaculture Design Certificate. She's also a proud mom of three, teaching her little sprouts the crucial difference between a garden friend and foe.

When she's not playing in the dirt, Mary Jane revels in her love for Taylor Swift, Gilmore Girls, ice hockey, and the surprisingly soothing sounds of bluegrass covers of classic hip-hop songs. She invites you to join her garden party, a place where you can share in the joy of growing and where every day is a new opportunity to find the perfect spot for yet another plant.

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Arkansas Traveler Tomato Growing Guide

The Arkansas Traveler tomato is a beloved heirloom variety that has been grown by gardeners for generations. It is known for its exceptional flavor, disease resistance, and ability to produce fruit even in hot, dry conditions. Originally developed in the Ozark Mountains of Arkansas, this tomato has become a favorite among gardeners across the country.\ In this blog post, we will explore the history, characteristics, and growing tips for the Arkansas Traveler tomato. Whether you are a seasoned gardener or just starting out, this tomato is sure to be a valuable addition to your garden.

What is an Arkansas Traveler tomato?

Arkansas Traveler tomato is a variety of heirloom tomato that is known for its delicious taste and hardiness. It is a popular choice among gardeners who want to grow tomatoes that are resistant to diseases and pests, while also producing a high yield of juicy, flavorful fruit.

This tomato variety is believed to have originated in the Ozark Mountains of Arkansas, hence its name. It was first introduced in the 1800s and has since become a favorite among tomato lovers worldwide.

The Arkansas Traveler tomato is known for its deep pink to red color and medium to large size. Its skin is thin and smooth, and its flesh is juicy and sweet. It has a balanced flavor, with hints of both sweetness and acidity, making it a versatile ingredient in many dishes.

One of the unique features of the Arkansas Traveler tomato is its ability to withstand hot and humid climates, making it a popular choice for gardeners in the southern United States. It is also resistant to many common tomato diseases, including verticillium and fusarium wilt.

Overall, the Arkansas Traveler tomato is an excellent choice for any gardener who wants to grow a flavorful, hardy tomato that can withstand a variety of growing conditions.

How to start Arkansas Traveler tomatoes from seed

Starting tomatoes from seed is a cost-effective and rewarding way to grow your own tomato plants. To begin, choose the tomato varieties that suit your preferences and growing conditions. 

Fill seed trays or pots with a lightweight and well-draining seed starting mix, plant the seeds at the recommended depth, and provide adequate moisture and warmth for germination. 

Once the seedlings have developed their second set of true leaves, they can be transplanted into larger containers or individual pots. Gradually acclimate the seedlings to outdoor conditions before transplanting them into the garden. 

By following these basic steps, you can successfully start tomatoes from seed and enjoy a thriving crop of homegrown tomatoes.

Additional Resource: Our comprehensive guide to starting tomatoes from seed

Growing & care

Transplanting and caring for tomatoes outdoors involves a few essential steps. First, choose a sunny location with well-drained soil. Prior to transplanting, harden off the seedlings by gradually exposing them to outdoor conditions. 

Dig a hole slightly larger than the root ball of each seedling and plant them, burying the stem up to the first set of leaves. Water the seedlings thoroughly after transplanting. Provide consistent watering, aiming for 1-2 inches of water per week. 

Stake or cage the plants for support and prune indeterminate varieties by removing suckers. Monitor for pests and diseases, taking prompt action if necessary. By following these steps, you’ll set your tomato plants up for healthy growth and a fruitful harvest.

Additional Resource: How to transplant and care for tomatoes outdoors

Common tomato pests and diseases

Tomatoes are susceptible to various pests and diseases that can affect their health and productivity. Some common tomato pests include aphids, tomato hornworms, whiteflies, and cutworms. These pests can cause damage to leaves, stems, and fruit, leading to reduced plant vigor and yield. 

Additionally, tomato plants can be affected by diseases such as early blight, late blight, fusarium wilt, and verticillium wilt. These diseases can cause leaf discoloration, wilting, and fruit rot. Proper identification and timely intervention are crucial to effectively manage these pests and diseases and ensure the successful growth of tomato plants.

Additional Resource: Comprehensive list of tomato diseases and pests and how to fix them

Common problems

Growing tomatoes can be a rewarding experience, but it can also be frustrating when things don’t go as planned. The Arkansas Traveler tomato is known for its disease resistance and high yield, but it is not immune to problems. In this section, we’ll discuss some common issues that may arise when growing Arkansas Traveler tomatoes.

• Blossom end rot: This is a common problem that affects many types of tomatoes, including the Arkansas Traveler. Blossom end rot is caused by a calcium deficiency in the plant, and it shows up as a black, sunken spot on the bottom of the tomato. To prevent this from happening, make sure your soil has enough calcium and water consistently to prevent fluctuations in moisture levels.
• Cracking: Overwatering or sudden fluctuations in moisture levels can also cause cracking in the Arkansas Traveler tomato. This occurs when the fruit grows too quickly and the skin can’t keep up. To prevent this, water your plants consistently and limit the amount of watering during periods of heavy rain.
• Tomato hornworms: These pesky insects can eat through the leaves and fruit of your Arkansas Traveler tomato plants. Look for their droppings on the leaves and check for their presence in the early morning or late evening when they are most active. Handpick them off the plant or use an organic pesticide to control their population.
• Fusarium wilt: This is a soil-borne disease that affects many types of tomatoes, including Arkansas Traveler. Symptoms include yellowing and wilting of the leaves, and the plant may eventually die. To prevent this disease, rotate your crops every year and avoid planting tomatoes in the same spot for multiple seasons.

By being aware of these common problems, you can take steps to prevent them and ensure a successful harvest of delicious Arkansas Traveler tomatoes.

Uses for Arkansas Traveler tomatoArkansas Traveler tomatoes are known for their unique flavor and versatility, making them a popular choice among gardeners and chefs alike. These tomatoes are typically used in a variety of dishes, from salads and sandwiches to sauces and soups.

One of the most popular uses of Arkansas Traveler tomatoes is in fresh salads. The sweet, juicy flavor of these tomatoes pairs well with a variety of other ingredients, such as cucumbers, onions, and feta cheese. They are also a great addition to sandwiches, adding a burst of flavor and texture to any lunchtime meal.

In addition to their use in fresh dishes, Arkansas Traveler tomatoes are often used in cooked dishes as well. Due to their high acidity and rich flavor, they make an excellent base for homemade tomato sauces and soups. They can also be roasted or grilled to bring out their natural sweetness and caramelized flavor.

Overall, Arkansas Traveler tomatoes are a versatile and delicious ingredient that can be used in a wide variety of dishes. Whether you are a home cook or a professional chef, these tomatoes are sure to add a unique and flavorful touch to any recipe.

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Heirloom Tomato ‘Arkansas Traveler’ (Lycopersicon esculentum)

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Plant Details

Plant in a sunny location after the threat of frost has passed. Best in organic-rich, well-drained soil. Keep soil moist, watering freely in dry weather. Harvest as needed.

Keep well-watered.

Organic-rich, well-drained soil.

Use a fertilizer formulated for vegetables.

Indeterminate

An excellent tomato for hot, humid climates. ‘Arkansas Traveler’ was being grown the Ozark region of Arkansas as early as the 1800’s. It remains a time-tested favorite for great performance and flavor. Plants set fruit well even in hot weather to produce mild-tasting, crack resistant, pink-skinned Tomatoes. The indeterminate vines produce a continuous supply of fruit until frost.

Can be eaten fresh off the vine or used in salads and cooking. Excellent for flavoring a variety of dishes. Preserve by canning, drying, or freezing. Wash fruits, vegetables and herbs thoroughly before eating.

Heirloom Tomato ‘Arkansas Traveler’ (Lycopersicon esculentum) Care Guide

• Planting Guide
• Watering Guide
• Pruning Guide
• Fertilizing Guide

Select a sunny site, away from trees and close to a water source if possible.

Prepare the garden by breaking up the existing soil (use a hoe, spade, or power tiller) to a depth of 12-16” (30-40cm). Add organic matter such as manure, peat moss or garden compost until the soil is loose and easy to work. Organic ingredients improve drainage, add nutrients, and encourage earthworms and other organisms that help keep soil healthy. Give plants an extra boost by adding a granulated fertilizer formulated for vegetables or and all-purpose feed (such as a fertilizer labeled 5-10-5).

Remove the plant from the container. If plants are in a pack, gently squeeze the outside of the individual plant cell while tipping container to the side. If plant doesn’t loosen, continue pressing on the outside of the container while gently grasping the base of the plant and tugging carefully so as not to crush or break the stem until the plant is released. If the plant is in a pot, brace the base of the plant, tip it sideways and tap the outside of the pot to loosen. Rotate the container and continue to tap, loosening the soil until the plant pulls smoothly from the pot.

Dig the hole up to two times larger than the root ball and deep enough that the plant will be at the same level in the ground as the soil level in the container. Grasping the plant at the top of the root ball, use your finger to lightly rake apart the lower roots apart. This is especially important if the roots are dense and have filled up the container. Set the plant in the hole.

Check the plant label for suggested spacing and the mature height of the plant. Position plants so that taller plants are in the center or background of the garden and shorter plants in the foreground.

Plan ahead for plants that get tall and require staking or support cages. It’s best to install cages early in the spring, at planting time, before the foliage gets bushy. Vining vegetables can occupy a lot of space, so provide a trellis, fence, or other structure that allows the plant to grow vertically to maximize garden space.

Ideally water should only be applied to the root zone – an area roughly 6-12” (15-30cm) from the base of the plant, not the entire plant. A soaker hose is a great investment for keeping plants healthy and reducing water lost through evaporation. Hand watering using a watering wand with a sprinkler head attached is also a good way to control watering. If the garden area is large, and a sprinkler is necessary, try to water in the morning so that plant foliage has time to dry through the day. Moist foliage encourages disease and mold that can weaken or damage plants.

Thoroughly soaking the ground every 2-3 days is better than watering a little bit daily. Deep watering encourages roots to grow further into the ground resulting in a sturdier plant with more drought tolerance. How often to water will depend on rainfall, temperature and how quickly the soil drains.

To check for soil moisture use your finger or a small trowel to dig in and examine the soil. If the first 2-4” (5-10cm) of soil is dry, it is time to water.

There are several reasons to prune vegetable plants: to help contain a plant’s size, to promote bushy compact growth, to remove dead or diseased stems, and to promote larger, healthier fruit yields.

Flower buds can be pinched off to force the plant energy into fewer fruits that develop faster.

Vining plants can become invasive in a confined garden space. If necessary, entire vines can be removed down to the main stem to keep plants under control.

Never prune away more than 1/3 of the plant or it may become weak and unproductive.

Remove vegetables as soon as they mature. Leaving them on the plant any longer than necessary can affect flavor and texture, and mature fruit steals energy from younger developing fruits.

A well prepared planting bed enriched with organic matter such as compost or manure and a mild general-purpose, granulated fertilizer gets plants off to a good start. Give plants a boost later in the season with a fertilizer formulated for vegetables.

Fertilizers are available in many forms: granulated, slow-release, liquid feeds, organic or synthetic. Follow the package directions to determine how much, and how often, to feed.

Be sure to keep the garden well-weeded. Weeds take vital moisture and nutrients away from the vegetable plants.

Companion/Combination Plants

Calendula, English Marigold, Pot Marigold (Calendula officinalis)

Carrot (Daucus carota)

Basil (Ocimum basilicum)

Cucumber (Cucumis sativus)

Onion (Allium cepa)

Nasturtium, Indian Cress, Monk’s Cress (Tropaeolum majus)

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Arkansas Traveler Heirloom Tomato

1-pack starter plant

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Try this heirloom slicer tomato Originating before 1900 in the Ozark Mountains, Arkansas Traveler is prized for very flavorful, medium-sized tomatoes that resist cracking and keep on coming, even in drought and hot weather. Taste is mild, like the pink color of the fruit. Popular in its home state and beyond. Indeterminate vines do best in tall cages. Only available in the following states, in limited quantities: northern AL; Lonoke, AR; Howe, OK; western TN

Key Highlights

This variety is available at retailers only.

• Light Full Sun
• Matures At least 75 days after planting
• Fruit Size 6 to 8 Ounces
• Plant Spacing 36 inches apart
• Plant Height Tall (48″+)
• Planting Time Spring, Summer
• Determinate/Indeterminate Indeterminate
• Annual/Perennial Annual
• Pot Material Growers

Learn how to grow tomatoes. Get tips about growing tomatoes in the ground, raised beds, or containers. Care for tomato plants from planting to harvesting.

Welcome to your plant

Remove Packaging

Take each individual bonnie plant out of the box before carefully opening each individual plant’s packaging. Be cautious of soil that may have shifted during transportation.

Check the Soil

Your plants were watered right before shipping, but they may have become thirsty during travel. If the soil is dry to the touch, give your plants a good drink before planting.

Adjustment Period

Let your plants get used to their new environment. Set them in a warm, sunny spot for 34 to 48 hours so they can recover from their trip before being planted.

Long Term Care

1. Location, location

Find the right spot for your plant. Check each plant’s tag for information on how much sun your plan’s need. Growing tip: if your plant needs full sun, a south-facing area will give you the most sunlight. If your plan can grow in part shade, an east or west-facing window might be enough.

2. Soil & drainage

Making sure your container has holes to allow excess water to drain is vital to your plant’s health! We recommend planting your Bonnie Plant in Miracle-Gro Potting Mix for containers, or Miracle-Gro Garden Soil for planting in ground.

3. Hungry plants

Feeding your plants is one of the best ways to improve your plant’s health and maximize your harvest. We recommend feeding with Miracle-Gro plant food when you transplant, and feeding regularly following label directions for best results.

Can’t find the answer you’re looking for? Visit our FAQs or chat with our friendly team.

Where do my Bonnie Plants® come from?

Not far from where you are! We have over 70 growing stations spread across the country, so our plants don’t have to travel far to make it to your garden. That means less time spent in transit, which is better for the plants and for the planet, too. What’s more, each growing station grows varieties that tend to perform well in that particular region, so you don’t have to wonder whether the Bonnie veggies and herbs you buy are suitable for the area you live in.

Does Bonnie sell GMO plants?

No. Every plant we sell is grown from non-GMO seed.

How do I know if a plant is suitable to grow in my area?

Most of the vegetable and herb plants we sell on this site can be grown outdoors throughout the Continental US - however it is important to transplant your starter plant at the right time based on the weather and climate in your area.

Many of our herb plants can also be grown indoors so long as you have sufficient light and water. If you grow herbs indoors, you will still need to transplant your herb plants into properly sized containers with added potting mix.

What is a USDA Hardiness Zone?

The 2012 USDA Plant Hardiness Zone Map is the standard by which gardeners and growers can determine which plants are most likely to thrive at a location. The map is based on the average annual minimum winter temperature, divided into 10-degree F zones.

To learn more, visit https://planthardiness.ars.usda.gov/

How do I care for my plants once I receive them?

Your plant will come with both a care sheet and a plant tag, which gives you information on plant spacing, watering, sunlight and other important considerations to get you started.

Bonnie also has in-depth "How to Grow" guides available here .

How often do I need to water my plants?

A good rule of thumb is an inch of water per week, either by rain or watering; in arid climates, double that. In hot weather, vegetables need even more water, up to about a half an inch extra per week for every 10 degrees that the average temperature is above 60 degrees. You can measure an inch of water by putting a rain gauge or other container under your sprinkler, soaker, drip, or other watering system. You’ve applied an inch of water when the vessel collects water an inch deep. Container gardens may need to be watered more frequently than in-ground garden beds, so check the soil each day and add water if the top inch or so of potting soil is dry.

Related Products

Sweet Basil (2 Pack)

This herb is known around the world for its wonderful fragrance and flavor. The key ingredient in classic Italian pesto, Sweet Basil has big leaves that are fast and easy to grow so that you can make your own pesto to freeze for year-round use. It loves hot weather, so always wait until all danger of frost is past before planting in the garden in the spring, then harvest before the weather starts to cool down in fall. Great for containers, but be sure to keep watered. If you were to grow only one herb, this should probably be it. Dried basil just doesn’t have the aromatic quality of the fresh leaves, which are often added at the last minute to many Asian dishes. Organic varieties are only available at retailers.

Cherokee Purple - Heirloom Tomato (2 Pack)

Heirloom. Cherokee Purple seeds, originating from Tennessee, are thought to have been passed down from Native Americans of the Cherokee tribe. This heirloom tomato variety consistently ranks very high in taste tests. Slice Cherokee Purple tomato for rich, dark color and unmatched sweet, rich taste on sandwiches or in salads. The tomato is a beautiful dusky pink with a deep, rich-red interior. Cherokee Purple grows well in most regions of the U.S. Let the fruit ripen on the vine for the best flavor. This one is a consistent taste test winner at tomato fests around the country. For an heirloom, it is a good producer. In our Alabama test garden, where conditions are ideal and the season is long, we harvest and average of 20 or more fruits from each plant. Vigorous vines benefit from strong staking or caging.

Sun Sugar Yellow Cherry Tomato (2 Pack)

Although called yellow cherry, these little tomatoes are orange at their peak, making almost more bite-sized bursts of sweetness than you can imagine on each plant. A single healthy plant is capable of producing hundreds. Several years ago, Sun Sugar was named by Sunset magazine as the best tasting tomato in their trials for its sweetness and rich tomato flavor that includes just the right amount of tartness. This disease-resistant plant is one of our very best cherry tomatoes and are easy to grow. The fruits are fantastic for salads or to just set out in bowls for snacking. Give the vines plenty of room; they can get 7 feet long or more and will bear through heat until frost, so give them a tall cage for support. Plants are resistant to fusarium wilt and tomato mosaic virus.

Jalapeno Hot Pepper (2 Pack)

Named for the town of Jalapa, Mexico, this is the most popular chile pepper in the United States. Jalapeño produces 3-inch, thick-walled, moderately hot pods with deep green color that matures to a bright red. The skin may show a netting pattern as fruit ages, but it does not affect flavor. Often, the heat of the peppers will vary, even those from the same plant. If peppers grow fast, get plenty of water, and are harvested soon, they may be milder than peppers that stay on the plant a long time, or that develop slowly and under stressful conditions. Widely adapted, jalapeño plants yield a bountiful harvest in dry or humid, hot or cool climates. The compact plants grow well in containers. Use jalapeño on nachos or in salsa, or smoke the mature red ones over mesquite chips to make your own chipotle sauce. Jalapeño became the first pepper in space when a bag full of pods accompanied astronauts on the shuttle Columbia in November 1982! Organic varieties are only available at retailers.

Best Seller

Super Sweet 100 Tomato (2 Pack)

When Sweet 100 tomato was first introduced it created a buzz among gardeners because it is so tasty and produces for such a long time. Now, its improved cousin, Super Sweet 100 hybrid, bears the same long, branched clusters of deliciously sweet tomatoes high in sugar and vitamin C. But Super Sweet 100 is known to be more disease resistant, giving plants a better chance where certain problems may be soil-borne. You'll be eating them right off the vine before they ever make it to the salad bowl! They are perfect for snacking, salads, and even juice. Super Sweet 100 lives up to its name, especially when harvested at the peak of ripeness. The indeterminate vines continue bearing until frost. Give them a tall support because they grow and grow over the top of the cage and back down again. Resistant to verticillium wilt (V) and fusarium wilt (F).

Better Boy Tomato (2 Pack)

High yields of smooth skinned, large fruit earn Better Boy a spot as one of the most popular tomatoes grown in the US and as one of our all time best sellers. The fruit has excellent classic tomato flavor with just the right balance of acid and sugar. This is a great slicing tomato. It is widely adapted throughout the country. Grow it in a tall cage or tie to a stake for support. The indeterminate vines are resistant to verticillium wilt (V), fusarium wilt (F), and nematodes (N). Organic varieties are only available at retailers.

Husky Red Cherry Tomato (2 Pack)

This super sweet cherry tomato is a best seller because of its flavor, productivity, and good looks. If you like to snack on cherry tomatoes, this is a great choice. One of the popular "Husky" series developed especially for home gardens, the plant is stout, dark green and really pretty; it's one of the prettiest tomato plants that we grow. The vines are dwarf indeterminate, making them short and husky like a determinate type, usually between 3 and 4 feet, yielding clusters of tasty little cherry tomatoes in a small space over a long period of time. Perfect for pots, too. The dwarf vines stay neat and compact, but give the plant a little support on a stake or cage to keep it upright in rain and wind. Many juicy, sweet cherry tomatoes are borne on vines resistant to verticillium wilt (V) and fusarium wilt (F). Organic varieties are only available at retailers.

Sweet Green Bell Pepper (2 Pack)

Bonnie's best hybrid sweet bell pepper! A heavy yielder of large fruits. A good all-round pepper for slicing, stuffing, and freezing. This bell produces lots of fresh bell peppers gradually over the growing season. Plants in our Alabama garden produce from June through October, yielding 30 or more peppers from each plant. (Your results will vary based on care and the length of your growing season.) This is a good-sized plant, so be prepared to stake if needed. Organic varieties are only available at retailers.

Cilantro (2 Pack)

If you like the aromatic flavor of salsa served in Mexican restaurants, you'll like cilantro. The leaves have an instantly recognizable fragrance that fills a room when you cut them. Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades.Cilantro looks like flat leaf Italian parsley, but the leaves are thinner. It grows in a rosette of stemmy leaves that are ready to harvest shortly after planting. Young leaves have the best flavor, so be sure to harvest often. It is a fast-growing annual except in milder climates where it will overwinter. Cilantro grows tall and blooms at the end of its life, usually after the weather gets hot. After it blooms, harvest the seeds--they are what you buy in spice jars as coriander, another common ingredient in Asian cooking. You can grind the seeds or use them whole. Some gardeners also let the seeds drop to make new plants.Fall is a great time to grow cilantro in mild climates, as the plants are frost tolerant and love the cool weather in fall, winter, and early spring.Organic varieties are only available at retailers.

Red Bell Pepper (2 Pack)

Sweet, juicy, nutritious red fruits add appetizing color to fresh salads and are superb for stuffing. Also great on the grill! The big, blocky peppers (they average around 4 to 6 Ounces) ripen from dark green to bright red. High-yielding plants are well adapted throughout the US. Grow your own and avoid premium prices at the grocery store. Organic varieties are only available at retailers.

Italian Flat Parsley (2 Pack)

This Italian flat-leafed parsley has, of course, flat leaves, which distinguish it from the better-known curly-leafed parsley. At first the foliage might be easily confused with cilantro. However, its flavor is distinctly parsley, and it is favored for its deep flavor, which some say holds up better in cooking than curly parsley. It is popular in Mediterranean and Middle Eastern cuisine. Easy to chop, the nutritious flat leaves are high in iron and in vitamins A, C, and E. A high chlorophyll content makes it a natural breath sweetener, too. This is a great plant for containers, especially for fall and winter in zone 7 and south. Of course, you can also use it in vegetable and herb beds. In a flower bed it makes a nice, green leafy companion to small flowers such as pansies. It is also more tolerant of hot weather than curly parsley (which can struggle during the peak of summer) and is frost tolerant. Organic varieties are only available at retailers.

Shishito Pepper (2 Pack)

Grow the pepper that’s long been prized by restaurants and is a favorite among chefs. Shishito is a Japanese sweet pepper that produces handfuls of finger-long fruits. Usually used when green (though also fine to eat when red), the peppers are thin-walled, making them ideal for tempura and stir fries. On this side of the Pacific, it’s wildly popular as an appetizer—tossed with oil, then char-grilled or pan-seared to a blackened, blistered state and salted. Plants are compact and perfect for containers. Use one plant per 18-inch pot.

Roma Tomato (2 pack)

Prized for its use in tomato paste and sauces, Roma produces a large harvest of thick-walled, meaty, bright red, egg-shaped tomatoes about 3 Inches Long and with few seeds. This tomato is not juicy. This is not a slicing tomato. Instead, the flesh is thick and drier so that it will cook down into a thick sauce. Cooking intensifies flavor, too. If you can tomatoes, make your own spaghetti sauce, or like to chop a tomato into an omelet, this is a great choice. It's not too juicy in the pan compared to slicing tomatoes. The fruit freezes well for later cooking, too. The compact, determinate vines are resistant to verticillium wilt (V) and fusarium wilt (F) and widely adapted throughout the US. Organic varieties are only available at retailers.

Dill (2 Pack)

Sometimes known as the "fish herb" because it's such a delicious complement to fish, dill is used in many dishes, especially dips, soups, vinegars, and salads. Fernleaf is an improved, more compact variety of ordinary dill. A 1992 All-America Selections winner, this variety of dill continues to be a favorite for its garden performance and the fact that it offers a lot of foliage. It is also slower to set seed than ordinary dill varieties, which means that you can harvest foliage longer. As the flowers do appear, you can harvest the dill seed for making dill pickles or other dishes calling for dill seed. Dill leaves or seeds are used in the cooking of many cultures around the world.

Early Girl Tomato (2 Pack)

When gardeners talk about the "first" tomatoes, Early Girl is always there. This may be the most all-round popular hybrid to satisfy that itch for the first fresh tomato of the season. Use them for slicing on a place, into a salad, or on a sandwich. This a proven all-round early hybrid. Use it to jump start your harvest. Early Girl bears lots of fruit for early harvest, but because the vines are indeterminate, they continue producing through summer. In our Alabama test garden, where conditions are ideal and the growing season is long, we harvest an average of 300 tomatoes from each Early Girl plant! Many gardeners plant it again late in the summer so that it will produce a huge fresh crop of "fall tomatoes" quickly before frost.Resistant to verticillium wilt (V) and fusarium wilt races 1 and 2 (F).

Beefsteak Red Tomato (2 Pack)

Beefsteaks are always grown for their flavor and size for slicing and summer sandwiches. This variety produces large, meaty red fruit over a long season on indeterminate plants. Because it matures late compared to many other tomatoes, it will provide a fresh harvest in the latter part of the season. This is an old favorite beloved by gardeners in the Northeast and grown throughout the country. Vigorous vines grow best in tall cages. Resistant to fusarium wilt (F) and nematodes (N).

Strawberries (2 Pack)

This everbearing strawberry produces high yields of large, very sweet fruit from late spring through fall. Large, soft, deliciously sweet fruit ideal for jam, preserves, fresh eating, or desserts. Plants are cold-hardy and send out long runners. Great for containers. Plant so that crown is just above soil level.

Sweet Mint (2 Pack)

Mint is one of the easiest herbs to grow. This one has extra large leaves that most cooks really like for chopping into sauces and drinks. Our sweet mint is grown from cuttings of a variety that comes to us from Israel, where mint is used in many dishes, from lamb to yogurt sauce. We think you'll like the rich spearmint flavor of this variety. This plant can go a little crazy, though, so be careful or it can spread farther than you might like. For this reason many people grow it in a pot. The long stems can even be trained on a little wire trellis, especially in spots where a a bit of shade causes it to stretch. Keep pinched to encourage tender new leaves.Organic varieties are only available at retailers.

Poblano (Ancho) Pepper (2 Pack)

Mexico's favorite chile pepper! When traditionally ripened to red and dried, this pepper is known as an 'Ancho'; it is also used green, as a 'Poblano', for making chiles rellenos. The thick-walled, mildly hot fruit have a rich, mellow flavor. The name Poblano comes from the valley of Puebla, south of Mexico City, where the peppers were first cultivated. This pepper produces continuously through the summer in climates with warm days and cool nights. This is a big plant, so give it the space it needs when planting: Set it at least 3 to 4 feet from other plants.Organic varieties are only available at retailers.

Yellow Bell Pepper (2 Pack)

Yellow, thick-walled, sweet fruits add appetizing color and vitamins to fresh salads, and are superb for stuffing as well as fresh use. Plants can get quite large, so be prepared to support them, especially when carrying lots of fruit. Ripens green to yellow.

Banana Sweet Pepper (2 Pack)

Named for its banana-like shape, this variety bears sweet, mild banana peppers that mature from yellow, to orange, and then to crimson red. Plants fruit prolifically, easily producing up to 25 to 30 pods per plant. Banana peppers are great for frying and pickling, and are an excellent choice for making pepper rings for sandwiches. Great for containers. Organic varieties are only available at retailers.

Big Beef Tomato (2 Pack)

For years gardeners wanted a large, beefsteak-type tomato that was delicious, early to bear, and highly disease resistant. Finally in 1994 those wishes came true with Big Beef. The large fruit has old-time tomato flavor and the vines are resistant to many of the problems that can discourage gardeners. The fruit is borne on vigorous, indeterminate vines from summer until frost. Compared to other beefsteak types, Big Beef is early and will set fruit reliably even in cool, wet weather. We harvest dozens of tomatoes from each plant in our Alabama test garden, where the harvest season lasts two full months and the growing conditions are very good. It grows well throughout the country, earning it an All America Selections designation in 1994; it has since grown to be a national favorite. Vines grow long, so give the plant the support of a tall cage or stake.Resistant to verticillium wilt (V), fusarium wilt (F) races 1 and 2, nematodes (N), and alternaria stem canker (ASC), gray leaf spot (St), and tobacco mosaic virus (TMV).For gardeners who enjoy plant history and interesting facts, Colen Wyatt, the breeder of this variety, was one of the most successful home garden vegetable plant breeders in the last half of the 20th century. He also bred Celebrity and Husky Gold tomatoes, which are both also AAS Winners.

Chives (2 Pack)

Easy to grow, chives pack a lot of flavor for their compact size. The plants form neat grass-like clumps of tubular leaves that contribute an onion flavor to salads, creamy soups, potatoes, egg dishes, and others. A wonderful addition to an herb garden. Great for containers, and also makes a neat border. Enjoy the light purple blooms in the spring--they are edible, too. Frost tolerant. Organic varieties are only available at retailers.

Habanero Hot Pepper (2 Pack)

One of the most potent hot peppers- 100 times hotter than Jalapeño! Great for hot sauces and basting. Wrinkled, tapered little fruit turn from green to orange. Bear very well in hot weather. Grows well in containers. Tapered little fruit turn from green to orange. Bear very well in hot weather.

Celebrity Tomato (2 Pack)

Celebrity vines bear clusters of medium-large tomatoes that are prized for their flavor. This is a great, all-round, dependable choice for your "basic" tomato needs -- sandwiches, slicing, snacks, and bruschetta. Gardeners love that the plants are quite resistant to disease, too. The large, meaty fruit with exceptional flavor are borne on dependable, strong vines that benefit from the support of a cage or stake to keep them upright, especially when loaded with fruit. Celebrity is sometimes considered a semi-determinate tomato plant, because it grows to a certain height (3 to 4 feet) but continues to produce fruit all season until frost. Resistant to verticillium wilt (V), fusarium wilt races 1 and 2 (F), nematodes, and tobacco mosaic virus (T).

Lemon Thyme (2 Pack)

A favorite of all thymes, lemon thyme is great in the garden and the kitchen. Easy to grow. Although it looks like German thyme (or English thyme), it definitely tastes and smells like lemon. Use lemon thyme in any recipe that calls for lemon, including marinades. Lemon thyme grows vigorously, so you can trim back to keep neat and compact and enjoy the trimmings! The glossy green foliage is easily sheared into a tiny hedge if you are looking to create a traditional knot garden. Evergreen in zones 8 and 9. This is a really pretty thyme that our customers brag about for its vigor and size. Lemon thyme looks great in a pot.

German Thyme (2 Pack)

Thyme is an easy and practical herb to grow. Highly aromatic, it enhances meat dishes, eggs, cheeses, soups, and sauces, and it is a primary component of both Bouquet Garni and Herbes de Provence. Use it to elevate the flavor of good ole' beef stew, too. This tiny-leaved thyme is among the most aromatic, more so than larger-leafed varieties. You may also hear it called winter thyme, because it is one of the most cold hardy of all the different thymes. The leaves are evergreen to semi-evergreen, depending on the how far North it is growing. In the warm, humid climates of zones 9 and 10 it may suffer in the summer; in zone 10 it is best to lower your expectations and just consider it a cool season annual. Thyme is well suited for containers because of its size and the fact that it demands perfect drainage. Give it excellent drainage in a pot and good air circulation. Because it is low-growing and has thin stems and a wiry habit, don't crowd it because vigorous neighboring plants might choke it out. Upright-growing rosemary is a good companion.

Italian Oregano (2 Pack)

Savor classic Italian cuisine with the flavorful leaves of this oregano. An easy-growing plant for the garden or container, Italian oregano hails from the Mediterranean region. That means it thrives with lower humidity and well-drained soil. In the garden, use this oregano as an edging plant. Plants spread when happy, rooting along the stems. Harvest leaves or stems anytime during the growing season. Flavor is most intense just before plants flower. Trim plants often to keep flower formation at bay.

German Queen Heirloom Tomato (2 Pack)

Heirloom. This old-fashioned beefsteak has large, sweet fruits that are lower in acid and quite meaty, making them perfect for slicing. The indeterminate vines will grow tall and bear fruit all summer long, so be sure to stake strongly or cage. One slice makes a great sandwich filling!

Gardeners add the uniquely flavored leaves of common garden sage, an herbaceous perennial, to sauces, stuffings, poultry, pork, and sausage. It provides a lovely fragrance and flavor to a dish, especially when leaves are sautéed before adding. It is a good fall and winter plant in hot climates. Great for containers. Needs good drainage. Organic varieties are only available at retailers.

Black Beauty Eggplant (2 Pack)

Eggplant parmesan, ratatouille, baba ghanoush, or simply grilled as a “burger,” you’ll love creating your favorite dishes with Black Beauty eggplant. The gorgeous, delicious, purple-black fruit not only stars in many fabulous recipes, it’s so easy to grow at home for the freshest flavor. Plants produce pretty, prolific harvests in warm weather—keep them well-watered and harvest often. Pick the fruit before the glossy, dark skin begins to fade. (The color and glossiness of the eggplant determine the best time to harvest, rather than the fruit’s size.) Grows beautifully in garden beds or containers. Add a cage to your eggplant to help support stems when heavy with fruit. Place in full sun, and feed regularly. Matures in 80 days.

Serrano Pepper (2 Pack)

This variety is a vigorous bearer of hot, pungent, candle-shaped fruits that mature from green to bright red. Plants do well in most climates and are especially well adapted to hot, humid areas. This pepper is growing in popularity for pickling and salsa, and is the pepper of choice for making pico de gallo.Organic varieties are only available at retailers.

Buttercrunch Lettuce (2 Pack)

Developed by Cornell University, this heat-tolerant, Bibb-type lettuce has quickly become a favorite since earning All America status in 1963. Its rich green leaves, sometimes tinged with red, form a beautiful rosette in the garden that holds well under stress and has good bolt resistance. A good source of vitamin A and phytonutrients. Grows best in full sun, but will tolerate partial shade and even appreciates it in spring in hot climates.

Red Ghost Super Hot Pepper (2 Pack)

You’ve probably heard of the ghost pepper, as it has made its name as one of the hottest peppers in the world. Fruits ripen from green to bright red, and have thin, wrinkled skins. This is a slow growing plant, but it can sometimes reach up to 4 feet tall. Handle these fiery chili peppers with caution: Wear gloves and long sleeves when harvesting, and don’t let cut peppers—or anything made with them—touch your skin. (Goggles are a good idea, too.) Remember, a very little goes an extremely long way with this pepper. Some Bonnie Plants varieties may not be available at your local stores, as we select and sell varieties best suited to the growing conditions in each region.

Tabasco Hot Pepper (2 Pack)

Heirloom. This hot pepper is used to make the famous Tabasco® Sauce. Peppers mature from yellow-green to orange to red and have a unique, smoky flavor that contributes to Tabasco's distinctive taste. While adapted to all areas of the US, plants produce continuously and will therefore produce the most peppers in the South and Southwest, where the growing season is longest. In frost-free areas, plants can live for several years. Easy to grow, the compact Tabasco is also a good choice for containers.

Many herbs are easy to grow, and this is definitely true for peppermint. Square stems tend to run rampantly over — and under — soil. In small garden spaces, it's best to tuck peppermint into a pot to curtail its wandering ways. Peppermint thrives alongside water gardens or in damp spots in the yard, but will also survive in drier soil. Lushest growth occurs in moist soil in partial shade. Crush fresh leaves into water for a refreshing beverage, or add to iced tea. You can also dry leaves for flavoring dishes or beverages and making desserts like meringues, cookies, or cakes. Pick leaves frequently. Plants open lavender blooms in late summer. Tolerates light frost.

Ichiban Eggplant (2 Pack)

Pretty, productive, and delicious—Ichiban-type Japanese eggplant meets all of your garden goals! The slim, 10-inch-long, deep purple fruit tastes sweet and mild, making it a perfect choice for grilling and roasting. Chefs love creating culinary treats with this beauty, so imagine how scrumptious your meals will taste when you harvest this lovely homegrown, thin-skinned eggplant just hours before dinner. A hybrid variety, it prefers warm weather but grows well in cooler climates, too, with harvests lasting into fall. Grows beautifully in garden beds or containers. Add a cage to your eggplant to help support stems when heavy with fruit. Place in full sun, and feed regularly. Matures in 50 to 60 days.

Snacking Red Pepper (2 Pack)

Talk about goodness from the garden! These deliciously sweet, snack-size red peppers taste so good right off the plant that they might never see the inside of your kitchen. Kids love them for snacks and lunches, and they also taste great in salads and stir-fries. Fruits tend to be slightly smaller than Lunchbox Orange. Great for containers; plant each one in an 18-inch pot. Stake mature plants or surround with a small tomato cage to provide support.

Big Boy Tomato (2 Pack)

The name, Big Boy, is easy to remember and so is the flavor. This is a big, sandwich-type slicer with smooth, bright red fruit and a flavor that everybody likes. It bears heavily in mid-season, yet the indeterminate vines continue fruiting (though not as heavily) until frost. Plants in our Alabama test garden, where conditions are excellent, have yielded 100 tomatoes each through a 10-week harvest season. Long vines need staking, or grow the plant in a tall cage. Resistant to cracking.

Citronella Mosquito Plant

A citrus-scented geranium, this is a great patio plant, especially in containers. Be careful not to over-fertilize because too much nitrogen can reduce the fragrance of the leaves. Although the oil from crushed leaves may have some ability to discourage mosquitoes, the plants alone are grown more for their refreshing scent than as a mosquito repellent. Place citronella near a gate or path where you brush against the leaves as you walk by, or in a pot where children can rub the leaves to enjoy their fragrance. Plants are vigorous growers and drought tolerant. Be sure to move indoors before frost.

Banana Hot Pepper (2 Pack)

If you like a hint of heat with your peppers, give hot banana pepper a try. The 6-inch-long, banana-shaped fruit provides a bit of a kick—without frightening less-adventurous eaters. Pickled, fried, or roasted, it adds terrific flavor to your favorite dishes. Plus, the fruit creates a pretty pop of color in the garden and on the plate, maturing from pale green to yellow to orange to red. You’ll appreciate its resilience in summer, too, as the plant produces well even in hot weather. Performs well in containers. Hybrid. Add a cage or stake to your pepper when planting to support stems heavy with fruit. Place in full sun, and feed regularly. Be sure to label plants if you’re also growing sweet banana peppers. Scoville heat units: 5,000 to 10,000. Matures in 75 days.

Enjoy oregano aroma and flavor on pizza, in egg dishes, and in tomato sauces. Native to the Mediterranean region, this plant prefers climates with lower humidity, so keep the foliage and roots away from too much moisture. Give it good air circulation. For that reason, it is perfectly suited for a container. In the ground it makes a ground-cover-like mat. Harvest anytime, but especially as the stems begin to get tall and are getting ready to flower -- that is when the leaves are the most flavorful. Cut it back several times during the growing season to harvest the leaves from the stems.

Cayenne Pepper (2 Pack)

Light: Full sun. Fruit size: 5 to 6 inches. Matures: 70 to 75 days. Plant spacing: 12 to 18 inches apart. Plant size: 18 to 24 inches tall. Scoville heat units: 30,000 to 50,000 (hot). This very hot pepper is the prime ingredient in Cayenne pepper, which is made when the dried peppers are ground into powder. This is also the favored spice of Creole and Cajun cuisine used to give gumbo and crayfish dishes their punch. Thin-walled, skinny, wrinkled fruits are 5 to 6 Inches long and very hot. However, they will not be hot when small. Wait until they get at least 5 or 6 Inches long to pick hot ones. They can be substituted for most dishes calling for Serrano, Jalapeno, or Habanero peppers. Easy to grow and tolerant of hot, humid weather, Cayenne will produce peppers all summer. These skinny peppers are also called chili or finger peppers. Great for containers. Some Bonnie Plants varieties may not be available at your local stores, as we select and sell varieties best suited to the growing conditions in each region.

Spearmint Mint (2 Pack)

Spearmint has strong flavor and fragrance that is released with simple bruising. It's the best mint variety for hot and cold drinks. Toss bruised leaves into ice water for a refreshing summer drink or add to iced tea. Spearmint is favored for flavoring beverages such as mojito. Also know as Yerba Buena. Spreading plant is great for containers. Tolerates light frost.

Tami G Grape Tomato (2 Pack)

Gardeners who have grown Tami G grape tomatoes appreciate her hybrid qualities, both in the garden and at the table. These firm, sweet, dark-red grape tomatoes grow 1 1/4 inch long x 3/4 inch wide, perfect for a healthy snack or salad. Tami G grape tomatoes grow into a vigorous vine that can reach 8 to 9 feet tall in a season, easily growing over the top of the cage and back down again. Because this variety is disease resistant, you will enjoy an extended harvest. This makes an absolutely beautiful branch of grape tomatoes that you can lay out on a table and let folks pick their own from the stem (like grapes). It's a crowd pleaser. Resistant to fusarium wilt (F), alterneria stem canker (ASC), gray leaf spot (St), and bacterial spec race 0.

English Thyme (2 Pack)

English thyme is a low-growing plant with fragrant leaves. This herb goes well with just about everything. Add it (fresh or dried) to blended herb mixtures, or use in soups, sauces, beans, meat dishes, and more. It’s also a great addition to potpourri or homemade soap. But thyme isn’t just useful inside the house, as it also makes a wonderfully aromatic ground cover or border.

Catnip (2 Pack)

Your favorite feline will purr-fectly adore fresh catnip. Add it to your garden bed or plant it in a container for inside kitties, and watch them go wild! A member of the mint family, catnip creates a comical response in most cats, with lots of purring, rubbing, and rolling on the plant. This easy-to-grow, hardy herb produces pretty clusters of white flowers with purple dots in the summer, adding beauty to your garden. And, if your feline friend will share, catnip leaves make a lovely tea for humans. Dry the leaves to create homemade cat toys stuffed with catnip for more cat antics! Plant in full sun to part shade. Perennial (zones 4 to 10).

Need a little help relaxing? Add chamomile to the garden, and brew a cup of homegrown, soothing chamomile tea to unwind before bed. While best known for use in tea, the pretty, edible flowers also add a slightly sweet flavor to dishes, desserts, and drinks. Chamomile looks lovely and makes a great companion plant in vegetable gardens, attracting beneficial insects, like pollinators and predatory insects that feed on pests, to boost harvests and keep veggies healthy. Enjoy the large shows of pretty, petite, daisy-like flowers—they look great in bouquets, too. Plant in full sun to partial shade. Annual. Matures in 60 to 65 days.

Lieutenant Broccoli (2 Pack)

Well adapted to warm weather, these plants form smooth, dark green heads on medium-sized stems with few side shoots. Heads offer classic flavor and all the vitamins and protein broccoli is known for. Water plants consistently for best yields, especially as temperatures climb. If you like Packman, you’ll like Lieutenant Broccoli.

Ponchi Mi Tomato (2 Pack)

Imagine growing tasty, healthy snacks right on your kitchen counter or sunny windowsill! Part of the Bonnie® Reserve Collection, the Ponchi Mi Tomato takes garden-to-table meals to the next level. The petite, compact plant grows beautifully in well-lit, small spaces, producing terrific harvests of sweet, bright-red fruit that’s easily grown, harvested, and enjoyed indoors or out. The clearly-visible fruit grows on top of the plant, making a pretty addition to indoor décor or balcony planters, as well as a convenient, flavorful ingredient in your favorite meals. Easy to grow and disease resistant. The plant grows only 6 inches tall, so no need for supports. Great for containers or planted in the garden, too. Place in full sun and feed regularly. Matures in 56 to 63 days. *Image Credit: Ponchi™ F1- Mi © Prudac

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Arkansas Traveler Tomato, 0.16 g

89 days. (Indeterminate) [Pre-1900 heirloom grown throughout the South from NW Arkansas to North Carolina.] An old Southern heirloom esteemed for its ability to produce flavorful tomatoes under conditions of drought and high heat where many other varieties fail. Good disease resistance. Medium-size, pink fruits with wonderful flavor. Keeps well. Photo: Laura Sutherland

Pink & Pink-Red Tomatoes

Solanum lycopersicum Please see Tomato Cultural Notes for growing information. Codes refer to our Key to Tomato Disease Tolerance . Packet: Seed size varies considerably; 0.16 g unless noted (about 40-83 seeds) sows 100 ft.

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Reisetomate Heirloom Tomato Plant History

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The first time I saw a reisetomate tomato I thought of radioactivity and mutant cell division. This may be a dismal projection but the appearance was so out of my realm of experience when I think " tomato " that it threw my brain for a loop. Reisetomate tomato plants are ancient plants in the nightshade family, closely aligned with peppers and eggplants . They purportedly originated in early Peruvian civilization, but their unique appearance and tangy flavor put them sharply on today's dinner menus.

Reisetomate Tomato History

Growing heirloom tomatoes is a delightful way to preserve our heritage, discover other countries and civilizations and simply try something new. Every nationality has its favorite food crops and varieties of universal fruits and vegetables. The reisetomate tomato history is a perfect one to illustrate the convoluted and controversial history of one single fruit type. As you are growing these stunning little tomatoes, consider where they may have come from and for what purpose they might have been developed.

Reisetomate means "travelers tomato" in German. Reisetomate tomato plants may bear the moniker because you can pull off a lobe and put the rest of the tomato in your pocket for later. Some sources state this tomato was originally cultivated by the Dutch or even the Austrians. The fruits also definitely have a resemblance to some used by the original denizens of Central America. We also have the claim that they are from ancient Peruvian cultivation.

Whatever the genesis, this tomato is a visual oddity. It has the appearance of numerous cherry tomatoes all fused together in one glorious experiment. Each section of the tomato can be pulled apart without a knife. The globular fruit is a miracle of natural invention and gives guarantee that whoever made our world had a sense of humor.

About Reisetomate Heirloom Tomato

Reisetomate plants have sections like an orange that may be hand pulled from the main bunch. I have seen similar anomalies in my pear and slicing tomatoes, but these were just one-offs that happened due to genetic hiccups in the development of the fruit. The reisetomate heirloom tomato fruits will all produce these highly clustered, yet single, tomatoes.

If there is a genetic hiccup, it happened to the whole plant and not just the occasional fruit, which are borne 79 to 85 days from seeding. The flavor is sweet, yet sharp and acidic, but not bitter or too sour. It's a lovely tomato to just eat out of hand as a snack or add to your favorite salad, providing bite sized little delights for the kitchen and lunch box.

Growing Heirloom Tomatoes

Seeds of this variety can be difficult to source. They may be best found from seed exchanges or friends that have the variety, as sellers may not have a true strain. As with all tomatoes, start with organic rich soil that has been tilled to a depth of at least 12 inches, drains well and is in a full sun location. Start seeds indoors in flats up to 6 weeks before planting out or direct seed when soil has warmed up to 60 degrees Fahrenheit (15 C.) and all danger of frost has passed.

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Make sure you take the time to harden off indoor seedlings to prevent shock during transplant. Provide at least 1 ½ inches of water per week, preferably to the roots. Tomatoes benefit from mulching and in cooler areas applying red or dark mulch around the roots can enhance early growth. Be cautious about overfeeding tomatoes with a high nitrogen plant food, as this will just encourage leafy growth at the expense of those fun clustered fruits. Harvest these little jewels as soon as they have a deep red color and plump appearance. Don't forget to save some seeds for the next year to ensure a consistent supply of these quizzical fruits.

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Arkansas Traveler Tomato

$ 2.50 – $ 3.50

Arkansas Traveler tomato is a very hardy and dependable varieties that exist. It’s easily the easiest variety for me to describe. Our prolific vines have always displayed great disease resistance. Spotless fruits ripen to a nice rose pink color after about 75 days. It has a true old time rich flavor, which includes plenty of juice and aroma! These should be staked well and may do good in bigger containers! This has for a very long time been one of my most reliable varieties for me and farmers around the globe. Even in your very toughest years of too much heat, rain and humidity, these will produce for you. Don’t let your garden fail you, try these!!

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Tomato 'Arkansas Traveler'

Lycopersicon lycopersicum.

Unknown - Tell us

This plant is said to grow outdoors in the following regions:

Auburn, Alabama

Holbrook, Arizona

Batesville, Arkansas

Jonesboro, Arkansas

Maumelle, Arkansas

Springdale, Arkansas

Clovis, California

Davis, California

Lakewood, California

Reseda, California

Fort Collins, Colorado

Danbury, Connecticut

Stratford, Connecticut

Deland, Florida

Hollywood, Florida

Dacula, Georgia

Kennesaw, Georgia

Snellville, Georgia

Waverly, Georgia

Coatesville, Indiana

Iola, Kansas

Barbourville, Kentucky

Benton, Kentucky

Bethelridge, Kentucky

Monroe, Louisiana

New Orleans, Louisiana

Pineville, Louisiana

West Monroe, Louisiana

Falmouth, Maine

Lexington, Mississippi

Forsyth, Missouri

Mayview, Missouri

Webb City, Missouri

Omaha, Nebraska

Carmel, New York

Scarsdale, New York

Staten Island, New York

Edmond, Oklahoma

Portland, Oregon

Chepachet, Rhode Island

Jonesville, South Carolina

North Augusta, South Carolina

Oliver Springs, Tennessee

Austin, Texas(3 reports)

Dripping Springs, Texas

Fort Worth, Texas

Houston, Texas

Hutto, Texas

Liberty Hill, Texas

San Antonio, Texas

Charlottesville, Virginia

Grand Mound, Washington

Rochester, Washington

Charles Town, West Virginia

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Gardener's notes:.

Bought at a local nursery. The healthiest looking bush in the yard this year by far. Even in the heat it is thriving. I'm getting great ...Read More tomato production out of it so far. The tomatoes are a little smaller than a baseball, and good looking/blemish free. Flavor wise they are good/above average. This tomato reminds me a lot of "burgundy traveller," which makes me wonder if they are the same thing or a variation of each other? The burgundy seems slightly less productive, yet slightly more flavorful maybe? Update 2020: I tried seed from another source and not my local nursery. Not as good this time: inconsistently sized fruit, powdery mildew problems, and the flavor was average. Because I like this so much, and it isnt always available at my nursery, I have ordered seeds from a 3rd source to try. We'll see how it goes.

I first grew this tomato the summer of 2013 and it was incredibly prolific and the best tasting tomato I have ever eaten. I am a convert!

Exceptional taste. No cracking. Perfect round shape. Average producer (on our site with really bad weather this Summer). This is the toma ...Read More to we will stick with just because of the taste.

Arkansas Traveler did excellent in our garden. Big producer. The only tomatoes that did as well was Sweet 100's and little yellow pear to ...Read More matoes. Will certainly grow again next year.

I was a little disappointed with this cultivar because all the reviews I've read speak well of it. But in my climate/soil, this one just ...Read More didn't yield the kind of flavor I was looking for. I didn't find the taste particularly remarkable, but the fruit is a lovely deep pinky shade of red. Perhaps (as the name suggests) this is a plant that does better in hotter southern climates. Yield was good, for what it's worth.

This time of the year it is the only plant still green and producing. Made it thru the heat, humidity and disease. It is a mainstay in my garden.

I have grown this tomato, for 17 years, in Gastonia,N.C.Great results ,excellent taste.

5/20/11 This so far has been an aggressive grower, and fruit producer. This has been a mild spring as well in Central Texas. I've got 12 ...Read More different varieties growing on my over sized balcony garden, and this has been a not so completely unexpected success. The variety has a reputation for a reason. Groups of 6 to 8 medium sized fruits so far, but the real test will be to see how it handles Texas summers. I will update after fruit has ripened.

I grew these from organic seeds. I was impressed with how much fruit was on these small plants. The plants didn't get huge at all and the ...Read More fruit is so heavy it's breaking stems. Definitely need to stake all stems early on and as they grow. I use old pantyhose as ties because it's gentler on the stems. I'm using neutral rating because these have good and bad points for my garden. Now, the problem I'm having is major cracking before they even get ripe. They start turning orange and they split on the top and on the bottom. I was told it's not enough water but I water every other day here in the dry Fresno area. Then I was told it was too much water but they are still splitting even with holding off water. Maybe it's the heat? Not sure but although this variety puts out alot of fruit, I've been unable to get any tasty fruits off the vines. Most are split and bugs get into them, some that look ok aren't really ok when you turn them over because bugs seem to like these in the just turning orange stage. I've lost most of the crop to bugs and cracking. My other varieties didn't crack but they didn't put on much fruit like this one did. It really sucks. Maybe if I keep this variety separate from other varieties and put them on an entirely different watering schedule, then I might get better fruits. Will have to trial and error this for Fresno area to find what works best with this variety. If I can get nice red fruits and not lackluster orange split fruits I think we have a winner. The taste of the orangish ones I've pulled that didn't split is less than desired. It's almost bland and very pithy feeling. If I can't get this one to grow well for me, I'll be sticking with my Green Zebras which produced pretty well but those are super tasty and they seem to ripen all at once and don't store well. Will review them on their site. Anyone with any tips on Arkansas Traveler for a hot dry summer area, please let me know.

A standard for hot areas. It produces an abundance of medium to small tomatoes. Good flavor.

We had an extremely wet May and June this year in New York City which reeked havoc on many tomato gardens. This was my first year growing ...Read More this plant and I was thrilled not only with the immense amount of fruit these plants produced but also with its taste. I will always make room in the garden for this plant.

I bought one plant about a foot high and planted it in April. This is the biggest plant in the garden with a great taste and was the firs ...Read More t tomato to fruit. I live in a swampy area with many days in a row where the heat index is 105+ with several days in a row in a month of heavy rain and these do very well. Will grow again next year.

This variety will produce loads of small pink tomatoes with average taste. The tomatoes are not acidic by any means. The plants tolerat ...Read More e the heat very well and remain healthy.

A prolific grower. This year's plants are already 8 feet tall and are the first tomato to ripen for me this season. Tons of fruit on ea ...Read More ch plant, does well in heat and resistant to early blight. The fruits themselves are pink and very tasty. I will always have at least one of these in my garden.

I grew a plant that was sold as "Arkansas Traveler" but I'm not sure that's what it was. The fruit I got were on the large side (avg 12- ...Read More 14 oz) and slightly flattened. So take that into account when reading my review. Whatever it was, it produced well in the heat and humidity of Houston in the springtime, and the fruit tasted very good.

The tomatoes I got from 'Arkansas Traveler' were on the small side but had the best flavor out of the five varieties I tried this year. ...Read More It does as well as anything during the peak of summer heat here in the central valley (California)

This is my measuring stick by which I measure all others. Nice uniformity, nice production, nice disease and pest resistance. Great tas ...Read More te and eye appeal too. Very few tomatoes preform as well as Arkansas Traveller in this area. Plus, to add to my enthusiasm about growing this plant, I recently heard that there is some kind of committee that will come to your home and pull your Arkansan card for not growing this one.... With that said, I wont be caught without it.

Produces well in the heat, fairly uniform fruits. Good canner, also good for fresh eating.

Rapidly growing, beautiful plant with nice-sized tomatoes. My tomato growing experience is a bit limited - this is only my third year, b ...Read More ut I've never had a tomato plant with more tomatoes, especially at this time of year. I am, however, seeing a bit of "catface" scarring on some of the larger tomatoes, which I'm hoping won't effect the taste, or usable amount of tomato... 9/6 - UPDATE..By far and away the best tomato I've ever grown - I will NEVER have a garden without an Arkansas Traveler - a very sweet, pink tomato, juicy and thin skinned - outproduced anything I've ever grown. I've been bringing in about 10-12 tomatoes a day since mid-August, and they're still coming.

Most often the cultivar sold as the Arkansas Traveler today is either the Traveler or the Traveler 76. These are updated versions of the ...Read More Gulf State Market released by the University of Arkansas in the late 60's and 70's respectively. Many seed companies are beginning to acknowledge this. There was an Arkansas Traveler in the 20's and 30's but may be extinct.

Great taste and prolific producer of blemish free fruits.Stands Southern heat well . These round,baseball sized tomatoes a ...Read More re about one of the best all around varieties that I've grown.I've canned,dried,sliced and made salsa with them and they hold up well. Very thick outer walls make them great for canning.

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Arkansas Traveller Tomato

Tolerates heat and humidity.

• Old heirloom variety
• Excellent flavor; crack-free skin
• Great for slicing
• Indeterminate
• Good disease resistance

Product Details

• Botanical Name: Lycopersicon lycopersisum 'Arkansas Traveler'
• Height: 6 feet.
• Spacing: 3 feet.
• Depth: Seed- 1/4 inch. Plants-plant at the same level as it is in the pot.
• Spread: 3 feet.
• Light Required: Full Sun
• Yield: 100 lbs. per 100 foot row.
• Size: 30 Seed Pkt
• Fruit: Smooth, pink, juicy fruit with excellent shape and mild flavor.
• Days To Maturity: 80 Days
• Germination: 5 - 8 Days
• Form: Vegetable, Tomato, Heirloom Tomato, Indeterminate
• Flower Form: Yellow flowers.
• Soil Requirements: Loamy Soil
• Growth Rate: Moderate growth rate.
• Seed Count: About 25 seeds per packet.
• Foliage: Green Foliage.

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Tomato: Reisetomate

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This tomato is like a big bunch of cherry tomatoes all fused together. Also called “traveler tomato” for the ability to tear apart a piece at a time, with no need for a knife. It has a very unusual growth pattern in the form of a fused cluster. An absolute rarity. You won't see another tomato like the Reisetomate AKA Voyage. It is a German heirloom, but it originally came from Guatemala. Very hard to find!

Approximately 10 seeds

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Reisetomate Tomato

Unlike any other tomato I’ve seen. The crazy red fruits look like whole clusters of small cherry tomatoes that have been fused together. The name in German means traveller tomato, I can only assume because the lobes of the fruit can be pulled off one by one for mobile snacking! Up to 6” across, the deep-red fruit are juicy and somewhat on the acidic side. 3’ to 4’ vines.  30 seeds

-Grown by Annapolis Seeds

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Unique Tomato Travel Voyage Reisetomate Seeds for Planting About 20 Seeds

Purchase options and add-ons, about this item.

• One of the most unique looking tomato with unusual, beautiful fruits that can weight 3.5 oz to 1 pound
• This tomato is called Voyage or Traveler tomato for the possibility to pull individual grape-sized tomato off the cluster, without using a knife
• Indeterminate, open pollinated, mid season and heirloom variety; Harvest in 80 to 90 days from transplanting
• All seed counts are approximate due to the small size of the seeds
• Should you have any questions or issues with your order do not hesitate to c

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How To Grow And Care For Tomatoes

Plant tomatoes in your backyard for a tasty slice of summer.

After a notable obsession with yellow houses, historic homes, and glossy magazines as a child that lead to a degree in American Studies from Sewanee: University of the South followed by a jaunt through the Washington, DC art world, Zoë found her way as the Senior Home and Garden Editor with Southern Living. There she crisscrossed the region to produce inspiring interiors, entertaining, and holiday stories while also overseeing the Idea House franchise. After seeing more porches and Christmas trees than any other reasonable person can claim, she ventured out to pave new roads freelancing for various magazines and helping people bring magazine tearsheets to life inside private homes via interior decorating.

Plant Attributes

• Propagating
• Growing From Seed
• Pests & Diseases
• Common Problems

Frequently Asked Questions

We're all for locally grown foods—and you can't get much more local than growing tomatoes right outside your door. Even if you're short on space, a tiny, sunny patch of earth can become a productive planting bed for tomatoes. In the summer, there's nothing simpler or more delicious than a tomato sandwich served on white bread with a little mayo or a fresh pop of tomato in a leafy salad. No matter which tomato recipe you choose, home-grown tomatoes will always taste better.

This warm-season vegetable should be added to the garden after all danger of frost has passed and when nighttime temperatures stay above 50. Because hot summers can prevent the plants from setting fruit, tomatoes are usually grown as a fall or winter crop in Zone 10.

Tomato plants ( Solanum lycopersicum ) are divided into two types: determinate and indeterminate. Determinate tomato plants are more compact, require less staking, and produce their crop all at once—a real advantage for canning purposes. Most grow to 3 or 4 feet tall (some patio varieties top out at 12 inches). Indeterminate tomato plants require trellising or cages, grow endlessly to as high as 10 feet, and produce fruit until the first frost. As for the fruits, they come in a wide variety of shapes: cherry, grape, pear-shaped, heart-shaped, globe or slicer, big lobed beefsteaks, and plum. Colors range from deep purple to pale green, ensuring there's always a new variety you can experiment with in the garden.

The stems and compound leaves of tomato plants are very hairy and have a distinctive musky scent. A reminder: Keep pets and small children away from the plants as the stems, leaves, and roots are toxic to animals and to people , though some experts say adding a few tomato leaves into your sauce won't cause harm.

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Tomato Care

Tomato plants happily grow in sun-drenched, warm soil with good drainage. Provide consistent moisture and a side dressing of tomato fertilizer for the best-looking fruit . Most varieties naturally collapse and grow along the ground unless you provide good support in the form of a cage, trellis, or stake. Indeterminate varieties grow endlessly, sometimes reaching 10 feet tall, and should be planted 3 feet apart to give them plenty of space. The more compact determinate varieties can be planted 2 feet apart. Make sure you choose the right variety for the space you have available, especially if you plan to grow yours in a container. Tomatoes should be planted deep in fertile, well-drained soil. You can bury up to 2/3 of the stem, removing any leaves that would be below ground. The stem will sprout new roots that result in a stronger plant.

Plant your tomatoes in full sun where they can receive at least six to eight hours of direct sunlight a day. Without adequate sunlight, your tomatoes will be fewer, smaller, and slower to ripen. If your garden falls a bit short on sun exposure, choose plants that bear smaller fruits, like cherry tomatoes . They won't be as prolific but should still produce fruit with three or four hours of direct sun.

Tomato plants perform best in mildly acidic, rich, and moderately moist soil. They like loamy soils but can grow in average garden soil as long as the soil is well-drained. They have been known to grow in clay but are not likely to thrive in heavy clay soils, so add plenty of organic matter to improve drainage. Mix in 3 or 4 inches of compost when you plant to improve drainage in clay soil or help retain moisture in sandy soil. Even in loamy soils, compost will provide much-appreciated nutrients to the plants and help them better produce during harvest.

Have your soil tested before the growing season begins and  add the recommended amendments to improve your soil's fertility. It is especially important to add lime if your soil is too acidic.

Because tomatoes do best with consistent moisture, add 2 or 3 inches of bark mulch, straw, or shredded leaves around your plants. In the absence of rainfall, water tomatoes regularly , aiming for an inch of moisture per week and even more than that during hot, dry weather. Stick your finger in the dirt, and water if the top inch of the soil feels dry. Regular watering will help prevent your tomatoes from cracking, splitting, or developing blossom-end rot, which we discuss in more detail below. Tomato plants are susceptible to fungal diseases, so be careful not to get the foliage wet when watering.

Temperature And Humidity

Tomatoes are a warm-season fruit that grows slowly in cold soil and won't set fruit if nighttime temperatures are below 55° F. Don't plant until after the last frost of the season has passed, but at the same time, it's best to get your tomatoes in the ground early if you live in the South. The plants thrive when it is 70 to 80° F during the day. Especially in high humidity, hot days above 85° can prevent fruit from setting, often putting your harvest on pause until temperatures drop again.

If your soil temperature is under 60°, you can still plant early to beat the heat. Cover the soil around your plants with clear plastic so that the sun warms the soil. Remove the plastic and replace it with mulch once temperatures rise.

Gardeners in the Coastal South (USDA Zone 9) can plant one tomato crop in late winter for an early summer harvest and one crop in late summer for a fall harvest. In the Tropical South, tomatoes are often grown as a fall and winter crop.

Tomatoes are heavy feeders that benefit from fertilization. The best approach is to have your soil tested for recommendations specific to your garden. If you don't get your soil tested, choose a fertilizer formulated for tomatoes and other vegetables. These fertilizers have a lower nitrogen level, as too much nitrogen causes plants to produce lots of leafy, green growth instead of fruit. Commercial tomato fertilizers usually contain calcium to help prevent blossom-end rot, an issue caused by a calcium deficiency in the fruit.A

Fertilize when first transplanting your tomatoes, mixing the fertilizer well into the soil according to the directions on the label. When the first fruits appear, side-dress the plants with more fertilizer (usually 2-3 Tbsp. per plant). Some gardeners continue fertilizing every four to six weeks during the growing season, but this is weather-dependent—don't fertilize your plants during a heat wave.

Types Of Tomatoes

Choose from hybrids or heirlooms in a rainbow of colors—red, pink, black, orange, or yellow. For classic reds, try 'Big Boy,' 'Better Boy,' and 'Celebrity.' For pinks, pick 'Arkansas Traveler,' 'Pink Girl,' and 'Watermelon Beefsteak.' Black selections offer some of the most flavorful tomatoes. Try 'Black Krim' or 'Cherokee Purple.' Orange ones such as 'Persimmon' and 'Kellogg's Breakfast' have fruity flavors, while yellows such as 'Taxi' and 'Lemon Boy' are sweet. Here are some of the most popular varieties classified by the type of fruit:

• Globe or slicer tomatoes: These uniform, spherical tomatoes look most like what you'll find in the grocery store. Cut them into wedges for your salads or slices for your tomato sandwiches. Color can range from pink to deep red, with the occasional yellow or green variety thrown in. Popular cultivars include 'Better Boy,' 'Celebrity,' 'Early Girl,' 'Arkansas Traveler,' and 'Green Zebra.' 'Celebrity' is semi-determinate, growing to 3 or 4 feet but continuing to produce fruit throughout the season. The determinate version of 'Early Girl' is labeled 'Bush Early Girl.' For compact slicer tomato plants perfect for your containers, look to seed catalogs.
• Beefsteak tomatoes: Huge, juicy, intensely flavored, and often lobed, these tomatoes are a prime choice for topping your burger. Common varieties grown in the home garden include 'Big Boy,' 'Mortgage Lifter,' 'Brandywine,' 'Cherokee Purple,' 'Kellogg's Breakfast,' 'Black Krim,' and 'German Johnson.' Most are indeterminate, but some companies sell seeds labeled 'Determinate Beefsteak.'
• Plum tomatoes: These meaty, oval-shaped tomatoes are classically used for canning and making sauces. Classic varieties include 'Amish Paste,' 'Roma,' and 'San Marzano.' 'Roma' is a determinate variety.
• Cherry tomatoes: These petite tomatoes are great for snacking or salads. Many are round, but you can also find grape-shaped and pear-shaped varieties. Examples include 'Sun Gold,' 'Tiny Tim,' 'Sweet Million,' 'Black Cherry,' and 'Yellow Pear.' 'Tiny Tim' is determinate, topping out at 12-18 inches and well-suited to growing in a pot. 'Little Bing' is another compact variety that grows to 24 inches.

New to many gardeners are grafted tomatoes, which are created when one plant is cut and joined to a different one with vigorous rootstock. Grafting offers improved yields and disease resistance. It can be a good choice if space is limited and you need maximum production for each plant. Some heirloom tomatoes , for example, are not as productive as new hybrids, but if you love their flavors and want a bigger yield, you can try a grafted heirloom for the best of both worlds. The benefits of grafting come at a price; grafted tomato plants can be more expensive than other growing options.

While pruning tomato plants isn't necessary, it can increase airflow, keep plants to a manageable size, and improve the fruit produced by the plant. Pruning has been known to speed up the ripening process and may result in larger tomatoes, depending on the variety and selection. It is important to prune only indeterminate varieties of tomato plants. Indeterminate tomatoes continue growing all season and allow for pruning, while determinate plants (also known as "bush" tomatoes), do not continue growing in length or height during the season and would be hindered by pruning. Small patio varieties should not be pruned except to remove diseased or damaged stems.

Most importantly, stake or remove low-hanging stems that are trailing on or near the ground. With indeterminate tomatoes, you can also pinch the tips of suckers that start to form in the V-shaped crotches between the main stem and side stems; pinching these suckers will prevent the growth of more side branches while speeding up the development of fruit. At the end of the growing season, cut the tip of every stem so the plant will focus its energy on ripening fruit quickly before the first frost.

Propagating Tomatoes

Pruning your plants will leave you with stem cuttings that can potentially be grown as new plants. This is best done earlier in the growing season, as tomato plants need time to mature and develop. Fill a small pot with moist, light-weight potting soil enriched with compost. Cut a tomato stem about 6 inches from the tip of the plant. Remove the bottom leaves from your stem (at least two should remain at the top), and stick the cutting 2 or 3 inches deep into the soil. You can use a pencil or chopstick to make the hole first so you won't damage the stem.

Place your cutting in a shady spot to protect it from direct sun. The stem should root very easily as long as you water regularly to keep the soil moist. After a week, you can begin to gradually expose your plant to direct sunlight, beginning with a bit of morning sun. After two weeks, give the cutting a quick, light tug to see if it has rooted—the plant should not come out of the soil with gentle pulling. Once your plant is well rooted, you can transplant it in the garden.

How To Grow Tomatoes From Seed

It's important to wait until the coldest weather has passed before planting tomatoes. Start your seeds indoors up to four to six weeks before the last frost date, and then transplant seedlings once warm weather arrives. They will be ready to transplant when they have multiple sets of leaves and have reached a height of 6 inches tall. Follow these steps to grow tomatoes from seed:

• Fill a seed-starting tray or 3- or 4-inch pots with seed-starting mix and moisten.
• Sow seeds 1/4-inch deep, one seed per cell or two or three seeds per pot. Lightly cover and water seeds, then use a clear plastic dome or sheets of clear plastic to cover the pots and help maintain a moist environment.
• Place near a sunny window or under grow lights in a room that stays between 60 and 70° F. After the seeds sprout, remove any plastic. If pots sprout multiple seeds, thin out the weaker sprouts. Water to keep lightly moist and provide strong light to prevent your plants from getting leggy.
• Seeds that were started in cells can be transplanted into 3- or 4-inch pots once roots outgrow their environment.
• Once all danger of frost has passed, harden off your seedlings by placing them in a shady place outdoors and gradually exposing them to sunlight, starting with a bit of morning sun. Bring them in whenever temperatures will fall under 45°. You can transplant them in the garden once nighttime temperatures stay above 55°.

Potting And Repotting Tomatoes

If you have poor soil or limited space, you can still grow tomatoes in a sunny spot on your patio or deck. There are many "patio tomatoes" and "bush tomatoes" out there that will do well in tomato planters , but you can experiment with old-fashioned tomatoes too. Choose a pot with drainage holes that is 18 inches wide for determinate tomatoes or 24 inches wide for indeterminate tomatoes (a really small plant like 'Tiny Tim' can be grown in a 10- or 12-inch pot) and follow these steps:

• Fill the pot with high-quality potting soil. Mix in some compost if the potting soil does not already contain compost or fertilizer.
• Dig a hole deep enough to bury about 2/3 of the stem. Pull your tomato from the nursery pot, remove the lower leaves, and set your tomato in the hole. Fill in with soil and water well. Add a tomato cage or large stake to help support the plant.
• Add a thin layer of mulch on top of the soil. Place a saucer underneath the pot to help conserve moisture on hot days (the saucer can be removed during cool or rainy weather). Water your pot any time the top inch of soil is dry.
• Fertilize about two weeks after planting and again every two weeks, using an organic, water-soluble fertilizer for vegetables.

Common Pests & Plant Diseases

Tomatoes may be easy to grow, but anyone who has planted them knows they are afflicted by countless diseases and munched on by insects, birds, and squirrels. Plants shoot up rapidly only to wilt and collapse, or produce a bumper crop of fruit that is quickly overtaken by bugs or ugly brown spots. Start with good cultural practices: Don't plant tomatoes in the same spot every year, and if you have a diseased tomato plant, don't plant there again for at least three years. Remove weeds, which can harbor diseases and the pests that spread them. Get your soil tested and add lime if it is too acidic to help reduce the spread of disease. Keep your plants well-watered and fertilize at the appropriate time. And pick tomatoes just as they start to change color, stowing them away safely on your counter to finish ripening.

Though we all love heirloom tomatoes, you may want to choose new varieties that were bred to be resistant to disease. Look for codes such as "VFN" on the plant label, which means resistant to verticillium wilt, fusarium wilt, and nematodes. In the meantime, here are some of the most common tomato diseases:

• Bacterial wilt:  Soil-borne bacteria fill up stems during hot and humid weather, causing your green plant to rapidly wilt. If you cut an infected stem crosswise, it will look brown inside. Pull and dispose of plants in a plastic bag—don't put them in your compost pile.
• Early blight:  Fungi cause brown lesions on the leaves starting at the bottom of the plant. The  leaves may begin to yellow  around the lesions. Fruit can develop leathery black spots that enlarge into a bull's eye. Trim off and dispose of infected leaves and fruit. For severely infected plants, apply a fungicide.
• Late blight:  Lesions from this water-mold pathogen can appear on any part of the plant. Dark, water-soaked spots appear on leaves or shiny brown or olive lesions appear on fruit. White mold can eventually appear on the leaves around infected areas. Pull and dispose of diseased plants.
• Southern blight:  The first sign of attack by this soil-borne fungus is a brown lesion on the stem close to the soil line. White patches may appear on the lesion. If the stem is girdled, the entire plant will wilt. Remove and dispose of infected plants quickly. You can try protecting healthy plants with a fungicide or neem oil, but the disease is difficult to control.
• Fusarium wilt:  This fungus causes lower leaves of a plant to droop or wilt. Leaves begin to turn yellow and eventually die. The stem appears brown inside. Pull and dispose of diseased plants.
• Tomato spotted wilt virus:  This virus is spread by tiny insects called thrips that hang out in weeds around your garden. Plants can be stunted and leaves will develop bronze or dark spots. The fruit can develop yellow spots or darker spots and never ripen. Pull and dispose of diseased plants and spray healthy plants with neem oil or insecticidal soap.
• Tobacco mosaic virus:  Leaves become mottled and deformed, often shoestring-like. Pull and dispose of diseased plants. Weed the area and work to control pests like thrips and whiteflies.
• Septoria leaf spot:  Caused by a fungus, you'll first notice small dark circular spots with a light center on the leaves. Leaves eventually turn yellow and fall off. Remove and dispose of diseased foliage and improve air circulation around plants where possible. Spray plants repeatedly with fungicide to keep in check.
• Anthracnose fruit rot:  Anthracnose fungi cause depressions on tomatoes that begin to develop a black center. The indentations continue growing over time, with spores eventually emerging from the infected area. Harvest fruits frequently to reduce the spread.

Tomatoes are also susceptible to damage from a wide variety of pests. Pick off large caterpillars like cabbage loopers, hornworms , and cutworms and drop them into a can of soapy water. Small caterpillars can be sprayed with Bt or insecticidal soap. Sap-sucking insects like aphids, whiteflies, and thrips can also be sprayed with neem oil or insecticidal soap if the problem becomes serious enough (aphids can alternatively be knocked off of plants with a strong stream of water). If you see long, thin beetles eating the foliage, you may have blister beetles. Put on a pair of gloves to protect your skin and knock them into a can of soapy water with a stick.

There are plenty of insects that attack the fruit as well. Stink bugs are recognizable by a shield-shaped body. Bright orange leaf-footed bugs will cluster together on tomato plants. Both leave ugly blemishes on fruit but are difficult to control with insecticides, so you may have to resort to a can of soapy water for them as well.

Common Problems With Tomatoes

Weather or soil conditions also commonly lead to deformed fruit or foliage on tomato plants. Here are some other problems you may see and how to solve them.

Blossom-End Rot

This can be due to a lack of calcium in the soil or to inconsistent watering that interferes with the plant's uptake of calcium. As indicated by the name, the ends of the fruits begin to rot, creating dark sunken spots that rend them inedible. While often seen in tomatoes, this issue can also afflict peppers, eggplants, and different kinds of squashes. Discard affected fruits, water regularly, and apply tomato fertilizer that contains calcium.

Cracking Fruit

Cracking is usually the result of inconsistent moisture. Water regularly during dry spells to discourage cracking. Fruit can grow rapidly after a heavy rain and split; harvest ripening fruit before a heavy rain to avoid this issue. Very cold or hot weather may also cause cracking.

Catfacing is the term used for fruit that is scarred, puckered, or distorted on the bottom. This usually occurs after extreme swings in temperature that affect flower formation and pollination. Though the fruit may be ugly, you can still eat it. To avoid catfacing , wait to plant tomatoes until soil temperature reaches 65° or a minimum of two weeks after your last frost.

Whitish Or Tan Spots On Fruit

This phenomenon is referred to as sunscald. Light tan or grayish spots develop on exposed sides of the fruit during hot, sunny weather. This is most common on plants that have lost a significant amount of foliage. Encouraging new leafy growth and using shade cloth over exposed tomatoes can help prevent this problem.

While rolled-up leaves can be a sign of disease, sometimes it's a matter of needing more moisture. Water if needed, and know that this symptom doesn't necessarily harm your plant.

An herbicide used in some weedkillers, lawn weed-and-feed products, and agricultural products can also cause tomato leaves to roll up . Herbicides can also be present in straw. Don't use herbicides around your plants, and try to protect them from drift from spraying. Remove any straw you suspect may have been treated or exposed to herbicides.

Leaves Yellowing At Stem End

If your tomato leaves develop yellow patches right at the stem, this also may have been caused by herbicide. Again, don't use herbicides anywhere near your plants.

Don't plant tomatoes with other vegetables that will compete for the same nutrients, like cabbage, broccoli, and cauliflower. Also avoid planting them near other nightshade plants that carry the same diseases, such as potatoes and eggplants.

Marigolds make a good companion plant for many vegetables, as they deter pests like root-knot nematodes and whiteflies. And while they may not deter every pest, marigolds do attract pollinating bees as well as beneficial predators like lady bugs.

There are claims that Epsom salt can prevent blossom-end rot and other problems in tomatoes, but this isn't true. In fact, the magnesium sulfate in Epsom salt can make it more difficult for tomato plants to absorb calcium, ultimately making blossom-end rot worse.

ASPCA. Tomato plant .

North Carolina Extension Gardener Plant Toolbox. Solanum lycopersicum .

University of Minnesota Extension. Coffee grounds, eggshells and Epsom salts in the home garden .

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How a ‘Strange,’ ‘Evil’ Fruit Came to Define Italy’s Cuisine

When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.

On the pedestal and swarmed by blue tomato hornworms, a mix of the Neapolitan purveyors Sabatino Abagnale’s Miracolo di San Gennaro tomatoes and Pasquale Imperato’s Pomodorini del Piennolo del Vesuvio, imported by Gustiamo in the Bronx. Credit... Photograph by Anthony Cotsifas. Set design by Victoria Petro-Conroy

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By Ligaya Mishan

Photographs by Anthony Cotsifas

• May 13, 2024

T’s May 19 Travel issue is dedicated to pasta in Italy, diving deep into the culinary traditions, regional variations and complicated history of the country’s national symbol.

ON THE COUNTER sits a bucket of tomatoes just picked from a tumble of fields halfway up a mountain in southern Italy. Concetta D’Aniello hands me an apron and we begin. I follow her lead, breaking into each tomato with my thumb, the flesh giving way. The smell of minerals fills the kitchen. Her husband, Sabato Abagnale, known as Sabatino — who grows and cans tomatoes, like his father before him — describes how the scent clings when you walk the fields in August. “Even when you shower, you can’t get rid of it,” he says. (We speak through an interpreter, Sandra Gambarotto.) It’s late October now and the end of harvest; these tomatoes are the stragglers, still dreaming of summer, sun-gorged and supersweet.

Listen to this article, read by Emily Woo Zeller

The pan waiting on the stove is almost wider than the circle of my arms. A slick of olive oil, garlic cloves dropped in whole and a chop of peperoncino: it’s a matter of a moment, garlic into gold, just long enough to leave an imprint on the oil before they’re skimmed out with a spoon so as not to overpower the sauce. The tomatoes go in all at once, with seeds and skins, and my part is done. D’Aniello turns up the flame, shakes the pan and with a swift glissando of the fingers flicks down salt from on high. All the while, the pasta is boiling in a pot alongside. Torn basil, a ladleful of cloudy pasta water, another and then the pasta itself is swirled in the pan until it half-disappears into the red. “We eat tomato with pasta, not pasta with tomato,” she says.

This is the last time D’Aniello and Abagnale, who are in their 50s with two grown daughters, will eat pasta al pomodoro made with fresh tomatoes until next August. After this, D’Aniello will use preserved tomatoes, processed — or transformed, as Abagnale puts it — under our feet in the clean and bright basement of their home, here in the small town of Sant’Antonio Abate, about 20 miles outside of Naples. First the tomatoes are pasteurized in a vat at the precise boiling point of water, 212 degrees Fahrenheit, for an hour, then in a tank at 122 degrees for 20 minutes. With industrial production, Abagnale points out, it would be longer, at higher temperatures. “You kill everything, but also flavor,” he says. Afterward, the tomatoes are left to cool and rest for 60 days. They taste even better as they age, he tells me. “Three years would be ideal. But no one can wait that long.”

Elsewhere in the world, pasta al pomodoro is seen as Italy’s “symbol of national identity par excellence,” the Italian historian Massimo Montanari writes in “A Short History of Spaghetti With Tomato Sauce” (2019) — despite its origins as a regional specialty predating Italian unification (between 1861 and 1871) by several decades, a creation of Naples when the city was still part of the sovereign Kingdom of the Two Sicilies. The dish was brought to the United States by Neapolitan immigrants in the late 19th century before it was fully embraced by their compatriots in the Italian north, as the Russian-born American writer Anya von Bremzen recounts in “National Dish: Around the World in Search of Food, History and the Meaning of Home” (2023). And yet the dish as first encountered by most Americans (or at least by those not of Italian descent) bears little resemblance to what D’Aniello cooks, in that its primary ingredient is neither fresh nor canned whole tomatoes but mass-produced spaghetti sauce from a jar.

For almost as long as spaghetti with tomato sauce has been eaten in America, people have sought shortcuts. In the 1890s, a French immigrant in New Jersey, Alphonse Biardot, produced what he called “spaghetti à la Milanaise” in a can — pasta, tomato sauce and cheese all included — then sold his company in 1915 to the Campbell Soup Company, which half a century later would come up with the idea of replacing long noodles with tiny rings that could be scooped up with a spoon: SpaghettiOs. Ettore Boiardi, an Italian-born chef in Cleveland, began offering customers a take-home version of his restaurant’s tomato sauce in 1927, eventually adopting the name Chef Boyardee as a phonetic concession to non-Italians. (“Sacrifices are necessary for progress,” he is reported to have said.) The Italian immigrant founders of Ragú, Assunta and Giovanni Cantisano, carried jars of tomato sauce door to door in Rochester, N.Y., during the Great Depression; the brand has now been subsumed into the Mizkan Group of Japan. Nearly 270 million Americans, close to 80 percent of the population, consumed commercial spaghetti sauce in 2020, as calculated by the data aggregator Statista.

Ready-made sauces — sughi pronti, as they’re known in Italy — are made both possible and necessary by modernity, with its insistence on optimizing every moment, on hurry up and now . Abagnale isn’t so interested in speed. Worldwide, around 190 million tons of tomatoes are commercially grown each year, with some 40 million tons destined for canned or bottled products; he keeps his annual output to 30,000 jars, weighing one to two pounds each, four to eight whole tomatoes per jar. (They’re available in the United States from the Bronx-based online grocer Gustiamo.) When he started his own business 26 years ago, he intentionally made it smaller than his father’s: Without the pressure of chasing more and more profits, he can concentrate on the minutiae of seeing each tomato’s life from planting to harvesting, which happens only early in the morning or late at night, with no more than seven hours allowed to pass between detachment from the vine and processing. “We live for six months with that tomato,” he says. “We know its phone number.”

When we sit down at his table, Abagnale says, “San Marzano is the most pimplike of tomatoes — it will do anything to please.” This means it’s as delicious raw as sautéed, even overripe, summer’s long brightness barely tempered. One forkful and I’m ready to dismiss every pasta al pomodoro I’ve had before, to declare D’Aniello’s dish the victor in some imagined battle going back in time, but I catch myself: In an age when we’re always clamoring for the best, when we demand of each experience some rapture or revelation, it’s a relief for something to be simply, beautifully good. If anything, isn’t pasta al pomodoro more marvelous for being utterly ordinary, as my hosts keep insisting? It’s a staple that may be perfected, with outstanding ingredients and the instincts of a great cook, but that to a certain extent resists innovation. I tell D’Aniello and Abagnale about the chef Mauro Uliassi, whose namesake Michelin-starred restaurant overlooks the Adriatic Sea in the resort town of Senigallia, around 300 miles to the north. He devised a recipe in collaboration with the Italian perfumer Hilde Soliani that used fig leaf butter to conjure the chlorophyll-heavy fragrance of the tomato plant in summer. Abagnale, who is intimately familiar with this scent, tilts his head, considering. I add that the Uliassi version was priced at 60 euros and he laughs.

Traditionally, pasta al pomodoro is “a dish of the poor,” he says, which is no diminishment, even a point of pride: It’s what you make out of the little you have, and that’s enough.

TOMATO IS THE prince of our cuisine,” D’Aniello tells me. Yet this ancient fruit, which may be traced back to a genetic ancestor no bigger than a blueberry that grew wild in what is now Ecuador around 80,000 years ago, is a comparative newcomer to Italy, its presence first documented in 1548, during the Spanish colonial era, half a century after Christopher Columbus made landfall in what is today Venezuela. As the Italian historian David Gentilcore explains in “Pomodoro! A History of the Tomato in Italy” (2010), a specimen was delivered to the nobleman Cosimo I de’ Medici at his palazzo in Pisa, likely obtained via the connections of his Spanish wife, Eleonora di Toledo. De’ Medici’s steward, in a letter confirming safe passage of the fruit, identified it as “pomodoro” (“golden apple,” presumably because it was yellow in color). This wasn’t love at first sight: “The basket was opened and they looked at one another with much thoughtfulness,” went the steward’s less than exuberant report. In “Ten Tomatoes That Changed the World” (2022), the American writer William Alexander cites herbalists, botanists and physicians of the time whose opinions of the fruit ranged from “strange and horrible” to “unhealthful and evil.”

What brave soul would dare eat such a cursed thing? We must thank a Neapolitan, Antonio Latini, for the earliest extant Italian recipe for tomato sauce, published in the 1690s as a condiment for boiled meats. According to the evidence of surviving cookbooks, it took another century before tomatoes and pasta were combined in a single dish — “the most solemn moment in the history of pasta, for it is only in this union that each finds completion,” the Neapolitan chef Jeanne Caròla Francesconi writes in “La Cucina Napoletana” (1965) — and even then only in soup. Late in the 18th century, the Neapolitan chef and philosopher Vincenzo Corrado championed tomato sauce as a “universal” accompaniment for pasta (as well as for meats and greens), but not until 1839 does pasta al pomodoro as we know it (thick tomato sauce and al dente pasta, finished together in a pan) enter the written record in a culinary manual from yet another Neapolitan chef, Ippolito Cavalcanti.

Time stretches, collapses. Pasta al pomodoro, a foundational dish of Italian cooking, is officially less than two centuries old, and neither of its two main ingredients is native to the region. For like the tomato, pasta secca, the dried pasta that’s the staple of the Italian south — made with durum wheat, higher in protein and more durable than common wheat, which is the basis of the fresh pasta, pasta fresca, exalted by the north — comes from elsewhere: First domesticated in the Fertile Crescent some 10,000 years ago, it was likely brought to Europe by the Arabs who occupied Sicily from the ninth through the 11th centuries. (The Italian food historian Luca Cesari, in his 2023 account, “The Discovery of Pasta: A History in Ten Dishes,” notes among its antecedents the stringlike dough called itrium in Jewish Palestinian Aramaic from the third to fifth centuries A.D.)

Today globalization threatens the uniqueness of local food by making everywhere the same. But without contact between cultures from different parts of the world, much of that food wouldn’t exist in the first place. What is any dish but a sum of migrations and adaptations? “When we talk about food, the subject of identity is often used in an openly reactionary way, to defend our own little garden, close the door to others,” Montanari writes in “Let the Meatballs Rest: And Other Stories About Food and Culture” (2009). To recognize the non-European roots of pasta al pomodoro is to honor, as he describes it, “the other in us.”

A BILLBOARD FLASHES by: “I ♥ Gragnano,” only the heart is a skein of noodles. Five miles south of Sant’Antonio Abate, the town of Gragnano has been devoted to the art of pasta secca since the 1500s and today is host to some of the country’s most recognized brands, including Garofalo and Di Martino. Pure water, low in calcium and thus resulting in a more supple dough, flows down from springs in the Monti Lattari, the mountain range where Abagnale grows his tomatoes. “The early pasta makers of the coast were almost always magicians,” the Italian food historian Oretta Zanini De Vita writes in “Encyclopedia of Pasta” (2009). “They scrutinized the sky, questioned the stars and examined the phases of the moon and the winds” — making pasta when the warm sirocco was blowing from North Africa, gathering moisture as it passed over the Mediterranean and then drying the dough with the coming of the cold tramontana down from the Alps.

The small pastificio (“pasta factory”) Faella stands on a cobblestone lane off a slumbering plaza. From the outside, the building could as easily be a schoolhouse or hotel, with tall doors tucked under concrete arches and little balconies bracketing the windows along the second floor. Gaetano Faella founded the company in 1907, in the days when the dough, a mixture of ground durum wheat and spring water, was pressed by hand through bronze dies into the desired shapes and left in the street to dry, draped over rods of bamboo (a 19th-century introduction from the East). Now everything unfolds indoors. Sergio Cinque, Faella’s 61-year-old great-grandson, runs the factory with the help of eight employees, who include his children, Ornella, 28, and Pierpaolo, 25.

Ornella hands me a smock and a bouffant cap to pull over my hair. At Faella, she explains, they still use bronze dies, which give the pasta a rougher texture, with microscopic crannies for catching sauce, where mass manufacturers might rely on Teflon for quicker extrusion. I follow her into a room with water-streaked windows where noodles cascade from the ceiling over an enormous conical machine, the pasta moving steadily down its sides like lava. The temperature is heady, tropical. When the noodles emerge on the other side, cut to the same length on the blade, they swing from the moving bars like the fringe on a flapper’s dress. The machine is 60 years old, “like my father,” Ornella says. “They were born at the same time.” The American chef Missy Robbins, in her 2021 cookbook, “Pasta: The Spirit and Craft of Italy’s Greatest Food, With Recipes,” attributes the “sturdiness and bite” of Faella’s pasta to this old machinery, which Cinque and his family stay faithful to even though it “means a much slower process with less output,” Robbins writes.

In the next room, fans churn, distributing air over the drying strands. The pasta is given time to dry, sometimes days, at lower temperatures, so it will be less prone to breaking. Ornella notes that bigger companies need to go faster, to produce more, and so often use higher heat and then over-cool, which can cause any water remaining in the dough to crystallize. Among the dozens of shapes of pasta that Faella makes are bucatini in skinny U’s, still holding the curve from where they were hung to dry; little Vesuvios, swirls of dough that rise to flared peaks, in homage to the nearby volcano; and candele, named for their likeness to candles, hollow tubes so long you have to snap them apart by hand — but this they make only once or twice a year, Ornella says, because it requires 60 hours of drying.

It’s a choice: not to hurry, not to pursue ever greater efficiency, not to make more money. All of which goes against the grain of our time, and so it reads like defiance.

SO THOROUGHLY ITALIAN is pasta that outrage greets anyone who attacks or undermines its centrality to Italian life. This was as true in 1986, when protesters at the opening of a McDonald’s in Rome by the 18th-century Spanish Steps bore bowls of penne aloft — chanting, “We don’t want fast food. We want slow food” — as in 1930, when the Italian poet Filippo Tommaso Marinetti, a founder of Futurism, which championed a violent break with the past, publicly called for “the abolition of pasta” on the grounds that it was “brutalizing and gross,” “anti-virile” and “no food for fighters.” He called out Neapolitans in particular, who were known across the Italian peninsula starting in the 17th century as mangiamaccheroni, or “macaroni eaters.” (When the revolutionary Giuseppe Garibaldi seized Naples in 1860 as part of the campaign for a unified Italy, one of his compatriots memorialized the event by writing, “The macaroni are cooked and we will eat them,” as Montanari chronicles in his 2010 meditation, “Italian Identity in the Kitchen, or Food and the Nation.”) The New York Times reported that Marinetti’s attack “caused a mild revolution in Naples, which rose as one man in defense of the national dish.” But when Giovanni De Riseis, the Duke of Bovino and mayor of Naples, gave voice to that defense, he didn’t speak of pasta alone. He declared, “Gli Angeli, in Paradiso, non mangiano che vermicelli al pomodoro” (“The angels, in heaven, eat nothing but pasta with tomato sauce”).

If there is pasta, there must be tomatoes. But which tomato? Abagnale favors the San Marzano cultivar SMEC-20, recovered in the 1990s after the San Marzano tomato — slender and round-bottomed like a teardrop — was nearly wiped out in the 1960s by a virus and replaced on a number of Italian farms by the Roma hybrid, an American export engineered in Beltsville, Md. Uliassi, in his haute take at his restaurant on the Adriatic Coast, uses piennolos, a variety notably rich in the antioxidant lycopene and egg shaped, with tiny, pointy tails at the blossom ends that evoke whips of meringue. Like the San Marzano, the piennolo holds Protected Designation of Origin status, as granted by the European Union, which means that, of the more than 10,000 varieties of tomatoes on earth, only those of this shape, size, volume, density and porousness may bear the name piennolo, and only if they’re grown in proximity to Mount Vesuvius.

“We can grow these tomatoes elsewhere,” Pasquale Imperato, whose fields lie in the bald sun on the western flank of Vesuvius, says. “But they only have taste if they’re grown here” — nourished by minerals borne by breezes off the sea, their natural sweetness tempered by a gently bitter finish from the sulfur and potassium in the volcanic soil. The piennolo’s thick skin is a kind of armor, to withstand the salt air and rainless summers; it’s a survivor, like Imperato, 54, who runs the only agricultural business left in the town where he lives. Until the 1960s, there was no paved road to his family’s farm. Now a mall stands across the street, anchored by a Decó supermarket. On one side, cars churn through a traffic circle; on the other, a span of highway shimmers.

When he was young, Imperato would help his father gather the harvest at 5 in the morning because by 10 it was so hot, “we had to run away,” he says. He still does almost everything on the farm by hand, including the final arranging of tomatoes for market in heavy bunches like grapes, their stems draped and intertwined around a loop of coarse hemp string — a centuries-old technique to keep them fresh. (“Piennolo” comes from the word for “pendulum” in the Neapolitan language.) Suspended like this, from metal hooks off rust-mottled pipes in a ventilated shed, piennolos can remain fresh for six months or more.

Growing tomatoes in the old way is better for the environment, Imperato believes. More fundamentally, “it is our way of life,” he says. He speaks in the present tense. But in truth, this is no longer the way for most farmers, or for most of us. Ours is the life of the mall and highway; of supermarkets that favor sturdy but pallid mass-produced tomatoes picked early and packed in chambers suffused with ethylene gas to hasten ripening and coax out some approximation of red luster; of our triumphal march of industrialization and globalization, which “has flattened all tastes,” Imperato says.

Against such an inexorable array, it might appear that farmers like him and Abagnale, working small plots of land with limited yields, are doomed idealists, clinging to a lost past and, implicitly, a lost cause. But while modernization has been aligned with the idea of transcending the limits of the local, “moving from a bewildering diversity of maps to a universally shared world” that was broadly legible, administrable and “supracommunal,” as the Russian American cultural theorist Svetlana Boym argues in “The Future of Nostalgia” (2001), more and more we yearn “for the particular” — the irreplaceable and irreplicable idiosyncrasies of person and place; the bright crunch of a taut tomato, say, eaten straight off the field and bursting its seams, a tomato grown in one place by one person at one time that could taste only like this, an earthy-sweet gush and then a lingering, steadying bitterness, reminding you that certain pleasures are worth whatever they cost, and that nothing will ever taste quite like this again. Boym points out that “tradition” and “traitor” share a Latin root, and “revolution” contains within it the possibilities of both change and return. Nostalgia need not be inward looking, melancholy or purely commemorative, with the past glimpsed always at a distance, through the lens of displacement and loss; it can be active and vital, even radical, a salvage operation for the future.

If there is a future. In the summer of 2021, a weather station on the island of Sicily, some 10 hours by ferry from Naples, registered a temperature of 119.8 degrees Fahrenheit, the hottest day in Europe on record. The average temperatures across Italy have risen over the past decade by 3.8 degrees Fahrenheit above preindustrial levels. Tomatoes like warmth but above 95 degrees the plants halt their growth. They pause, assess, wait and see. A 2022 study by agricultural and physical sciences researchers from Italy, Denmark and the United States projects that as temperatures increase, global tomato production might in a worst-case scenario decline by more than half by the end of the century.

Meanwhile, prices for olive oil have soared — in Europe, up to 50 percent higher this January compared to January of last year — as production declines because of weather and disease, with millions of trees in Italy succumbing to the Xylella fastidiosa bacterium, which scientists believe may have been brought over from Costa Rica on a coffee plant in 2008. And in perhaps the most direct hit to the nation’s soul, pasta prices rose so sharply in Italy last year, the government convened emergency talks, and consumer advocates lobbied for a price cap. Later, it was determined that companies were trying to recoup costs from buying marked-up wheat in the early stages of the war in Ukraine, a major producer. Prices stabilized; life has returned to normal. Perhaps pasta, at least, is safe — for now.

AROUND A.D. 39 or so, the Roman historian Suetonius (born later that century) recounts, a bridge was strung across the Bay of Naples. It was more than three miles long, built of boats weighed down by earth, so that the young emperor Caligula could ride atop the water, first on horseback in armor stolen from the tomb of Alexander the Great, and then in a chariot trailed by full military retinue. A tribute to human endeavor, and testament to its limits: Caligula was assassinated not long after, at age 28, and in A.D. 79, Vesuvius exploded. Black torrents of hot gas and ash swept down on the towns of Herculaneum and Pompeii, racing at up to 450 miles per hour and reaching temperatures as high as 1,000 degrees Fahrenheit, hotter than the surface of Venus, hot enough to crack bones and teeth and vaporize soft tissue, to make of flesh a sifting mist. One skull excavated from Herculaneum was found to contain a dark, translucent substance that, under examination, revealed proteins commonly present in the brain — the human mind, sealed into itself.

“We live in the shadow of Vesuvius,” Amedeo Colella, a 60-year-old local historian who designs food tours of Naples for a company called Culinary Backstreets, tells me. “Even when we speak of the future, we speak in the present tense.” Is this a self-conscious romanticization, or is poetry the only reasonable response to living with a volcano brooding on the horizon? Not to mention, even closer, about nine miles to the west, there’s the increasingly restive supervolcano known as Campi Flegrei (or Burning Fields), much of which lies beneath the Bay of Naples. Half a million people live within an eruption’s immediate reach. In the first 10 months of last year, more than 3,000 small earthquakes sent trembles through the region, raising fears of a coming rupture. The government drew up evacuation plans.

The world ends; the world continues. In Naples, I book a small room in a decaying 17th-century palazzo equipped sometime in the past century with an elevator, which can be operated only by slipping a coin into a slot. There seems to be an open border between past and present. History stalks the Italians I meet. One says, “After all, we were only unified in 1871,” as if this were yesterday. When night falls, I ride through the dark bristling streets on a Vespa, giddy with the cliché of it, prepared to deliver myself to my maker. Italians from elsewhere in the country have informed me that the Neapolitans are the worst drivers on earth, but I think they must be the best, for how else do they cheat death at every turn? And then I realize that what appear to me as near collisions are in fact virtuosic negotiations of space, knowing exactly how close you can get.

In a field in the Monti Lattari where ash descended nearly two millenniums ago, Abagnale lifts a handful of earth. The eruption “created great damage, but it also gave us this,” he says. A cataclysm that took place nearly 1,500 years before the tomato appeared in Italy created the kind of mineral-rich soil that would one day be essential to its thriving, and thus to its eventual union with pasta and the birth of an entire cuisine. Now, at the dining table in Sant’Antonio Abate, we eat. Once “pasta was reserved for feast days,” Zanini De Vita writes. Only after Italy recovered from the tolls of war, when the economy started roaring back to life in the late 1950s and early ’60s, were people in the countryside able to have it whenever they wanted. To think of pasta al pomodoro as a daily, basic dish, to take it for granted: This was a new kind of privilege.

At the end of the meal, we’re supposed to tear off hunks of bread to mop up any sauce still clinging to the plate, a ritual gesture the Italians call scarpetta. It’s a reminder of those days of want, when every mouthful mattered. Abagnale goes one better and brings the giant pan to the table, with the precious dregs like a pulped sunset, and we take our bread and run it through.

Set design by Victoria Petro-Conroy. Retouching: Anonymous Retouch. Digital tech: Lori Cannava. Photo assistant: Karl Leitz. Set designer’s assistant: Natasha Lardera

Read by Emily Woo Zeller

Narration produced by Tanya Pérez

Engineered by Quinton Kamara

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13 Trips That Let You Channel Your Inner James Bond

You can visit raoul silva's lair from "skyfall," play ninja at the caste from "you only live twice," and more with this new itinerary from black tomato., rachel cormack.

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Black Tomato has some new “missions” ready for wannabe M16 agents.

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“With the global set-jetting trend at its peak and acting on this growing desire for Bond trips beyond Europe, now feels apt to expand our library of extraordinary 007-inspired journeys,” Black Tomato co-founder Tom Marchant said in a statement. “We receive inquiries every week from travelers seeking to plan a trip specifically inspired by locations they’ve seen on screen and a desire to travel in this way accounts for around 10 percent of client inquiries.”

To give you an idea, travelers in Japan can hone their ninja skills at the caste from You Only Live Twice (1967) or take a boat ride around an eerie industrial island that was Raoul Silva’s lair in Skyfall (2012). Jet-setters in Thailand can cruise on a yacht like Bond did in The Man With the Golden Gun (1974) or take a Muay Thai class inspired by the boxing night in the movie. In addition, explorers can head to Jamaica and visit Bond’s home in Live and Let Die (1973) or the pier that doubled as Dr. No’s secret lair in No Time to Die (1962).

Before each adventure, travelers will receive original call sheets and documents providing insight into the locations. Guests will also be given an exclusive Dr. No -inspired attaché case by Globe-Trotter, because, like James Bond, wannabe spies should travel in style.

For further information, head to Black Tomato’s website .

Rachel Cormack is a digital editor at Robb Report. She cut her teeth writing for HuffPost, Concrete Playground, and several other online publications in Australia, before moving to New York at the…

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The Gritty Neo-Noir Western That Shows a Different Side of Meg Ryan

James Caan, Dennis Quaid, and Gwyneth Paltrow round out the cast of the '90s Western.

The Big Picture

• Meg Ryan shines in the neo-noir Western drama Flesh and Bone , showcasing her versatility beyond rom-coms with a captivating performance.
• Ryan's character, Kay Davies, is a bibulous drifter who brings both a swagger and palpable vulnerability to the role.
• Despite a unique and gripping storyline, Flesh and Bone didn't perform well at the box office, but Ryan's undeniable on-screen charm and charisma are always a winning factor.

In the late '80s and throughout the '90s, Meg Ryan absolutely owned the rom-com genre. From unforgettable roles in When Harry Met Sally to collaborations with Tom Hanks in Sleepless in Seattle and You've Got Mail , she cornered the market as "the girl next door" who was just so likable. When she stepped out of her comfort zone in 1993 with the neo-noir Western drama Flesh and Bone , it was risky considering the niche she had already carved out for herself in Hollywood. And even though it didn't pay off at the box office, Ryan delivered a performance that made audiences take note that she was far more versatile than we were giving her credit for. Flesh and Bone is a slow burn, and Ryan shines in the part of Kay Davies. At the peak of her powers, how did Ryan not draw a larger crowd alongside a cast that included Dennis Quaid , Gwyneth Paltrow , and James Caan ?

Flesh and Bone

Decades later, a son of a killer falls in love with a girl, whose family's horrifying murder he saw in childhood.

What Is 'Flesh and Bone' About?

Directed by Steve Kloves , Flesh and Bone is set in north Texas and is a haunting tale of family secrets that come home to roost after lying dormant for more than 30 years, resurfacing in the unlikeliest of ways. Ryan plays Kay, a woman who is down on her luck and married to an abusive and moronic husband. When she has a one-night stand with a rural Texas salesman named Arlis Sweeney (Quaid), her life is redirected down an emotional and mysterious path that will both ask and answer questions about her troubled past.

Ryan's performance is an amalgam of two roles in particular. In Top Gun , she's Carole Bradshaw, a southern free spirit with a devil-may-care attitude, and in When a Man Loves a Woman , she plays Alice Green, a privileged but alcoholic mother of two who uses booze to deal with the pressures of everyday life. In Flesh and Bone , she rolls both of these characters into Kay Davies. And it's a movie that makes you wonder why, in 1993, the movie didn't do well at the box office when everything else she touched turned to gold.

Meg Ryan Brings Her A-Game to 'Flesh and Bone'

Some of Ryan's best moments are when she's unpredictable, such as in When Harry Met Sally when she unleashes a fake orgasm in front of a crowd of diners. Or as a devil-may-care spitfire like in many of her most celebrated rom-com roles. In Flesh and Bone , Ryan brings a combination of everything we loved about her when she cornered the market in the early to mid-'90s rom-coms. With her big, sparkling blue eyes and shoulder-length bouncy blonde hair, her presence and sheer energy leap off the screen and are infectious.

Meg Ryan Has Always Been an Underappreciated Actress

Kay Davies is a bibulous drifter who brings both a feminine swagger and a palpable sense of vulnerability as the wife of an abusive husband. She's feisty, she's tough as nails, but she's also lonely in a loveless marriage and looking for some sort of direction in her life. She meets Arlis after being paid to burst out of a cake at a bachelor party, and it actually looks like Arlis could be the man to give her a path to a better life .

Dennis Quaid's Arlis Has a Shocking Secret

Everything about Arlis seems to be exactly what Kay is looking for to take her life down a better and healthier path. She has no idea, however, that he was involved in a traumatic childhood event from her past that will change the dynamic of their relationship. When Arlis was a kid, he was forced by his dastardly father Roy Sweeney (Caan) to pretend to be a hungry and homeless orphan when he was a boy. Once Arlis was taken in by a well-meaning and concerned family, Roy would come in and murder the parents and steal all their belongings.

When Arlis finds out that one of those families was Kay's 30 years earlier, he panics as he's already started to fall for her. When Roy wants to finish what they started and leave no living witnesses, Kay's life is thrust into danger and Arlis must decide between his loyalty to his own "flesh and bone" or this vivacious and fun-loving young woman that he could have a happy future with. It's a bizarre story of how you never really escape both the events of your past and your family .

Meg Ryan Brings Her Rom-Com Charm

The energy and intellect that Meg Ryan brings to her romantic comedy roles is on full display here in Flesh and Bone . Once Arlis has to choose between Kay and his own father — even though dear old dad is a murderous scoundrel — the Meg Ryan charm still wins the day. True to form, Arlis kills his father before he can kill Kay, who is starting to put together the pieces from her past and become a threat to Roy and Arlis . Nobody has ever been able to resist Meg Ryan's undeniable on-screen allure , even when she switched genres for a little change of pace. Ryan's charisma transcends type, and it's a real shame that more people didn't see what she is capable of bringing to movies other than rom-coms. Hell, you may just want to see Flesh and Bone for the outlier performance of a young Gwyneth Paltrow as a stone-cold criminal, too.

Flesh and Bone is available to rent on Prime Video in the U.S.

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