Solanum lycopersicum

Saint Pierre is a treasured French heirloom tomato that has been cultivated since the late 1800s, originally bred by the renowned Vilmorin & Cie seed house. This indeterminate variety gained popularity in Parisian markets for its generous clusters of smooth, round fruit and dependable harvests, and it remains a staple in many traditional French gardens. The fruits are medium-sized beefsteaks, typically weighing between 100 and 400 grams, and grow in small clusters of four to five on vigorous, vining plants.

With a flavour that is well-balanced, mildly sweet and richly juicy, Saint Pierre is the kind of tomato that excels in the kitchen. It shines in fresh salads and sandwiches, but is equally delicious when used in sauces or roasted dishes. Its firm texture and resistance to cracking make it ideal for slicing, while its rich internal flesh adds body to any cooked recipe.

To germinate Saint Pierre seeds, sow them 5 to 8 mm deep in a well-draining seedling mix 6 to 8 weeks before your last frost. Maintain a soil temperature of 21 to 27 °C for best results. Using bottom heat can improve both the speed and consistency of germination. Expect seedlings to emerge within 5 to 10 days under ideal conditions.

Transplant into rich, fertile soil once nighttime temperatures consistently stay above 12 °C. Saint Pierre grows as a tall, indeterminate vine, often reaching up to 2 metres, and will require strong support throughout the season. Space plants 60 to 90 cm apart and provide full sun for best yields. Fruits typically mature 70 to 85 days after transplant, with deep red colour and a slight give indicating peak ripeness. Regular harvesting encourages extended production throughout the season.

Standard packet contains approx. 25 seeds

Petite packet contains approx. 10 seeds