Cuore Di Bue Pole Tomato Seeds

Organic, Heirloom

#3167
This packet yields approximately 20 plants when started inside.
Availability: In Stock
'Cuore Di Bue' (Italian for ox heart) is so named because of its shape. An heirloom variety from northern Italy, it is dense with few seeds, cooks down to a robust, thick sauce, and really shines when roasted. It is also a star sliced fresh atop salad greens or paired with mozzarella and fresh basil leaves.
$2.29 25 seeds

Botanical Name: Solanum lycopersicum

Days to Maturity: 70–85 days from transplanting

Family: Solanaceae

Native: Andes

Hardiness: Frost-sensitive annual

Plant Dimensions: Vines up to 6' or longer

Variety Information: Orangey-red and uniquely shaped, weighing 6–12 ounces

Type: Indeterminate, Slicer (Learn more)

When to Sow Outside: For mild climates only: 1 to 2 weeks after your average last frost date, and when soil temperature is at least 60°F.

When to Start Inside: RECOMMENDED. 4 to 6 weeks before transplanting. Transplant when air temperature is 45°F or warmer, usually 1 to 2 weeks after your average last frost date. Ideal soil temperature for germination is 70°–90°F.

Days to Emerge: 5–10 days

Seed Depth: ¼"

Seed Spacing: A group of 3 seeds every 24"–36"

Row Spacing: 36"

Thinning: When 2" tall, thin to 1 every 24"–36"

Harvesting: 'Cuore Di Bue' tomatoes are at the peak of sun-ripened deliciousness when they have an orange-red hue, and a slight give when gently squeezed.

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Cuore Di Bue Pole Tomato Seeds Reviews

1 review
Best Tasting Tomato Ever!
Review star icon Review star icon Review star icon Review star icon Review star icon Sep 8, 2018
I have been growing tomatoes for 50 years and Cuor di Bue for only the last few years so I have a lot of great tomatoes to compare. Sometimes a dead ripe Big Beef is a 9 out of 10, but a dead ripe Cuor di Bue is a 10 out of 10. They are so meaty and heavy and rich in flavor, unlike any other. On the downside, they are more difficult than others to get started. I start my tomatoes under lights and on heat mats and they grow vigorously, except for Cuor di Bue. They usually look feeble and I sometimes discard the weakest of the weak. Even when it is time to set them in the garden, they look like they are failing to thrive, compared to all the other varieties I grow. But give them a month and they explode with growth. Funny about that. They turn out to be the most vigorous of all once they get growing. Of all the varieties I grow (Krim, Hawaiian Pineapple, Opalka, San Marzano, Big Beef) Cuor di Bue is one of the latest to produce ripe fruit but that's not a problem as long as disease doesn't come along. I spray with Daconil and have no problems but some people just can't stand the idea of spraying. Anyway, Cuor di Bue is probably my favorite all around tomato because it makes the best tomato sandwiches on earth and well as being one I can use for canning and making spaghetti sauce.
Barbara Arnoldini

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