Varieties of green tomatoes for open ground and greenhouses

Rarely anyone in the country does not meet bushes withtomatoes - perhaps, this is one of the most popular plants among truck farmers. However, as a rule, they acquire for planting mainly varieties of red or, at worst, yellow tomatoes. But green tomatoes on the beds are rare. Meanwhile, it is not superfluous to find out what sorts of green tomatoes are.

Features of green tomatoes

The very first question that arises from looking atgreen tomatoes, - why do they have such a color? The explanation is simple: the greens give fruits an excessive amount of chlorophyll - like a tree. As it turned out, for humans, chlorophyll is very useful - it does about the same thing as hemoglobin: it increases the level of oxygen in the blood, heals the wounds, strengthens the immune system, positively affects the entire body. The use of green tomatoes is indicated to prevent the development of heart attack and cancer, to gain muscle mass and combat fatigue.

It is because of the high beneficial indicators fora man of sorts of green tomatoes and were bred. Their palatability is not inferior to yellow and red tomatoes, and they can be used for food in the same way - both fresh and canned. However, in some cases, green tomatoes are not recommended - for example, allergic people. Also, do not eat fruits to people who suffer from gout or arthritis.

Green tomatoes suffer much less thanred or even yellow. By the way, the brighter the color of the green tomato, the more useful elements in it. Determine whether the fruit has matured, you can only touch - the ripe tomato becomes soft. However, some varieties still slightly change the shade - get a yellow color.

Varieties of green tomatoes

There are many different varieties of these"Exotic" tomatoes - both foreign and Russian. The first include, for example, Absinthe, Green Giant, Michael Pollan, Grabs Misteri Green, Chile Verde and others.

Russian varieties will be discussed in more detailBelow, however, it should be noted that the most suitable for cultivation are tomatoes Swamp, Emerald, Emerald Apple, Kiwi and Malachite casket.

Grade Emerald

Among the varieties of green tomatoes this is consideredthe most delicious. It can be planted exclusively in the open ground - it is a determinant (that is, a short-grown) plant. The name has received the grade for color of the ripened fruit - it becomes bright-emerald color. The tomatoes themselves are ordinary, slightly ribbed, weighing about a hundred grams, and the leaves are dark green. Emerald is high-yielding, it gives up to six kilograms of fruit from one square meter.

Grade Emerald Apple

This kind of green tomatoes will ripen approximatelyfor a hundred and a few days. High-yielding variety with large fleshy juicy fruits (the weight of one tomato reaches two hundred and fifty grams). The bushes themselves reach a height of one and a half meters, sprawling, with a large number of leaves. Tomatoes with a thick skin, bright green, ripe, get a barely noticeable golden color. The taste is very sweet. The emerald apple is well tolerated.

Variety Malachite casket

Malachite casket refers to those varietiesgreen tomatoes, which can be planted both in a greenhouse and in open soil. Medium-ripening, high-yielding (from a hundred meters it gives about four hundred kilograms in the open ground, in the greenhouse - even more). A fairly capricious view, requires the installation of supports and tying, as well as the timely pruning stepsons.

When maturing, the tomato turns yellow, the fleshremains emerald green. The skin is thin, the shape of the fruit is round, flattened. The weight of one tomato varies from two hundred to three hundred grams. Peresrev, becomes watery. It is subject to a variety of parasites and needs constant treatment.

Giant Emerald

Another name for tomato Giant Emerald - Gnomeemerald giant. Middle-aged, can be grown both in the open ground, and under a film. In height it reaches a meter, does not need pasynkovanii. Fruits are large (up to four hundred grams), yellow-emerald color. It is considered a rare variety.

Variety of Swamp

An indeterminate (high) early-maturing species,which is suitable for growing only in greenhouses. Tomatoes are small (up to two hundred grams), ribbed, ripe, they become bright green with a yellowish tinge. The taste resembles a melon. From one square meter you can get about five kilograms of tomatoes.

Variety Val striped

Tomato Val green striped is considered an indeterminate species. It is high-yielding, growing up to 1.5 meters and more. You can grow it in any conditions.

The name "striped" was received because the ripened fruits have a yellow-green color with dark green stripes. Tomatoes are small, not more than one hundred grams in weight, do not crack.

Variety of Kiwi

Refers to the mid-ripening varieties of greentomatoes, which can be grown both in the open ground and under the film shelter. It tastes like kiwi (acid), therefore it is called similarly. When maturing - green with small yellow spots, the fruits reach a weight of about two hundred grams. Can grow more than a meter and a half, needs a garter and pasynkovaniya. A sufficiently good variety yields five to six kilograms per square meter.

Variety of Green Cherokee

A medium-sized, medium-ripening variety of green-browncolor, when maturing gets a yellowish tinge. Very sweet. Large-fruited (weight of one tomato - up to four hundred grams). It is characterized by high resistance to diseases and parasites.

Salting for the winter

Pickling green tomatoes for the winter is a simple thingand almost no different from salting tomatoes red. The main thing is to remember: green tomatoes need a constant coolness, and their shelf life can be increased with the help of a bird cherry branch placed in the brine. There are many ways how to pickle tomatoes, for example cold.

Pickling green tomatoes for the winter coldway is not anything difficult. Two large spoons of salt, a pair of dill umbrellas, six slices of garlic, horseradish and black currant leaves - for three to four pieces, as well as black and fragrant pepper, are needed per kilogram of fruit.

Tomatoes should be thoroughly washed, dried, cleanedthey have a pedicel. Garlic clean, grease the greens and partially put in a pre-sterilized jar. Top half of the available fruits, then garlic and the second part of the green, and then - the remaining tomatoes. Salt put in cold water and pour the jar to the neck. Close the plastic cover, store in a cool place.

Fried green tomatoes

Surely someone was reading a wonderful novelwriter Fanny Flagg "Fried green tomatoes in the cafe" Stop ". Or maybe someone saw a movie shot on this book. Anyway, to try fried green tomatoes, it is not necessary to go to America - they can be cooked by yourself, but it will take no more than twenty minutes!

Green tomatoes, as a rule, are fried inso that, in addition to the vegetables themselves, you will need another glass of flour, two eggs, a small spoonful of salt, as much ground black pepper and breading. Tomatoes must be thoroughly washed and cut into slices of medium thickness. Prepare three containers: put breadcrumbs in one, beat eggs in another, and in the third mix salt, pepper and flour. Alternately roll each tomato slice in the contents of all three bowls (in breadcrumbs - last). On the melted butter, fry on both sides over medium heat for about five minutes until a pleasant golden color appears.

Another option is with spices. They can be taken any, to taste. In the desired amount mixed with corn flour (you need a standard glass) and roll in this mixture sliced ​​tomatoes. And then fry from two sides, but not in creamy, but in vegetable oil (excess oil can be allowed to drain on a napkin).

Thus, green tomatoes are not a bit worse, and in some ways, perhaps even better than their red and yellow counterparts. At least, very useful - for sure!

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