Humboldt's Wild Tomato (Solanum pimpinellifolium var. humboldtii) - Following in Alexander von Humboldt's footsteps with the ancestral tomato
Named after the famous naturalist Alexander von Humboldt, this original wild tomato species (Solanum pimpinellifolium var. humboldtii) originates from the harsh Andes of South America. It is the pure, unadulterated primal form of our modern tomatoes – and that's what makes it incredibly valuable for your garden! Anyone who grows classic tomatoes outdoors knows the constant fear of the next summer rain: a few damp, cool days, and the dreaded late blight mercilessly strikes many cultivated varieties. In addition, the constant tying up and suckering often turns into real work.
The "Humboldtii" wild tomato, however, disregards conventional gardening rules. With it, you're not getting a delicate greenhouse flower that demands an umbrella with every shower, but an unconquerable natural talent. It grows wild, is extremely resistant to diseases, and provides you with thousands of sugar-sweet mini tomatoes without any care-related stress.
Scope of delivery: Each plant in a 7cm pot.
Following in the footsteps of a legendary expedition
We owe the fact that we can grow this sensational tomato in our gardens today to one of the most fascinating research expeditions in history. Between 1799 and 1804, the German polymath Alexander von Humboldt, together with botanist Aimé Bonpland, traversed the rugged and climatically unpredictable mountain landscapes of the South American Andes. Among the thousands of plants they discovered and documented for posterity on their arduous journey was this untamed primal tomato. Unlike modern varieties, which have been cultivated for centuries for flawless appearance and yield, the Humboldtii is still exactly as original as it was at the time of its discovery. Since it had to assert itself in its wild homeland for thousands of years against harsh winds, cool nights, and sudden downpours, it carries a genetic robustness that today's cultivated tomatoes can only dream of. So you're bringing a real piece of living botanical history into your garden!
No more care-related hassle: Please do not prune!
Put down the scissors! The absolute highlight of the Humboldtii is its easy care. While normal indeterminate tomatoes must be painstakingly suckered, this is strictly forbidden with this wild tomato. Every new side shoot means even more blossoms and even more fruits. It grows bushy, sprawling, and extremely vigorous. The leaves are slightly smaller and finer than those of normal tomatoes, which ensures that they dry extremely quickly after rain – their natural secret against fungal diseases.
Red pearls full of sweetness
Visually, the Humboldtii yields countless, bright red fruits the size of currants to small cherries (about 1 to 2 centimeters in size). What they lack in size, they make up for a thousand times over in taste. The small berries are real flavor bombs! Because they soak up so much sun, they develop an incredibly intense, fruity-sweet taste that almost resembles pralines. An absolute snacking sensation that you simply can't resist when passing by.
A wild growth miracle – You decide how it grows
Since it is not grown on a single stake, the Humboldtii offers you completely new cultivation possibilities. You can simply let it grow creeping over the ground (preferably on a thick layer of straw so the fruits stay clean). You can plant it in a very large pot (from 30 liters) and let it hang picturesquely over the edge. Or you can plant it on a wire fence or a coarse trellis, where it can spread wildly and bushily.
Into the kitchen – What to do with your harvest:
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The pure snacking tomato: 90% of these tomatoes won't even make it to the kitchen. They are the perfect, healthy snack for children (and adults) right off the vine.
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The colorful salad topping: Sprinkled whole over a fresh green salad, they look like small red gemstones and burst wonderfully sweet in your mouth.
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Decoration for the lunchbox: Perfect for on the go, as their size means they don't drip or squirt at all when bitten into.
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The Focaccia Star: Press into a loose yeast dough – they caramelize slightly when baked and impart their intense aroma to the bread.
Recipe tip: Quick pasta with braised wild tomatoes and feta
Since the Humboldtii bears so incredibly abundantly, you often have bowls full of small red pearls in midsummer. This quick after-work recipe takes advantage of the fact that you don't even have to cut these tomatoes!
Ingredients (for 2 people):
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250g pasta (e.g., spaghetti or linguine)
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2-3 large handfuls of Humboldtii wild tomatoes (uncut, simply washed)
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1 piece of feta cheese (approx. 150-200g)
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3 cloves of garlic, thinly sliced
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4 tbsp good olive oil
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1 splash of pasta water
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Fresh basil
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Sea salt, freshly ground pepper and a pinch of chili flakes
Preparation:
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Cook pasta: Cook the pasta in plenty of salted water until al dente. Before draining, be sure to reserve a cup of the starchy pasta water!
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Braise: While the pasta is cooking, heat the olive oil in a large pan. Add the whole wild tomatoes and fry over medium to high heat for about 4-5 minutes. Don't stir, rather shake the pan. The tomatoes should get really hot until their delicate skins burst and the sweet juice escapes.
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Flavor: Add the garlic and chili flakes to the tomatoes and gently fry for another 1-2 minutes (the garlic should not brown, otherwise it will become bitter).
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Bind the sauce: Add the drained pasta directly to the pan with the tomatoes. Add a generous splash of the reserved pasta water. Swirl everything well until a creamy binding forms between the olive oil, tomato juice, and pasta water.
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Serve: Distribute the pasta among deep plates. Crumble the feta cheese roughly over it with your fingers (it will melt slightly from the hot pasta). Garnish with fresh basil, an extra drizzle of olive oil, and black pepper.
Put an end to constant pruning and the fear of late blight. With the "Humboldtii" wild tomato, you choose absolute freedom in the vegetable patch and an indestructible snacking guarantee that will bring you pure joy for weeks.