My understanding is potash is a key factor in flavour for Toms & rumour has it companion planting with Basil helps flavour too. I have absolutely no evidence to back up either claim (and I don't personally like raw Toms very much so I'm not the best critic for flavour). The only thing I'm really confident to say is that even a lack lustre home grown Tom is better than any shop bought if only for the smell of a super fresh Tom
We're trying two 'new to us' varieties this year (OH does like Toms so we grow for him not me
): Rubinka (cherry) and Akon (standard size). I'll let you know how they do & OH's tastiness verdict
We're trying two 'new to us' varieties this year (OH does like Toms so we grow for him not me
): Rubinka (cherry) and Akon (standard size). I'll let you know how they do & OH's tastiness verdict




. I've not done Tigerella this year because it's a bit pasty/cardboardy.
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