Can you grow green tomatoes? - Plant Care Guide

Yes, you can grow green tomatoes, as all tomatoes start green before they ripen to their mature color. The term "green tomatoes" can refer to two distinct things: unripe tomatoes (which are the green stage of any red, yellow, or orange variety) or heirloom "green-when-ripe" varieties that stay green even when fully mature and delicious. Understanding this distinction is crucial for knowing when to harvest and how to use them.

What is a Green Tomato?

A green tomato is a tomato fruit that is, quite simply, green. However, this term encompasses two very different categories: unripe tomatoes of any variety (the stage before ripening to red, yellow, etc.) and heirloom tomato varieties that are genetically "green-when-ripe". Both are edible and offer distinct culinary experiences.

Unripe Tomatoes

• Description: These are the green stage of any tomato variety (red, yellow, orange, pink, purple). All tomatoes start green and undergo a ripening process where their chlorophyll breaks down and other pigments develop, giving them their mature color.
• Flavor and Texture: Unripe green tomatoes are typically:
  • Firm and Hard: Much firmer and denser than ripe tomatoes.
  • Tart and Acidic: Very acidic, lacking the sweetness and complex flavors of ripe tomatoes.
  • Less Juice: Contain less juice.
• Culinary Use: Primarily used for cooking, most famously for fried green tomatoes, pickling, and relishes, where their firm texture and tartness are desirable.
• Toxicity (Caution): While edible in moderation and when cooked, very unripe green tomatoes (especially those still firm and small) contain higher levels of tomatine, a glycoalkaloid that can be toxic in large quantities. This decreases significantly as the tomato approaches ripeness.
• Harvesting: Often harvested at the end of the season before the first frost, or as a byproduct of pruning.

"Green-When-Ripe" Heirloom Tomatoes

• Description: These are specific tomato varieties (cultivars) that are genetically bred to remain green even when fully mature and ripe. They do not turn red, yellow, or orange.
• Appearance: Their color can vary from a light, vibrant green to a deeper, emerald green, often with amber, pink, or yellowish blushing on the blossom end when fully ripe.
• Flavor and Texture: Fully ripe green-when-ripe tomatoes are typically:
  • Soft and Juicy: As tender and juicy as a ripe red tomato.
  • Sweet and Complex: Often possess a rich, sweet, sometimes spicy, or citrusy flavor that is distinct from unripe tomatoes.
  • Less Acidic: Often less acidic than unripe green tomatoes.
• Culinary Use: Eaten fresh in salads, sandwiches, and salsas, or used in cooked dishes.
• Toxicity: Contain minimal tomatine, similar to ripe red tomatoes, and are perfectly safe to eat when ripe.
• Examples: 'Green Zebra', 'Evergreen', 'Green Giant', 'Malakhitovaya Shkatulka' (Malachite Box).
• Harvesting: Identification of ripeness requires keen observation (see below).

Understanding this distinction is key to enjoying green tomatoes safely and deliciously in your kitchen.

What Are the Nutritional Differences Between Unripe and Ripe Green Tomatoes?

The nutritional differences between unripe tomatoes (of any color variety) and ripe "green-when-ripe" heirloom tomatoes are subtle but present, mainly concerning sugar content, acidity, and the concentration of certain phytonutrients as the fruit progresses through its maturation.

• Sugar and Acidity: Unripe green tomatoes are high in acid and low in sugar, giving them their characteristic tart flavor. As any tomato ripens (whether it turns red or stays green-when-ripe), sugars increase, and acidity decreases, leading to a sweeter, more balanced flavor.
• Lycopene: Lycopene is the powerful antioxidant responsible for the red and pink colors in most ripe tomatoes. Unripe green tomatoes contain very little to no lycopene. "Green-when-ripe" varieties also typically contain very little lycopene, as they lack the genetic pathway to produce it in abundance; their green color is due to retained chlorophyll.
• Tomatine: This glycoalkaloid is present in all green parts of the tomato plant and in unripe tomato fruit. As a tomato ripens (even green-when-ripe varieties), the concentration of tomatine significantly decreases, making the ripe fruit safe for consumption. Very unripe, firm green tomatoes have the highest levels.
• Other Nutrients: Both unripe and ripe green tomatoes contain similar amounts of Vitamin C, Vitamin K, and potassium.

Therefore, for sweet flavor, lower acidity, and safe consumption, ripe "green-when-ripe" heirlooms are superior. Unripe green tomatoes are best for cooking where their tartness and firm texture are desired.

What are the Culinary Uses of Unripe Green Tomatoes?

The culinary uses of unripe green tomatoes leverage their firm texture and pronounced tartness, making them excellent ingredients for dishes where a tangy kick and structural integrity are desired. They are distinct from their ripe counterparts.

1. Fried Green Tomatoes (Classic Use):
   • Method: Sliced, breaded (often with cornmeal), and pan-fried until golden brown.
   • Why it works: The firm texture holds up beautifully to frying, and the tartness provides a delicious contrast to the crispy, savory coating.
2. Pickling and Relishes:
   • Method: Green tomatoes are a fantastic base for pickling whole or sliced, making green tomato relish, chutney, or salsas.
   • Why it works: Their tartness and firm flesh absorb pickling brines well, resulting in a tangy, crunchy condiment.
3. Green Tomato Pie:
   • Method: Sliced green tomatoes cooked with sugar, spices (cinnamon, nutmeg), and sometimes lemon juice, then baked in a pie crust.
   • Why it works: Their tartness behaves similarly to tart apples in a pie, providing a unique flavor profile.
4. Salsas and Chutneys:
   • Method: Chopped and combined with peppers, onions, vinegar, and spices to make savory salsas or sweet-and-sour chutneys.
   • Why it works: Their tartness and firm pieces add body and tang.
5. Stewed or Braised Dishes:
   • Method: Sliced or chopped green tomatoes can be slow-cooked in stews, braises, or sauces, where they break down slightly but retain some texture and acidity.
   • Why it works: Adds a layer of tangy flavor to rich, savory dishes.
6. Frittatas and Omelets:
   • Method: Thinly sliced and sautéed, then added to egg dishes.
   • Why it works: Adds a bright, tangy element.
7. Grilling or Roasting:
   • Method: Sliced thick, brushed with oil, and grilled or roasted until slightly softened and caramelized.
   • Why it works: Their firmness allows them to hold up to high heat, and grilling can bring out some hidden sweetness.

Always remember that very unripe, firm green tomatoes contain higher levels of tomatine, so it's generally best to cook them and consume them in moderation.

How Do I Identify When a "Green-When-Ripe" Tomato is Ripe?

Identifying when a "green-when-ripe" heirloom tomato is truly ripe requires a different set of visual and tactile cues than regular tomatoes, as the color doesn't change dramatically. Keen observation is key.

1. Change in Sheen (Most Reliable Visual Cue):
   • Unripe: The fruit will typically have a dull, matte, or uniformly solid green color.
   • Ripe: The skin will develop a subtle, slight amber or yellowish sheen or a translucent quality, often starting from the blossom end. The skin might look a bit "glowy" or slightly less opaque green.
2. Softness to the Touch (Most Reliable Tactile Cue):
   • Unripe: A green-when-ripe tomato will feel hard and firm when unripe.
   • Ripe: Gently squeeze the tomato. It should yield to gentle pressure, feeling soft and slightly squishy, similar to a fully ripe red tomato. This is the most consistent and definitive indicator.
3. Color Changes (Subtle but Present):
   • While remaining green, some varieties may show subtle shifts:
     • Amber/Pink Blush: The blossom end (bottom) of the tomato may develop a slight amber, yellowish, or even a pinkish blush.
     • Darkening of Stripes: For varieties like 'Green Zebra', the lighter green stripes may become more pronounced or take on a yellowish tint, while the darker green stripes remain.
4. Aroma:
   • Unripe: Little to no aroma.
   • Ripe: A fully ripe green-when-ripe tomato will emit a rich, fruity, and sweet tomato aroma when held close to the nose, especially near the stem end.
5. Taste Test (If Unsure):
   • If you're still uncertain, pick one. If it's sweet, juicy, and flavorful, it's ripe. If it's still tart and hard, give the others more time.
6. Slight Give at Stem:
   • When ripe, the tomato should separate relatively easily from the stem with a gentle twist or lift.

Learning to discern these subtle cues will ensure you harvest your delicious "green-when-ripe" tomatoes at their peak flavor.

How Do I Cultivate "Green-When-Ripe" Tomato Varieties?

Cultivating "green-when-ripe" tomato varieties is much like growing any other heirloom or indeterminate tomato, with the primary focus on providing optimal growing conditions for vigorous plant health and abundant fruiting.

1. Choose the Right Variety: Select specific "green-when-ripe" varieties known for good flavor and yield (e.g., 'Green Zebra', 'Evergreen', 'Green Giant'). Purchase seeds or healthy transplants.
2. Sunlight (Crucial):
   • Plant in a location that receives full sun (at least 6-8 hours of direct sunlight per day). Ample sun is vital for energy production, strong growth, and fruit quality.
3. Soil Preparation:
   • Rich, Well-Draining Soil: Tomatoes are heavy feeders. Amend your garden bed generously with 2-4 inches (5-10 cm) of well-rotted compost or aged manure, worked into the top 8-12 inches (20-30 cm) of soil.
   • pH: Tomatoes prefer a slightly acidic to neutral pH (6.0-6.8). A soil test kit can confirm.
4. Planting:
   • Plant healthy transplants after all danger of frost has passed, burying about 2/3 of the stem deep to encourage more root growth. Remove any leaves below the soil line.
   • Space plants according to their mature size (often 2-3 feet / 0.6-0.9 m apart for indeterminate types).
5. Support (Essential):
   • "Green-when-ripe" varieties are often indeterminate and produce heavy fruit, so provide sturdy stakes, cages, or trellises at planting time. Train the plant to grow vertically to support its weight and improve air circulation. You can find many types of tomato cages online.
6. Watering:
   • Consistent Moisture: Water deeply and consistently when the top 1-2 inches of soil are dry. Inconsistent watering leads to cracked fruit and blossom end rot. Use a soil moisture meter.
   • Water at Base: Avoid overhead watering.
7. Fertilization:
   • Compost Foundation: Rely on compost for a slow-release nutrient base.
   • Targeted Feeds: Supplement with a liquid tomato fertilizer (diluted to half strength) every 3-4 weeks once flowers appear and fruit begins to set. Choose one higher in phosphorus (P) and potassium (K).
8. Pruning:
   • Prune suckers (new shoots in leaf axils) for indeterminate varieties to improve air circulation and direct energy to fruit. Remove lower leaves.
9. Pest and Disease Management:
   • Monitor regularly. Use organic methods (hand-picking, insecticidal soap, neem oil). Choose disease-resistant varieties.

By providing these optimal conditions, your "green-when-ripe" tomatoes will flourish and produce delicious, uniquely colored fruit.

What is Tomatine and Why is it Important to Understand for Green Tomatoes?

Tomatine is a glycoalkaloid, a naturally occurring toxic compound found in all green parts of the tomato plant (leaves, stems, unripe fruit) and in lesser amounts in ripe fruit. It is important to understand for green tomatoes because its concentration dictates the safety of consumption, particularly for very unripe fruit.

• Toxicity: Tomatine can be toxic if consumed in large quantities. Symptoms of tomatine poisoning can include gastrointestinal upset (nausea, vomiting, diarrhea, abdominal cramps), headache, dizziness, and confusion. Severe poisoning is rare but possible with very high doses.
• Concentration Varies with Ripeness:
  • Highest in Very Unripe Fruit: The highest concentrations of tomatine are found in the leaves, stems, and very green, firm, unripe tomato fruit.
  • Decreases with Ripening: As a tomato (of any color variety) ripens, the concentration of tomatine significantly decreases to very low, non-toxic levels.
  • "Green-When-Ripe" Varieties: Genetically "green-when-ripe" tomatoes (e.g., 'Green Zebra') contain minimal tomatine when fully ripe, similar to ripe red tomatoes, and are perfectly safe to eat.
• Cooking Reduces Tomatine: Cooking (e.g., frying, baking, stewing) also helps to break down tomatine, further reducing its concentration in unripe green tomatoes.
• Distinguishing Between Types: This is why it's critical to know the difference between an unripe regular tomato and a ripe "green-when-ripe" heirloom:
  • Unripe Regular Green Tomato: Has higher tomatine, should preferably be cooked, and consumed in moderation.
  • Ripe "Green-When-Ripe" Tomato: Has low tomatine, is safe to eat raw or cooked, and is delicious.

Safety Recommendations:

• Do not consume tomato leaves or stems.
• Consume very unripe, firm green tomatoes in moderation and always cooked. If you are sensitive, avoid them.
• Always be certain in your identification when harvesting "green-when-ripe" tomatoes. Rely on softness, slight color change/sheen, and aroma to confirm ripeness, not just the green color.

Understanding tomatine helps ensure the safe and enjoyable culinary use of all types of green tomatoes.

What are the Best Ways to Use Ripe "Green-When-Ripe" Tomatoes?

The best ways to use ripe "green-when-ripe" heirloom tomatoes are generally fresh and raw, allowing their unique, often complex, sweet, and sometimes spicy flavors to shine through, just like you would a ripe red or yellow tomato.

1. Fresh Slices for Salads:
   • Use: Slice and add to green salads, Caprese salads, or tomato salads.
   • Why: Their vibrant green color makes a stunning visual contrast, and their sweet, complex flavor is a delightful surprise.
2. Sandwiches and Burgers:
   • Use: Thick slices are perfect for sandwiches, burgers, or BLTs.
   • Why: Adds a juicy, flavorful punch.
3. Salsa Verde (Fresh Salsa):
   • Use: Chop and combine with onions, cilantro, jalapeños, and lime juice for a fresh, vibrant salsa.
   • Why: Their natural sweetness and balanced acidity are ideal for fresh salsas.
4. Bruschetta:
   • Use: Dice and mix with garlic, basil, olive oil, and balsamic glaze, then spoon over toasted bread.
   • Why: The fresh flavor is perfect for this simple Italian appetizer.
5. Tomato and Mozzarella Skewers:
   • Use: Alternate cherry "green-when-ripe" tomatoes with mozzarella balls and basil leaves on skewers.
   • Why: Visually appealing and delicious.
6. Gazpacho or Cold Soups:
   • Use: Blend into chilled soups for a refreshing twist.
7. Sautéed or Roasted (Lightly):
   • Use: Briefly sautéed with garlic or lightly roasted to bring out their sweetness.
   • Why: While excellent raw, a light cook can intensify certain flavors.
8. Paired with Other Tomato Colors:
   • Use: Mix sliced green-when-ripe tomatoes with red, yellow, and orange heirlooms in a salad or platter.
   • Why: Creates a stunning, colorful display that highlights the diversity of tomatoes.

The beauty of "green-when-ripe" tomatoes is that they offer all the juicy sweetness of a ripe tomato with a unique color that adds visual intrigue to any dish.

How Do I Harvest Green Tomatoes Before Frost for Ripening?

Harvesting green tomatoes before frost for ripening is a crucial late-season task that allows you to salvage much of your crop and enjoy ripe tomatoes weeks after the outdoor growing season has ended.

1. Monitor Forecasts (Crucial):
   • When: Begin to monitor local weather forecasts for the first predicted hard frost (temperatures consistently below 30-32°F / -1-0°C). A light frost might only damage foliage, but a hard frost will kill the entire plant and its fruit.
2. Select Fruit for Ripening:
   • Size: Harvest all tomatoes that are at least golf-ball size or larger, even if they are still solid green. Smaller fruits are less likely to ripen indoors successfully.
   • Maturity: Look for fruits that have started to develop a slight whitish or yellowish tinge at the blossom end, or have a slight "give" when gently squeezed. These are physiologically more mature and will ripen better.
   • Avoid Damaged Fruit: Do not harvest fruit that is bruised, cracked, or shows signs of disease (e.g., blight spots), as these will likely rot rather than ripen.
3. Harvest Carefully:
   • Method: Use clean, sharp pruning shears or tomato snips to cut the entire tomato (including the stem and calyx) from the vine. Leaving the stem and calyx attached can help prevent rot during storage.
   • Avoid Pulling: Do not pull or rip fruit from the vine, as this can damage both the fruit and the plant.
4. Clean and Inspect:
   • Gently wipe any dirt or debris from the harvested green tomatoes.
   • Inspect each fruit carefully for any hidden damage or blemishes.
5. Choose a Ripening Method:
   • Best for Quality (Slow): Place green tomatoes in a single layer in a cardboard box, paper bag, or on a tray in a cool (55-70°F / 13-21°C), dark location. Check daily for ripeness and remove any fruit showing signs of rot.
   • Faster Ripening: Place a ripe apple or banana in the box with the tomatoes. These fruits emit ethylene gas, which speeds up ripening.
   • Hanging the Whole Plant: For a large harvest, pull entire (healthy) plants from the ground before frost, shake off excess soil, and hang them upside down in a cool, dark, well-ventilated space (e.g., garage, basement). Tomatoes will continue to ripen on the vine.
   • Discard: Compost any damaged or very small green tomatoes.

By harvesting green tomatoes before frost and ripening them indoors, you extend your enjoyment of fresh tomatoes well into the colder months.

How Do I Store Unripe Green Tomatoes for Cooking?

Storing unripe green tomatoes for cooking (e.g., for fried green tomatoes or relish) differs from ripening, as the goal is to preserve their firm, tart state rather than encourage maturation.

• Cool, Dry Place (Short-Term):
  • Method: Place clean, unripe green tomatoes (preferably golf-ball size or larger) in a cool, dry, dark place, such as a pantry or unheated basement. Do not refrigerate if you want them to remain truly unripe.
  • Lifespan: Can keep for 1-3 weeks, depending on the tomato's maturity and storage conditions. They may slowly begin to soften and ripen, even in cool temperatures.
• Refrigerator (For Longer Term, but will soften):
  • Method: For longer storage (several weeks), place clean, unripe green tomatoes in a plastic bag or container in the refrigerator's crisper drawer.
  • Impact: Refrigeration will significantly slow down (but not completely stop) the ripening process. However, it can also cause the tomatoes to soften in texture and lose some of their characteristic firmness, which might be less desirable for dishes like fried green tomatoes.
• Freezing (for Cooked Dishes):
  • Method: For long-term storage, you can chop or slice green tomatoes, blanch them briefly, then freeze them in airtight freezer bags or containers. Alternatively, you can cook them down into a green tomato sauce or puree and then freeze.
  • Lifespan: Can last for 6-12 months or more in the freezer.
  • Use: Best for cooked dishes like stews, soups, chili, or sauces, as the freezing process changes their texture, making them unsuitable for fresh use.

If your intention is to use them specifically for dishes like fried green tomatoes where firmness is key, try to use them within a week or two of harvest, or store them in a cool, dark place rather than the fridge.