(Lycopersicon esculentum )

A popular crimson red medium tomato with great taste that tolerates low night temperatures, so it is ideal for cooler area. A Russian heirloom that is an early producer. A tough and vigorous producer that needs staking.

An attractive cultivar medium sized, scarlet red fruit that is full of flavour. Tolerant of cool night temperatures and ideal for cool climate gardens

Flavours/Food Partners

A rich flavored tomato that partners well with Latin herbs like garlic, oregano, marjoram, rosemary and thyme. Use with any good salad vegetable, Nasturtium flowers and mixed fresh herbs to make an attractive and tasty salad.


Like all tomatoes, Red Russian is high in the cancer fighting agent, Lycopene and also Vitamin C. For a classic rich sauce cook and mix with garlic, marjoram, sweet basil, diced shallots, and fresh pizza thyme. Finely dice, mix finely chopped shallots, fresh pesto basil and extra virgin olive oil and place on lightly toasted Turkish bread then top with an anchovie for a special homemade bruschetta.


Plant in an airy, sunny position in well drained soil or very large pots. Requires a 1.1 to 1.4 m stake.


Like all tomatoes it must receive a deep soaking when almost dry and should not receive overhead watering. Feed regularly with Seasol and Powerfeed. A small amount of dolomite lime after planting will make stronger plants. Remove side shoots and develop two or three main leaders. Harvest when fruit is full color

Herb Attributes

Position Full Sun
Height 1.2m
Width 50cm


(Curcuma longa)

There are many herbs in The Renaissance range. Some are essential to any good kitchen, others are a bit exotic and some are special plants for particular cuisines that make up our Premium Collection. They will give your cooking a lift into the exotic. This is a fleshy underground root that is popular in Indian and Asian food.

Food Style and Partners

Turmeric is another of those exotic Asian spices. It is widely used in Indian, Pakistani and some Middle Eastern dishes where it adds a peppery, spicy and slightly bitter flavour to curries. It partners well with ginger, garlic, chilli, coconut and other heavy spices. Use with strong meats and fish, root vegetables and pickles and dressings. Also adds a pale yellow colour to food.


Being another ancient spice it has been used for many purposes in old Indian and Asian medicine and has been thought of as one of the most potent and beneficial of all the spices. There is plenty of scientific research being done in to its benefits in the treatments of Alzheimer’s and several cancers. It is generally used as a dry powder but the flavour is far nicer when used as a fresh grated root. A nice simple dish is to mix it with moist coconut flakes, garlic and olive oil. Then toss fresh steamed green beans in the mix and serve hot or cold. Care should be taken as the yellow is a powerful dye that will stain clothes and kitchen implements.


Prefers moist, well drained soil in a semi-shade position with morning sun and temperatures of 20ºC plus. Goes dormant in winter in the cooler climates. Harvest when the leaves start to wither.


Fertilise with Seasol and PowerFeed in spring, summer and autumn.

Herb Attributes

Height 1.0M
Width 1.5M