Al Kuffa Tomato (Iraq)

An Iraqi heirloom first introduced in the U.S. in the 90s by Iraqi seed saver Aziz Nael. Sturdy compact determinate plants which provide a steady stream of small (2-4 oz) cocktail-sized fruit. The fruit has a mild flavor, and is distinctly on the drier side, like plum tomatoes, making it well suited for the classic regional salad of chopped tomatoes, cucumber, parsley, onion, and radish. For an heirloom crop these plants are fairly disease resistant and reliably productive. Can be grown in 5-gallon containers.

These seeds were cultivated by the Iraqi Seed Collective, a group of diasporic people of Mesopotamian heritage who are saving seeds to uplift and preserve ancient culture from the fertile crescent. 10% of the sale of this seed goes to the Iraqi Seed Collective.

Due to years of war, colonialism, and the destruction of the Iraqi national seed bank during the 2003 US invasion, and present-day, ongoing waterway diversion by Turkey and Iran, traditional Iraqi plant varieties and seed saving practices have been disrupted and threatened. We have a responsibility to help keep these endangered varieties – stemming from the dawn of agriculture – in circulation.

Days to maturity: 75

Seeds per pack: 25

Germination rate: 89% on 11/25/2024

Planting / harvesting notes

Start seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. This determinate variety can be grown in large (5-gallon+) pots. 

Seed keeping notes

Tomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1/2" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.

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