Characteristics and description of the tomato "June"

Planting season is approaching, and many gardeners are already wondering which tomatoes to plant. In recent years, a variety called "June" has been gaining popularity.

It's likely a favorite among many gardeners for its low maintenance and high yield. You can learn more about the variety's characteristics in this article.

Description

This early-ripening variety ripens approximately 103-105 days after germination. The determinate bush grows 40-50 centimeters in height. It is sparsely branched, with large green leaves and a single inflorescence.

The fruits are flat-round, firm, and resistant to cracking. They weigh between 100 and 140 grams, and turn red when ripe. They have an excellent sweet and sour flavor and a characteristic tomato aroma. They ripen evenly, a fact many gardeners appreciate. Up to 7 kg of tomatoes can be harvested from one square meter. They are eaten fresh or in salads; they retain their flavor when processed. They are also suitable for making juice and sauces. The fruits can be pickled whole for winter storage.

The "Iyunskiy" variety is listed in the Russian state register as suitable for cultivation in open ground and greenhouses. It can be planted throughout Russia and Ukraine, provided the necessary conditions for tomato production are created, depending on the climate.

Advantages

•         Consistently high yield rates.
•         Excellent tomato taste.
•         Versatility of application.
•         Easy to care for.
•         It is not susceptible to many diseases that are common among nightshade crops.

Flaws - not noticed

Diseases

This variety has a natural immunity to such a disease as verticillium, and due to its early maturity, the bushes simply do not have time to become infected with late blight.

Preparation for sowing

Before planting, the seeds are first tested for germination by immersing them in a 5% saline solution. Unsuitable seeds float to the surface, while those remaining at the bottom are removed and dried. To grow stronger seedlings, they need to be hardened off for 10 days. This is done as follows: place them in the refrigerator overnight and keep them in a warm place during the day. On the day of sowing, the seeds are soaked in "Immunocytophyte" for 30 minutes, then placed in "Epin-Extra" for 3 hours.

The soil is also prepared in advance, and throughout the winter it is alternately brought out into the cold and then brought into warmer conditions. A little wood ash can be added to the soil before planting.

Growing seedlings

Prepared seeds are sown to a depth of 1 centimeter, then watered and covered, for example, with plastic wrap. The optimal temperature for sprouting is 23-25 ​​degrees Celsius. Once the seedlings emerge, the cover is removed and the seedling tray is placed in a bright location—a windowsill is ideal; the room temperature can be lowered by a few degrees. In the evening, the young seedlings are illuminated, as daylight hours should be at least 15 hours.

In about two weeks, the seedlings will sprout a couple of true leaves, meaning they can be transplanted into individual containers. Before transplanting, the seedlings undergo a hardening process: they are first taken outside for a few minutes, and then gradually increase their time outdoors.

Transplanting into soil and care

Seedlings are planted in the beds as soon as the weather improves and the soil warms up slightly. In the fall, the soil is fertilized with manure and compost, thus providing the bushes with nutrients for the entire season. To obtain an early harvest, the plants are transplanted into the ground when the flowering phase begins.

The recommended planting pattern is 70 x 30, meaning no more than 6-7 plants per square meter. As is well known, plants begin to bear fruit only after the root system has formed, so it's necessary to regularly hill the plants and loosen the spaces between the rows to ensure sufficient oxygen reaches the roots.

Tomatoes need to be watered at least twice a week, preferably at the roots, avoiding the leaves.

During the period of abundant flowering, you can treat the bushes with a stimulant that promotes fruit formation. The "June" variety doesn't require staking or side shoot removal, but some gardeners still recommend training the bush into four stems. Organic fertilizers can be added, but there's no real need; the soil itself provides sufficient nutrients for this variety.

Conclusions

"June" is quite low-maintenance, so even beginners can grow it. You can plant it in your garden and tend to it on weekends. The harvest is consistent and early, which is a huge plus—who doesn't love fresh, home-grown tomatoes at the beginning of summer?

Reviews

Kristina is 30 years old

Last year, we moved into a house with a small plot of land. I decided to try my hand at gardening, looking for vegetables that could be grown in the garden since we hadn't yet installed a greenhouse, and the move was already a hassle. I settled on the "June" variety because it doesn't require daily care and is an early ripening variety. I planted the seeds in early March and planted them in the garden in May, although we fertilized and tilled the soil in the spring, not in the fall as recommended. The tomatoes ripened around June 20, producing a good harvest, enough for both food and canning. I'm pleased with the variety and plan to plant more next season.

Valery, 65 years old

I've been growing tomatoes in my garden for twenty years, trying many varieties. I liked some, while others were a complete disappointment. I'd like to write about the "June" tomato variety; it's been a staple in my garden for several years now. I love that the plants don't need constant fertilizing or side shoots. My own tomatoes are already ready in June, and they have an excellent flavor; anyone who loves sweet and sour varieties will love them. I sow seeds for seedlings in late February or early March, and plant them in April. If the weather isn't perfect until later, I use a portable cover; it's a real lifesaver. The harvest is good for early tomatoes, considering we only cover them for the winter; we use later varieties for canning.