Black Krim Tomato

Solanum lycopersicum 'Black Krim'

vegetable

Black Krim is an heirloom from Krymsk, on the Black Sea near the Crimean peninsula, introduced to Western gardeners by Seed Savers Exchange in 1990 as one of the first widely available black tomatoes, famous for striking dark mahogany shoulders over brick-red flesh. The flavor is complex, rich, and slightly salty-sweet with a hint of smokiness that heirloom collectors prize, and it deepens further in hot weather and lean soil. The indeterminate vines produce 8 to 12 ounce beefsteak fruit all season and need staking or caging. Like most dark tomatoes it is a touch softer and shorter-keeping than a modern hybrid, which is the trade for its remarkable taste.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Basil — Repels whiteflies and thrips
• French Marigold — Deters nematodes
• Borage — Attracts pollinators and hornworm predators
• Sweet Alyssum — Draws hoverflies that feed on aphids

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Tomato hornworm →

  Plant dill and borage nearby to draw parasitic wasps; hand-pick

• Early blight →

  Stake for airflow, mulch the soil surface, and avoid wetting foliage

• Blossom-end rot →

  Mulch and water consistently; maintain adequate calcium

🌾 Harvest & storage

The dark coloring makes ripeness tricky to read by eye, so judge by feel and the bottom of the fruit: harvest when the shoulders turn deep mahogany, the blossom end blushes full red, and the tomato gives slightly to gentle pressure. The shoulders often stay a little green even when fully ripe, so do not wait for them to color completely. Pick in the morning, handle gently because the thin skin bruises, and use within a week. Store at room temperature and never refrigerate, which flattens the smoky flavor.

🥗 Nutrition & benefits

Black Krim delivers the usual tomato package of vitamin C, potassium, vitamin K, and heart-healthy lycopene, but its dark pigment also reflects added anthocyanin and chlorophyll-derived compounds standard red tomatoes lack. It stays low in calories and high in water, and the rich, low-acid flesh makes it a favorite for fresh eating where its full flavor shows best.

⚠️ Toxicity & safety

Eat the ripe fruit only. Tomato leaves and stems (and large amounts of very unripe green fruit) contain solanine-type compounds and are not for eating.