Tomato ‘Principe Borghese’ Seeds | Eternal Hanging Tomato for Drying | Franchi Seeds

Tomato ‘Principe Borghese da Appendere’ (Solanum lycopersicum L.) is a legendary Italian heritage variety, famously known as the “Eternal Tomato” for its exceptional drying qualities. This indeterminate (cordon) plant produces abundant clusters of small, oval, plum-shaped fruits, each weighing 90-100g, with dense, meaty flesh and very few seeds.​

Renowned for its intense, concentrated flavour, ‘Principe Borghese’ is the quintessential tomato for sun-drying. Its unique claim to fame is the traditional practice of pulling the entire plant at season’s end and hanging it upside down in a dry, airy place, allowing the fruits to dry slowly on the vine for winter use. Fresh, they are equally superb in salads, sauces, and antipasti.​

🌱 Sowing information
Sow seeds indoors in a warm, bright location. Sow 2-3 seeds per pot, about 0.5 cm deep, in a quality seed compost. Thin to the strongest seedling. An early start ensures a long growing season for maximum fruit set.​

☀️ Light exposure
Requires a full sun position. The hottest, sunniest, and most sheltered spot is essential for developing the high sugar content needed for successful drying. A south-facing aspect is ideal.​

💧 Water needs
Water seedlings regularly. Once established, water consistently at the base to maintain even soil moisture. Reduce watering slightly as fruits begin to ripen to concentrate flavours and sugars.​

🌡️ Germination temperature & time
Seeds require consistent warmth, ideally 18–24°C, for reliable germination. Seedlings typically emerge in 7–14 days. A heated propagator is highly recommended for early sowings.​

📏 Plant spacing & final size
Space plants 45–55 cm apart in the ground. They are vigorous, tall vines that require sturdy staking or a strong trellis system to support the heavy load of fruit.​

🌼 Harvesting notes
For fresh use, harvest when fully coloured. For drying, harvest individual fruits at peak ripeness or adopt the traditional method: before the first frost, pull up the entire plant, shake off soil, and hang upside down in a cool, dry, ventilated place to dry naturally.​

Bullet Technical Data
🌱 Sowing depth: 0.5 cm deep​
📅 Ideal planting months for Ireland: Sow indoors February to April. Transplant outdoors after last frost, typically late May/early June.​
☀️ Light requirements: Full sun​
🌡️ Germination time: 7–14 days with warmth​
📏 Plant height: Indeterminate vine, can reach 1.5-1.8m​
🪴 Spacing: 45–55 cm between plants​
⏳ Days to maturity: Approximately 75-85 days from transplanting​

Tips & Tricks for Growing (Garden Expert Section)
In Ireland, success with this drying tomato depends on maximising sun exposure and heat. Start seeds early and consider planting against a heat-retaining wall. Avoid over-fertilising with nitrogen, which promotes leafy growth at the expense of fruit.​

For the traditional hanging method, stop watering about a week before you plan to pull the plants. Choose a dry autumn day, carefully uproot the plant, and hang it in a greenhouse, porch, or well-ventilated shed. The fruits will slowly dehydrate, preserving their intense flavour for months.​

Garden-to-Table Recipe (for 4 people)
Home-Dried ‘Principe Borghese’ Tomatoes in Oil

Ingredients (for 4 people – makes one jar)

• 1kg ripe ‘Principe Borghese’ tomatoes, halved lengthwise

• Coarse sea salt

• Fresh rosemary or thyme sprigs

• 2-3 garlic cloves, peeled and lightly crushed

• Extra virgin olive oil, to cover

Method – step-by-step

1. Drying (Oven Method): Preheat oven to its lowest setting (approx. 100°C). Line baking trays with parchment. Place tomato halves cut-side up, sprinkle lightly with salt. Dry in the oven for 4-6 hours until shrivelled and leathery but still slightly pliable. Leave the door slightly ajar to let moisture escape.

2. Alternative (Traditional Hanging): If you have hung whole plants, simply pluck the fully dried tomatoes from the vines.

3. Sterilise a 500ml glass jar and its lid by boiling in water for 10 minutes. Let it dry completely.

4. Pack the dried tomatoes tightly into the jar, layering with the herbs and garlic cloves.

5. Pour over the olive oil, ensuring all tomatoes are completely submerged. Tap the jar to release any air bubbles.

6. Seal the jar and store in a cool, dark place for at least a week to allow flavours to infuse before using. Once opened, keep refrigerated.

Serving suggestions & variations
Use these flavour-packed tomatoes in pasta dishes, on pizzas, chopped into salads, or blended into a rich tapenade. The aromatic oil can be used for dressings or dipping bread. For a quick appetizer, stuff the dried tomatoes with soft goat’s cheese and a basil leaf.​