Hi,
I read something about some tomatoes only being partially ripe or still green and you can get them to ripen faster but cutting the roots. I read you get a knife and cut in a circle around the base of the vines cutting most but not all the roots. And what happens is the plant will go into a sort of survival mode and use the last of its energy to ripen the remaining fruits on it before the plant dies.
Is there any truth to this? Anyone try it? Reason I ask is I plan on ripping out a few tomato plants because I wanna use that extra space to plant some fall crops. But there is a good amount of tomatoes still on these plants. If this will not work, what other ways are there that will help get some fruits to ripen faster?
Thx
- PunkRotten
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- rainbowgardener
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I have no idea about that, maybe someone else will.
But if you want the space, you can always just pick all the tomatoes and bring them in. Any of them that are already blushed will definitely ripen up on the counter. In the fall, before frost, I bring in all my tomatoes and just put them in a big bowl. The ones on top ripen and then I take them off and the next layer ripens. Usually for me even the ones picked green eventually ripen up that way.
But if you want the space, you can always just pick all the tomatoes and bring them in. Any of them that are already blushed will definitely ripen up on the counter. In the fall, before frost, I bring in all my tomatoes and just put them in a big bowl. The ones on top ripen and then I take them off and the next layer ripens. Usually for me even the ones picked green eventually ripen up that way.
- PunkRotten
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- gixxerific
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