Tomatoes Worth Growing: Lime Green Salad


‘Lime Green Salad’ is a compact, bushy, dwarf variety that produces loads of tangy, green fruit. Coming in at 2′ tall, it’s a great tomato option for containers when space is at a premium. However, the crinkly leaves also make it pretty enough to pack into an ornamental bed alongside your perennials.


Last year, I moved the container around the garden. Here you can see it alongside garlic, dianthus, and parsley. I find the plant can’t withstand very hot conditions, so as the season’s heat came on I moved it to a slightly sheltered spot among a patch of purple basil.

    The details:

  • Compact determinate/dwarf.
  • Open-pollinated.
  • Small, round/oval, salad/saladette sized fruit.
  • Fruit has an olive green exterior with lime green flesh.
  • Rugose (crinkled) leaves.
  • Ripens: early-midseason.
  • Container Growing: Great for containers 10″ deep or more.
  • Further Notes: Was originally called ‘Green Elf’ by its breeder, Tom Wagner.

I recently sent some seeds to my friend Margaret Roach, and she wrote about how this has provoked a new growing interest. Tit-for-tat, Margaret. This week, she had me as a guest on her podcast, A Way to Garden (click here to stream) and we discussed my experiments in growing dwarf tomato plants as well as my overall strategy when it comes to planting tomatoes from seed.

My tomato growing guide will also provide you with further growing tips and tricks.

Gayla Trail
Gayla is a writer, photographer, and former graphic designer with a background in the Fine Arts, cultural criticism, and ecology. She is the author, photographer, and designer of best-selling books on gardening, cooking, and preserving.

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5 thoughts on “Tomatoes Worth Growing: Lime Green Salad

  1. I love that you highlighed this one – I have a group of seeds started under my grow lights.

  2. Looks like a good one for frying! I’ll have to add it to my list for maybe fall tomatoes or for next spring—two beds full of tomatoes already!

  3. It’s a gorgeous tomato. How do you normally eat it? Is it super versatile, or do you find that it’s especially good for a certain recipe?

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