This is why hardly anyone eats tomato plant leaves
We are always impressed by people (whether they cook at home or professionally) who make good use of less common parts of vegetables, such as the leaves and stems. Although we never throw away the broccoli stalk either! Still, you hardly ever hear anything about using one particular type of leaf…
Because pesto made from carrot tops is somewhat familiar, as is using the leaves from a bunch of radishes in a delicious salad. Deep-fried courgette flowers: absolutely delicious! But what about the leaves or stem of a tomato plant? Does anyone do anything with them? Or are the rumors that they are very bad for you true?
Unique plant family
Tomatoes are nightshade plants, just like (regular, non-sweet) potatoes, aubergines and peppers. These plants contain alkaloids and solanine—two substances that protect them well against insects and diseases but can be harmful to humans.
A pound of leaves
However, the amounts of these substances in tomato leaves are small, and according to the New York Times, you would really have to eat a pound of these leaves (if you are a healthy person without a nightshade allergy) to actually suffer any ill effects. Symptoms could then include severe abdominal cramps, diarrhea and nausea.
Quite rare
Nevertheless, you do not often come across recipes that call for the green parts of a tomato. I vaguely remember a (very good) recipe for tomato soup by Jamie Oliver from a long time ago, in which you had to roast cherry tomatoes on the vine, leaving some of the stems attached. At the time I thought that was, um, unusual, but the result was very tasty! You could really taste the tomatoes’ “plant-like” flavor much better, and the soup had a layered, rich taste.
So next time: unless you have a medical reason to avoid it, do not be afraid to incorporate some of the green parts into your tomato dishes too. Good luck!
Also read:
- Have you heard of banana ketchup? You have to try it!
- You’ll be amazed: your tomato is a mini vegetable garden
- Do you really need to salt aubergine?
Source: Mashed
