• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • jordan barton
  • Pearl Sutton
  • Steve Thorn
  • Leigh Tate
  • r ranson
  • paul wheaton
stewards:
  • Nicole Alderman
  • Greg Martin
  • Mike Haasl
master gardeners:
  • John F Dean
gardeners:
  • Carla Burke
  • Jay Angler
  • Nancy Reading

culinary tomato foliage???

 
Posts: 285
Location: Brendansport, Sagitta IV
35
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Nick Watkins wrote:I wonder if your sensitivity for tasting the poisonous compounds in tomatoes is similar to the variations in brain chemistry that lead some people to interpret cilantro as a fresh and lime-y and others to taste soap and bleach.



I'm a supertaster and then some, and there's only a narrow window of ripeness where I think a tomato tastes good. (And there's only about four hours in the life of a banana where I think it's edible fresh.) Too green and it's Not Food; too ripe and it's just kinda yuck. And the tomato snot (gel) usually tastes bad to me. Recently found an exception, they're a vine tomato I got at Walmart that proved surprisingly good. Saved some seeds and have one left that's now a little too ripe... what's the best way to store this for planting next spring? I haven't tried saving tomato seeds before.
 
master steward
Posts: 6121
Location: USDA Zone 8a
1818
dog hunting food preservation cooking bee greening the desert
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Linda Ly (permies.com member) has a cookbook, The CSA Cookbook, that has recipes using tomato leaves.  She advocates using all parts of vegetables as edible, including carrot leaves.  You can even use "look inside" on Amazon to see her index of recipes.
 
This is my favorite tiny ad:
Heat your home with the twigs that naturally fall of the trees in your yard
http://woodheat.net
reply
    Bookmark Topic Watch Topic
  • New Topic