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culinary tomato foliage???

 
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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.
 
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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.
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