So many leaves for just a few tomatoes! What if we could eat tomato leaves as well as the precious fruit? But tomato foliage is poisonous, right? Not so fast, says Harold McGee, in a recent article in the Times.
Harold McGee, in his role of Curious Cook at the Times, goes sleuthing and discovers that not only are tomato leaves probably not poisonous in any real sense, they may actually bind cholesterol and lower its levels in your system. They are also great for punching up tomato flavor in sauces, and there are some interesting and obscure uses of dried tomato leaves in some cuisines.
Have you ever tried cooking with tomato leaves? What did you think of this piece? We really want to try Paul Bertolli's leafy tomato sauce now!
• Read it: Accused, Yes, but Probably Not a Killer, by Harold McGee at The New York Times
(Image: Faith Durand)