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Originally Posted by NarnianGarden
Wow. I can't comprehend the amount of work and precision that has been going into this, but I can appreciate someone following their passion 
Is the main purpose to increase the anthocyanins for added nutritional value, or is the blue tomato (and other veggies) just for beauty? I keep on reading that the taste is mostly nothing special, at least in the case of OSU Indigo... |
Are there ANY blue tomatoes that taste great, to the point of saying, "Hey, this one's a keeper. I'm gonna grow it every year", and not because it's not stable, but because it tastes so good?