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#1 |
Tomatovillian™
Join Date: Jun 2013
Location: Finland, EU
Posts: 2,550
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I was under the impression that tomato leaves / vines were toxic and should not be ingested, so great was my surprise when I cam across this recipe:
http://sustainableseedco.com/blog/re...to-leaf-pesto/ Granted, the amount is small. Still, it makes me wonder.. Tomato leave and vines are not something that I'd like to cook with. This article tackles the same questions... http://ask.metafilter.com/79079/How-...e-tomato-vines |
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#2 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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They are poison and I dont think these chefs should be doing it.
One thing leads to another and soon someone will put enough in to get really sick. Worth |
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#3 |
Tomatovillian™
Join Date: May 2013
Location: Cache Valley, N/E of The Great Salt Lake
Posts: 1,244
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There will not be any eating of tomato leaves in my household.
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#4 |
Tomatovillian™
Join Date: Feb 2006
Location: NJ z5
Posts: 281
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I've read several recent references to eating the leaves. I always believed it was dicey, but others seem to highly recommend it:
http://www.rodalenews.com/research-f...ll-these-years You know if you read it on the Internet, it has to be true; that's the law, isn't it? Jim |
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#5 |
Tomatovillian™
Join Date: Mar 2014
Location: PA 6b
Posts: 277
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Well, after doing a quick search, I found the toxic chemicals in the leaves are solanidine, tomatidine, and solasonine. Exposing mice to these chemicals caused their liver weights to increase (I'm assuming this is a bad thing, meaning the liver is overworking to get rid of the toxins, or becoming damaged).
Here's one abstract: http://www.ncbi.nlm.nih.gov/pubmed/8613903 Here's another one noting that ingesting these compounds caused mice to miscarry during pregnancy: http://www.ncbi.nlm.nih.gov/pubmed/12453729 Here's the MSDS on solanidine: https://www.mpbio.com/includes/msds/...33-EN-ANSI.pdf The toxicology discussion is in section 11 and notes that solanidine can cause nausea, vomiting, skin redness, edema, and in high doses, unconsciousness. The lethal dosage is not determined. My guess is no one wants to volunteer to take a lethal dose of tomato leaves. The MSDSs on the other 2 chemicals state they don't have enough information on how it affects humans to be able to discuss toxicology in detail. So, I would not eat them. Based on this admittedly very limited information, I would highly recommend that anyone who is pregnant or nursing definitely not eat tomato leaves or plant matter (except the tomatoes, of course), unless consulting with their OB or midwife first.
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I'm a geek and a mom, and I write about it at Confessions of a Geeky Mom: http://confessionsofageekymom.com/ Last edited by Tomato Beth; April 24, 2015 at 08:09 PM. |
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#6 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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It like poppies each variety has different amounts of opium.
At least I would guess. Not worth it. Rich tomato flavor my eye. ![]() Worth |
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#7 |
Tomatovillian™
Join Date: Jun 2013
Location: Finland, EU
Posts: 2,550
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So why would anyone want to try and cook with them? Given so many harmless leafy greens available, the risk doesn't seem justifiable. Novelty factor?
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#8 |
Tomatovillian™
Join Date: Nov 2011
Location: Poland
Posts: 251
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Because its a "novelty". One of my friends eats them as an addition to salads or sandwiches, she likes the aroma, so uses them as any other aromatic plant. Personally I like he smell of tomato leaves too, but I'm no so adventurous
![]() Ok I have checked this and she is using them for the tomatina content. http://www.ncbi.nlm.nih.gov/pubmed/19514731 So, kind of herbal use. You would have to eat 0,5kg to have the harmfull toxic level so I guess it's pretty safe. Last edited by loeb; April 25, 2015 at 03:53 AM. |
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#9 |
Tomatovillian™
Join Date: Aug 2011
Location: Plantation, Florida zone 10
Posts: 9,283
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nay nay nay nay nay nay nay nay nay nay nay nay nay nay nay nay
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#10 |
BANNED FOR LIFE
Join Date: May 2014
Posts: 13,333
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#11 |
Tomatovillian™
Join Date: Mar 2011
Location: SoCal Inland
Posts: 2,705
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Somebody posted here a couple years ago the recipe and their comments about how it tasted and more and then Corona Barb closed the thread, which seemed, to me to be a good idea.
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#12 |
Tomatoville® Administrator
Join Date: Jan 2006
Location: The Bay State
Posts: 3,207
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__________________
Mischka One last word of farewell, Dear Master and Mistress. Whenever you visit my grave, say to yourselves with regret but also with happiness in your hearts at the remembrance of my long happy life with you: "Here lies one who loved us and whom we loved." No matter how deep my sleep I shall hear you, and not all the power of death can keep my spirit from wagging a grateful tail. |
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#13 | |
Tomatovillian™
Join Date: Mar 2014
Location: PA 6b
Posts: 277
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![]() Quote:
All parts of poppies except the seeds are quite toxic. The California, Oriental, and Flanders poppies don't have edible seeds. The only type of poppy that has edible seeds is the Breadseed poppy (papaver somniferum). Papaver somniferum also happens to be the species that is harvested in other parts of the world for opium. Note that using it for opium production in the US is highly illegal, but growing it for gardening/culinary purposes is legal. The one type of poppy used for opium production is not the kind that produces the most seeds. I want the seeds, so I grow Hungarian Blue and Giganteum. They make huge seed heads with lots of seeds. I comb through the seeds to make sure any other flower part hasn't slipped in. I don't want my poppy seed bread to be poisonous.
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I'm a geek and a mom, and I write about it at Confessions of a Geeky Mom: http://confessionsofageekymom.com/ |
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#14 |
Tomatovillian™
Join Date: Nov 2011
Location: Poland
Posts: 251
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#15 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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The recipe author's web page is here: http://www.gardenbetty.com/contact/
She looks like more of a free spirit than a scientist, so not that she was thinking this, but what I was thinking was that antioxidants tend to bond with toxins and form compounds that are much less easily absorbed by the body. The garlic and olive oil in the recipe could contain the necessary antioxidants to do so. That's why the recipe doesn't make people sick...or at least that is just my guess. |
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