The mighty tomato!
How did a crop from a poisonous plant family pervade our salads, soups, and sauces across numerous cuisines?
Some call them a fruit; some call them a vegetable; I call them juicy, red, and delicious! The weather is perfect now in the Southeast USA for planting our summer tomatoes, and I’ve been busy transplanting different varieties into my garden bed over the last week. Anyone who has tasted a vine-ripened tomato has likely experienced a very different flavor profile than you have with store-bought produce, typically harvested green, to facilitate shipping. So the big question is: What makes the tomato a healthy food ingredient, and how can you capture its best benefits? I explore these questions and more in today’s post.
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