The Yummy Way To Repurpose The Leaves From Your Tomato Plants

It is a common misconception that the leaves of tomato plants are poisonous to humans. It is true that they contain trace amounts of solanine and tomatine, which are toxic components found in other poisonous plants. However, the amounts are small, and experts like food science author Harold McGee say that there is little evidence that tomato leaves are toxic to humans and animals. In fact, some research suggests that it could have potential health benefits. Cooking with tomato leaves is a brilliant way to minimize waste in your garden. If you're an environmentally conscious gardener that uses organic pest control and eco-friendly garden watering methods, consider utilizing all the edible parts of your harvest to take your sustainable practices to the next level.

Beyond reducing waste, tomato leaves can be a refreshing new addition to your cooking repertoire. They are most commonly used as an herb to enhance the flavor profile of stewed dishes. They mimic the taste of the tomato fruit but with an earthy, herb-like flavor that brings out the savory goodness of tomato-based dishes. 

Whether you are looking to make your garden more sustainable, trying to spice up your cooking, or just love tomato-based dishes, cooking with tomato leaves can be a creative and delicious experiment. For such a simple ingredient, the leaves of the tomato plant have incredible versatility in the kitchen. Harvesting leaves is different than pruning your tomatoes. To harvest them, treat them like an herb. When you're ready to cook, pinch off a few young leaves with no visible signs of decay. Make sure you rinse them well before adding them to your pot or plate. You can eat them raw or lightly wilted with oil or butter, but the earthy flavor and rough texture of the raw leaves make them less desirable as greens.

More commonly, tomato leaves are used as a flavor enhancer in stewed dishes, sauces, and oils. Pesto is a popular dish for tomato leaves because they are similar to basil with a refreshing, alternative twist. You can pair tomato leaves with basil, but they also stand deliciously on their own if you don't have any basil on hand. Blend the leaves, cheddar cheese, olive oil, and garlic in a food processor and voilà, your fresh pesto is complete. Tomato leaves are also frequently used to enhance the flavor of tomato sauce. Add a handful of freshly chopped leaves when the sauce is almost finished, again incorporating basil for additional flavor. If you dry the leaves, you can also use them as an herb to add flavor to whatever dishes you like, including bread and pasta.