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Posted on 7:42 AM by Wanto and filed under
By Jonathan Richardson
The tomato as the basic ingredient of various kinds of ketchup it deserves to be mentioned. It is a native of northwestern South America (Peru and Ecuador), where the Incas raised it probably in ancient times, as did the Aztecs in Mexico. In the 16th century the tomato was taken from Mexico to Spain, where its Aztec name `tumantl' was changed to tomato, the name by which it is known in many other languages.
However, it is well worth it, for the dried herb from the shop cannot begin to compare with freshly chopped leaves sprinkled on soup or on a potato pancake.
As a plant of the Mediterranean region marjoram was known to the ancient Egyptians, Greeks and Romans, who used it not only to flavour food but also prized it as a miraculous herb with the power of healing practically all diseases, especially colds and chills.
Tomato is a perennial herb but is grown as an annual. It is a creeping plant and so is trained up low supports to keep the fruits clean. The method of raising tomatoes has been worked out to the minutest detail and enables very high yields to be obtained (depending on the climate). Though the tomato's use in Europe is fairly recent, this universal fruit, used as a vegetable, salad, flavouring and food colouring, rapidly became one of the most widespread commercial crops in the world. Intensive breeding led to the development of numerous cultivated forms of different shapes, colours and flavours.
Unfortunately the most important commercial varieties, those that bear large, round and regular, smooth-skinned fruits which can be successfully transported, have the poorest flavour. When using them in salads the flavour must be enhanced with vinegar and other dressings.
Therefore, do not always judge tomatoes by the way they look; those with the superior flavour are not always the best looking
However, it is well worth it, for the dried herb from the shop cannot begin to compare with freshly chopped leaves sprinkled on soup or on a potato pancake.
As a plant of the Mediterranean region marjoram was known to the ancient Egyptians, Greeks and Romans, who used it not only to flavour food but also prized it as a miraculous herb with the power of healing practically all diseases, especially colds and chills.
Tomato is a perennial herb but is grown as an annual. It is a creeping plant and so is trained up low supports to keep the fruits clean. The method of raising tomatoes has been worked out to the minutest detail and enables very high yields to be obtained (depending on the climate). Though the tomato's use in Europe is fairly recent, this universal fruit, used as a vegetable, salad, flavouring and food colouring, rapidly became one of the most widespread commercial crops in the world. Intensive breeding led to the development of numerous cultivated forms of different shapes, colours and flavours.
Unfortunately the most important commercial varieties, those that bear large, round and regular, smooth-skinned fruits which can be successfully transported, have the poorest flavour. When using them in salads the flavour must be enhanced with vinegar and other dressings.
Therefore, do not always judge tomatoes by the way they look; those with the superior flavour are not always the best looking
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