our lady and the queen of tomatos

Get Myspace Layouts @ CodeMyLayout.comTomatoTomato from a supermarket and cross section Scientific classification Kingdom: Plantae Subkingdom: Tracheobionta Division: Magnoliophyta Class: Magnoliopsida Subclass: Asteridae Order: Solanales Family: Solanaceae Genus: Solanum Species: S. lycopersicum Binomial name Solanum lycopersicum L. Synonyms Lycopersicon lycopersicum Lycopersicon escule[edit] Early history A variety of heirloom tomatoes.According to Andrew F Smith's The Tomato in America,[1] the tomato probably originated in the highlands of the west coast of South America. Smith notes there is no evidence the tomato was cultivated or even eaten before the Spanish arrived. Other researchers, however, have pointed out that this is not conclusive, as many other fruits in continuous cultivation in Peru are not present in the very limited historical record. Much horticultural knowledge was lost after the arrival of Europeans.Tomatoes in Britain Tomato plants in the garden Tomato seedlingThe tomato plant was not grown in England until the 1590s, according to Smith. One of the earliest cultivators was John Gerard, a barber-surgeon. Gerard's Herbal, published in 1597 and largely plagiarized from continental sources, is also one of the earliest discussions of the tomato in England. Gerard knew that the tomato was eaten in both Spain and Italy. Nonetheless, he believed that it was poisonous (tomato leaves and stems contain poisonous glycoalkaloids, but the fruit is safe). Gerard's views were influential, and the tomato was considered unfit for eating (though not necessarily poisonous) for many years in Britain and its North American colonies. By the mid-1700s, however, tomatoes were widely eaten in Britain; and before the end of that century, the Encyclopædia Britannica stated that the tomato was "in daily use" in soups, broths, and as a garnish.North America The earliest reference to tomatoes being grown in British North America is from 1710, when herbalist William Salmon reported seeing them in what is today South Carolina. They may have been introduced from the Caribbean. By the mid-18th century, they were cultivated on some Carolina plantations, and probably in other parts of the South as well. It is possible that some people continued to think tomatoes were poisonous at this time; and in general, they were grown more as ornamental plants than as food. Cultured people like Thomas Jefferson, who ate tomatoes in Paris and sent some seeds home, knew the tomato was edible, but many of the less well-educated did not.Top Tomato Producers — 2005 (million tonnes) China 31.6 United States 11.0 Turkey 9.7 India 7.6 Egypt 7.6 World Total 125 Source: UN Food & AgricultureCulinary uses of tomatoes include: Unripe tomatoes on a vine, good for picklingTomato paste Tomato purée Tomato pie Gazpacho (Andalusian cuisine) Ketchup Pa amb tomàquet (Catalan cuisine) Pizza Tomato sauce (common in Italian cuisine)