When anyone thinks about tomatoes, they typically only think about the wonderful fruit we all love to eat. In reality, though, it is only through the long hard work of the tomato leaves that we gain anything at all. Without their vigorous growth, our tomatoes would be small, tasteless little things that wouldn’t appeal to anyone.
Remember this next time you harvest that huge beefsteak tomato from your own garden or pick one up at the grocery store. These are the end result of a huge amount of photosynthesis and a lot of work from these tough, hardworking, leaves.
Numerous varieties of tomato are widely grown in temperate climates across the world, with greenhouses allowing its production throughout the year and in cooler areas. The plants typically grow to 1–3 meters (3–10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, and grown as an annual in temperate climates. An average common tomato weighs approximately 100 grams (4 oz).
Its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. While tomatoes are botanically berry-type fruits, they are considered culinary vegetables, being ingredients of savory meals. — Wikipedia
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