Lycopersicon lycopersicum is an annual plant originating in the Andes of South America. Botanically classified as a berry, tomatoes are commonly considered to be vegetables. Tomatoes were first cultivated by the Aztecs and Incas around 700 A.D., and introduced to Europe and the Mediterranean by the Spanish Conquistadors in the early 1600's.

As a member of the Solanaceae family, the tomato is a kin of the poisonous deadly nightshade plant. For this reason, hesitation has historically surrounded this brilliant red vegetable. As a result, it was not until the mid 1800's that tomatoes became commonly used by both Europeans and North Americans.

This versitile plant is grown in gardens and as an agricultural crop throughout North and South America, Europe and the Mediterranean, fruiting early summer to early fall. While the majority of tomato crops are cultivated by traditional field methods, they also have proven successful when grown hydroponically. Classified according to size, the four basic types of tomatoes are: Cherry, Medium, Plum and Beefsteak. However, there are at present over 1000 established varieties of tomatoes in the United States. Recent studies have discovered tomatoes to contain important anti-toxins such as lycopene, p-coumaric and chlorogenic acids, as well as being a good source of Vitamins A and C. Not only do they taste great, but they are good for you too!

Contributed by Laura Schrumm
Photo source: USDA On Line Photography Center Photo Research