Green tomatoes are not poisonous and are safe for human consumption. An heirloom tomato plant produces tomatoes that are green even when fully ripe, while other types of tomatoes are green because they are not ripe. Coating the green tomatoes with a breading and frying them is a popular way to eat them.
The green heirloom tomatoes are sweeter and less tart than the tomatoes that are green because they are unripe. Heirloom varieties are a good source of potassium, vitamin C and vitamin A. Unripe tomatoes also contain these nutrients, but in smaller amounts. They also have a higher acid content than a ripe tomato or the heirloom kind.Learn More
To freeze green tomatoes, wash them, remove the core, slice into 1/4-inch-thick slices and place in a container. Separate layers using freezer paper, and leave a 1/2-inch gap between the top layer and the container lid.Full Answer >
Ripen green tomatoes indoors by discarding the rotten tomatoes, and then washing and placing the good tomatoes into a shallow cardboard box. Leave room between the tomatoes, place the box in an insulated garage, and let the tomatoes ripen over several weeks.Full Answer >
After purchase, tomatoes last as long as a week in the refrigerator before they start to spoil. Keeping them in the crisper in the refrigerator maximizes their shelf life.Full Answer >
One of the most important tips for successfully growing tomatoes is to plant them in a location that receives a minimum of 10 hours of sunlight per day. If possible, the location should also be sheltered from the wind to prevent damage.Full Answer >