Hebrew: עַגְבָנִיָּה, agvaniyah
Family: Solanaceae (nightshades)
Scientific name: Solanum lycopersicum
Tomatoes are versatile and have many uses: fresh, cooked, crushed, and as a food additive to improve flavor. Israeli research plays a significant role in tomato cultivation around the globe. Israeli researchers have developed tomato cultivars with an extended shelf-life as well as cherry tomatoes. The cherry tomato is a variety of small wild tomato originating in Mexico. In the 1970s, Israeli researchers began to develop highly productive, tasty strains with a long shelf-life. An additional development is cherry tomatoes in various colors.
The tomato originates in the Americas and was not known in our region at the time of the Sages. In its native countries, tomatoes require heat and are damaged during cold weather. Israeli researchers developed various forms of greenhouse cultivation, which make it possible to sell tomatoes throughout the year.
Kilei ilan (grafting mixed species): In recent years, in light of increasing restrictions on pesticide use, it has become common practice to graft vegetables. One such crop is tomatoes, which are often grafted onto eggplant. This constitutes kilei zera’im.
Kilei zera’im & kilei hakerem (interplanting – annuals & grapevines): Tomatoes are classified as vegetables, so it is forbidden to sow them near other edible annuals or grapevines.
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