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Lizet Kruyff

#recipe Tomato Leaf Meringue Butter Cream. What would that taste like? www.latimes.com/recipe/tomat...

Tomato Leaf Swiss Meringue ButtercreamA green-tinged frosting — Swiss meringue buttercream — with the intriguing flavor of fresh tomato leaves. Use it to decorate your favorite cake.www.latimes.com
370
mush

tomato leaves are certainly aromatic but never once made me think 'oh these would be perfect steeped in oil & whipped into frosting with butter and sugar' lol (maybe as a cream soup, though, in the french style like one made with radish greens? i'd probably eat that)

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Lizet Kruyff

I stop at soup from nettles! Radish greens are fine. Sorrel is great too.