Do not eat the fruits of tomato plants with brown rot
The fungal infection brown rot in tomato cultivation spreads fear and horror among gardeners quite rightly. The pathogen Phytophthora infestans releases toxins that can be carcinogenic. Whether it is actually late blight can be seen from these clues:
- The stems and leaves are covered with diffuse, brown spots
- a dirty white mushroom lawn develops on the underside of the leaf
- the foliage turns brown, later black, and falls off
- the tomatoes are peppered with glassy, brownish spots
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The spores have insidiously infested the entire plant long before the visible symptoms appear. For this reason, consumption is strongly discouraged, even if no brown spots or similar features are visible. It is therefore of no use to cut out the discolored parts. Cooking or frying does not help either because the mushroom spores are heat-resistant.
Helpful tips for preventing brown rot
So that you are not even confronted with the question of eating tomatoes with brown rot, a whole arsenal of preventive measures is available to you:
- Put tomato plants in the greenhouse
- Always grow outdoors with rain protection
- never plant near potatoes
- water in principle during the morning hours
- never water over leaves and flowers
- Spread a layer of mulch to protect against splashing water
- Defoliate tomato plants in the lower area
- consistently maxed out several times a week
- Meticulously disinfect climbing aids and binding material
The more vital and healthy a plant, the more resistant it is to brown rot. Strengthen your tomato plants with natural liverwort extract right from the start.
Tips & Tricks
Tomatoes with brown rot do not end up in the compost. The spores can survive there and re-infect your lovingly tended garden plants through the compost. Dispose of fruits and plant parts in the household waste or the organic waste bin.
