Chacun a son gout ...

Mike Lyle wrote in message
om...
"anne" wrote in message
...
Anyone heard of this? It's supposed to make them sweeter (obviously!)

Does it work? If so, how much do you add?

I'm no biologist, but it sounds rather weird to me! Surely plants are
designed to convert stuff into sugar, rather than drinking it direct?
Wouldn't pouring even a sugar solution too weak to encourage ants onto
the soil encourage nasty moulds and bacteria?

And another thing: why do people want tomatoes to be sweet? I've never
understood this. Apples, yes; peaches, sure; grapes, you bet. But
tomatoes? I once made a tomato pie as an experimental pudding: just
like an apple pie, but tomato, with sugar, nice pastry...looked
fabulous. Tasted disgusting. I mean, nobody seems to want watercress
to be sweet, or cucumbers, or broccoli, or smoked salmon, or cheese
and biscuits...so why tomatoes? The world is insane, I tell you!

Mike.