Little evidence exists to support the commonly-held belief that tomato leaves are poisonous. However, some people still regard tomato leaves as poisonous, especially in larger quantities or they have a particular sensitivity to them. Still, many chefs and adventurous cooks do not hesitate to use them. Available in copious amounts on your tomato plant, dry or fresh tomato leaves can be added to recipes and even steeped as tea. They are not as flavorful as the tomatoes themselves. But tomato leaves do contain a mild tomato flavor that can be concentrated by drying them.
Pick the tomato leaves when the plant begins to produce flower buds. Its leaves have reached their flavor peak. Harvest the tomato leaves by pruning them with shears at the point where they meet the main stem. Take care not to accidentally prune or damage any buds.
Rinse the leaves thoroughly with water.
Lay the tomato leaves out on an herb drying rack. Store them in a warm, dark and dry place. They will be dry in two to four weeks.