When you place dried spice cloves into a tomato and bury it, you are essentially creating a protected nursery for the tomato seeds. Here is what is happening beneath the soil:
1. The Role of the Clove (The Protector)
The dried cloves you use in the kitchen are the unopened flower buds of the Syzygium aromaticum tree. They will not grow into a clove tree. Because they have been dried and heated for preservation, they are no longer “alive” in a way that allows for germination.
However, cloves are incredibly rich in eugenol, a powerful natural antifungal and antibacterial compound. By placing them inside the tomato:
Disease Prevention: The eugenol leaches into the surrounding soil as the tomato decomposes, protecting the emerging tomato seedlings from “damping off” (a common fungal disease that kills young sprouts).
Pest Deterrent: The strong scent of the cloves can help mask the smell of the young plant, potentially deterring soil pests like root-knot nematodes.
2. The Role of the Tomato (The Host)
The tomato acts as a biodegradable “starter pot.” As the fruit rots, it provides:
Instant Moisture: Keeping the seeds hydrated during the critical first days of germination.
Nutrient Boost: Providing a small amount of organic matter to feed the tiny tomato roots as they first emerge.
How to Plant Your “Protected” Tomato
If you want to try this method to grow a healthy, disease-resistant tomato plant, follow these steps:
Prepare the Tomato: Take a ripe heirloom tomato and poke 4–6 dried cloves into the skin, pushing them deep into the pulp.
Planting: Dig a hole in a sunny spot about 4 inches deep. Place the clove-studded tomato inside.
Soil Cover: Fill the hole with loose, rich compost.
Care: Water well. In 7–14 days, you should see a cluster of tomato sprouts.
The Final Step: Since a single tomato contains dozens of seeds, you must thin them. Once they are 3 inches tall, snip away all but the strongest-looking seedling so it has room to grow.
A Warming Clove-Infused Recipe
Since you have cloves and tomatoes on your mind, this traditional recipe brings their unique flavors together in a way that is comforting and aromatic.
Spiced Tomato and Clove Soup
The addition of cloves to a tomato soup is a thoughtful, traditional touch that adds a deep, “meaty” undertone to the brightness of the tomatoes.
Ingredients:
6 large ripe tomatoes, halved
4 whole dried cloves
1 medium onion, diced
2 cups of vegetable stock
1 tablespoon of honey or brown sugar
A pinch of sea salt and black pepper
A splash of heavy cream (optional)
Instructions:
In a heavy-bottomed pot, sauté the onions in a little oil until translucent.
Add the halved tomatoes and the whole cloves. Let them cook down for about 10 minutes until the tomatoes soften and release their juices.
Pour in the vegetable stock and the sweetener. Simmer on low heat for 20 minutes to allow the clove aroma to permeate the broth.
Important: Remove the 4 whole cloves from the pot (you don’t want to blend them).
Blend the soup until smooth using a hand blender.
Season with salt and pepper. Stir in a splash of cream if you prefer a silkier texture. Serve warm with crusty bread.