Lycopersicum

Lycopersicum, in modern taxonomy Solanum lycopersicum, refers to the plant species commonly known as the tomato. It is a member of the nightshade family (Solanaceae) and is among the most widely cultivated crops worldwide. The tomato is native to western South America and Central America, where it was domesticated before being introduced to Europe in the 16th century. Earlier classifications placed the species in the genus Lycopersicon; today Solanum lycopersicum is the accepted name in many taxonomic references.

Tomato plants are usually herbaceous and grown as annuals in temperate regions. They have erect or sprawling stems, pinnate leaves, and yellow flowers that form fruits. The edible fruit is a berry, with sizes ranging from cherry to beefsteak and colors including red, yellow, orange, green, and striped. Most cultivars require support such as cages or stakes and prefer warm temperatures and consistent moisture.

Tomatoes prefer full sun, well-drained soil, and regular watering. They are used fresh in salads and sandwiches and are widely processed into sauces, pastes, canned goods, and condiments. Nutritionally, they are low in calories and provide vitamin C, potassium, fiber, and lycopene, an antioxidant carotenoid whose content increases with cooking.

The epithet lycopersicum is derived from Greek roots conventionally interpreted as "wolf peach," reflecting early toxicity concerns. The tomato has many cultivars and hybrids; while Solanum lycopersicum is the widely accepted name, older classifications used Lycopersicum esculentum or Lycopersicon esculentum as synonyms.