-=> Quoting "Wing" to All <=- >> "This brings me to my next question: Has anyone used chile leaves in >> salads? Seems to me the rocotto leaves and mustard greens would make >> an interesting mix". "W> Chiles belong to the Solanacea family of plants, along with the "W> potato, tomato and deadly nightshade, whose leaves contain the toxic "W> alkoloid SOLANINE, this can cause vomiting, stomach upsets and in the "W> case of deadly nightshade....well....death really. Not all the nightshade family have poisonous leaves. Chile plant leaves are quite edible and make a nice potherb. They are widely eaten in the Philippines among other places. I too was afraid to try them until I heard of this from an mining engineer from Australia who spent a lot of time in Papua-New Guinea. Since then I have tried them out for myself with no ill effects. Try a handful, chopped into ribbons, and thrown into a beef bouillon for a few minutes. Or treat like spinach or basil in other recipes. They are mildly spicy and quite tasty. Cheers, YK Jim