The study examined the health status, growth type, berry morphology, berry quality, and gastronomical value of 60 heirloom tomato lines. In the middle of June, the level of virus infection was medium in the plant stock according to the assessments. 21% of the lines did not show symptoms of virus infection. During the vegetation period, the major fungal diseases were Alternaria by the middle of August and Phytophthora from the beginning of September. In spite of the fact that no fungicides were applied, 13% of the lines were healthy and 36% showed medium infection at the end of August. Half of the lines had a strong, 23% of the lines had a medium growth vigour. The majority (74%) of the lines showed strong or medium lateral shoot growth and only 7% of them proved to be less prone to branching. In spite of the rapid growth, 20% of the lines had a weak main stem, the majority of the lines had a main stem medium strength. The different shapes occurred in different colours, in addition to the traditional red colour (53%), there were orange, yellow, wine-red (blackish), lilac, green, almost white or multicoloured varieties. Unfortunately, most of the lines were prone to longitudinal or circular cracking of the berries. Based on the first experiences, all tested variety types had more favourable utilization characteristics then the traditional tomatoes. Varieties with a thick flesh and harmonic acid/sugar ratio such as some of the ox-heart varieties are especially valuable. For drying, the elongated types proved to be the best. The hollow tomato is the most special type which can be utilized most diversely. It is especially suitable for making white tomato soup and, “Concasse" due to its easily removable placenta rich in jelly materials and its thick flesh. In addition, it can be used for preparing stuffed tomato.

Vegetables play an important role in human health and have an important effect on the human diet. It is equally serious to improve the volume, the diversity and the year round equability of vegetable consumption. The stinging nettle (Urtica dioica L.) is an alternative vegetable crop and available from the beginning of Spring to the end of Autumn; therefore, it can improve both the diversity and the equability of vegetable consumption. The stinging nettle has a superb nutritive value, it is a prospinach and it can be cooked in many ways.

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Recently, projects aiming to enhance the consumption of fruits and vegetables are intensified. Experts agree in the principle of fresh vegetable foods being a valid panacea in averting risks of ailments as well as curing immune-insufficiency, inflammations, moreover, certain cancerous processes. It is generally accepted that among substances of biological activity the anti-oxidant compounds such as vitamins C, E and carotenoids, etc. have the major role in this process. Hungarian agriculture has outstanding chances in utilising its natural as well as cultivated plant resources and favourable climatic conditions. It would be, however, necessary to build up a databank of anti­oxidant substances found in fruits and vegetables and including the modifying effects of technology, growing site, variety, etc. The concept of promoting the trade of Hungarian food-specialities as "Hungaricum" needs, urgently, the aid of a databank of that kind. Some of those excellent products are for instance the sour cherry, pepper and onion. They enjoy high priority as "Hungaricum" in the EU and it should be enhanced by intense and consequent research work, which may prove their role as functional foods. The USA is the leading country in research on the anti-oxidant substances of sour cherries, and up to now more than 17 compounds have been found in Hungarian varieties among others. In pepper fruits used as vegetable and source of vitamin C, the analyses are still lacking because research of the past concentrated on the products of milled spice pepper. Onion and garlic are entirely unexplored in this respect. It should be noted that availability of these fresh products in the moderate climate is restricted to a relatively short season. For that reason, some processing and preservation methods are needed in order to use those fruits and vegetables as functional foods all around the year. The scientifically founded endeavour as a solution of the questions mentioned is stimulated by vigorous commercial interests as well as by the urgent needs of the consumers to improve their health.