Homeopathy is surprisingly prevalent in Switzerland. I don’t know how many people actually buy at the stores, but the stores are quite common.

I’ve found one good use of homeopathy: cooking. Tomatoes are my forbidden fruit in the kitchen. I like how they change the flavor of food when cooked, but I shouldn’t try them raw, or I’ll regret it. There’s something about the acidity in raw tomatoes that just doesn’t work for me. Cherry tomatoes are okay, but I’d rather leave them when I find them in a salad.

The answer to this is normally to cook the tomatoes until the acidity vanishes. I have no issues with ketchup, chili con carne and other prepared dishes, but it turns out that the best way for me to enjoy tomato sauce is “very little.” I make my dish, and at the end I just put a splash of passed tomatoes on it. Cannelloni? Don’t douse it; just dash some before putting it in the oven.

But, you say, if this is about homeopathic tomato use, wouldn’t no tomato be better than a dash? Well, you have to apply homeopathy to homeopathy itself: the less homeopathic principles you use, the more powerful it is.