As for the vegetables grown in a terra cotta pot: The pot is going to sit outside for many weeks, and anything that leaches will either be washed out or soil-filtered. Remember the adage: The poison's in the dose.

I personally don't grow vegetables in terra cotta pots because they need more room, and plastic at that size is cheaper and less fragile. Not that there aren't worries about plastic leachate as well, but that's a different discussion. I have even seen terra cotta/clay pots sold in garden stores that say outright "Not for Food Use." I just want people to think first, that's all.

I still will not use any terracotta for cooking that is not food-rated, and traceable to someone (Canadian or otherwise) who is going to be responsible for marketing an item made for food use. Just because it doesn't make you outright sick right away, does not mean there aren't any unnecessary heavy metals leaching out.

As for the (relatively irrelevant) pet food comment, the wheat gluten in question was not made in Canada, but in China, where if you have noticed, has very few standards. Ditto with Mexico, esp. for items that are not food-rated. I have found that Canada generally has higher standards about people food safety than the US, which is why I made that comment. The pet food tragedy caught everyone off guard and it's kinda low to exploit it.

Thanks for your concerns. However, I have seen hundreds of recipes that invoke the use of terra cotta for cookware- flowerpot breads, casseroles cooked in large drainage dishes, baking stones made of terra cotta tiles, and even slow smoked barbecue cooked in a earthenware smoker made of terra cotta planters.

Most of all, I can't imagine anyone would hesitate to eat fresh vegetables or herbs grown in a terra cotta pot.

I'm sure a thorough washing, and if desired, baking the piece at 400-degrees for an hour, would make this often used cooking surface usable. Your mileage may vary. Cheers.