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In an earlier thread, there was a discussion about herbs vs. aromatic herbs, and how some herbs that have a strong odor are not necessarily big yin. For those interested in exploring the effects of what might be dubbed yang herbs used in conventional cooking, try to locate plants to grow in your garden called "Russian Tarragon." This is as opposed to French Tarragon that has that characteristic Anise flavor. Anyway, Russian Tarragon has similar leaves to the French [however I believe the name is a misnomer, and they are not closely related by the classical classification system], but grows very upright, and it is cropped before its non-evident blooming and dried. The leaves and stems can be infused in vinegar, making a so-called astringent vinegar that really puckers, and tastes excellent [to my mind]. |