Back in old times (really old times), when people would get scurvy (vitamin C deficiency) on long voyages, Arborvitae (Thuja occidentalis ) was used as a treatment/cure to help folks recover from scurvy. That shows that it is useful in some amounts, and can be ingested.
So if it is healthy/safe, what amounts can be used as a seasoning/flavoring, and which types of food would the flavor go along with best?
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