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By Harold McGee
Published 2004
Horehound, so called for its hairy white (hoary) leaves, is a Eurasian species, Marrubium vulgare, with a musky and bitter flavor, more often used in candies than in cooking.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.