🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
Published 2014
Both plants produce purple or red berries with a sour, aromatic flavour, but the former is preferred since its berries are juicier. American Indians ate them and made a tonic tea from both the berries and the leathery scented leaves. In the 18th century this tea was the subject of favourable comment by, among others, a French doctor whose friend
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement