Trichomes and Bubble Bags
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ganjah shaman
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heres somthing you can check out its called mela
Tomato leaves. Not toxic as some would believe, but a pretty good irritant prior to cooking (the leaves are used as a flavoring agent in some sauces, using just the trichomes avoids the bitter taste). No idea if they're medicinal. They sure taste great. I make biiig batches of sauce and you do not need much at ALL for a huge pot.
Thanks for your response. Could you be more specific please? This is all I could find:
From Wikipedia, the free encyclopedia
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Mela may refer to:
- Mela, a Sanskrit term for "gathering"
- Mela, also known as Melakarta, any of parent ragas of Carnatic music
- Mela, a Bollywood movie
- Pomponius Mela, a Roman geographer
- Mela, Corse-du-Sud, a commune on Corsica, France
- Mela, "apple" in Italian language
- Mela, diminutive of the Italian names "Carmela" and "Melissa"
Interesting. Thank you for your response as well. What kind of flavor does it add to the party? Are you talking about mainly spaghetti sauce? Are there any other recipes you use it in?
I would describe the flavor as "hot/numb & sweet bitter" with whole leaves wilted & then removed from the given sauce. With a light smell like a fresh brushed tomato leaf. Some of the potato leafed varieties taste awful however. "Russian Silver Fir" is by far the best tasting leaf I've tried it with.
Goes well with tomato & pepper based sauces. The taste/smell is definitely heat sensitive, you need to add it at the very end of cooking (no more than 5-10 minutes on heat). We made tomato jelly with leaf & winter savory and use it as a spread on game meat. We used a LOT of material for the jelly to get the flavor through processing. We thought it was going to end up tasting like a whole plant jammed raw into a can.
I present to you research at it's finest.
http://www.trichome.msu.edu/
Goes well with tomato & pepper based sauces. The taste/smell is definitely heat sensitive, you need to add it at the very end of cooking (no more than 5-10 minutes on heat). We made tomato jelly with leaf & winter savory and use it as a spread on game meat. We used a LOT of material for the jelly to get the flavor through processing. We thought it was going to end up tasting like a whole plant jammed raw into a can.
I present to you research at it's finest.
http://www.trichome.msu.edu/
Check out Madia genus, they have alot of trichomes. http://en.wikipedia.org/wiki/Madia
Probably won't get you high but they look nice
Madia sativa:
Probably won't get you high but they look nice
Madia sativa:
