In tasting fresh herbs, you can get a better understanding of quality: not just the flavor, but the inherent quality. “When you taste you assimilate it, and you can start to get knowledge of the herb. And you just don’t get that as much from dried herbs. You have to really chew on them!”. The more you understand the herb, the easier it is to know how to apply them.
(from “The Chinese Medicinal Herb Farm“, by Peg Schafer)
