Dried sweet fern leaves are consumed both as an herbal tea and as a seasoning. Its taste is reminiscent of resin, thyme, honey and eucalytpus. It can be used with other spices like cinnamon, nutmeg and ginger.
It goes well with meats, particularly pork and poultry dishes, pies and spaghetti sauces. It can also be paired with fatty fish such as salmon and mackerel, with soups, etc.
Use: Infuse 1-2 teaspoons in a cup of hot water for 5 to 10 minutes. Drink hot or cold, alone or with honey, maple syrup or sugar.
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