Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
The place where I fond the samphire immediately above has expanded its range of offerings.
The first, I've been looking for for years. It is native to China but hitherto has only been sold dried in TCM stores.
大黄 (dà huáng), Rheum × hybridum, Rhubarb. ¥25 / $ 3.50 USD for 500g
And 蒔蘿 (shí luó), Anethum graveolens, Dill. This is not native to China and I've no idea what people here may do with it. I use it, of course, with fish. ¥18 / $2.50 USD for 250g.
The place where I fond the samphire immediately above has expanded its range of offerings.
The first, I've been looking for for years. It is native to China but hitherto has only been sold dried in TCM stores.
大黄 (dà huáng), Rheum × hybridum, Rhubarb. ¥25 / $ 3.50 USD for 500g
And, Anethum graveolens, Dill. This is not native to China and I've no idea what people here may do with it. I use it, of course, with fish. ¥18 / $2.50 USD for 250g.
The place where I fond the samphire immediately above has expanded its range of offerings.
The first, I've been looking for for years. It is native to China but hitherto has only been sold dried in TCM stores.
大黄 (dà huáng), Rheum × hybridum, Rhubarb. ¥25 / $ 3.50 USD for 500g
And, Anethum graveolens, Dill. This is not native to China and I've no idea what people here may do with it. I use it, of course, with fish. ¥18 / $2.50 USD for 250g.
