Extra strong herbs and natural medicine
I have found that gardening in the desert really concentrates the flavors of your herbs and vegetables. For example, some years ago I grew icicle radishes that ended up with a heat rating of about 6 out of 10. My current basil plants have a mouth "sting" and strong flavor that is impressive. Ditto for my mint plants.
I would think that these plants have extra beneficial chemicals based on their strong taste. This has got me thinking...I can use less culinary spices when cooking; should I plan to reduce dosages of any home medicines that I may make from my herbs? I would think, at a minimum, that I should label any preserved plants as being Extra Strong?
Any thoughts or experiences to share?
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