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Trefoil (mitsuba)
This delicate herb is high in carotene and
vitamin C. In order to preserve its fragrance,
it should never be more than briefly parboiled.
Commonly used in salads, custard dishes and
clear soups to add aroma, trefoil also is
used as a garnish for nabe (refers to a variety
of communal one-pot meals) dishes. |
