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English Mace

The leaves of  English Mace have a slightly sharp taste they are good for using with richer ingredients to cut the fat and can be used either cooked or fresh.

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Description

Use sparingly as there is a tendency to over power some dishes. English Mace combines well with other herbs to make stuffings and pestos.

Culinary Suggestions:

  • Try it with asparagus in a soup
  • Chop the leaves and add to potato dishes.

Pairings:

chicken, pork, fish, cheese, pasta, rice, potato, asparagus.

Additional information

Pack Size

20g, 100g

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