The fresh leaves from Eva Sommaripa's Massachusetts fig trees are best used as a platter garnish or for wrapping seafood and poultry before grilling or steaming. They actually impart a coconut-like flavor to foods once they start heating up. You can even bake potatoes on a bed of fresh fig leaves. Don't eat the leaves afterwards - just enjoy them for their looks and the nuance they lend to the foods they touch.
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