INGREDIENTS- Lessertia frutescens - finely crushed leaves
FLAVOUR PROFILE - BITTER with notes of fresh pea
Cancer bush is a bitter herb with a hint of stevia-like sweetness and notes of pea. It is ideal for adding depth to warm and cold dishes and worth experimenting with even though it's so bitter.
MAKE an infused alcohol bitters to enliven cocktails, vinaigrette for bold anchovy salads and sprinkle sparingly over rich dishes for a counterbalance in flavour. BAKE sourdough bread.
50ml glass bottle with plastic flip-lid
SEASON vegetable dishes like smoky bacon Rösti, garlicky green beans, balsamic baby marrow, braised endive, leafy salads and citrus kale salad. Use sparingly (bitter).
VINEGAR - create vinegar tinctures for vinaigrettes, marinades and pickling juice by steeping herbs in apple-cider or white wine vinegar. Strain after three weeks. Cancer bush infused in vinegar becomes sweet. One level teaspoon of dried herb for every 250ml vinegar.
COCKTAILS & DIGESTIFS - infuse a level teaspoon of herbs in 250ml brandy, vodka, whiskey or gin. Strain after three weeks. Enjoy as a digestif or use as a base for a Fynbos inspired cocktail.