[Sca-cooks] cooking holiday choke that Muse!

[margali]

Everything, to varying degrees. i can take parsley, but am seriously 
averse to dill-anything, i eat celery despite the burn because i like 
the wet crunch and detest parsnips. I also get anise taste in carrots, 
and a slight burn [the celery and carrot burn seems to come from the 
older, coarser veggies, so it may be an accumulation of something]

Which is sort of funny, detesting licorrice, but using parlsey, celery, 
carrots, celery seed and weed, but i fint that when cooked it decreases 
depending on what it is mixed with=)but the flavor dislike carrys over 
to anise, allspice and oddly enough cloves in large amounts have that 
same taste to them.

Got to love oligochemistry=)
margali

jenne at fiedlerfamily.net wrote:


> 
> How interesting! Do you get the licorice taste from everything in the
> Umbelliferae/Apiaceae family, like lovage, parsley and dill, or just
> anise, fennel, and celery?