Mistletoe (also known by the German name Mistel, Hexenbesen or the scientific name Viscum album) comes from the mistletoe plant, a plant that grows on various tree species and belongs to the mistletoe family. Mistletoe consists of branched, green stems with small oval leaves, and the mistletoe has a characteristic, slightly sticky structure. Mistletoe is generally associated with Christmas decorations and old myths. Nevertheless, mistletoe has found its place in the kitchen and can enhance various dishes and drinks with its interesting aromas. Mistletoe is often used in cooking as a spice or flavor enhancer. The tender leaves and branches of the mistletoe are dried, chopped or ground. Mistletoe is described as having a slightly sweet, sometimes nutty taste that goes well with various dishes.
Use of mistletoe:
Mistletoe can be used in the kitchen in a variety of ways, from adding it to sauces, dressings and marinades to seasoning meat, fish or vegetables. Mistletoe can also be used to flavour drinks. Mistletoe can be used in teas, for example, where it gives off a pleasant aroma. Mistletoe is increasingly being used as a herbal tea because of its pleasant, bitter and aromatic taste. To prepare mistletoe tea, brew 4 heaped teaspoons with half a litre of water. The mistletoe tea should be stirred occasionally and strained after about 15 minutes. The mistletoe tea can be sweetened as desired.
Ingredients: Mistletoe
Storage:
Mistletoe should be stored dry and ideally airtight in order to retain its intense aroma for a particularly long time.
