Moog leaves are very handy to take with you, especially if you’re going on long trips that last years. Freshly picked and dried, probably they will last decades. They need water for resuscitation and the more water you add the plumper they will get. If you like steaks, make a little fire and cook the moog leaves, use some bot sauce and flip over when brown. Enjoy.
These are very tender. One moog leaf provides all the nutrients of proteins plus the edge of the leaves taste like kale with butter. Enjoy!
from the kitchen of Doris Chu
About B. Morris Allen
Editor and publisher of the vast Metaphorosis empire.