![]() But a moment later, the fig-leaf flavour comes through-again, at the back of my mouth. I don’t smell anything, and I don’t taste the fig leaves at first. David says it was an incredible green infusion when they first made it, but the colour faded within a day. I can’t drink too much of the fig-leaf grappa as I am on my way to teach a college class. As David made a batch of fig-leaf ice cream, it split on him-so he strained the curds to make this fig-leaf cheese. This ball of cheese is sweet because it was originally intended to be a batch of ice cream. Then we agree that I’ll drop by the restaurant some time to taste his fig-leaf creations. He fills a couple of bags with fig leaves, which he will freeze until he is ready to use them. But here in Toronto, he hasn’t been able to find a supply…until now. He tells me that when he was a chef in London, England, he knew where to go for fig leaves. So it was that Chef David Salt from CRU Restaurant in Toronto drops by my garden for some fig leaves in early October, before they get nipped by frost. But right away I think of the sweet, slightly earthy, coconut-like smell that wafts over from the figs trees in my garden on a hot day. ![]() I have never tasted anything made using fig leaves. “I am looking for fig leaves to make dishes with at my restaurant (fig-leaf ice cream, jelly, savoury sauces, custards etc.) Is there any possibility of getting some from you, before they fall for the winter?” Sweet Smell of Fig Leaves The subject line reads, “fig leaves.”Įxpecting the usual early-fall question about fig rust, I am surprised when I open the e-mail and read:
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