Sansho: Sichuan or Szetchwan
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How to Enjoy it:The leaves are eaten raw and make an attractive garnish for fish, tofu or red meat. They can also be added to soups or used in salads. Sansho is traditionally used on glazed grilled eels - 'Unagi no Kabayaki' - and the bruised leaves are amongst the most powerfully aromatic of all leaves. Seeds are used as a spice or ground into a pepper substitute.
|Sansho seeds fresh from the tree||Sansho seedling 19th April|
|Sansho 8 months after sowing in the field||Sansho 8 months after sowing under glass|