peterhdk
Member
I've got fresh, undried coriander, and I'm planning on using it fresh picked and undried in a tripel.
Any of you have any tips from your own experience doing this? (I expect it to be more lemon-y than the dried, but other than that, I'm not really sure)
Any of you have any tips from your own experience doing this? (I expect it to be more lemon-y than the dried, but other than that, I'm not really sure)