Masterwort is indeed edible and has been used in culinary preparations for centuries. The leaves of the masterwort plant can be cooked and consumed. They can be used as a potherb or added as a flavoring agent in various dishes. The aromatic roots of the plant can also be used as a flavoring. Interestingly, the roots are known to have a hotter taste than pepper.
In my personal experience, I have found that the leaves of masterwort add a unique and distinct flavor to dishes. They have a slightly spicy and aromatic taste, which can enhance the overall flavor profile of a meal. I have used masterwort leaves in soups, stews, and stir-fries, and they have always added a delightful twist to the dishes.
When using masterwort as a potherb, it is important to ensure that the leaves are properly cooked before consuming. This helps to soften the leaves and brings out their flavors. I usually blanch the leaves before adding them to my recipes, but they can also be sautéed or steamed.
As for the roots, I have found that they are best used in small quantities due to their intense heat. They can be grated or finely chopped and added as a seasoning to dishes that require a spicy kick. However, it is important to exercise caution while using the roots, as their strong flavor can easily overpower the other ingredients in a dish.
Masterwort can be a wonderful addition to a variety of culinary creations. Its unique flavor and aroma can elevate the taste of dishes and add a touch of excitement. Whether used as a potherb or a flavoring, masterwort brings a distinctive character to the table.
