13,700
edits
Changes
added info for tea
| Basil || Fresh leaves || 1.5 g/l || Secondary || 1-2 weeks <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1180046298690249/?comment_id=1180085695352976&offset=0&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R%22%7D Todd Stephens in the Milk the Funk Facebook Spice/Herb/Vegetable discussion]</ref> ||
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| Tea || Dried leaves || 50-100 grams in 1 L water cold brewed 24-36 hours <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1216745561686989/?comment_id=1216762185018660&reply_comment_id=1216765718351640&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Conversation with Nathaniel Senff on MTF. 01/19/2016.]</ref> || Secondary || ||
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| Hibiscus || Dried || 2-8 g/l (boil)/2-4 g/l (secondary) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1185966508098228/?comment_id=1185995418095337&reply_comment_id=1186177198077159&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Manny Jannes and James Sites on MTF regarding hibiscus usage. 11/29/2015.]</ref> || 5-15 mins in Boil (longer time in boil for more tartness) || || Bend Brewing Co. Ching Ching Berliner.