Raw or fresh leaves taste sharp, astringent, and bitter. When slow-cooked in soups, stews, or braises, they mellow into a savory, tea-like base that ties other flavors together. 

They give off a woodsy smell with hints of balsam, honey, nutmeg, and pepper. Crushing them releases a sharp scent of menthol and camphor. 

 Roasting, pan-frying, or searing caramelizes their natural sugars, creating a nutty, savory, and sweet flavor with a crispy exterior and tender interior. Boiling or overcooking releases sulfur compounds, leading to a softer, mushier texture and a stronger cabbage-like or sulfurous odor.