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"  WHAT IT IS: Forget micro. Chefs are going macro with these big leaves. Unrelated to sarsaparilla, an early root beer ingredient, this plant earns its soft drink moniker from its similar flavor profile, a beguiling marriage of licorice, cloves, and mint, but with a hint of black pepper. WHO LOVES IT : Rising star George Mendes of the soon-to-open Aldea (NYC). &amp;quot;It tastes like root beer but also has chocolaty, grassy notes. I use it like a fresh herb, and it&amp;#039;s perfect as a steaming vessel.&amp;quot; HOW TO USE IT : Blanch a whole leaf for 10 seconds, dunk in cold water, wrap it around game or squab, then enclose with plastic and steam. Try braising vegetables with it; or muddle it into a cocktail. WHERE TO FIND IT : Troll Mexican markets with fingers crossed, or a $500 membership to Veggie U, a nonprofit that teaches kids about healthy food, buys you rights to pur-chase it (and other produce) on request from Huron, Ohio&amp;#039;s legendary Chef&amp;#039;s Garden (chefs-garden.com). "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elle.com/culture/travel-food/a9713/root-beer-leaves-263876/>