nprofile1qy2hwumn8ghj7un9d3shjtnyd968gmewwp6kyqpq9emlycmkfxcpama7teucrczheg7rzxk4u2j2k9px3uqywut2dwqqlxef3g (nprofile…ef3g)
Onions: sweet mostly.
Potatoes (not Russets, but a variety like Kennebec): savory, a little bitter
Rhubarb: sweet, sour
Cabbage: umami, bitter
Carrots: sweet, savory (depending on the variety)
Parsley: savory, bitter
Swiss Chard: savory, bitter
Beets: umami, bitter, sweet (depending on the variety)
It's really hard to lump some flavors into the five categories (though I know them) because they are more nuanced, especially the aromatics like garlic and onions.
DoubleD
npub133…tza46
2026-02-08 18:59:44 UTC
in reply to nevent1q…uqm9
Author Public Key
npub133w3mpwxznvuvs9hdqwelfdhpsvpd93wld0g690rwk7d87kcqeas0tza46Seen on
wss://relay.mostr.pubPublished at
2026-02-08 18:59:44 UTCEvent JSON
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