<a title="View user profile." href="/author/editors">The Editors</a>Wed, 04/13/2022 - 11:38
Hi Sol! It's difficult to answer your question without knowing what percentage of black leaves you've included, or just how "black" or otherwise damaged (slimy, water-soaked?) those black leaves were. Even if your end product were "safe," the black leaves might affect its flavor and quality. Painful as it might be, I'd suggest starting over with a new batch of fresh, green or properly dried leaves.
Hi Sol! It's difficult to answer your question without knowing what percentage of black leaves you've included, or just how "black" or otherwise damaged (slimy, water-soaked?) those black leaves were. Even if your end product were "safe," the black leaves might affect its flavor and quality. Painful as it might be, I'd suggest starting over with a new batch of fresh, green or properly dried leaves.