I've been researching material for a series of publications and a large part of this has included studying ingredients from numerous sources and ranging from fresh to freeze-dried. Formulating with food opens options while it presents limitations.

Pictured: fresh sage that is going to be used in an infusion-comparison test. The one on the left is from Denmark, and on the right is sage from Kenya. It will be interesting to see if there is any discernible difference in the resulting products.