Does anyone here have experience with mimosa grown in the American Midwest? We are in southern IL and it grows everywhere... Have several on our property that we planted from seed. I've sampled spice that was supposedly extracted from local trees but I've been unable to get a solid confirmation on that (it was impressive stuff).
I guess my question is, would mimosa grown this far north have a weaker alkaloid content? Would it be worth the effort, or should I just cut to the chase and order Brazilian or Mexican?
I guess my question is, would mimosa grown this far north have a weaker alkaloid content? Would it be worth the effort, or should I just cut to the chase and order Brazilian or Mexican?