I have always had a interest in medicinal plants since I was young. I have also been working in kitchens since I was in high school. I have always thought about incorporating psychoactive plants into cooking, but never really brought into existence. Some of these plants I'm thinking of include blue lotus(or any lilly/lotus), passion flower, wild lettuce, pedicularis, dandelion, lemon balm, calea ternifolia, and mulien just to name a few. Some of these are colourful and contain some interesting flavours. The possibilities are infinite, there is such an overwhelming variety of plants.
Any thoughts from the people?