. . mostly what we cut here is eucalyptus, which is not very tasty and a bit toxic. The edible ones listed in the articles don't live around here.

All said, I'm going to leave this sort of bark cuisine to those astronomically priced temples of molecular gastronomy that enterprising chefs have opened to efficiently fleece the 1%, 1% wanabes, and food writers.

My barks of choice will remain Cinnamon, Cassia, and perhaps a little quinine.