In traditional European folklore, what was the sticky leaf of the butterwort plant used for?
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Butterwort leaves contain powerful enzymes that can break down proteins. In Scandinavia, people traditionally poured warm milk over the leaves to curdle it, producing a thick, delicious yogurt-like dairy product called tatmjolk. Photo: Noah Elhardt, Wikimedia Commons, CC BY-SA 3.0.
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Source: Wikipedia (CC BY-SA)
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