Grows wild in parts of central and southern Mexico. Considered by many to be indispensable to a good pot of beans. Digestive, used for intestinal disorders. Can be carefully dried for winter use. Very easy to grow.
Flowers are sauteed fresh, added to cooked beans and fresh salsas.
A shady perennial, easily propogated from root cuttings. Aromatic flavor added to guacamole, broth, meats, meatballs, cooked sauces. Fresh leaf used in cold drinks. Used fresh or dry. Velvety, heart-shaped leaves used in green mole, for wrapping tamales, with chicken, beef, shrimp.