Fiesta
Flavors
Cilantro
Coriandrum sativum
Family Apiaceae TAMBloomPhoto(79k)
This cool weather loving herb is
a lacy looking annual whose leaves are used in Mexican and Asian
cooking. The seeds are the
spice known as coriander. Flat, dark green leaves form a rosette
from which
clusters of white flowers appear
in the spring. It easily reseeds itself. Cilantro is best planted
in the fall in
Austin, Tx as it will quickly bolt
in hot weather. The leaves change shape and flavor as the flower
stalks
begin to form. Cilantro will
grow best in full sun. Seeds are easily collected by removing the
seed heads
when they begin to turn brown and
placing in a paper bag until they are completely dry. Try some tasty
recipes.
Mexican
Mint Marigold Tagetes lucida
Family Asteraceae
AMWPhoto(43k)
South Texans have trouble keeping
tarragon through the long, hot summer, but instead they are blessed with
"Texas Tarragon". This anise flavored perennial is a wonderful addition
to the landscape. Growing to 30 inches, the shapely clump becomes
ablaze in fall with golden marigold-like blossoms. When planted next
to a purple flowering Salvia leucantha the effect is breathtaking.
As if beauty weren't enough, the plant's delightful anise flavor can be
used in place of tarragon (but it is not an identical substitute, the taste
of mexican mint marigold is milder and more anise-like). It makes
an excellent addition to teas and punches, wonderful herbal
vinegars and the leaves may be added to chicken dishes. Mexican
Mint Marigold is easy to grow. It does best in full sun and wants
well draining soil. It is fairly drought tolerant. It may be
propagated by root divisions, or cuttings root easily in water or potting
mix. The plant will die back during cold weather, but springs to
life with its stems of elongated leaves when spring temperatures arrive.
Mexican
Oregano Poliomintha
bustamanta Family Lamiaceae
Not a true oregano, this attractive
shrub gives color, scent and flavor to the landscape. Growing to
30 inches in Austin, Tx, the lovely tubular lavender colored flowers and
small glossy leaves make a striking addition to the garden. The flavor
is intensely oregano and the leaves can be used in any recipe that calls
for oregano, although it is prudent to start with a smaller amount than
called for. In mild winters the plant may be evergreen. Mexican
oregano is drought tolerant and will flower best in full sun. Grow
it in well draining soil and prune frequently to control its sometimes
awkward shape. (Note-there are several other plants called Mexican
Oregano) This plant may be found labeled as Poliomintha longiflora,
see The Big Book of Herbs by Dr. Arthur O. Tucker and Thomas DeBaggio
for a brief discussion of the nomenclature.
Epazote
Chenopodium ambrosioides
Family Chenopodiaceae
A traditional herb in Mexico, epazote
is often called the "bean herb". This weedy plant, smelling of turpentine,
is often grown to be used in bean dishes. When added in the last
15 minutes of cooking, it is said to reduce the gassy aftereffect of eating
beans but conclusive evidence is lacking. This herb is not GRAS (generally
recognized as safe ), the oil is toxic in comparatively small doses and
injected water extracts have produced tumors in rodents. More reseach
is needed before it is used as a culinary herb but it does make an interesting
cultural herb in the garden. Epazote is easy to grow from seeds or
cuttings. It is often found growing wild around streams, but
seems to be able to tolerate any growing conditions. Frequent pruning
will help maintain an attractive shape and prevent flowering and the resultant
spread of seeds throughout the garden. The serrated leaves are a
nice, light green and are the source of the genus name "chenopodium" or
goosefoot. The flowers are unremarkable. Epazote will die to
the ground during the winter and come back as an even bigger clump the
following spring.
