Mexican oregano

Lippia origanoides

herb

Dried leaves of a shrub of the dry hills, stronger and more lemony than oregano, in pozole, menudo, beans and grilled meats.

Origin

Mexico and Central America

Season (United States)

all year round · grows in your region

Preparation

The dried leaves are rubbed between the palms over the dish, at the end of cooking or at the table; the hard twigs are removed.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

It is not an oregano: it belongs to the verbena family, but shares its scent.