Pipicha

Porophyllum linaria, P. tagetoides

herb

Thin leaves with a powerful taste of cilantro, lemon and anise, raw on tacos, in beans or in Oaxacan soups.

Origin

Oaxaca and Puebla (Mexico)

Season (United States)

June to October

Preparation

Only the leaves are kept, snipped raw at the last moment; a small handful is enough.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

Its larger cousin, pápalo, is also laid raw on tacos.