Chepil

Chepil is an herb used as a pot herb in Oaxacan cooking in Mexico. It is, for instance, used in "tamales de chepil."

It has a pungent taste that to some tastes like a green bean, but some people's taste buds detect it as almost soapy.

The deep green leaves come from a shrub that grows up to 6 feet (2 metres) tall. Its deep roots allow it to tolerate drought. In tropical areas, it will grow as a perennial, but after 6 years needs replacing. The shrub's yellow flowers can be eaten as well.

Chepil is mostly grown for home use, or harvested from the wild.

The plant is considered a weed in America, and is banned in Australia.

Also called:

Afang Leaves, Chepil, Garlic Cress, Garlic Mustard, Godeulppaegi, Molokhia, Purslane, Romeritos, Stinging Nettles, Tansy, Utazi, Uziza Leaves, Water Hawthorn, Waterleaf

Angelica, Chives, Herbs, Mint, Oregano