Piper auritum, hoja santa, an edible leaf used as an spice to flavor foods and can be grown in the backyards |
An small shrub that frecuently grows in gardens, ravines and backyards in Guatemala City. The best option is to grow the plant, which turns out rather decorative and surprisingly robust. The young leaf is cooked to be eaten in soups and stews, used as a condiment or flavoring for meats. Also eaten fried and seasoned to accompany other foods. Another way is by wrapping the meat consumption of chicken seasoned then tied with a piece of steaming banana what is called a chicken rut. When crushed the leaves and stems smell strongly of sarsaparilla (root beer), and the leaves are used to flavor foods, especially meat dishes and the common local snails (jutes) found in small streams. (Parker, 2008) The crushed roots have an anesthetic effect and are used to relieve insect bites and headaches and swollen wounds pulverized seeds with ginger is used to scurvy and sluggish digestive and fried almond leaves to cure colic the liver.
Last update March 11, 2013, First posted september 23, 2011. |