‘Pipiche’ (Porophyllum tagetoides)

This has been used in Mexico since pre-conquest days, with a fresh citrusy-cilantro sort of flavour that also has overtones of anise.

The leaves are narrow like tarragon, and this one is smaller than its relatives above – the plants grow to about 2 ft tall. It has very unusual blue flowers without petals, and is very pretty in the herb bed.

All of this family of herbs have little glands on the leaves which is what makes the essential oils & give them their unique flavour.

The leaves are chopped finely and added to tacos or bean dishes. It’s also good with meats or cheeses – you will like it if you like cilantro.