We all know and love the humble avocado which is vital to Mexican cuisine. But many may not know about the presence and purpose of avocado leaves.
Harvested from native Mexican avocados, avocado leaves contain striking flavors of anise, hazelnut and tarragon. Like bay leaves or curry leaves, they are used to season stock, soup and mole as well as flavor tamales and grilled meat. When fresh, they can be used as a wrapper similarly to a banana leaf. And they make the perfect substitute for the peppery herb hoja santa.
Truly versatile, dried avocado leaves are included in this month’s CrateChef box. Our featured chef Pati Jinich uses them in her cookbook, Treasures of the Mexican Table, in the Oaxacan Refried Black Beans (pg. 161) and Lamb Barbacoa (pg. 290).
When we strive to use nearly every part of a plant, we create a more sustainable kitchen and a holistic cooking experience. Utilizing avocado leaves is no exception. We hope the dried variety in our December box brings you organic, intriguing cooking experiences.