Native to Central and South America ,this Mexican herb is easy to grow and hard to describe. The flavor is very fresh with a decided edge and aftertaste. Used in a variety of sauces, particularly with black beans, corn, mustard and seafood dishes. This herb is known as the "bean herb" as using just two sprigs effectively combats flatulence, aiding digestion with its carminative effect. A couple of specimens is probably enough for a small garden, use only the leaves, fresh or dried, sparingly. Harvest around 50-55 days. 300 seeds
Germination: 10- 14 days
Seed Planting Depth:Sow on surface, press into soil
Starting Indoors/Outdoors:Sowing outdoors is best, in the spring when soil temperature reaches 65 degrees. Sow a few seeds in each spot, 6" apart. Start indoors 4-5 weeks before last frost. Provide 65-70 degree soil temperature. Transplant 6-8" apart. Self sows easily. Clip flowers off if you do not desire volunteers.
Grows easily and abundantly even here in New England. Dried herb retains flavor for a couple of years. Zesty, savory flavor for any dish with beans. Hope it's back in stock soon. We're finally running low in the kitchen.