This plant has a long history, lots of names and one unique scent -- Root Beer. Squeeze one of these large, velvety leaves and prove it to yourself. Cooking with this historic Mesoamerican herb adds a complex and unique flavor to regional Tex-Mex dishes and gardening with this large and dramatic plant creates a lush, tropical feel to any high-shade garden.
Mexican legends speak of the Virgin Mary's need for a place to dry the diapers of Baby Jesus. She chose the hoja santa plant which softly scented the linen cloth. Because this herb has been used for centuries, it is known by multiple names in several languages. It has more than 20 names in Spanish and most deriving from the Aztec name of tlanapaquelite. In English, it is often called Mexico's Pepperleaf as well as Root Beer Plant.
As with most of the Incan and Mayan herbs, legends and fables often credit the plant with medicinal qualities. Some have proven to be valid through current research; however, no verifiable research indicates any creditable medical benefits from using hoja santa. There is no doubt however, that culinary benefits are extensive. In Mexican cooking, Root Beer Plant adds a unique flavor to stews, salsas and tamales. The leaves can be chopped and added to sauces such as mole verde for use over fish or eggs. More often, the leaves are used as wrappers for cooking and their remarkable size facilitates this usage.
Tamales Oaxacan-Style: Harvest and wash large hoja santa leaves. Trim and discard the stems and soften the leaves in boiling water. Mix 1 cup of mesa farina, 1 cup of chopped pork, 1 TBL cumin, and red pepper to taste. Raisins, olives, and nuts are often used options as well -- usually 1/4 cup of one or more of these. Lay out corn husks, overlapping if necessary to provide a wide enough surface for the hoja santa leaves. Lay hoja santa leaves on the corn husks and place 1/4 or so of the mesa farina mixture into the center and wrap as tamales. Steam for 15 minutes or until mesa farina is set as with tamales.
Mexican legends speak of the Virgin Mary's need for a place to dry the diapers of Baby Jesus. She chose the hoja santa plant which softly scented the linen cloth. Because this herb has been used for centuries, it is known by multiple names in several languages. It has more than 20 names in Spanish and most deriving from the Aztec name of tlanapaquelite. In English, it is often called Mexico's Pepperleaf as well as Root Beer Plant.
As with most of the Incan and Mayan herbs, legends and fables often credit the plant with medicinal qualities. Some have proven to be valid through current research; however, no verifiable research indicates any creditable medical benefits from using hoja santa. There is no doubt however, that culinary benefits are extensive. In Mexican cooking, Root Beer Plant adds a unique flavor to stews, salsas and tamales. The leaves can be chopped and added to sauces such as mole verde for use over fish or eggs. More often, the leaves are used as wrappers for cooking and their remarkable size facilitates this usage.
Tamales Oaxacan-Style: Harvest and wash large hoja santa leaves. Trim and discard the stems and soften the leaves in boiling water. Mix 1 cup of mesa farina, 1 cup of chopped pork, 1 TBL cumin, and red pepper to taste. Raisins, olives, and nuts are often used options as well -- usually 1/4 cup of one or more of these. Lay out corn husks, overlapping if necessary to provide a wide enough surface for the hoja santa leaves. Lay hoja santa leaves on the corn husks and place 1/4 or so of the mesa farina mixture into the center and wrap as tamales. Steam for 15 minutes or until mesa farina is set as with tamales.