Avocado Leaves
Estimated Inventory, lb : 0
This item was last sold on : 04/02/22
Description/Taste
Avocado leaves are variable in size, depending on the maturity when picked, and typically average 4 to 10 centimeters in diameter and 10 to 30 centimeters in length. The leaves have an ovate to elliptic shape with smooth, even, curved edges, a broad middle, and a tapered, pointed end. The top or upper surface of the leaf is dark green and smooth with pale yellow prominent veining, and the underside or bottom of the leaf is a muted pale green. Avocado leaves are leathery and tough but pliable when raw. Some leaves may also feature galls, which are small bumps of tissue on their underside. Galls are created when the leaves are irritated by insects, bacteria, or fungi. These irritations cause the plant to create swollen tissues, but these tissues are harmless and do not affect their use in culinary preparations. Avocado leaves can be utilized raw or dried. When raw leaves are used, they are primarily placed in dishes as a flavor enhancement and removed before eating. Dried Avocado leaves become crisp and brittle, and when roasted, their nutty aroma and taste are enhanced. Avocado leaves are said to have a fresh, herbal, subtly nutty, anise-like flavor with faint bitter undertones.
Seasons/Availability
Avocado leaves are available year-round.
Current Facts
Avocado leaves are a part of several species within the Persea genus and are the evergreen foliage of the well-known fruit trees belonging to the Lauraceae family. The leaves are often considered a secondary crop to avocado fruits, but despite their rarity in commercial markets, Avocado leaves have been utilized as a culinary flavoring and medicinal ingredient since ancient times in the Americas. It is important to note that most leaves gathered for culinary use are of the Persea drymifolia species, also known as the Mexican avocado. There is some debate about whether other species of Avocado leaves, such as Persea Americana, are toxic. This discussion arose from a study conducted in 1984 at the University of California at Davis. This study examined the effects of Avocado leaves of different species on goats. More research needs to be conducted in this debate, but it is mostly accepted that the species considered safe for consumption is Persea drymifolia. Avocado leaves are known as Hojas de Aguacate in Spanish and are a traditional culinary ingredient of Southern Mexico. The leaves are used fresh and dried and are valued for their distinct flavoring, enhancing a dish's overall aroma and taste. As avocado trees have spread in cultivation worldwide, the use of the leaves has also expanded, and the leaves are increasing in notoriety as a medicinal ingredient in other cultures.
Nutritional Value
Avocado leaves are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and potassium to balance fluid levels within the body. The leaves also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamin E to protect the cells against free radical damage, vitamin A to maintain healthy organs, and other nutrients, including calcium, magnesium, and zinc. Avocado leaves notably contain quercetin, a natural flavonoid with antioxidant properties to reduce inflammation and protect the body's overall health. Historically, Avocado leaves were used among Mesoamerican indigenous populations to remedy coughs and digestive disorders and as a gas reducer. The leaves were traditionally crushed and steeped in hot water to make teas and tonics. Infusions of the leaves were also rubbed on the skin to soothe redness and swelling, lessen acne, and unclog pores.
Applications
Avocado leaves have an herbal, licorice-like, subtly nutty flavor suited for cooked preparations. The leaves can be utilized fresh or dried and are added to dishes primarily for enhanced flavoring. Fresh Avocado leaves are often simmered in soups, stews, and sauces and then removed before serving. The leaves are also used to wrap meats and seafood for steaming or grilling or layered into tamales for a complex taste. In Southern Mexico, it is common to wrap marinated pork in Avocado leaves and then grill the meat into a savory, aromatic dish. Infusions of the leaves are also added to salad dressings, marinades, and various sauces, including mole. In addition to fresh leaves, dried Avocado leaves can be crushed and ground into a fine powder and stirred into dishes as a seasoning. The crushed leaves add flavoring to refried and black beans, or the beans can be pureed with the leaves into a dip. This dip can be served as a sauce over tacos, eggs, or meat dishes. Toasting avocado leaves before use is recommended as heating draws out more robust anise-like flavors. Toasted and crushed Avocado leaves are mixed into casseroles, added to birria, or used to flavor mixiote, a pit-barbequed meat dish. Avocado leaves pair well with aromatics such as onions, garlic, and shallots, chile peppers including serrano, guajillo, and jalapeno, bell peppers, beans, mushrooms, tomatoes, fish, and meats such as poultry, pork, and beef. Fresh Avocado leaves will keep for a few days when stored in a jar filled partially with water, covered in a plastic bag, in the refrigerator. Dried Avocado leaves will keep up to one year in an airtight container in a cool, dry, and dark place.
Ethnic/Cultural Info
Avocado trees were revered by the Mayans as a sacred symbol of life and family. It is thought that the Mayans had sacred fruit tree groves, and the trees were also planted around houses and graves. Avocado trees, in particular, were thought to act as a connection to ancestors. The Mayans believe that people who died sometimes came back as various fruit trees, and people of significance or importance were considered the ones to inhabit avocado trees. One of the most well-known images of an avocado tree was found on the sarcophagus of Pakal the Great, a Mayan king of Palenque, now modern-day Chiapas, Mexico. It is said relatives were depicted near fruit trees surrounding a picture of the king on the sarcophagus, and Lady Yohl Ik’nal, former queen and Pakal’s grandmother or great-grandmother, was connected to an avocado tree. The trees seen on the sarcophagus were believed to have been planted in gardens and not wild, further establishing the notion of the curated sacred gardens connected to ancestors.
Geography/History
Mexican avocados, Persea drymifolia, are believed to be native to South Central Mexico, specifically in the region of Puebla. The exact history is unknown, but researchers hypothesize that indigenous communities in Mesoamerica were consuming the fruits thousands of years ago, sometime between 7,000 and 5,000 BCE. Over time, avocado seeds were carried and spread throughout Central and South America, and the fruits were bred to have improved characteristics as early as 500 BCE in Mexico. Spanish and Portuguese explorers encountered avocados on their journey to the Americas, and the species was documented in the 16th century and sent back to Europe for cultivation and sale to other countries. Avocado leaves are largely undocumented in historical texts as they are a secondary crop to the popular fruits. The use of the leaves is also thought to date back to ancient times and was notably valued as a medicinal ingredient throughout the Mayan and Aztec Empires. Today, Avocado leaves are increasing in popularity as the tree’s spread in cultivation worldwide. The leaf's culinary and medicinal use is being promoted through online retailers, natural healers, and social media, and though its use is still small, its presence is increasing in households around the world. Avocado leaves are sold fresh through local markets, and dried versions are offered by specialty grocers, distributors, and online retailers. In Southern Mexico, the leaves are predominately used in the cuisine of Oaxaca, Puebla, and Chiapas.
Recipe Ideas
Recipes that include Avocado Leaves. One
is easiest, three is harder.| Cooking Channel |
|
Avocado Leaf Crusted Tuna Taquitos |
| Flavors of The Sun |
|
Mexican Black Beans with Avocado Leaf |
| Telegraph |
|
Refried Black Beans with Avocado Leaves |
