Aztec Sweet Herb
Estimated Inventory, lb : 0
Description/Taste
Aztec Sweet Herb is comprised of flexible trailing stems covered in small leaves averaging 1 to 4 centimeters in diameter and 1 to 7 centimeters in length. The leaves have an ovate to lanceolate shape with a broad middle tapering to a pointed tip. The leaves are dark green, deeply veined, and have serrated, toothed edges with a soft, pliable, and crisp consistency. Depending on growing conditions, the leaves may be tinged with dark purple-bronze patches. The stems are cylindrical and range in color from pale green to muted red. Seasonal tiny white flowers also appear, averaging 2 to 4 millimeters in length. Aztec Sweet Herb releases a faint, sweet aroma when rubbed. The leaves and flowers are edible raw and have an initially sweet taste, followed by subtly bitter and mint-like nuances.
Seasons/Availability
Aztec Sweet Herb is available year-round.
Current Facts
Aztec Sweet Herb, botanically classified as Phyla dulcis, is a perennial, evergreen plant belonging to the Verbenaceae family. The species is interchangeably known under the classification Lippia dulcis and is native to the Americas, where it has been used as a medicinal ingredient since ancient times. Aztec Sweet Herb is an herbaceous, sprawling plant that remains low to the ground and produces horizontal runners to creep and expand. The species is fast-growing and is favored in the modern day as an ornamental, medicinal, and culinary plant. Aztec Sweet Herb is popularly planted in home gardens throughout the Americas and can be grown directly in the ground to protect against soil erosion or sown in containers in smaller spaces. The species is identified by many regional names, including Honeyherb, Hierba dulce, Yerba dulce, Mexican Sweet Grass, Orozuz, Mexican Lippia, and several others. In fresh markets, Aztec Sweet Herb is sold in loose bunches of leaves, flowers, and stems. The leaves are famous for their sweet taste and are primarily utilized as a medicinal ingredient in tonics and decoctions.
Nutritional Value
Aztec Sweet Herb is known for its diuretic, anti-inflammatory, and antimicrobial properties. The leaves are commonly combined with water and made into tea, decoctions, or infusions. The juice is also extracted and mixed with other ingredients to lessen fevers, aid in gastrointestinal issues, and soothe coughs and sore throats. In Mexico, Aztec Sweet Herb is a standard ingredient in natural remedies to relieve symptoms associated with bronchitis, women’s menstrual cycles, and indigestion. It is important to note that though the species is used as a traditional medicine, the leaves contain a compound called camphor, which may harm the nervous system if consumed in large quantities. Discussion with a medical professional is advised before incorporating the species into health remedies.
Applications
Aztec Sweet Herb has a sweet, subtly bitter, and minty taste suited as a sparse culinary seasoning. The leaves should only be used in very small amounts due to some studies that claim they may cause harm to the body in large, excessive quantities. More studies need to be conducted before conclusions are made, but consumers should exercise caution based on their medical histories. Aztec Sweet Herb leaves are edible raw and can be picked and consumed straight off the plant. The leaves are also sometimes tossed into green salads or mixed into fruit medleys for a sweet addition. Beyond fresh dishes, Aztec Sweet Herb is popularly incorporated into drinks as a sweet addition. They can also be used fresh or dried. Aztec Sweet Herb pairs well with thyme, fennel, ginger, sage, and elderberry. Fresh leaves have a short shelf life and should be immediately used after harvest for the best quality and flavor.
Ethnic/Cultural Info
Aztec Sweet Herb is well-known for containing hernandulcin, a sesquiterpene compound responsible for the plant’s sweet flavor. This organic compound was discovered in 1985, and it is said to taste 1,000 to 1,500 times sweeter than sugar. Hernandulcin was named after Francisco Hernández, a Spanish physician who first described the Lippia dulcis species. Hernández was sent by the King of Spain, Philip II, in 1570 to study various medicinal plants in the New World, also referred to as New Spain. The Spanish physician collected research between 1570 and 1576 and documented botanical names, uses, and helpful facts on over 3,000 plant species in Latin. His work has since been translated into Spanish, giving researchers insight into using the Aztec Sweet Herb. In Hernández’s work, the species Lippia dulcis was noted under the Nahuatl name Tzonpelic xihuitl, a descriptor used by the Aztecs roughly translating to mean “sweet grass.” Hernández mentioned that the Aztecs solely used the species for medicinal purposes, especially respiratory ailments.
Geography/History
Aztec Sweet Herb is native to regions of Mexico and Central and South America and has been growing wild since ancient times. Much of the species’ early origins and uses are unknown, as the first written documents occurred after the arrival of the Spanish. Throughout history, the species was mainly used for medicinal purposes. Later in the 19th century, Aztec Sweet Herb was the subject of several scientific studies to better understand the plant’s health benefits and organic compounds. The species was tested in the United States in 1877 and parts of Mexico, and by the end of the 19th century, the plant was being incorporated into some treatments for bronchitis and coughs. Today, Aztec Sweet Herb thrives in warm, subtropical to dry areas, mainly along rocky slopes, fields, riverbanks, pastures, plains, ravines, and mountains. The leaves and flowers are foraged from wild plants and sold in local markets as medicinal and culinary ingredients. Aztec Sweet Herb is also grown on a small scale in home gardens throughout the Caribbean, Mexico, and Central and South America.
