Did you know avocado leaves from the Mexican avocado peresea drymifolia can be used in your home cooking? Much like "bay leaves" are used in stews and other meaty concoctions to add a unique flavor and to help soften tough meats, ancient people of Central America (and even until today!) have used these unique avocado leaves in their foods.
Dry avocado leaves (from this specific plant only, do not try others, as they may be toxic!) can add a beautiful anise flavor to your meats, stews and beans. The best leaves are dried and toasted and might have little "bubbles" or "galls" on the underside. These are highly desirable - and our source has them often.
The leaves can also be brewed into a tea that is believed to help with various ailments (such as colds, coughs and intestinal issues (kidney, bladder, stomach). Ancient people used avocado leaves as part of their "first aid" kit, it seems. Boil the leaves in water for at least 10 minutes to steep them into a beautiful pink potion.
Why not try a new flavor to your own meals. The double layer of avocado leaves AND fresh avocado on a bean stew or buritto will be sure to set you into the "gourmet" category and having everyone ask you for your secret! (Its up to you whether you tell them or not!).
Check out our recipes & blog for ideas on how tos, recipes and other ideas! Makes a great gift for that foodie who "has everything".