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Author Bio Biographical statement from the author of Growing and Selling Fresh Cut Herbs.

Growing and Selling
Fresh-Cut Herbs
Looking for a great gift for that favorite gardener? Here you'll find out where to buy this book or how to
order it online.

Herb of the
Month
Check here each
month for a new herb, featuring: growing,
care and uses.

Questions and Answers
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Links
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Reviews
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Herb of the Month

Over the next year, the herb of the month feature will focus on those unusual herbs that a professional grower may occasionally be asked to supply.  These profiles are supplied by Herbalpedia

Hoya Santa (Root Beer Plant)
Piper auritum [PIP-er aw-RY-tum]
 Family: Piperaceae

Description: Often misclassified as Piper sanctum, Hoja Santa is a tropical looking plant with large, velvety, heart shaped leaves. Small white spikes of flowers appear in the summer. It is a perennial which can grow to 10 ft so give it lots of room.  Other curious characteristics of this plant are its oil glands, tiny, gelatinous balls that form on the underside of its leaves.  Hoja Santa will die to the ground during central Texas winters. The leaves have a sarsaparilla/licorice scent which gives the plant the common name "rootbeer plant".  The leaves are used in the cooking of its native Southern Mexico, although some reports suggest it may have carcinogenic properties.   It is a host plant for  Thomas swallowtail caterpillars

Culture: a perennial with a height of 6-8inches.  Grows best in light sun with afternoon shade or shade in rich well drained soil.  Hardy to zones 9-10. Will die back with a freeze, but new shoots appear in the spring.  Can be treated as a tender perennial in areas with hard freezes.  Requires a lot of water. 

Culinary Uses: Hierba means "herb" and hoja means "leaf." This large, heart-shaped leaf adds an incomparable exotic aroma hinting of anise, camphor, or even sassafras to Oaxacan and Veracruzano dishes. It is becoming more widely available in the United States but is still difficult to find. It is best when fresh, but the dried herb makes a good substitute. Refresh the dried herb before using by soaking in warm water a few minutes. Squeeze out excess water before proceeding with the recipe.   Dr. Art Tucker of Delaware State University has presented a paper than hoja santa may contain cumulative, potentially toxic essential oils, although they have been used traditionally in cooking for centuries in Mexico.  Aromatic and pleasant, loosely reminiscent to anise, nutmeg and black pepper.  The flavor is strongest in the young stems and veins, which have additionally a pleasant warming pungency.
            To make a wrapper, rinse each leaf well, lay it on a board and slice along the central vein on both sides, cutting the heart shape into two lobes.  Discard the tough central vein and use the two large pieces as wrappers or as a seasoning.  Best cooked as they are too tough for salads. For a sauce, tear up a few leaves to make a cup discarding veins.  Add to a blender with 1/3 cup chicken broth and puree.  Add salt, pepper garlic, onions and chiles.  Fry the sauce with a little oil and constant stirring and then turn down heat and simmer for 10 minutes and serve.  The leaves can also be cut into strips and fried crisp in hot oil for two minutes and drain.  Tastes good with fish.

     Click here to see a preview of the Table of Contents for Growing and Selling Fresh-Cut Herbs. Click here to see archived Herb of the Month pages.

The comprehensive revised edition of Growing and Selling Fresh-Cut Herbs is now available from most internet booksellers, bookstores, and in libraries. It can be ordered from the publisher, Ball Publishing  Ball Bookshelf - Detail  and the distributor, Independent Publishers Group  Independent Publishers Group

E-mail your questions, tips or suggestions.
I look forward to hearing from you.

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