Chipilín is not cultivated on an agricultural scale; it's something you might find at farmers' markets, in home gardens, and growing in the wild. Both the leaves and the flowers are edible, though the leaves don't develop much of a taste until cooked. We recently tried chipilín in a Oaxacan rice recipe. It was pleasantly pungent and herbaceous – not overwhelming but enough to add some depth to the dish.
Get the recipe here:
• Arroz con Chepil on Seasons of My Heart
Have you ever eaten or cooked with chipilín? We want to try more recipes!
(Image: Emily Ho)