The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
SalanovaÂ® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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This item was last sold on : 12/14/17
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Fresh Avocado leaves are elongated, slender, and dark green in color. There is a prominent central, lighter colored vein that runs through the center of each leaf. When dried, Avocado leaves, closely resemble large bay leaves. Avocado leaves are usually toasted before use, offering a nutty hazelnut aroma and a mellow anise-licorice flavor. The Avocado tree stands between 15 - 20 feet tall and 5-8 feet wide, depending on the cultivar.
Fresh Avocado leaves are available year-round.
Typically, culinary Avocado leaves are harvested from the native Mexican avocado varieties, Persea drymifolia, as there is some debate around the toxicity levels found in Guatemalan Avocado leaves. Avocado trees share the same family as the bay leaf bush, both belonging to the Laurel family. Avocado leaves are used in both fresh and dried form in South Central Mexican cuisine.
Some believe Avocado leaves have healing attributes; using the leaves for the treatment of aliments such as arthritis, cold and flu symptoms, menstruation irregularity, and upset stomach. Dried or fresh leaves can be crushed and steeped in hot water to make a tea or tonic to treat kidney disease, bacterial infections, inflammatory diseases and thrush. The tea can also be rubbed on skin directly to sooth and treat the symptoms of acne, eczema and dry skin.
Both fresh and dried Avocado leaves should be toasted, either in a hot pan or over flame, for full development of flavors. Fresh Avocado leaves can be used as a bed for roasting meats. Use the leaves as a wrapper for steaming or grilling fresh fish. Use fresh Avocado leaves inside the wrapping of tamales to impart flavor. Adding a nutty hazelnut and strong anise flavor, dried Avocado leaves add depth when added to soups, stews, mole sauces and beans while cooking. Dried leaves can be ground to better release flavors. Store dried Avocado leaves in an air tight container at room temperature. Fresh Avocado leaves should be kept in a jar filled partially with water, covered with a plastic bag, and in the refrigerator.
Dried and fresh leaves are most commonly used in the southern states of Oaxaca and Puebla, Mexico.
The Avocado tree is believed to have originated in Puebla, Mexico. Fossils and artifacts have been found dating the Avocado tree to 10,000 BC with cultivation occurring around 900 AD.
Recipes that include Avocado Leaves. One is easiest, three is harder.
|Flavors of The Sun||Mexican Black Beans with Avocado Leaf|
|Cooking Channel||Avocado Leaf Crusted Tuna Taquitos|
|Telegraph||Refried Black Beans with Avocado Leaves|
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