Hierba

Hierba buena (spearmint) mentha spicata: This aromatic herb, a tough perrenial capable of taking over a garden, is used in meat stews, cooked sauces and soups, most notably caldo de pollo, to which it adds a truly exquisite touch.

A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006

Hierba santa or hoja santa piper auritum, piper sanctum: Abundant in the south-central region of Mexico, the palm-sized, velvety leaves of this anise-scented, bushy perrenial make fragrant wrappers for grilled or steamed fish dishes, such as the Pescado en Hoja Santa of Veracruz, where it is quite commonly known as acuyo.

A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006

Hierba buena (spearmint) mentha spicata: This aromatic herb, a tough perrenial capable of taking over a garden, is used in meat stews, cooked sauces and soups, most notably caldo de pollo, to which it adds a truly exquisite touch.

A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006

Hierba de conejo (Indian paintbrush) castilleja lanata: Growing wild in desert areas of the United States and Mexico, this bright red-flowered herb was traditionally used by the indigenous people of what is now the state of Nevada, and by the Zapotec people of Oaxaca, where it is still frequently added to a pot of beans or rice.

A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006

Hierba de conejo (Indian paintbrush) castilleja lanata: Growing wild in desert areas of the United States and Mexico, this bright red-flowered herb was traditionally used by the indigenous people of what is now the state of Nevada, and by the Zapotec people of Oaxaca, where it is still frequently added to a pot of beans or rice.

A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006

Hierba buena (spearmint) mentha spicata: This aromatic herb, a tough perrenial capable of taking over a garden, is used in meat stews, cooked sauces and soups, most notably caldo de pollo, to which it adds a truly exquisite touch.

A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006

Hierba de conejo (Indian paintbrush) castilleja lanata: Growing wild in desert areas of the United States and Mexico, this bright red-flowered herb was traditionally used by the indigenous people of what is now the state of Nevada, and by the Zapotec people of Oaxaca, where it is still frequently added to a pot of beans or rice.

A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006

Hierba santa or hoja santa piper auritum, piper sanctum: Abundant in the south-central region of Mexico, the palm-sized, velvety leaves of this anise-scented, bushy perrenial make fragrant wrappers for grilled or steamed fish dishes, such as the Pescado en Hoja Santa of Veracruz, where it is quite commonly known as acuyo.

A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006

Hierba santa or hoja santa piper auritum, piper sanctum: Abundant in the south-central region of Mexico, the palm-sized, velvety leaves of this anise-scented, bushy perrenial make fragrant wrappers for grilled or steamed fish dishes, such as the Pescado en Hoja Santa of Veracruz, where it is quite commonly known as acuyo.

A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006

I am looking for a source for seeds for the wonderful herbs of Chepil and Hierba de Conejo.

Looking for seed source 1919