Dysphania ambrosioides
DESCRIPTION
This is a culinary herb common in Central American cooking. It grows 2-3 feet tall.
PROVENANCE
This is Oshkosh-grown seed, but originally the seed came from Experimental Farm Network. Jason Mills is currently the local seed steward.
GROWING RECOMMENDATIONS
Plant anytime June and July, either by direct sowing or starting indoors if you prefer. Plants are drought tolerant. Since they go to seed quickly in the heat of the summer, succession planting might be required to maintain a continuous supply of fresh leaves.
SEED SAVING
Flower stalks produce copious amounts of seed. Wait until some seed is falling off dry. Then, shake seed heads over a large container to collect mature and dry seed. Alternatively, you can cut almost dry seed stalks to let dry down all the way in a covered area protected from animals.
CULINARY USE
Use in Mexican and other Central American cuisine, especially bean dishes, soups, rice, and eggs.
PRESERVING THE HARVEST
This herb dries well or can be frozen.