Avocado leaf

아보카도잎

In Mexico, not only the avocado fruit but also the leaves are used as a seasoning. They go into soups like bay leaves and have a sweet licorice and anise aroma. But only leaves from Mexican-type trees can be eaten.

Please read before eating. This herb needs some care. See cautions

Flavor and aroma

It has an anise and licorice aroma with a hint of hazelnut.
It also smells like tarragon.

Fun facts

Avocados come in three types: Mexican, Guatemalan and West Indian. If a rubbed leaf smells of anise, it's Mexican.
This "smell test" was recorded in a 1938 California Avocado Society publication.
In Guatemala, these trees are sometimes called "anise avocado."

In the kitchen

Cooking

Use it to flavor tamales and grilled meat. Like hoja santa, it's also used to wrap food.

Soups

Add whole leaves like bay leaves to stocks, soups and mole.

Bean dishes

In Oaxaca, Mexico, it's added when cooking black beans. Start with about 1 leaf or 1 teaspoon of powder per pot of beans.

Seasoning

Lightly toast the leaves, then crumble or grind them into a powdered seasoning.

Goes well with

Black beansMeatCornChili

Tips

If you can't find it, use a bay leaf with some anise seed instead (suggested by chef Rick Bayless).

Season

We're still checking the season. We'll add it once we find a source.

Details

Korean name: 아보카도잎
English names: Mexican avocado leaf
Scientific name: Persea americana var. drymifolia
Family: Lauraceae
Genus: Persea
Other names and notes: Spanish: hoja de aguacate

Cautions

Use only leaves from Mexican-type trees (Persea americana var. drymifolia). A 1984 University of California report found toxicity in goats that ate a lot of Guatemalan-type leaves. The Hass avocado we commonly eat is a Guatemalan-type hybrid, so don't use its leaves; use the dried leaves sold in Mexican grocery stores.

Show sources for this page

References for this herb

Cooksinfo
Culinary Lore
California Avocado Society 연감(1938, 1973)
Avocadosource

Photo

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