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Romeritos are leaves that can be used as an herb for flavour, or cooked as a pot-herb vegetable in their own right.

They are small leaves that resemble a soft, non-woody version of rosemary.

They have a pronounced tart taste. Non-Mexicans sometimes have a hard time trying to decide if they like the flavour.

The leaves come from an evergreen shrub that likes to grow close to marshy areas. The seeds it produces can be black or brown. Mexicans gather the seeds from the wild, and plant it at home each year.

The plant also grows in the United States in parts of the Colorado Desert and in parts of Death Valley.

Romeritos en Revoltijo

This is a dish made from dried shrimp, nopales, potatoes and romeritos. They are cooked in a mole sauce made from ancho, mulato and pasilla chiles, almonds, cinnamon, garlic, onions, and breadcrumbs.

It is often made at Lent and Christmas.

Cooking Tips
Pick off and discard any dry leaves or sprigs. Rinse to get all the dirt off, then cook in boiling water.

Language Notes
"Romeritos" means "little rosemary."

Acknowlegements

Also called:

See Also:

Cactus Leaves

Other entries for:

Potherbs
Chepil, Molokhia, Romeritos, Water Hawthorn, Waterleaf

Other entries for:

Herbs
Angelica, Angostura Bark, Basil, Bay Leaf, Borage, Chamomile, Chervil, Chives, Comfrey, Coriander, Cress, Curry Leaves, Dill, Dried Herbs, Epazote, Fennel, Fenugreek, Filé, Folium Indicum, Greens, Gruit, Hops, Hyssop, Lavender, Loroco, Lovage, Marjoram, Mexican Tarragon, Mint, Oregano, Parsley, Pennywort, Rosemary, Rue, Sage, Salad Burnet, Sarsaparilla, Sassafrass, Savoury, Screw Pine Leaves, Shiso Leaves, Silphium, Sorrel, Tarragon, Thyme, Trefoil, Valerian, Wild Garlic, Winter Purslane, Yarrow, Yomogi