Avocado Leaves
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It is important to note that leaves from any type of avocado tree other than Mexican (Persea americana var. drymifolia) are considered toxic (the other two main types of avocado tree being Guatemalan and West Indian.) Hass tree leaves for instance, being a Guatemalan descendant, would be off limits, as would those from Fuerte and Nabal avocado trees, and any avocado tree that had Guatemalan or West Indian in its parentage at all, even though there were also some Mexican. But then, you'd really only want to use the Mexican type, as that would be the only kind that had any flavour or aroma. When the Mexican Avocado Leaves are crushed, they give off a faint anise-y smell, contrasting with the leaves of the West Indian type of avocado, which have no such smell.
I wouldn't use just any leaves off of any old tree in an avocado orchard. Unless you knew exactly which of the three main types of avocado the tree belonged to, I would be very leery. You would want to be totally certain it's the right variety of avocado to be sure that the leaves are safe. Additionally, you'd want to know that the producer was planning all along to sell the leaves, and had taken that into account while spraying the tree.
In Guatemala, natives apparently use Guatemalan leaves medicinally. You wouldn't want to use them in cooking, as they have no food value per se, with neither the taste nor the aroma of the Mexican leaves, but you especially wouldn't knowing the toxicity. When Guatemalan leaves have fallen off trees into fish ponds or tanks, the fish have died. Birds that have eaten them have keeled over. Beloved pet rabbits have gone to the great lettuce patch in the sky. Large doses have been fatal to goats and make horses and cows sick.
Don't get too freaked over it, though. We use leaves from the "sweet" laurel bush, but we steer clear of the "cherry" laurel because those leaves are toxic. So, it's the same with Avocado Leaves. One kind is good is useful; the other kind we ignore as we would the "cherry" laurel or the mushrooms growing off the path in the woods.
Whether fresh or dried but especially dried, the leaves are best lightly toasted before using, to wake up the taste. You can use them whole as you would bay leaves, or ground, as a spice.
Other entries for: Avocado
Avocado Leaves, Guatemalan Avocados, Mexican Avocados, Wertz Avocado
Other entries for: Hard Fruit
Apples, Apricots, Chayote, Citrus Fruit, Guava Fruit, Kiwis, Mangos, Maypop Fruit, Medlars, Melons, Nectarines, Papaya, Passion Fruit, Peaches, Pears, Persimmons, Plums, Pomegranates, Quinces, Red Sorrel, Rose Hips, Sapote, Star Fruit, True Service Fruit
Other entries for: Fruit
Bananas, Bletting, Candied Fruit, Dried Fruit, Drupes, Olives, Rhubarb, Soft Fruit
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