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Chepil is an herb used as a pot herb in Oaxacan cooking in Mexico. It is, for instance, used in "tamales de chepil."
It has a pungent taste that to some tastes like a green bean, but some people's taste buds detect it as almost soapy.
The deep green leaves come from a shrub that grows up to 6 feet (2 metres) tall. Its deep roots allow it to tolerate drought. In tropical areas, it will grow as a perennial, but after 6 years needs replacing. The shrub's yellow flowers can be eaten as well.
Chepil is mostly grown for home use, or harvested from the wild.
The plant is considered a weed in America, and is banned in Australia.
Also called:  Chipil
Longbeak Rattlebox Chepil (Spanish)
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, Herbed Vinegars, 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
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