Maximum Yield Australia/New Zealand November/December 2018 | Page 36

MEXICAN
HERB CROPS
Mexican chilies include habanero, poblano, mulanto, and jalapeno
amongst others.
Like many cuisines,
Mexican dishes make use
of a wide range of native
and introduced herb and
spice crops. Some are
well known hydroponic
crops such as cilantro (leaf
coriander) and mint, while
others are new flavour
sensations that can really
bring the taste of Mexico
into dishes which are
already old favourites.
Epazote and papalo are
two such Mexican herbs
that perform well under
hydroponic cultivation,
take up minimal space
in an indoor garden,
and are relatively
trouble-free to grow.
“ EPAZOTE
is often considered to be an
essential ingredient in many traditional
Mexican chili and bean dishes.”
Epazote
Epazote (Chenopodium ambrosioides) is a classic Mexican
herb, little known in the rest of the world and with a flavour
profile that can be somewhat challenging to the uninitiated,
and an acquired taste. Epazote is often considered to be an
essential ingredient in many traditional Mexican chili and
bean dishes, and has a flavour described as camphor or
turpentine-like with a strong aroma. While its usual flavour
doesn’t seem that attractive on its own, it does add some-
thing unique and special to many Mexican dishes that make
it worth trialling in hydroponic herb gardens. Easily grown
from seed, epazote is a small but rapid growing herb requir-
ing temperatures between 18-26°C, moderate to high light,
and with similar nutritional requirements to other hydroponic
herbs such as basil and cilantro. Being easy to propagate from
seed and an annual crop, epazote grows exceptionally well in
NFT and other solution culture systems and can be combined
with lettuce, herbs, and other small vegetables.
Cilantro/Coriander
Cilantro (Coriandrum sativum) is sometimes referred to as
leaf coriander, Mexican parsley, or simply as coriander, and
is a quick-growing, warm-season annual herb. Cilantro and
coriander are the same plant and are both used in Mexican
cuisine, however, cilantro refers to the flat, fan-shaped leaves,
while coriander refers to the seeds that are ground and used
as a spice. Cilantro leaves have a characteristically different
aroma and flavour profile than the ground seeds, but both are
frequently used in the same dish. Cilantro is a fresh herb with
a limited shelf; its flavour and aroma diminishes with ship-
ping and storage, and the delicate foliage is easily damaged.
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