Native to Central and South America, this Mexican herb is easy to grow and hard to describe. The flavor is very fresh with a decided edge and aftertaste. Used in a variety of sauces, particularly with black beans, corn, mustard, and seafood dishes. This herb is known as the “bean herb” as using just two sprigs effectively combats flatulence, aiding digestion with its carminative effect. A couple of specimens is probably enough for a small garden, use only the leaves, fresh or dried, sparingly.

100 seeds

PLANTING

Dysphania ambrosoides

Annual

Germination: 10-21 days

Germination Temperature: Optimum soil temperatures 60-70F.

Seed Planting Depth: Sow on surface and press into soil

Starting Indoors: Start indoors 4-6 weeks before the last frost. Provide 60-70F soil temperature. Transplant after last frost, space 4-6″ apart.

Sowing Outdoors: 1-2 weeks before the last frost date, sow 12-18 seeds per foot, thin to 4-6 apart.

Growth Habit: Bushy upright

Height and Width: 24-36 x 8-12

Spacing: 4-6″ apart

Light Needs: Full sun

Soil Needs: Average, well-drained

Approximate days to harvest from seed: 50-60 days

Uses: Culinary, medicinal

Harvest: Fresh use- young leaves, whole young plants. Cut the center stem first to encourage a bushy habit. Drying- bundling stems and hanging in a warm, dark well-ventilated area or using a dehydrator

Care: Self sows easily. Snip off flowers if you do not desire volunteers the next season.