Mexican Tea - Dysphania ambrosioides

Dysphania ambrosioides (formerly known as Chenopodium ambrosioides), is also known as Mexican tea. It is an aromatic plant native to tropical America that gives 'Chili con carne' and 'salsa verde' their unique flavour. Its leaves are also used to accompany dishes with dried beans and to prepare infusions. When used fresh, the leaves have a strong resinous, pungent, acrid, lemony flavor, reminiscent of both mint, oregano, green anise, fennel, and tarragon. Dried leaves have a less pronounced flavour. Often grown as an annual, Mexican tea is planted in April-May. Leaves are harvested throughout the season.

Dysphania ambrosioides (formerly known as Chenopodium ambrosioides), is a plant in the Chenopodiaceae (or Amaranthaceae) family that is cultivated like spinach or Swiss chard. It prefers rich soil that does not dry out in the summer and tolerates limestone. To experience its flavour, three or four plants are sufficient.

Mexican tea is an annual or short-lived perennial plant native to South and Central America, now naturalised in many regions of the world. It can be found on the banks of ponds and watercourses, in sand or mud banks, gravel pits, and lake margins. The vegetation forms a tuft 30 to 80 cm (12 to 32in) tall (average 55 cm (22in)). It has a remarkably pleasant odour, reminiscent of turpentine, creosote, citrus, and savory. The upright, angular, and branching stems bear oblong to lanceolate, toothed leaves of medium green color. Flowering occurs from July to November. The long, narrow panicle inflorescences are composed of greenish glomerules.

Highly used in Mexican cuisine, ambrosia is used in various dishes and culinary preparations such as the famous salsa verde. The leaves are also used to prepare Mexican tea by infusing dried or fresh leaves. Mexican tea is reputed to aid digestion. It is also a medicinal plant once used as a vermifuge.

Harvesting: Pick the leaves as needed, preferably in the morning. Harvesting takes place from late spring to autumn.

Preservation: The leaves should be consumed quickly after picking, ideally within the day. Alternatively, they can be dried, ground, and stored in an airtight jar, protected from light and humidity.

Gardening tip: To reduce watering, we recommend avoiding direct sun exposure and mulching the soil in summer with thin layers of grass clippings, if possible mixed with dead leaves. This protection helps keep the soil moist and also reduces weed growth. You can prepare a Mexican Tea brew similar to nettle or comfrey brew, which can be used as a natural insecticide. To do this, macerate leafy stems in a bucket filled with water and stir occasionally. The brew will be ready when the maceration liquid has turned dark in colour.