Matteo Cooks - An Herbal Adventure

Ciao Ragazzi! Thank You for Reading Matteo Cooks

The herbs are spread across the markets. Green, fragrant, alive. You pass the cilantro first, bright and citrusy, like the sun over the Mexican hills. This is what cooking begins with, the fresh things, the things that make your hands smell of the earth.

Mexican Herbs: Fragrant and Essential

In Mexican kitchens, the herbs are not a garnish. They are the heart. The salsa sings because of the cilantro. The beans are rich and deep because of the epazote. The mole carries the spirit of hoja santa. These are the leaves that tell a story. They are fragrant, they are vital and they are essential.

Why Fresh Herbs Matter

Fresh herbs have life in them. You taste it. The oils, sharp and clear, don’t stay long in a dried leaf. Fresh herbs remind you of where they come from—a market stall in Oaxaca, a garden in Puebla, a pot on a windowsill. They make your food taste like the moment it was made.

Essential Mexican Herbs and How to Choose Them

Cilantro (Coriander Leaves)

Bright. Citrus. The first taste of salsa verde. You pick it by its green leaves, crisp and full of scent. When it wilts, it’s gone.

Epazote

Bitter and strong. It keeps beans from fighting your stomach. The leaves are dark and green. When they dry, the smell fades. You don’t want them dry.

Hoja Santa (Sacred Leaf)

Big leaves, wide as a hand. They smell like anise and pepper. You use them to wrap tamales or let their flavor swim in mole. They should be soft and pliable, not torn or dry.

Oregano (Mexican Oregano)

Not like the oregano you know. This one has a citrus note, something floral. It’s for pozole and marinades. The leaves need to be green, not pale or brittle.

Yerba Buena (Mexican Mint)

Mint that doesn’t shout. It whispers. You taste it in a tea or a drink. The leaves should be bright. If they’re bruised, they’ve lost their way.

Parsley (Flat-Leaf Parsley)

Mild, peppery. It doesn’t take over. It works in soups and as a garnish. The leaves should be crisp. If they’re yellow, leave them behind.

Tips for Storing Fresh Herbs

• Wrap Them: A damp paper towel. An airtight bag. Keep them cold. They’ll last a week.

• Give Them Water: For cilantro or parsley, a jar of water, stems down. Cover them loosely and chill them.

• Freeze Them: Chop them. Put them in olive oil or water. Freeze them in cubes. Use them when the fresh ones are gone.

Cooking with Mexican Herbs

The herbs tell you when to use them.

• Early in Cooking: The strong ones—epazote, hoja santa—go in early. They need time to share their strength.

• At the End: Cilantro and yerba buena come last. They’re bright and don’t last long in heat.

• As Garnish: A sprinkle of parsley or cilantro brings life to a plate. It makes it beautiful.

A Herbal Adventure

The herbs are more than flavor. They’re memory. They’re connection. You stand in a market, the sun warm, the smells rising. You see the leaves, bright and alive. You bring them home and they bring Mexico to your table.

Use the herbs. Taste them. Cook with them. They make the meal yours.

Buon appetito, and happy cooking!