Hierba Santa
Herb
Also known as: Hierba Santa, Hoja Santa (Piper auritum); root beer plant
About this crop
A large aromatic leaf central to southern Mexican cooking, with a complex flavor of anise, sassafras, and mint. Growability: a specialty crop that is container-viable in the Northeast and can be overwintered, with high demand among Mexican and Central American cooks.
Safety
Hoja santa leaves naturally contain safrole, the compound that gives sassafras its scent. US rules do not allow safrole to be added to food, and the US National Toxicology Program lists it as reasonably anticipated to cause cancer in people, based on animal studies. The safety of eating the leaf has not been formally assessed. Use it occasionally as a wrapper or flavoring rather than as an everyday green, and avoid teas, extracts or oils made from it.
Applies to: Hoja santa (Piper auritum) leaf, for everyone.
Health information for this food is under review. Reviewed claims will include their sources and limits.
Traditional uses
Traditionally used as a wrap that imparts aroma. The leaf carries essential oils that give it its signature root-beer-like scent.
How to prepare
Used to wrap fish or tamales, blended into green moles and sauces, or laid under meats to perfume them during cooking.
Recipe ideas
Share how you use Hierba SantaFish wrapped in hoja santa; mole verde with hierba santa.