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December 23, 2013
Mexican Poleo Tea

(From CityFood Away)

Say "tea producing countries" and one automatically thinks 'China', 'Japan', 'India' .... but what about Meso-America?

Lately native herb tisanes from Latin countries have been making their way into North American tea pots ... such as wild chamomile flower (manzanilla) from Spain, mountain-grown mint from Patagonia, or Chipilín (a leaf that tastes like a cross between watercress and spinach) from Guatemala.

Their rise is all part of the deepening interest in uniquely regional products; health considerations for our own bodies, as well as the planet; not to mention the sustainable ideal of finding commercial use for an inexpensive foodstuff that grows ... well, like a weed.

In Oaxaca, a traditional digestive tea is made from the leaves of the local poléo plant (related to the plant known as "pennyroyal" in Britain and Canada). The Mexican term comes from the latin (pulegium pulex) or "flea" due to the ancient custom of burning poléo leaves in one's home to repel insects. (Alas, if only it worked for bed bugs.) ... CONTINUE READING...

Filed in DRINK/ Tea and Coffee  ... and ... REGIONAL/Travel

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