The leaves can reach up to 30 centimeters (12 in) or more in size. The complex flavor of hoja santa is not so easily described; it has been compared to eucalyptus,[6][7] licorice,[2][8] sassafras,[4][9] anise,[5][10] nutmeg,[5] mint,[11][12] tarragon,[6] and black pepper.[5] The flavor is stronger in the young stems and veins.
It is native to the Americas, from northern South America to Mexico, and has escaped cultivation in Florida.[13]
It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in Mole Verde, the green sauce originated in the Oaxaca region of Mexico.[4] It is also chopped to flavor soups and eggs.[14] In Central Mexico, it is used to flavor chocolate drinks.[5] In southeastern Mexico, a green liquor called VerdÃn is made from hoja santa.[15] American cheesemaker Paula Lambert created "Hoja santa cheese", the goat's milk cheese wrapped with the hoja santa leaves and impregnated with its flavor.[9][11] While typically used fresh, it is also used in dried form, although drying removes much of the flavor and makes the leaf too brittle to be used as a wrapper.[16]
