Welcome to the Food and Herbs section of our blog! Savor Sister Linda writing today. The photo above is a view of the chiltepin plant that not very many people see! I took this photo in early fall in the Sierra Madres of Mexico, of a chiltepin plant with buds that will become the white flowers that eventually become green and then red fruit that you see in the photo below. I love seeing the plant in it’s different stages, and thought you might too. Coprolites, or human droppings, show that humans have been eating this chile (chiltepin is the closest living relative to the oldest known wild chile) for 8-9000 years!
Today most chiltepin plants still grows wild (!) although there are folks who have been experimenting with growing them in fields. I have seen, walked through, and tasted these field grown chiltepin. I understand the spirit in which they are planted. The fields of chiletpin that I have seen over the past few years require a lot of water, fertilizer, insecticides, sometimes fungicides etc, — and most of the locals consider the field grown chiles’ to not taste as “hot” as the wild growing ones.
Personally, I admire the adaptive strategy of a wild plant that has not only survived, but thrived for at least 8000 years, and that still grows heartily and gracefully today; without needing mankind thank you very much. It has a powerful adaptive strategy that has carried it through the ages. Find our more about this at http://www.timecapsulekitchen.com.
The Flor de Mayo Collection of Food, Herbs and Soaps
Need some mesquite meal? How about a selection of southwestern heritage beans? What about soap made with jojoba oil and scented with desert lavendar made from Martha’s own formula? You will find all that and more at Martha Ames Burgess’ site www.flordemayoarts.com. Click over and discover a carefully curated collection of flavors and scents that will bring the Southwest into your kitchen and bath.