Posts Tagged With: salsa

Pleasing Poreleaf

porophyllum gracile calflora 1803Savor Sister Jacqueline Soule here today with native plant that is lovely in the landscape, never needs water, and can be used as an herb for cooking.  Can it get better than this?  Well yes, our native solitary bees use this as a food source in that time when spring wildflowers and cacti are done blooming and not much else is in flower.
porophyllum gracile calflora 1710
Slender poreleaf, also called hierba del venado, odora, (Spanish), xtisil (Seri), bears the scientific name of Porophyllum gracile.  If you like word origins you can just look at this scientific name and learn something about the plant.  The word gracile has the same root as graceful, poro tells us it has pores, and the one you may not know phyllum refers to leaves, but enough Latin for now.
porophyllum gracile calflora 1801
Slender poreleaf is a member of the Compositae or sunflower family and is good for culinary, medicinal, and ornamental purposes.  A native, hardy, blue-green evergreen perennial, it grows 1 to 2 feet high and 1 to 2 feet wide.  It can take full sun and even reflected sun, and also grows well in part shade.  It needs the alkaline desert soils, and does not tolerate over-watering.
salsa pixabay 2303112
Use.
First, the taste is somewhere between arugula, cilantro and rue. I like it in salsa. I also crush the dried leaves and add them to hamburger.  Careful!  A little goes a long way.
burgers pixabay 1131717
The Seri use a tea made from the stems of this native plant as a remedy for colds.   Roots are macerated and used to treat toothache.  In some Mexican markets fresh and dried material is available for sale.  People crumble dried leaves together with salt and rub it on meat for flavor and to help make it last in the absence of refrigeration.

These medicinal uses may have scientific validity since many related species in the Tageteae tribe contain thiophenes, sulfur compounds with proven bactericidal properties, good as cold remedies.  The thiophenes may also help preserve the meat while the other secondary compounds flavor the meat.
deer white tail yearling pixabay 1604701
Slender poreleaf appears to be unpalatable to rabbit, javalina, rodents, and deer.  Since it is distasteful to deer it is puzzling why it is called “hierba del venado” which translates as “herb of the deer.”  Perhaps because it is found in remote areas where deer roam, or perhaps it is good for field dressing deer meat.

Planting and Care.
You won’t find this delicate fragrant perennial blue green shrub in nurseries, but if you find seed while you are out hiking, bring some back and plant it about a quarter inch deep in an unused corner of your yard.  Protect it from seed eating birds, and with a little water and you will be rewarded with a durable desert plant that needs no care and produces lovely white to pinkish flowers with attractive red highlights.

Porophyllum gracile Benth., "odora" -9
If you are not a hiker, head over to the Pima County Seed Library – online or in any branch library.  I donated a bag of seed to them, and smaller packets should be available for check out.  All they ask is that you return some seed to them in coming seasons.
seed library pima
Harvesting and Use.
Harvest fresh material of the slender poreleaf as needed for salads and salsas, or harvest and dry for use later.
porophyllum ruderale glands wiki free
Sister Species.
Porophyllum ruderale is commonly grown throughout the New World and used as a condiment, especially in salsas.  Since it is used by many cultures, common names, include Bolivian coriander, quillquiña, yerba porosa, killi, pápalo, tepegua, mampuritu, and pápaloquelite.  It needs more water than our native species, and shade in summer, but taste is much the same.

porophyllum ruderale calflora 2535

JAS avatarIf you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including the latest, Month-by-Month Garden Guide for Arizona, Nevada, and New Mexico (Cool Springs Press, $26).

© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos © Jacqueline A. Soule where marked and they may not be used.

Categories: Beekeeping, Cooking, Edible Landscape Plant, herbs, Kino herb, medicinal plant, Sonoran herb, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , | 1 Comment

Fermented salsas

molcajete

fermented salsa,with fresh cilantro and tunas (prickly pear fruit) added before serving

Amy Valdés Schwemm

Amy Valdés Schwemm

Naturally fermenting salsa makes a richer and more complex flavor than simply adding vinegar or lime juice, but it does take a little patience. I love tart salsas and sour foods with a bite. Grandma and Grandpa Schwemm on my dad’s side passed on a tradition of sauerkraut, and my mom’s family loves chile. How could chiles fermented like kraut not be my favorite food?

Fermented salsa is a source of pro-biotic microorganisms, recently rediscovered as essential for the digestive system. Home fermented foods probably provide more active and diverse cultures than what comes in a capsule at great expense.

late summer is chile season at Tucson CSA, Walking J, Santa Cruz Farmers' Market Consignment

late summer is chile season at Tucson CSA, Walking J, Santa Cruz Farmers’ Market Consignment

Chiles for this preparation can be fresh or roasted or even dried. I’ve used everything from dried chiltepines to fresh Big Jims and sweet peppers. Hot, fleshy chiles like Jalapeño, Serrano, Guero, Wenks Yellow Hot, and Sinahuisa are ideal.

deseeding chiles

deseeding chiles

Sometimes I meticulously seed and dice the chiles, sometimes I only cut off the stems and coarsely chop in the food processor.

chiles, onion, garlic and salt

chiles, onion, garlic and salt

I usually add onion, garlic and herbs, as the season and whim direct.

chopping chiles reminds me of Uncle Bob and cousin Doug

chopping chiles reminds me of Uncle Bob and cousin Doug

Add salt to the salsa, 2% of vegetables’ weight. This is roughly 1 teaspoon non-iodized salt per cup of diced vegetables, more or less. Salt slows and directs biological activity to make the food more delicious. Lactobacilli thrive in salty environments where other organisms cannot, and the lactic acid they make further inhibit harmful bacteria. Since this is a condiment, I don’t mind it a little salty. There are enough beneficial bacteria on the fresh produce and in the air, so no starter culture is necessary.

diced chiles

diced chiles

If the chiles are not very fleshy or I want a thinner sauce, I add a little brine made with 2 teaspoons salt per cup of water. Thinning the sauce is a good idea when the chiles are very hot!
Put the salsa in a jar with a weight on top, keeping the pieces of chile submerged in exuded juice or brine. I use a smaller jar as a weight.

pureed jalapenos with  diced multicolor sweet peppers

pureed jalapenos with diced multicolor sweet peppers

Cover the tower with a tea towel to keep out dust and insects, and keep at room temperature.

fermenting chiles can be messy

fermenting chiles can be messy

How long before it’s ready? Test daily in warm weather to see if it is sour enough for your taste. In winter, the process is slower, taking up to a couple weeks. If white mold forms on the surface, skim off the top. It is harmless. If the mold is any color other than white, or below the surface of the liquid, discard the whole batch. Better safe than sorry.
When the salsa is tart and delicious, it can be eaten as is or pureed. For a smooth salsa, it can be strained. Sometimes I add fresh herbs or minced I’itoi onion tops.

pureed salsa with diced I'itoi onion tops

pureed salsa with diced I’itoi onion tops

Store fermented salsa in the refrigerator with an airtight lid.
Chef Molly Beverly from Prescott, Arizona suggested fermenting a sauce from Mano Y Metate Pipian Rojo, so I have some of that going now. I can’t wait to taste it!
elote salsa
For more details about fermenting food, see Sandor Katz’s The Art of Fermentation. For an encouraging primer on safely fermenting food, find Wild Fermentation also by Katz. This is one of my all time favorite cookbooks.

Categories: Cooking, Sonoran herb, Sonoran Medicinal, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , | 2 Comments

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