Harvested from Mexican avocado (Persea drymifolia) tree, offering a nutty aroma and a mellow anise-licorice flavor. Dried leaves are usually toasted before use, and added whole, ground, or crumbled to mexican dishes.
Whole leaves are also used in layer into casseroles, or a bed for roasting meats, and wrapped around fish, chicken, and meat when grilling.
Suggested Usage: Toast the avocado leaves in a hot dry skillet or pass them over a live flame for about 10 sec. The dried leaves can be used as infusion to help with tummy troubles and other intestinal issues.
