What we grow
Lavender: used in aromatherapy and to cure ailments. This common herb is useful as an antiseptic, an antibacterial and an effective insect repellent.
Mexican Mint Marigold: The Aztecs used the leaves as a flavoring in a traditional cocoa beverage: chocolatl. It is still used today in brewing anise-flavored teas.
Rosemary: In Mexico, the herb is used for limpias, or spiritual cleansings. It has also been known to enhance memory and boost the body’s immune system.
Mint: Known for its fresh, sweet aroma. In Spanish, mint is referred to as Yerba Buena or “good herb”. It contains a high amount of iron and vitamin A.
Strawberries: Native Americans called strawberries “heart-seed berries”. They are considered a fruit, not a berry due to the seeds growing on the outside.
Basil: Used in cuisines worldwide. The leaves may taste of anise, with a strong, often sweet smell. Basil is rich in vitamin K and calcium.
Eggplant: The name refers to how certain varieties of eggplant resemble white eggs. Eggplant is an excellent source of fiber and antioxidants.
Green Onion/ Chive: Chives are an effective antioxidant and anti-histamine commonly used as a traditional cold treatment by chewing on the stems.
Jalapeño: Named after the city of Xalapa, Veracruz where it was originally produced. Jalapeños are high in vitamin C and A, and Potassium.
Tomatillo: A common vegetable found in Mexican cuisine. In fact, the Tomatillo was first used by the Aztecs near 800 BCE.
Cucumber: offers nutritional benefits such as B vitamins, magnesium and zinc. They have also been known to lower blood pressure and reduce swelling.
Lemongrass: also known as “citronella grass.” This herb has a floral, lemony aroma that is used in herbal teas and aromatherapy.
Oregano: can be used fresh or as a dry spice in cooking and for medicinal benefits. Oregano has four times more antioxidants than blueberries.
Tomato: Originated in Central America, tomatoes can come in a variety of colors. Tomatoes are full of vitamin C, potassium, and antioxidants.