By Harold McGee
Mexican races of the avocado tree (Persea americana) have leaves with a distinct tarragon aroma, thanks to the same volatiles that flavor tarragon and anise (estragole, anethole). More tropical avocado races lack this aroma. In Mexico, avocado leaves are dried, then crumbled or ground to flavor chicken, fish, and bean dishes.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.