Avocado Leaf

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

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.