The pipicha plant, known botanically as Porophyllum linaria or Porophyllum tagetoides, is an aromatic herb originating from Mexico, particularly the southern regions like Oaxaca and Puebla. It is recognized by several common names, including pepicha, thin papalo, tepicha, and escobeta. This herb features slender, wispy stems and narrow, bluish-green leaves. Pipicha offers a distinct and robust flavor profile, often described as a more intense version of cilantro, with pronounced notes of lemon, citrus, and anise, and sometimes hints of mint or pine. Its unique taste makes it a cherished ingredient, adding depth and complexity to various dishes.
Cultivating Pipicha
Light Requirements
Pipicha thrives in warm, sunny conditions and prefers full sun exposure. While it tolerates partial shade, especially in hotter climates, optimal growth and flavor develop with ample sunlight. For outdoor cultivation, selecting a location that receives direct sun for most of the day is beneficial. If growing indoors, placing the plant in a bright, sunny window or under grow lights provides necessary illumination.
Soil and Planting
Well-draining soil is important for pipicha, as it helps prevent root rot. The plant adapts to various soil types, including sandy, loamy, and clay soils, but good drainage is necessary. Incorporating organic matter, such as compost, into the soil before planting improves its structure and provides essential nutrients.
Seeds can be sown directly outdoors once soil temperatures have warmed and the danger of frost has passed, in late spring. For an earlier start, germinate seeds indoors 6 to 8 weeks before the last expected frost. Sow seeds about ¼ inch deep, keep the soil consistently moist but not waterlogged. Transplant seedlings when they are about 4 inches tall, spacing them about a foot apart in rows 18 inches apart.
Watering Needs
Consistent moisture benefits pipicha, especially during hot, dry periods. Water the plants deeply about once a week, ensure the soil is thoroughly moistened. Allowing the topsoil to dry out slightly between waterings helps prevent waterlogging, which can lead to fungal issues. When watering, apply water directly to the base of the plant to avoid wetting the leaves, to reduce the risk of fungal diseases like powdery mildew. Pipicha can recover more easily from slight underwatering than from overwatering.
Temperature and Humidity
Pipicha is a short-lived perennial often grown as an annual, especially in regions with colder winters, as it is sensitive to frost. It flourishes in warm climates, preferring temperatures between 68°F and 86°F (20-30°C). In USDA Hardiness Zones 9 and warmer, it grows as a tender perennial. When growing indoors during winter, ensure the plant is in a warm, luminous spot, like a veranda or near a window, and avoid excessively humid conditions at low temperatures.
Pests and Diseases
Pipicha plants are robust and resist common pests and diseases. Though hardy, they can encounter issues with aphids, spider mites, or whiteflies. Manage these pests by spraying affected plants with neem oil and water. Fungal diseases, such as powdery mildew and root rot, occur if plants are grown in waterlogged or overly humid conditions. Proper soil drainage and avoiding overhead watering prevent these problems.
Harvesting and Culinary Applications
Harvesting pipicha leaves for optimal flavor begins once the plant reaches about 6 to 12 inches tall. The best time to harvest is in the morning after dew has evaporated, when its oils and flavors are most concentrated. Snip individual leaves close to the stem or cut entire stems near the base, ensuring some leaves remain for continued growth. Rotating harvesting locations promotes even growth and prolongs productivity.
Its robust taste means a small amount goes a long way. Fresh pipicha is widely used in Mexican and Central American cuisine, often added to salsas, guacamole, and salads. It enhances traditional Mexican fare such as tacos, enchiladas, tamales, and is an ingredient in Oaxacan dishes like Sopa de Guias and arroz blanco.
The herb pairs well with various meats, including poultry, chorizo, and beef, and complements fish, bean dishes, soups, and stews. While fresh pipicha has a delicate nature and a short shelf life, it can be dried for longer storage, retaining its flavor well. Dried pipicha seasons meats, soups, and stews, or can be brewed into a refreshing tea.