Pepicha Seeds - Porophyllum Linaria - Aromatic & Flavourful
Quantity: 10 Seeds
Pepicha is a unique and amazing herb that's native to Mexico. It's a short lived perennial down to zone 9, but grown as an annual everywhere else. It's a staple in Mexican cuisine, and is often used to flavour squash, tomatoes, tomatillos, mushrooms, beans, corn. The flavour and aroma is strong and pleasant; it tastes like a combination of lemon, anise, and cilantro. This herb is a great source of vitamins C and B, iron, and calcium. consuming the herb in food or as a tea can aid in the healing of bacterial infections, digestion, and liver ailments.
All seeds are organic and open pollinated.
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Growing Instructions
It's best to start Pepicha seeds 4-6 weeks before the last frost. It's good to sow them in a sterile growing medium; most available seed starting soils should do the job nicely; we use sunshine mix (peat moss and perlite). Seeds germinate best when sown 1/8 of an inch beneath the soil surface. The soil should be made moist, but not damp. Store in a warm area until tiny sprouts emerge from the soil. A heat mat aids in this step, but is not necessary. Once germinated, and the first two true leaves have formed, it's time to pot up to a larger container that contains a good quality potting soil. Transplant to their final location when the nighttime temperatures are consistently 8°C or higher, which is around mid-may for us at the farm. Pepicha does best when grown in full sun.