FREE: Mexican Pepperleaf plants, hojo santa, {Piper sanctum}

The listing, Mexican Pepperleaf plants, hojo santa, {Piper sanctum} has ended.

This auction is for 2 or more. The winner can have up to 12, it's up to you. They will be packaged in a ziplock bag, barerooted.
My Mexican Pepper leaf plants are just beginning to come up and I have quite a few extra. They like part shade and lots of water. This is an under-story plant that does well under full grown trees. If the plant is wilting it needs water. It gets up to 4 feet tall in zones 9.
The leaves are used fresh and dried in Mexican cuisines, hard to come by outside of Mexico.
The common name around here is Rootbeer plant because when you rub the leaves they smell like rootbeer. The little upright white drube in the photo is the flower of the plant.
The spice is much used in the cuisines of tropical México. The leaves are a fragrant decoration or can be wrapped around some stuffing and steamed, baked or broiled. A famous recipe from the Veracruz province (where the spice is particularly popular) is Pescado en Hoja Santa, fish wrapped in pepper leaves, baked and served with a spicy tomato sauce. In Central México, pepper leaves are used to flavour chocolate drinks
Last, Mexican pepper leaves are an essential ingredient for mole verde.
Mole verde dif­fers from other kinds of mole by being composed mostly of fresh herbs; it does not contain any ground nuts or seeds (there are, however, versions that contain pumpkin seeds both for flavour and for a deep green colour). As other moles, it is made of several spices (cloves, cumin, green jalapeño- or serrano-chiles, garlic), herbs (thyme, marjoram, parsley) and tomatillos, which are boiled in chicken stock and then puréed; the liquid is then thickened with masa harina (corn flour) and seasoned with ground pepper leaves and, if desired, a couple of sprigs of epazote. Mole verde goes well to poultry; it tastes best when fresh, unlike other moles.