Minor crops of Mesoamerica in early sources (II). Herbs used as condiments

The ancient Mexicas, established in the southern and central parts of Mexic o at the time of Spanish arrival, used a great variety of minor vegetables, cultivated or collected from the wild. Written sources produced at this ti me, general reports and pictorial codices that referred to some extent to p lants, provide valuable information on the cultivation or collection and us e of these minor crops. Some aromatic vegetables were highly esteemed as de sserts or condiments. Many of them possess similar properties to other cond iments commonly used in the European pharmacopoeia in the 15th-16th Century . These American plants belong to different genera as compared to Eurasian condiments. We have found references to coriander-like condiments (Porophyl lum, Cuphea, Arracacia), fennel or anise-like condiments (Piper, Rhodosciad ium), cress or water-cress-like condiments (Tropaeolum, Lepidium, Hydrocoty le), horehound-like condiments (Salvia-Hyptis), and some aromatic chenopods . The historic and current utilizations of these plants are presented. Most of them are still collected from the wild, or occasionally cultivated to b e used as condiments or for their medicinal properties. Some have the poten tial to be developed as food or industrial resources.