HIERBAMORA

Hierbamora is a leafy green plant traditionally used in Central American and Mexican cuisines. The tender young leaves and ripe berries of hierbamora are edible and prized for their earthy, slightly bitter taste.

Nutritionally, Hierbamora is a good source of vitamins A and C, iron, and antioxidants. The leaves are commonly cooked and added to soups, sautés, and stews, where their robust flavor complements other ingredients. Hierbamora also holds cultural significance in traditional medicine and culinary heritage, especially in rural communities.