Pipicha (Pitiona)

Pipicha, also known as Pepicha, Pitiona and Yerba de Mole, is a perennial herb native to Oaxaca, Mexico, prized in traditional Zapotec cooking. Its aromatic leaves add a distinctive flavour to moles, beans, and soups—often described as citrusy, herbal, and slightly peppery, somewhere between oregano and arugula.

Growing as a small shrub in warm, dry climates, pitiona thrives in full sun and well-drained soil but is not frost-hardy, making it best suited to pots or greenhouse culture in cooler regions. Pitiona can be grown ourdoors in a pot and then moved to a heated greenhouse or indoors for winter.

Beyond its culinary value, pitiona holds cultural significance in Oaxacan cuisine, where it is considered a “secret herb” for deepening and balancing the flavours of complex sauces.

Common names: Pitiona, Pipicha, Pepicha, Chepiche, Mexican Coriander, Yerba de Mole

Edible: Leaves
Harvest timing: Year-round

Scientific name: Porophyllum linaria (syn. Porophyllum tagetoides)
Light requirements: Full sun 
Full-grown size: 1.5-3' tall and wide in pots, 3-6' tall and wide in-ground
Hardiness: Zone 9
Pollination: Self-fertile
Wildlife: Pollinator friendly
Origin: Oaxaca, Mexico
Noteworthy: Prized culinary herb. Needs protection from freezing.