Insignificant flower stems form in the fall. Heat and direct sun don't seem to adversely affect growth or appearance. Growth is slow in the winter months and moderate in spring and summer. The brittle stems and colorful foliage resemble the common Coleus. Spanish Thyme or Cuban Oregano is an unusual, fleshy leafed plant used as a culinary seasoning in the Caribbean. This fragrant herb contains large amounts of Thymol, which would account for some of its misleading common names. Both the roots and young plants (Coleus amboinicus) can be eaten. Chopped in chili pastes (something like Jerk Seasoning, but without the strong Onion and Ginger presence), Cuban black bean soup, Frijoles Negros, in salsa with various unripe fruit, or served as an accompaniment to rice. It is used in curries, to flavor beers and wines, or brewed as herbal tea to cure cough and congestion. The fresh leaves are used to season pork, or fish and cabrito (young goat) in the islands. It also makes a great patio plant with its unique fragrance. yes, you can cook with it and folks use it in the Caribbean, India, Java, and Malaysia, and now here. Once you have tried it, it will become a staple in your kitchen.Īccording to "The Herbalist in the Kitchen".
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