Such a delight to discover a widely used Mexican herb, hoja santa or Mexican pepperleaf, that has nearly the same taste as sassafras! It helps me bridge the cultural gap between Pennsylvania, where I brewed this, and Oaxaca, whose mole negro recipe inspired this twist on chocolate stout.
Avocado (Persea americana) is all the rage among North American foodies, but the leaves, hojas de aguacate, can be used in cooking, too. The Culinary Lore website has a useful article on Avocado Leaves in Mexican Cooking. It notes that the leaves may be used fresh, dried, or crumbled into a powder, and describe the taste as similar to licorice and anise.