Chipilin, Crotalaris logirostrataon, also known as chepil, chepilin, chiplin, or longbeak rattlebox, is an edible wild, but often cultivated, green leafy leguminous perennial herbal bush native to Southern Mexico and Central America.  The word chipilin in the K'iche language translates to “that which makes one sleepy”.  Chipilin got the name name long beak rattlebox from the seeds in the pods that curve in the shape of a beak and are filled with seeds when they turn dark or black; dried out seeds rattle in the pods.

Please note: It is strongly advised to consume only the leaves, shoots and flowers of the chipilin bush once you are 100% certain they are from the Crotalaria longirostrata plant as there are over 700 species of Crotalaria plants. The leaves and shoots and flowers of the chipilin bush are edible only after they are well cooked until soft and tender before consumption. The roots and seeds contain toxic alkaloids and should never be eaten.  Livestock may be poisoned if they consume too much raw chipilin; for this reason it is banned in Australia.  Many countries consider the plants to be noxious weeds despite the nutritional, medicinal and soil-enriching properties the plant provides.

How to grow: To start a crop of chipilin in your home garden, ask around for fresh seeds or cuttings from healthy local plants or order on-line.  Pure Asia Seeds offers 100 seeds for $16.99 with free shipping world-wide. Amazon, Seed Fella and belize.desertcart.com are other options. Soak the seed overnight to help them sprout.  It is advised to sprinkle the seeds into moist well-draining soil in a warm sunny spot in your garden. Seeds germinate in 1-3 weeks and are generally ready for harvest 45 days from sowing. Plants may also be propagated by cuttings.  Place cuttings 6-8 inches long in water or soil until they sprout, then plant in a warm sunny location at least 2 feet apart. The plants grow to about 5 feet tall and sometimes serve as a fence or hedge. The stems produce lots of small green leaves with yellow flowers at the top.  Be sure to water when the top ½ inch of soil is dry, but be careful not to over-water as it may cause root rot.  Plants do best grown in soil with a pH of 6-7.  Two waterings per week is advised via rainfall or by watering.  Chipilin has a benefit for growers of the plant; it is nitrogen fixing and creates green manure or a cover crop.  The roots of the plant spread to prevent erosion.  It is also an ornamental plant that has some uses as a fiber. 

Disease and pest control: Chipilin grows well in breezy locations.  Aphids and caterpillars can infest the plants. Neem oil spray may help, especially of the infestation is used before things get out of control. 

How to harvest: It is an easy task to harvest chipilin leaves and flowers.  Just head to your garden with clippers and clip a few branches with or without flowers then strip the leaves and flowers to place in a pan with water to cover and boil until the leaves are soft.  

Health benefits: Chipilin is nutritious and provides significant amounts of iron, calcium and vitamins A, B, C, beta-carotene, magnesium and lysine.  The boiled leaves are said to have a very pleasant aroma and taste much like spinach, watercress, clover and/or green beans with a slight bitterness. Consuming chipilin calms nerves and promotes sleep. Boil leaves to make a soothing tea.  Using fresh leaves add 1 Tblsp. leaves to two cups of water, bring to a boil, simmer for at least 5 minutes, allow to cool for a few minutes, then sip the tea while you relax. Crushed leaves applied to the skin help heal wounds and reduce calluses.  The iron in chipilin helps to prevent or is a remedy for anemia. Research is currently being conducted on chipilin for its anti-microbial, anti-fungal, possible cancer treatment and insecticidal properties.

Recipes: Leaves are added to masa dough to make tortillas, pupusas and other corn dishes in Belize.  The leaves are stripped from the stem and cooked before making masa or other recipes.  Chipilin is added to scrambled eggs or tofu and and spaghetti sauce, soup and rice and bean dishes.

*please note: all medicinal information is for reference use only.