Chipilín Crotalaria spp.
Chipilín is a leguminous plant that is used as a leafy green in Central America, Guatemala and parts of Southern Mexico. It is a perennial that can be grown as an annual in temperate climates.
ChipiIín in El Salvador is Crotalaria longirostrata. In Oaxaca Mexico, the name used for this leguminous leafy-green is Chepil, and it is a different species than C. longirostrata. The most common species found in the literature is Crotalaria pumila. It appears that Crotalaria longirostrata is also used in Oaxaca, where it is called Chepil de hoja ancha (wide leaf chepil). In a visit of several markets in Oaxaca in January 2014, no Crotalaria longirostrata was found; only Crotalaria pumila.
Chipilín is used in soups and tamales. It has a distinctive, earthy aroma when cooked; it is never eaten raw.
There are no commercial seed sources available at this time. Research on this crop is being conducted at the University of Massachusetts with the assistance of the CENTA in El Salvador (Centro Nacional de Tecnología Agropecuario y Forestal)