WorldCrops - World Crops for the Northeastern United States

Chipilín Crotalaria longirostrata

Chipilín growing at the UMass Research Farm in Deerfield, Mass. (Photo by Frank Mangan)

Chipilín is a leguminous plant that is used as an herb in Central America and Southern Mexico. It is a perennial that can be grown as an annual in temperate climates. In parts of Mexico it is also known as Chepil, which might be a different variety.

Chipilín is a staple in El Salvador where it is used in soups and in pupusas, a type of tortilla popular in Central America.

Chipilín has s distinctive flavor that is released when cooked. It is never eaten raw.

Chipilín at La Tiendona, the main terminal market in San Salvador, El Salvador (Photo by Frank Mangan)

Production
Chipilín can be direct seeded or produced by transplants. Given the very small seed and the short growing season in the Northeaster US, using transplants is recommended.

Chipilín produced in Massachusetts for sale at a Latino store in Worcester, Massachusetts. (Photo by Frank Mangan)

Seed Sources
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)

Chipilín under row cover at the UMass Research Farm in Deerfield MA in June of 2008. (Photo by Zoraia Barros)


A collaborative project produced by: Rutgers Cooperative Extension, UMASS Extension, and Cornell Cooperative ExtensionSponsored in part by: RMA and Northeast Region SARE
WorldCrops - World Crops for the Northeastern United States