It is an herb that is spicier than oregano, with a sweet fragrance. The oregano flavour comes from the essential oil, carvacrol, in the leaves.
It has round, thick, fleshy leaves 1 to 2 inches (2.5 to 5 cm) long, with a fuzzy surface and a white border around the edges. Some people grow it as a house plant because the leaves are so decorative.
It is used in Mexico, particularly in the Yucatan Peninsula and Tabasco regions.
Often confused with Indian Borage based on the similarity of their scientific names, but this one is native to the Caribbean.
The plant can be grown from cuttings. It is not cold hardy.
Most recipes always call for fresh.
To dry, hang upside down on stalks. They will turn brown but should still retain their flavour.
Or, freeze in ice cube trays with oil, and use for cooking afterwards.