[1] It is a perennial herbaceous plant up to nineteen feet (six meters) in height with heart-shaped velvety leaves.

The flowers are in simple white spikes containing myriads of tiny florets which rise above the foliage like candles.

The complex flavor is not so easily described; it has been compared to eucalyptus,[7][8] licorice,[2][9] sassafras,[3][10] anise,[4][11] nutmeg,[4] mint,[12][13] tarragon,[7] and black pepper.

It is often used in Mexican cuisine in tamales, fish or meat wrapped in its fragrant leaves for cooking, and as an essential ingredient in mole verde, a green sauce originally from the Oaxaca region of Mexico.

A few of the other 40 constituents occurring in minor quantities were α-thujene, α-pinene, camphene, β-pinene, myrcene, and limonene.