De las yerbas que se comen crudas hay una que se llama tzitziquílitl. Es muy tierna. Hace flores y semilla. Es verde escura, y es muy bien de comer.
\nHay otra yerba que se llama eloquílitl. Es muy verde y tierna. Engendra flores. Es muy sabrosa.
\nHay otra que se llama cuauheloquílitl. Es silvestre. Especialmente nace entre los tunales. Es muy tierna y buena de comer.
\nHay otra que se llama mozoquílitl. Es muy verde y muy tierna, y es vellosa. Es muy sabrosa.
\nHay otra yerba que se llama tzayanalquílitl, que se hace en el agua. Tiene las ramas huecas y las arpadas, y es de buen comer.
\nHay otra yerba que se llama achochoquílitl, verde clara. Hácese cerca del agua. Es buena de comer. Dicen desta yerba que si los muchachos o muchachas la comen, hácense inpotentes para engendrar; pero después de grandes todos la comen seguramente. También esta yerba se llama ahuexocaquílitl.
\nHay otra yerba que se llama tentzonquílitl. Es muy verde, y tiene unas cañitas huecas como aquella yerba que se llama axalli. Y críase cerca del agua. Cuando se masca soena entre los dientes cuando se comen.
\nHay otra yerba que se llama iztaquílitl. Es bajuela y acopadilla. Tiene sabor de sal. Cómese cocida y cruda.
\n","citation_key":"citation_lopez_spanish_transcription","citation":{"en":["Spanish by López Austin & García Quintana 2000"],"es":["Español por López Austin & García Quintana 2000"]}},{"id":"3b23d46e-59ad-4770-8898-f065c59b7485","choice":{"en":["Spanish-to-English by García Garagarza 2023"],"es":["Español-al-inglés por García Garagarza 2023"]},"type":"translation","type_label":{"en":["spanish translation"],"es":["traducción al español"]},"column":"spanish","language":{"en":["English"],"es":["Inglés"]},"language_code":"eng","subtitle":"(García Garagarza 2023)","markdown":"Among the herbs that are eaten raw, there is one that is called _tzitziquilitl_. It is very tender. It produces flowers and seeds. It is dark green and is very good to eat.\n\nThere is another herb that is called _eloquilitl_. It is very green and tender. It produces flowers. It is very delicious.\n\nThere is another one that is called _cuauheloquilitl_. It grows wild. It sprouts especially among the prickly pear cactuses. It is very tender and good to eat.\n\nThere is another one that is called _mozoquilitl_. It is very green and very tender, and it is fuzzy. It is very delicious.\n\nThere is another herb that is called _tzayanalquilitl_, which grows in the water. Its branches are hollow, and it has serrated stems;[^76] and it is good to eat.\n\nThere is another herb that is called _achochoquilitl_, [which is] light green. It grows near the water. It is good to eat. They say about this herb that, if young boys or girls eat it, they become unable to conceive [children]; but all of them can safely eat it once they are grown up. This herb is also called _ahuexocaquilitl_.\n\nThere is another herb that is called _tentzonquilitl_. It is very green and has some little hollow stalks, like that herb that is called _axalli_. And it grows near the water. When chewed, it makes a [crackling] sound between the teeth as it is eaten.\n\nThere is another herb that is called _iztacquilitl_. It is rather squat and has a small canopy. It has a salty taste. It is eaten both cooked and raw. \n\n\n[^76]: “It has serrated stems”: _Tiene . . . las arpadas_. The Nahuatl text reads _tzatzayanqui in iyollo_ (its core is split).","html":"Among the herbs that are eaten raw, there is one that is called tzitziquilitl. It is very tender. It produces flowers and seeds. It is dark green and is very good to eat.
\nThere is another herb that is called eloquilitl. It is very green and tender. It produces flowers. It is very delicious.
\nThere is another one that is called cuauheloquilitl. It grows wild. It sprouts especially among the prickly pear cactuses. It is very tender and good to eat.
\nThere is another one that is called mozoquilitl. It is very green and very tender, and it is fuzzy. It is very delicious.
\nThere is another herb that is called tzayanalquilitl, which grows in the water. Its branches are hollow, and it has serrated stems;1 and it is good to eat.
\nThere is another herb that is called achochoquilitl, [which is] light green. It grows near the water. It is good to eat. They say about this herb that, if young boys or girls eat it, they become unable to conceive [children]; but all of them can safely eat it once they are grown up. This herb is also called ahuexocaquilitl.
\nThere is another herb that is called tentzonquilitl. It is very green and has some little hollow stalks, like that herb that is called axalli. And it grows near the water. When chewed, it makes a [crackling] sound between the teeth as it is eaten.
\nThere is another herb that is called iztacquilitl. It is rather squat and has a small canopy. It has a salty taste. It is eaten both cooked and raw.
\n“It has serrated stems”: Tiene . . . las arpadas. The Nahuatl text reads tzatzayanqui in iyollo (its core is split).↩
celic, celpatic, celtic, xochio, xoxochio, xinachio, haviac, qujliaiactic.
\nqujltic, cecelpatic, cecelic, xochiovanj, moxochiotianj, avixtic, avixpatic.
\nveacatontli: quauhtla, nupalla in mochioa: celia, cecelia, cecelpatia, cecelpati.
\ncujtlanextic, cujtlanexeoac, tômjo vapaoac velic aviac.
\natlan imochiuhian. iticoionquj, acatic: injc mjtoa, tzaianalqujlitl: tzatzaianquj in jiollo.
\ntexotic, ximmaltic, teipotzalti; atenco imochiuhian.
\nAvexocaqujlitl çan no ie in achochoqujlitl.
\nqujltic, mjmjltic, haxaltic, popoiec, xaxamanj, xaxamaca:
\nnjcxaxamatza, njcxaxamanja.
\nchapactic, chapactontli, xoxouhcaqualonj yoan paoaxonj, poec, poelpatic.
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"0fccd995-0761-4049-a2de-fb372f80ea54","choice":{"en":["Nahuatl-to-English by Anderson & Dibble 1953–1982"],"es":["Náhuatl-al-inglés por Anderson & Dibble 1953–1982"]},"type":"translation","type_label":{"en":["nahuatl translation"],"es":["traducción al náhuatl"]},"column":"nahuatl","language":{"en":["English"],"es":["Inglés"]},"language_code":"eng","subtitle":"(Anderson & Dibble 1953–1982)","markdown":"##### Tzitziquilitl[^1]\n\nIt is tender, very tender. It is tender; it has a blossom, it has blossoms; it has seeds. It is tasty. It is dark green.\n\n##### Eloquilitl[^2]\n\nIt is herb-green, exceedingly fresh, very fresh. It is blossomed, a producer of blossoms. It is pleasing, very pleasing.\n\n##### Quauheloquilitl\n\nIt is a rather large reed.[^3] It grows in the forest, among the tuna cactus. It becomes tender, fresh; it freshens greatly; it is exceedingly fresh.\n\n##### Moçoquilitl[^4]\n\nIt is a faded ashen color, hairy, rough, tasty, savory.\n\n##### Tzayanalquilitl\n\nIts growing place is in the water. Its branches are hollow, like reeds. It is called *tzayanalquilitl* for this reason: the center of [the stem] is split.\n\n##### Achochoquilitl[^5]\n\nIt is light green, like turquoise. It causes one to belch. Its growing place is at the water’s edge.\n \nAuexocaquilitl is the same as *achochoquilitl*.\n\n##### Tetzonquilitl\n\nIt is herb-green, cylindrical, like the *axalli* herb. It is salty. [When chewed] it crackles, it crunches.\n\nI make it crunch; I make it crackle.\n\n##### Iztaquilitl\n\nIt is drooping, small and drooping. It is edible raw and cookable in an olla. It is salty, very salty.\n\n\n\n\n[^1]: *Tzitziquilitl: Erigeron pusillus* Nutt. (Dibble and Anderson, *op. cit.,* p. 92, n. 12).\n\n\n[^2]: *Eloquilitl: Bidens pilosa* (*ibid.,* p. 92, n. 10).\n\n\n[^3]: *Acad. Hist. MS: veyacatõtli*.\n\n\n[^4]: *Moçoquilitl: Eupatorium deltoideum* Jacq. (Dibble and Anderson, *op. cit.,* p. 92, n. 11).\n\n\n[^5]: *Achochoquilitl: Bidens chrysanthemoides, B. pilosa, B. tetragona* (Hernández, *op. cit.,* Vol. II, p. 361). Corresponding Spanish text: *”Dizen desta yerua q̃ si los muchachos o muchachas la comẽ hazense impotẽtes pa engẽdrar, pero despues de grãdes todos la comen seguramente.”*","html":"It is tender, very tender. It is tender; it has a blossom, it has blossoms; it has seeds. It is tasty. It is dark green.
\nIt is herb-green, exceedingly fresh, very fresh. It is blossomed, a producer of blossoms. It is pleasing, very pleasing.
\nIt is a rather large reed.3 It grows in the forest, among the tuna cactus. It becomes tender, fresh; it freshens greatly; it is exceedingly fresh.
\nIt is a faded ashen color, hairy, rough, tasty, savory.
\nIts growing place is in the water. Its branches are hollow, like reeds. It is called tzayanalquilitl for this reason: the center of [the stem] is split.
\nIt is light green, like turquoise. It causes one to belch. Its growing place is at the water’s edge.
\nAuexocaquilitl is the same as achochoquilitl.
\nIt is herb-green, cylindrical, like the axalli herb. It is salty. [When chewed] it crackles, it crunches.
\nI make it crunch; I make it crackle.
\nIt is drooping, small and drooping. It is edible raw and cookable in an olla. It is salty, very salty.
\nTzitziquilitl: Erigeron pusillus Nutt. (Dibble and Anderson, op. cit., p. 92, n. 12).↩
Eloquilitl: Bidens pilosa (ibid., p. 92, n. 10).↩
Acad. Hist. MS: veyacatõtli.↩
Moçoquilitl: Eupatorium deltoideum Jacq. (Dibble and Anderson, op. cit., p. 92, n. 11).↩
Achochoquilitl: Bidens chrysanthemoides, B. pilosa, B. tetragona (Hernández, op. cit., Vol. II, p. 361). Corresponding Spanish text: ”Dizen desta yerua q̃ si los muchachos o muchachas la comẽ hazense impotẽtes pa engẽdrar, pero despues de grãdes todos la comen seguramente.”↩