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chichicaquilitl.

Headword: 
chichicaquilitl.
Principal English Translation: 

a tender, edible, slightly bitter herb (see Molina and attestations)

Alonso de Molina: 

chichicaquilitl. cerraja, yerua.
Alonso de Molina, Vocabulario en lengua castellana y mexicana y mexicana y castellana, 1571, part 2, Nahuatl to Spanish, f. 19v. col. 1. Thanks to Joe Campbell for providing the transcription.

Attestations from sources in English: 

chichicaquilitl = it grows at the water's edge, in the water, on good lands, on cultivated lands, the roots are white, it is tender to eat and only a little bitter
Sahagún, Bernardino de, Antonio Valeriano, Alonso Vegerano, Martín Jacobita, Pedro de San Buenaventura, Diego de Grado, Bonifacio Maximiliano, Mateo Severino, et al. Historia general de las cosas de Nueva España (Florentine Codex), Ms. Mediceo Palatino 218–20, Biblioteca Medicea Laurenziana, Florence, MiBACT, 1577. Available at Digital Florentine Codex/Códice Florentino Digital, edited by Kim N. Richter, Alicia Maria Houtrouw, Kevin Terraciano, Jeanette Peterson, Diana Magaloni, and Lisa Sousa, bk. 11, fol. 136v. Los Angeles: Getty Research Institute, 2023. https://florentinecodex.getty.edu/en/book/11/folio/136v?spTexts=&nhTexts= . Accessed 19 November 2025.

themes: 
Food, Eating, Cooking
Plants, Trees, Flora
See also: 
quilitl.