(Dysphania ambrosioides)
The Basics:
Also known as wormseed, Jesuit’s tea, and Mexican tea, epazote is a self-seeding herb that grows long, pointed leaves with jagged edges. Tasting of a cross between anise, lemon, and mint, epazote is commonly used in Mexican and Southwest cuisine. Epazote breaks out in greenish yellow flowers in late summer.
Planting Instructions:
Epazote is a hardy herb sometimes thought of as a weed because it is so resilient and spreads very easily. Plant seeds in a sunny patch of well-drained soil in late spring, and you will have epazote leaves ready for harvest in one and a half to two months. Pinch back the central tufts of leaves to prohibit flowering (and self-seeding) and to encourage a bushy growing pattern. Epazote will take over your garden so be vigilant about pinching off flowers and consider keeping your epazote in a container, pot, or enclosed flowerbed.
Fun Facts:
Epazote is often used in bean dishes because it helps prevent flatulence. But don’t use too much! Most dishes only call for a sprig or two of epazote because too much epazote oil can be poisonous. Epazote seeds should never be ingested, and pregnant women should not consume epazote.
Nutritional Properties:
Epazote has been used to control intestinal parasites in humans and in livestock.
How to Use:
Throw a sprig or two of epazote into black beans, beef chili, or chicken mole. Stir it into posole and green chile stew, or add a sprig to a pan of sautéed corn and mushrooms. Epazote can be used dried or fresh, but fresh is more flavorful if you can get your hands on some!
