The epazote herb is commonly used in the cuisines and traditional medicines of central and southern Mexico and Guatemala.
Epazote has 5️⃣ a strong taste and aroma, so not everyone takes to it right away.
It can be somewhat of an acquired taste, 5️⃣ but it adds a wonderful rustic layer of flavor to many dishes.
While it is best to use fresh epazote, the 5️⃣ dried form can be used if no fresh herbs are available.
The peak season for the herb is in winter, but 5️⃣ it is available year-round.
What Is Epazote?
Epazote (pronounced eh-pah-ZOH-teh) is an aromatic herb; both the fresh leaves and tender stems are 5️⃣ used in cooking.
The epazote plant is a leafy annual or short-lived perennial plant that can reach 4 feet in height.
Its 5️⃣ dark green, long, slender, jagged leaves end in a point.
The flowers are green and very small; they produce thousands of 5️⃣ tiny seeds.
As an herb, it is suitable for gluten-free, vegan, vegetarian, and paleo diets.
Origins
Native to Central America, epazote has been 5️⃣ grown for culinary and medicinal purposes for countless generations.
This herb is used in everyday cooking in the southern Mexican state 5️⃣ of Oaxaca and the Yucatan Peninsula among the Mayan-speaking peoples.
Epazote has spread as a weed (growing in empty lots and 5️⃣ by roadsides) throughout a large part of North and South America and even into Europe and Asia.
The word epazote derives 5️⃣ from Nahuatl, the language spoken by Mexican Aztecs and their ancestors.
A literal translation to English would be something like "stinky 5️⃣ sweat" (not very appetizing!).
In some parts of Mexico and Guatemala, the plant is called pazote, ipasote, apazote, hierba hedionda ("stinky 5️⃣ weed"), pazoli, and pizate, In Peru, it is known as paico, a word that comes from Quechua.
In English it is 5️⃣ sometimes called goosefoot, skunk weed, wormseed, or Mexican tea; the last two of these terms allude to its medicinal use 5️⃣ to combat intestinal parasites.
What Does It Taste Like?
Epazote has a somewhat pungent flavor profile and is described by many as 5️⃣ "medicinal.
" It has notes of oregano, anise, citrus, mint, and even tar or creosote.
The most flavor is provided by the 5️⃣ fresh leaves and stems, and older leaves have a stronger flavor.
Dried epazote is available, but as with cilantro, the flavor 5️⃣ is much reduced in the dried form.
The Spruce Eats / Julie Bang
Cooking With Epazote
The flavor compounds in epazote do not 5️⃣ stand up to heating for a long time, so the herb is added to dishes near the end of cooking.
The 5️⃣ tender leaves and stems are used, with fresh being preferred, but dried can be substituted.
One teaspoon of the dried herb 5️⃣ is the equivalent of one fresh stem.
Aside from its function as a flavoring, epazote is also purported to reduce the 5️⃣ gas and bloating experienced by many when eating beans and cruciferous vegetables.
Recipes With Epazote
Epazote is most frequently used to season 5️⃣ frijoles de la olla (pot beans), especially when they are black beans.
It is also common in stews and rustic dishes 5️⃣ made with mushrooms or corn.
A sprig of the herb is often used inside a quesadilla made with corn tortillas.
Where to 5️⃣ Buy Epazote
Leaves and stems of this plant are used almost exclusively in its fresh form in its native land.
Bunches of 5️⃣ it can be purchased in some Mexican grocery stores or farmers markets.
If you can't get it fresh, grow your own; 5️⃣ it is an easy-to-grow and hearty annual.
Epazote seeds are available online if they aren't stocked at your local garden center.
If 5️⃣ you are unable to get it fresh and can't grow it, then at least try to get some of the 5️⃣ herbs in dried form.
You are most likely to find these at a Mexican grocery store or in the Hispanic foods 5️⃣ section of a well-stocked supermarket.
The flavor of the dried form of this herb will be much less intense, but it 5️⃣ will give you an authentic Mexican flavor profile that you can't get anywhere else.
Storage
Store fresh epazote either by placing the 5️⃣ stems in a glass of water (like cut flowers), or wrap the leaves in a damp paper towel and place 5️⃣ it into an unsealed plastic bag.
You can freeze leaves of epazote in an ice cube tray filled with water.
One frozen 5️⃣ cube will give you the usual amount called for in most recipes.
