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The epazote herb is commonly used in the cuisines and traditional medicines of central and southern Mexico and Guatemala.

Epazote has ♣️ a strong taste and aroma, so not everyone takes to it right away.

It can be somewhat of an acquired taste, ♣️ but it adds a wonderful rustic layer of flavor to many dishes.

While it is best to use fresh epazote, the ♣️ dried form can be used if no fresh herbs are available.

The peak season for the herb is in winter, but ♣️ 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 ♣️ used in cooking.

The epazote plant is a leafy annual or short-lived perennial plant that can reach 4 feet in height.

Its ♣️ dark green, long, slender, jagged leaves end in a point.

The flowers are green and very small; they produce thousands of ♣️ tiny seeds.

As an herb, it is suitable for gluten-free, vegan, vegetarian, and paleo diets.

Origins

Native to Central America, epazote has been ♣️ grown for culinary and medicinal purposes for countless generations.

This herb is used in everyday cooking in the southern Mexican state ♣️ of Oaxaca and the Yucatan Peninsula among the Mayan-speaking peoples.

Epazote has spread as a weed (growing in empty lots and ♣️ by roadsides) throughout a large part of North and South America and even into Europe and Asia.

The word epazote derives ♣️ from Nahuatl, the language spoken by Mexican Aztecs and their ancestors.

A literal translation to English would be something like "stinky ♣️ sweat" (not very appetizing!).

In some parts of Mexico and Guatemala, the plant is called pazote, ipasote, apazote, hierba hedionda ("stinky ♣️ weed"), pazoli, and pizate, In Peru, it is known as paico, a word that comes from Quechua.

In English it is ♣️ sometimes called goosefoot, skunk weed, wormseed, or Mexican tea; the last two of these terms allude to its medicinal use ♣️ to combat intestinal parasites.

What Does It Taste Like?

Epazote has a somewhat pungent flavor profile and is described by many as ♣️ "medicinal.

" It has notes of oregano, anise, citrus, mint, and even tar or creosote.

The most flavor is provided by the ♣️ fresh leaves and stems, and older leaves have a stronger flavor.

Dried epazote is available, but as with cilantro, the flavor ♣️ is much reduced in the dried form.

The Spruce Eats / Julie Bang

Cooking With Epazote

The flavor compounds in epazote do not ♣️ stand up to heating for a long time, so the herb is added to dishes near the end of cooking.

The ♣️ tender leaves and stems are used, with fresh being preferred, but dried can be substituted.

One teaspoon of the dried herb ♣️ is the equivalent of one fresh stem.

Aside from its function as a flavoring, epazote is also purported to reduce the ♣️ gas and bloating experienced by many when eating beans and cruciferous vegetables.

Recipes With Epazote

Epazote is most frequently used to season ♣️ frijoles de la olla (pot beans), especially when they are black beans.

It is also common in stews and rustic dishes ♣️ made with mushrooms or corn.

A sprig of the herb is often used inside a quesadilla made with corn tortillas.

Where to ♣️ Buy Epazote

Leaves and stems of this plant are used almost exclusively in its fresh form in its native land.

Bunches of ♣️ it can be purchased in some Mexican grocery stores or farmers markets.

If you can't get it fresh, grow your own; ♣️ 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 ♣️ you are unable to get it fresh and can't grow it, then at least try to get some of the ♣️ herbs in dried form.

You are most likely to find these at a Mexican grocery store or in the Hispanic foods ♣️ section of a well-stocked supermarket.

The flavor of the dried form of this herb will be much less intense, but it ♣️ will give you an authentic Mexican flavor profile that you can't get anywhere else.

Storage

Store fresh epazote either by placing the ♣️ stems in a glass of water (like cut flowers), or wrap the leaves in a damp paper towel and place ♣️ it into an unsealed plastic bag.

You can freeze leaves of epazote in an ice cube tray filled with water.

One frozen ♣️ cube will give you the usual amount called for in most recipes.

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