Epazote

Epazote Plant Description

Epazote is an annual herb, native to tropical regions of Central and South America. Epazote reaches 4 ft in height. It is multi-branched, has reddish stems covered with small, slightly petioled, oblong-lanceolate, toothed leaves. Small yellowish-green flowers grow in numerous, small clusters along stem, producing thousands of tiny, dark brown to black, smooth, shiny seeds. The fruit is perfectly enclosed in the calyx. The epazote plant has very distinctive, strong odor.

Epazote, more commonly known as Mexican tea, is an annual flowering herb native to Mexico, Central America and South America. However, it can also be found in parts of Europe and the Eastern Unites States, where it is often considered an invasive weed. Epazote is the Aztec name for the plant. In terms of cooking, it is traditionally paired with black beans and added to soups, tamales, enchiladas, moles, chiles and potato and egg dishes. Just as cilantro--another popular herb in Mexican cuisine--tastes “soap-like” to some people, the aroma and flavor of epazote has been compared to gasoline. However, in moderate amounts, it seems to balance the flavors in certain dishes in the same way cilantro takes the heat off others.

While the herb may be reminiscent of gasoline to some, others appreciate its ability to deter intestinal gas. In fact, that’s exactly why the herb is so often added to bean dishes. The chemical constituent responsible for both of these qualities is ascaridole, which is found in up to 70% concentration in the volatile oil of the plant.

Epazote may be used fresh or dried in cooking. One teaspoon of dried epazote is the equivalent of 6-7 fresh leaves.