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What is Epazote?

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epazote on a turquoise green backdrop.

TL;DR

  • Epazote (Chenopodium ambrosioides) is a flavorful herb native to Mexico and Central America. It is used in traditional cuisine and medicine.
  • The herb has a unique, pungent flavor and aroma. It is often used to season beans and other dishes in Mexican and Latin American cooking.
  • Epazote is fast-growing and easy to cultivate, reaching maturity in 40-70 days.
  • Scientific studies have shown that epazote contains compounds with antiparasitic, antifungal, and antibacterial properties.
  • While generally safe in culinary amounts, epazote contains ascaridole, which can be toxic in large doses.
  • Epazote offers both culinary versatility and potential health benefits, making it an interesting herb for adventurous cooks to explore.

Table of contents

Introduction

Get ready to spice up your culinary adventures with epazote, a unique and flavorful herb that’s a staple in Mexican and Latin American cuisine. With its distinctive aroma and taste, epazote adds a special touch to a variety of dishes. But there’s more to this herb than just its flavor – it also boasts potential health benefits and holds cultural significance. Keep reading to discover the wonders of epazote!

What Is Epazote?

Description and Characteristics

Epazote (Chenopodium ambrosioides) is an annual or short-lived perennial herb that grows up to 4 feet tall, with slender, branching stems and serrated, lance-shaped leaves (1, 2, 3, 4). The leaves are a vibrant green color and can grow up to 4 inches long. Small, greenish flowers bloom in clusters along the stems, eventually producing thousands of tiny, black seeds.

Origins and History

Epazote is native to Mexico and Central America, where it has been used for centuries in traditional cuisine and medicine (8). The Aztecs, Mayans, and other indigenous cultures valued epazote for its culinary and medicinal properties, using it to flavor beans, corn, and other dishes and to treat various ailments such as intestinal parasites, worms, nervous disorders, and digestive issues (5, 6, 7, 9, 10).

Spanish colonizers and other explorers encountered epazote and introduced it to other parts of the world, including Europe, Asia, and Africa. Today, epazote is cultivated and used in many countries, although it remains most popular in Mexican and Latin American cuisine.

In addition to its scientific name, Chenopodium ambrosioides, epazote is known by various common names, including Mexican tea, wormseed, and Jesuit’s tea. In Spanish, it is often called epazote or pazote, while in Nahuatl, the language of the Aztecs, it is known as epazōtl (11, 12).

Cultivation and Harvesting

Growing Epazote

If you’re interested in growing your own epazote, you’ll be pleased to know that it’s a relatively easy plant to cultivate. Epazote thrives in warm, sunny conditions and well-draining soil. It can be grown from seed, either directly sown outdoors after the last frost or started indoors and transplanted later.

Epazote is a fast-growing plant, reaching maturity in approximately 40-70 days, with leaves being ready around 55 days after sowing (13, 14). It has a tendency to self-seed, so if you allow some plants to flower and go to seed, you’ll likely have volunteer plants popping up in future seasons.

Companion planting with epazote can be beneficial, as the plant’s strong aroma can help repel pests and attract beneficial insects. Some good companion plants for epazote include tomatoes, peppers, and squash.

Harvesting and Storing

To harvest epazote, simply snip off the tender leaves and young stems as needed, taking care not to remove more than one-third of the plant at a time. The best time to harvest is in the morning after the dew has evaporated but before the sun becomes too intense.

Fresh epazote leaves can be stored in the refrigerator for up to a week, wrapped in a damp paper towel, and placed in a plastic bag. For longer storage, you can dry the leaves by hanging them in bundles or laying them out on a drying screen in a warm, well-ventilated area. Once the leaves are crisp and crumbly, store them in an airtight container away from light and heat.

Pictured here is a pot of chicken pozole verde, which is made with epazote.

Culinary Uses

Flavor Profile and Taste

Epazote’s flavor is bold, complex, and somewhat difficult to describe. It has a pungent, slightly musky aroma with hints of mint, citrus, and petroleum. The taste is similarly multifaceted, with notes of oregano, anise, and lemon.

Some people find epazote’s flavor to be an acquired taste, while others appreciate its unique character right away. The plant’s flavor can vary depending on factors such as the age of the leaves and the cooking method used, with younger leaves and shorter cooking times yielding a milder taste.

Traditional Dishes and Recipes

In Mexican and Latin American cuisine, epazote is a common ingredient in a variety of dishes, particularly those featuring beans. The herb is believed to help reduce the gas-producing properties of beans, making them more digestible.

Some traditional dishes that often include epazote are:

  • Frijoles de la olla (pot beans)
  • Sopa de habas (fava bean soup)
  • Quesadillas de huitlacoche (corn smut quesadillas)
  • Mole de olla (pot mole)
  • Tamales

Epazote can also be used to flavor eggs, cheese, soups, stews, and sauces. In some regions, it is even used to make a refreshing herbal tea.

Cooking Tips and Techniques

When cooking with epazote, a little goes a long way. The herb’s strong flavor can easily overpower a dish if used too liberally. Start with a small amount (1-2 teaspoons of fresh leaves or 1/2-1 teaspoon of dried leaves per serving) and adjust to taste.

Epazote is best added towards the end of the cooking process, as prolonged exposure to heat can cause its flavor to become bitter. For most dishes, add the leaves during the last 10-15 minutes of cooking.

To prepare fresh epazote leaves, give them a quick rinse and then chop them coarsely before adding them to your dish. If using dried leaves, crush them lightly between your fingers to release their aroma before adding them to the pot.

If you can’t find epazote, possible substitutions include Mexican oregano, cilantro, or a combination of mint and anise seeds. However, keep in mind that these alternatives won’t quite replicate epazote’s unique flavor.

chicken pozole verde in a pot.

Medicinal Properties

In addition to its culinary uses, epazote has a long history of medicinal use in traditional Mexican and Latin American medicine. The plant has been used to treat a variety of ailments, including:

  • Intestinal parasites
  • Digestive issues (bloating, gas, constipation)
  • Respiratory problems (asthma, bronchitis)
  • Menstrual cramps
  • Arthritis and joint pain

Modern scientific research has supported some of these traditional uses, investigating the morphological characteristics, pharmacological activity, and biogenesis of the main active compound in epazote (Chenopodium ambrosioides) (15). For example, studies have shown that epazote contains compounds, particularly ascaridoles, with antiparasitic, antifungal, and antibacterial properties (16, 17). The plant has also demonstrated potential as an antioxidant, containing compounds such as vitamin A and carotenoids, and as an anti-inflammatory agent (18, 19).

However, it’s important to note that more research is needed to fully understand epazote’s medicinal properties and potential side effects. Always consult with a qualified healthcare professional before using epazote or any other herb for medicinal purposes.

Safety and Precautions

While epazote is generally safe to consume in culinary amounts, the plant does contain some compounds that can be toxic in large doses. In particular, epazote contains a compound called ascaridole, which can cause symptoms such as nausea, vomiting, gastrointestinal irritation, dizziness, and convulsions if ingested in large quantities (20, 21, 22, 23, 24).

To use epazote safely, follow these guidelines:

  • Use epazote in moderation, as a seasoning rather than a main ingredient.
  • Avoid consuming large amounts of epazote, especially if you are pregnant, nursing, or have a pre-existing medical condition.
  • If foraging for wild epazote, be sure to properly identify the plant to avoid confusion with toxic look-alikes.
  • When purchasing epazote, choose reputable sources to ensure the quality and purity of the product.

If you experience any adverse reactions after consuming epazote, discontinue use and seek medical attention if necessary.

Conclusion

Epazote is a fascinating herb that offers a unique flavor and aroma to a variety of dishes, particularly in Mexican and Latin American cuisine. Its bold, complex taste and potential health benefits make it a worthy addition to any adventurous cook’s repertoire.

By learning how to grow, harvest, and cook with epazote, you can add a new dimension to your culinary creations and explore the rich traditions of this ancient herb. So why not give epazote a try in your next batch of beans, quesadillas, or soup?

As you continue your culinary journey, remember to keep an open mind and a curious palate. The world of herbs and spices is vast and varied, with countless flavors and traditions to discover. By embracing ingredients like epazote, you can expand your culinary horizons and create delicious, memorable meals that celebrate the diversity of global cuisine.

References

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