Epazote

What is Epazote?

Epazote is an annual or short-lived perennial herb that grows up to 1.2 meters tall. It features irregular branches and oblong-lanceolate leaves that can reach 12 centimeters in length. Small green flowers appear in branched clusters at the top of the stem. The plant has a strong, unique fragrance that is often described as resinous and medicinal. Raw leaves smell similar to oregano, anise, or tarragon, but with a much sharper intensity. Many people compare the scent to turpentine, creosote, citrus, or mint.

Where does Epazote come from?

The species is native to the Americas. It was first described by Carl Linnaeus in 1753 under the name Chenopodium ambrosioides. Later taxonomic revisions moved it to the genus Dysphania. The common Spanish name epazote comes from the Nahuatl word epazōtl. While native to the Americas, the plant has spread to warm temperate and subtropical regions of Europe and the United States, where it sometimes becomes an invasive weed.

What does Epazote taste like?

The flavor is defined by its essential oil, which contains high levels of ascaridole, limonene, and p-cymene. Ascaridole is a monoterpene peroxide that provides a pungent and somewhat unpleasant taste. This compound is also slightly toxic and decomposes violently when heated in pure form. Epazote grown in Mexico generally has lower ascaridole content than varieties grown in Europe or Asia. The taste is often compared to savory, mint, and citrus, but with a distinct medicinal bite.

How Epazote is grown and processed

The herb thrives in warm temperate to subtropical climates. It is typically collected before it goes to seed for culinary use. Because the essential oils contain compounds that inhibit the growth of nearby plants, it should be grown at a distance from other crops. However, it can serve as a companion plant by masking the scent of neighboring vegetables from insects. Its small flowers may attract predatory wasps and flies that help control garden pests.

How Epazote is used

Leaves are used fresh or cooked to flavor a variety of dishes. It is most famously paired with black beans to improve digestibility. In Mexican cooking, it seasons quesadillas, sopes, soups, mole de olla, tamales, chilaquiles, eggs, potatoes, esquites, and enchiladas. It is also fried into white rice and blended into green salsas. In the Philippines, known as pasotes, it flavors chicken porridge, longganisa sausage, and lechon stuffing.

Epazote in the world's kitchens

The herb is central to Mexican cuisine, where it is essential for seasoning black beans and many traditional stews and sauces. It appears in regional dishes across Mexico. In the Philippines, it is integrated into local cooking traditions, specifically in Vigan pipian and various meat stuffings. The plant has also naturalized in parts of the United States, though it is less common in mainstream American cooking there.

Traditional and medicinal use

Traditionally, epazote is used for its antiflatulent properties when cooking beans. Historically, it was also known as wormseed due to its use in treating parasitic infections. However, the plant contains toxic compounds. Overdoses of the essential oil have caused severe gastroenteritis, kidney and liver damage, convulsions, and even death. It should never be consumed in large quantities or as a medicinal cure without professional guidance.

Meal

Epazote is commonly found in lunch and dinner preparations. It is a staple ingredient in street food stalls, particularly in markets selling chilaquiles and esquites. It is also used in home cooking for everyday meals like eggs, potatoes, and rice dishes. The herb is rarely associated with breakfast, dessert, or sweet preserves.

Questions people ask about Epazote

Good reading and sources

• Dysphania ambrosioides on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data