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Last Updated: Jan 10, 2007 - 10:15:57 AM |
Epazote (chenopodium ambrosioides) is an unusual perennial herb that is essential for any chef serious about authentic Mexican cooking. In its native Mexico and was common in the pre-Hispanic cooking of the Aztecs and Mayas.
You can use Epazote leaves and fruits in a variety of dishes. It has a strong and pungent flavor with a light hint of mint. It is an essential ingredient in many recipes requiring beans. It’s no surprise to see Epazote used to flavor beans, as its anti-flatulent properties come in quite handy.
Check out this great ebook with recipes using epazote and other unique plants.
Epazote is also said to cure an upset stomach, a useful thing if you’re planning to eat lots of beans and chiles, some of the most popular foods in Mexico.
You can grow Epazote in USDA zones 6-11. Make sure to plant your seeds in full sun.
Epazote will tolerate a variety of soils. Note that Epazote is considered a perennial only in warmer climates. It’s best to grow Epazote in pots as it can be invasive.
Harvest the large oval shaped leaves and store them in a paper or plastic bag. Epazote also works well as a dried herb.
See Aztec Gardens for more information on plants and recipes from Mexico and Mesoamerica.
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