Herbs
Epazote, Unusual Culinary Herb from Mexico
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Oct 20, 2005 - 5:31:00 PM

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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