Epazote, a fine aromatic herb from Mexico, is used in a great variety of dishes. Here you will get to know its origins, its uses, as well as how it is grown and harvested. You will also find a few recipes that you can make using Epazote.
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Known in Mexico since pre-Hispanic times, with its hollow stalks and large leaves, epazote is a plant that is distinguishable by its strong, characteristic flavor. The word “epazote” comes from the Nahuatl language, but the scientific name of this herb is Dysphania ambrosioides. Depending on the region, epazote is also known as ipazote, pazote, pazoli, and paico (this last name deriving from the Quechua language)
In Latin America, epazote is very commonly used in cooking and in traditional medicine. It has two varieties, but the most popular one is known as “Epazote Común” (Common Epazote). With a broad presence in warm climates, the common epazote is capable of being harvested at up to 3 thousand meters above sea level.
Epazote has small green flowers where you can find the seeds.
Epazote is easy to grow in your backyard, much like other herbs used in Mexican cuisine. It is a plant that requires sun, sufficient soil, and water every third day. The plant has an average height of 40 cm to 1 meter, and can live between one and two years (possibly a bit longer with extra care).
The Epazote plant can be invasive, so cut the stems as they grow on the top part, so that you always have tender leaves that offer a softer scent. These leaves and soft stems from the top of the plant are what you will use in your dishes.
Depending on the zone where you live, the plant can grow very tall, and if you don’t trim it, it will start to grow flowers (they’re very small in size). In these little flowers lie the seeds, and you can plant them in small pots with a little soil on top. When the plant has a height of approximately 15 cm, it is best to move it to a larger space with enough soil for it to grow healthy. Once you plant the seeds, it will take the plant approximately a month and a half to be harvestable.
How Do You Store Epazote?
The leaves and tender part of the stems of epazote can be preserved in the refrigerator for about 4 days if you place them in a plastic bag. Always keep them in the lower part of the refrigerator or in the vegetable drawer. You can also dry or freeze the epazote to store it for a longer period of time (freezing them is the best option for preserving their flavor and aroma).
Where Can You Buy Epazote?
If you live in Mexico, epazote can be easily obtained at your local market or from produce vendors. You can even find it being grown by some of your neighbors. For those living outside of Mexico, epazote is sold in both fresh and dried form at Latin food markets in the United States. Additionally, you can also find some dried epazote being sold online, even in Europe.
How Do You Use Epazote When Cooking?
For the kitchen, epazote is the preferred herb for adding a deep and very aromatic flavor to different dishes, like Frijoles de Olla (“Pot Beans”), Quesadillas, Esquites, and Arroz a la Tumbada (from the State of Veracruz). Since this is a delicate herb, it is often added near the end of the cooking process whenever it is used. You can use the fresh tender leaves and stems of the epazote plant, or the dried version (fresh is best!).
Some people also use epazote to make tea, as it is believed to help regulate digestion, relieve stomach cramps, and even fight intestinal parasites. It can also help with gas and bloating, which is the reason why epazote is often used when cooking black beans.
Consuming epazote in large quantities can be toxic, so doing so is not recommended, especially for women who are nursing or pregnant. Essential oils made with epazote can also be harmful if consumed.
Other Recipes using Epazote:
References:
Heike Vibrans (ed.) (2009) Malezas de México. Retomado de:
https://web.extension.illinois.edu/herbs_sp/epazote.cfm
http://www.conabio.gob.mx/malezasdemexico/chenopodiaceae/chenopodium-ambrosioides/fichas/ficha.htm
https://www.utep.edu/herbal-safety/hechos-herbarios/hojas-de-datos-a-base-de-hierbas/epazote.html
Author: María Inés Muñoz Gordillo and Mely Martínez
Derek
How much epazote do you use in a bean soup? One teaspoon per cup?
Thanks!
Mely Martínez
Hello Derek,
About 3-4 leaves when making one pot of beans. (1 lb dried beans)
Sarah Tree
Love this herb! First discovered it when I had Tlalpeña at a Mexican restaurant in London. Grew it there on my balcony and now growing in my garden in Spain where it does really well and self-seeds...
SB
You can purchase dried espazote online.
Eunjoo ko
Are there any herb that has the similar taste as espazote? i really wanna try this herb but im living in Korea so i cant find this herb, i want to use herb for my pot beans. Any recommendation?
Mely Martínez
Hello Eunjoo,
Unfortunately, Epazote has a very unique taste and it is hard to find a substitute. You can add a cilantro sprig, although it is a completely different flavor, it is a good addition tot he beans. Happy cooking!
Jaime Pulido
Eunjoo;
Just add a couple of fresh serrano chiles to your frijoles de la jolla while they're cooking,
PROVECHO!!!
Mely Martínez
Hello Jaime,
That sounds delicious!
Carrie Jaimes
Do I harvest seeds (for next year) while they are green or dried up on the plant?
Mely Martínez
Hello Carrie,
Cut the tips of the branches that have the seeds. Let them dry for some weeks, then you harvest the seeds. That is the way I do it.
Michael K Malone
Here in Orlando the plant grows wild and my garden is full of them each year. I've never had to harvest the seeds.
Mely Martínez
Hello Michael,
I'm glad to know it can be found in Florida. Thank you for sharing that. Lucky you that do not need to look for Epazote. Enjoy it!
Silvia Pereida
You can find the dried kind on Amazon and or its seeds it should grow well in korea
James
In Canada, check out Mexi-Market. They do mail order,possiblybto Korea. I just got my first order,very reasonable prices,good service. I’ve never used epazote before.
Victoria
Taste-wise, you can try perilla leaf. (Ggetnip)
tifferella
I use epazote in my frijoles.