Scientific Binomial Name: Dysphania ambrosioides
Epazote is a popular Central American herb used by native Mexicans since antiquity. Its strong musky flavor gives unique taste to Mexican and other Latin American cuisines. Its young shoots and leaves used like vegetable in soups while mature, pungent leaves used as digestive and carminatives in bean, fish and corn dishes.
Selection, Usage and Storage Information
Selection: While buying the herb, look for fresh, small, young tender leaves, as mature leaves are pungent and strong scented.
Usage: Epazote has a strong pungent flavor with dominant petroleum and mint smell. Its leaves, fresh or dried, and young shoots are being used as seasoning the dishes in Mexican, Chilean and other South American region.
To prepare: wash the leaves in cold water as in other greens and herbs. Few leaves or 1-2 sprigs are just enough to scent the food. It is particularly added in the traditional black-bean recipes to improve digestion.