Epazote: Another Easy to Grow Culinary Herb

Epazote (Dysphania ambrosioides) is an extremely old herb native to Mexico and Central and South America. It was used by the Aztecs in present day Mexico under the Nahuatl name of “epazotl.”  In the 16^th century, Spanish King Philip II sent his physician Francisco Hernandez de Toledo to Mexico to research and document the use of “New World” plants. From 1570 to 1577, Francisco documented thousands of plants and learned that the Aztecs and Mayans used the herb for medicinal properties. The leaves contain ascaridole which is toxic to intestinal worms. A tea could expel pinworms, hookworms, and roundworms (hence the name wormseed). It also was used to treat gastrointestinal ailments, including the flatulence that is common with eating beans. From Francisco’s studies, the plant was introduced to Europe and is now naturalized in the Americas, Europe, and Asia.

Interestingly, epazote also is popular in the Philippines where it is known as pasotes or pasyotes. In the 16^th century, sailors, explorers, and missionaries traveling along the Manila-Acapulco Galleon Trade Route brought the seeds to the Philippines where the plant was probably valued as a vermifuge. Later, Father Blanco (1778-1845), a Spanish member of the Augustinian Order, lived in the Philippines and assembled the first comprehensive flora of the area including over 900 plant species.

Epazote is about 2 to 3 feet tall with green foliage and very small, insignificant flowers. Leaves are lance shaped and deeply toothed. The effect is very weedy looking – it has no ornamental value whatsoever. It is grown as an annual here in the DMV; it is hardy to zone 8. It does produce quite a lot of seed and is known to self-seed. There is a red form called Oaxaca Red but the green form is what is used in cooking.

Epazote is easy to start from seed or small plants can be purchased. I grew it about six years ago and saved the seeds. This year I sowed the seeds and they germinated very quickly! You can sow seeds outside after the last frost in a small container. No need to cover with potting mix; seeds germinate quickly. Transfer to larger containers — one or two plants per 5-gallon container.

It is best to grow this in containers to minimize the self-seeding but it can also be grown in the garden bed.

Epazote prefers full sun to partial shade in well-drained soil. When it is about 6 inches tall, pinch the plant back to delay flowering and encourage branching. Harvest when needed. If left to flower, collect the seed and sow again next year. Fertilizing is not necessary, it is a robust grower. You can remove the flowers to prevent re-seeding or you can let them go to seed and collect seed to sow next year.

Pick the leaves or cut stems any time after it is established. Do not eat the seeds or roots. It is best to use the foliage and stems fresh. If you dry the leaves you will lose some of the flavor. You can preserve the foliage by freezing them in a freezer plastic bag.

 When you read about the flavor of epazote, it can be very discouraging. Words like “petroleum” or “turpentine” pop up but don’t let that dissuade you. For me it is pungent and spicey like black pepper with citrus undertones.

Epazote is used in moles, quesadillas, fried ricotta with epazote and green chili, tortilla soup, frijoles rojos, frijoles de la olla, egg dishes, enchiladas, tamales, and beans. I add a sprig or two to my beans towards the end of the cooking period. I also add fresh chopped leaf when I make chicken quesadilla. The leaf and stem can be eaten raw or cooked but the stem is more potent. This relatively delicate herb should be added at the end of the cooking period.

Try growing this culinary herb from seed, you will be pleasantly surprised!