Epazote is an annual plant that grows 2 to 4 feet high (around 1 metre.) It has large, pointed leaves with serrated edges, and produces flowers that are clusters of tiny green balls.
Though considered a weed in North America, it is used in Mexican and Caribbean dishes as an herb. It is typically used in black bean recipes, and in Mexican moles.
Many people find its taste cloying and medicinal, and its smell like gasoline. Those who like it say it has a sweet, mild, citrusy flavour. Those who don't say it smells like skunk.
Epazote can be bought fresh or dried. Fresh, it can be used in salads and scrambled eggs. It the stem seems woody, just discard the stem and use the leaves.
Epazote is not the same as the herb Wormseed (Chenopodium ambrosioides var. anthelminticum), though it is sometimes unhelpfully called Wormseed. Wormseed is closely related to Epazote, but has a particular potency against intestinal worms; thus its name.
More noteworthy, though, is that Epazote is poisonous in large doses -- it contains Terpene peroxide ascaridole and can cause convulsions, coma, nausea, headache, etc. The flowers and seeds contain much of the toxin.
HerbsAngelica; Angostura Bark; Bay Leaf; Borage; Chamomile; Chervil; Chives; Comfrey; Curry Leaves; Dill; Dried Herbs; Epazote; Filé; Folium Indicum; Garlic Greens; Green Garlic; Gruit; Herbes Salées; Herbs; Hops; Jacob's Ladder; Lady's Bedstraw; Lavender; Loroco; Lovage; Marjoram; Mexican Tarragon; Mint; Mugwort Powder; Oregano; Pennywort; Potherbs; Rolling Mincer; Rosemary; Rue; Sachet Bags; Sage; Salad Burnet; Sarsaparilla; Sassafrass; Savoury; Screw Pine Leaves; Shiso Leaves; Silphium; Sorrel; Stevia; Sweet Cicely; Tarragon; Thyme; Trefoil; Valerian; Wild Garlic; Winter Purslane; Wormwood; Yarrow; Yomogi
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