Herb & Spice Companion

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HERB & SPICE COMPANION

• 102 –

EPAZOTE

Dysphania ambrosioides

Flavors: pungent, earthy, lemony,

bitter

A staple of ancient Aztec cooking, epa-

zote is traditionally added to black beans,

both for its flavor and its flatulence-

relieving powers. It’s also a common

ingredient in salsas, mole verde, and que-

sadillas, and can be served raw or added

at the end of cooking for optimal flavor.

Like that other popular Mexican herb

cilantro, epazote is controversial: Some

people hate the smell and the taste,

while others find it addicting. In fact, the

word epazote in Aztec means “skunk

sweat.” Taste-test with other members

of your household to determine if epa-

zote really lives up to its name. Use spar-

ingly, as this herb is quite potent and is

even poisonous in large quantities.

In the Garden

In warmer climates, epazote grows back as a perennial. In wintry regions, plant epa-

zote in a container to be moved indoors in cold weather.

Size: 3 to 4 feet tall

Container: At least 10 to 12 inches deep

Light: Full sun

Soil: Moist, sandy, well drained

HEALTH BENEFITS

In addition to preventing and relieving

gas, epazote is also an age-old remedy

for intestinal worms (hence its other

nickname, “wormseed”). Prepared

as a tea or eaten with food, the herb

is known to relieve stomach cramps

and constipation as well as respiratory

problems stemming from colds, the

flu, and asthma. Epazote “water” can

be applied topically to treat mild pain

like arthritis: Soak leaves in water for

a few days, then massage the infused

solution into the skin.

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