Epazote

Common Name

Epazote, also known as wormseed, Jerusalem oak and pazote, epazote is a pungent-smelling, jaggedy-edged and leafy herb - or weed, depending on your perview - native to Central and South America, and also Mexico.  Ornamental gardeners sometimes refer to it as pigweed, due to its prolific growth habit.  Epazote is sometimes spelled phonetically as ypasote or ipasote.

In its native habitat, epazote is a short-loved annual that throws small green edible flowers.  Under ideal conditions, epazote is invasive, even unwelcome.  Epazote is uncommon in North American and European cuisine, but in native kitchens it is used both as an herb and as a leafy vegetable.

Epazote has a somewhat tannic/resinous, medicinal taste, with anisey notes. and a citrusy sharpness.   In Mexico, where beans are an everyday staple, epazote is added to dishes to help mitigate gassiness.  Epazote is also used as a flavouring in traditional mole, tortillas, quesadillas and enchalidas.  Epazote contributes a flavour profile to cooked foods which is truly unique, but unless one is pre-conditioned to expect it in a specific dish, its presence would not be missed.  For this reason, epazote is extremely popular among Mexican and Latin/Central American diaspora.

Dried epazote is available in many Latin markets, and can be used in replacement of fresh, at a ratio of one teaspoon of dried to one medium stalk of fresh epazote.

Purported Medicinal Qualities*

Epazote is said to posess carminative properties (reduce flatulence) and is sometimes used (fresh or in tea) to treat malaria. chorea, dysmenorrhea and asthma. Ancient Aztecs used epazote and epazote tea (made from stalks) to treat muriad ailments, but it is an acquired taste. In fact, the Aztec term for epazote translates to something rather like 'stinky animal' - not exactly appetizing.  In quantity, epazote and epazote tea, like many herbal preparations can be toxic and contraindicative.

Historically, epazote has been used to:

• Relieve flatulence
• Treat digestive tract worms
• Treat hysteria
• Relieve stomach and menstrual cramps
• Mildly anesthetize

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Epazote is one of the staple ingredients in traditional Mexican cuisine - most particularly that of the Yucatan.  Fresh epazote can be eaten raw but it quite strong and resinous tasting.  It can be chopped and added to cooked dishes, or cooked into dishes.   Dried epazote can be used in much the same way as any other dried herb like oregano or fennel. Food for thought:

• Add fresh chopped epazote to cooked quesadillas, tortillas and enchiladas.
• Add fresh chopped epazote to bean dishes before cooking.
• Season egg dishes with a small amount of finely chopped epazote.
• Add a small amount of dried epazote to corn bread or homemade corn tortillas.
• Use dried epazote, Mexican oregano and cinnamon to kick barbeque sauce up a notch.
• Use finely chopped fresh epazote to garnish dishes cooked with (dried or fresh) epazote.

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