Epazote is native to Central and South America. It grows so well in climates north of its area of origin that it is sometimes considered a weed. The leaves of this herb are strong and pungent. They are often cooked as a vegetable, since they have a medicinal, residuous flavour when raw. Epazote is traditionally cooked with black beans for flavouring and its antiflatulent characteristics. It also features in other traditional Mexican dishes such as quesadillas, sopes, soups, mole de olla, tamales, chilquiles, eggs and potatoes, enchiladas, and tamales. (Family: Chenopodiaceae)
Chenopodium ambrosiodes
Essential in Mexican bean dishes as a rich flavouring agent as well as an anti-flatulent. Use 2 Tbsp. fresh leaves to 5 cups of cooked beans but only in the last 15 minutes of cooking. Dries well, or bring a plant indoors to over-winter for fresh leaves.
