Epazote

Epazote

SKU: HR1195
Epazote helps to counter indigestion and flatulence effects from beans and high fiber foods. The leaves can be used to make Epazote tea. In Mexican and Caribbean dishes, use two tablespoons fresh leaves for every five cups of cooked beans but only add the Epazote during the last 15 minutes of cooking. Read More

Exposure Full-sun

Season Warm season

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More details about Epazote


Dysphania ambrosiodes. Epazote leaves are essential in Mexican and Caribbean dishes as a rich flavouring agent. Epazote helps to counter indigestion and flatulence effects from beans and high fiber foods. The leaves can be used to make Epazote tea. In Mexican and Caribbean dishes, use two tablespoons fresh leaves for every five cups of cooked beans but only add the Epazote during the last 15 minutes of cooking. Epazote dries well, or you can try bringing a plant indoors to over-winter for fresh leaves.

Epazote grows vigorously and prefers sandy soil with full sunlight, best planted in pots to control its growth. Epazote will grow out to have yellow-green flowers that appear in clusters and are known to attract beneficial insects.

Quick Facts:

    • Certified organic seeds
    • Essential Mexican ingredient
    • Dries well for storage
    • Attracts beneficial insects

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Epazote

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All About Epazote

Latin

Latin
Dysphania ambrosioides (syn. Chenopodium ambrosioides)
Family: Amaranthaceae

Difficulty

Difficulty
Easy

Season & Zone

Season & Zone
Season: Warm season
Exposure: Full sun
Zone: 4-12

Timing

Timing
Sow indoors in mid-spring and transplant or sow direct outdoors once soil warms up in late spring or early summer. Optimal temperature for germination: 21°C (70°F). Bottom heat speeds germination. Seeds should sprout in 7-14 days.

Starting

Starting
Press seeds into the soil and barely cover. Keep moist until germination and transplant or thin plants to stand 15cm (6″) apart in the row.

Harvest

Harvest
Gather the leaves so that you have 2tbsp of chopped fresh leaves available to add to 5 cups of cooked beans. It is important to add in the last 15 minutes of cooking. The leaves can be dried, but fresh are better.

Note:

Note: In significant quantities, Epazote is poisonous. While it is safe to use as a culinary herb in small quantities, overuse can cause deafness, vertigo, paralysis, incontinence, sweating, jaundice, and even death. It should be avoided by pregnant women and small children.

How to Grow Epazote

Step 1: Timing

Sow indoors in mid-spring and transplant or sow direct outdoors once soil warms up in late spring or early summer. Optimal temperature for germination: 21°C (70°F). Bottom heat speeds germination. Seeds should sprout in 7-14 days.

Step 2: Starting

Press seeds into the soil and barely cover. Keep moist until germination and transplant or thin plants to stand 15cm (6″) apart in the row.

Step 3: Harvest

Gather the leaves so that you have 2tbsp of chopped fresh leaves available to add to 5 cups of cooked beans. It is important to add in the last 15 minutes of cooking. The leaves can be dried, but fresh are better.

Note: In significant quantities, Epazote is poisonous. While it is safe to use as a culinary herb in small quantities, overuse can cause deafness, vertigo, paralysis, incontinence, sweating, jaundice, and even death. It should be avoided by pregnant women and small children.

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