Getting to Know Epazote

By Christopher Nyerges
Published on March 31, 2023
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A view of the maturing epazote plant. Note the red in the stems.

Epazote (Dysphania ambrosiodes) (formerly Chenopodium ambrosiodes) is also known as Mexican tea or wormseed and is a member of the Goosefoot family.

Epazote is a wonderful herb to know and has been used in Mexican cooking for centuries. According to Gene Matlock, the founder of The Institute of Herbal Philosophy, which focuses upon Mexican herbalism, “Epazote is one of the greatest anti-flatulents. A small sprig of this plant can turn beans into a gourmet delight with only minimal ‘wind breakage’ afterwards. Use it sparingly, however, because large quantities will impart a bitter taste to beans.”

Description

Probably the most distinctive aspect of epazote is its unique aroma. When seen for the first time, it might appear as a somewhat ragged and darker green lambs’ quarter (to which it’s related).

Epazote has a branched stem which can reach up to about three feet. The shiny-green leaves are elliptical, 2 to 5 inches long, and sometimes reddish-tinged or blotched. The uniquely aromatic leaves are arranged alternately. The undulating leaf margin is slightly or entirely toothed. The leaf surface is hairless, although it may be slightly tomentose when very young.

According to Professor Miguel Gutierrez, “Epazote is a prevalent plant in Mexican culture and cooking. I grow it in my garden here in Altadena, where it grows very easily. In fact, it’s a prolific seeder, so once it grows in your garden and it goes to seed, it’s pretty safe to say you’ll have it around for many years to come. It’s not uncommon to find it here in Southern California where it has become naturalized in some areas. My family lives in Nebraska where the epazote seeds survive the harsh winters and come back each year to repopulate the garden.”

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