Epazote
- Type: perennial zones 8-11
- Planting time: after last frost in spring
- Features: aromatic leaves
- Height: 2 to 4 feet
- Light: full sun with light afternoon shade in hottest regions
- Soil: fertile, well-drained
- Spacing: 2 to 3 feet
- Garden use: kitchen gardens, mixed planting beds, herb gardens, containers
- Culinary use: Mexican cuisine, especially bean dishes, but also quesadillas, mole sauce, soups, egg dishes
You’ll be growing some ancient history when you add epazote to your garden. This herb dates to the Aztec culture, where its leaves played roles in cooking and medicine. Today, epazote is a staple ingredient in Mexican cuisine, especially in bean dishes—not only for flavor, but also for its anti-flatulent properties. Like cilantro, epazote has a distinct fragrance and flavor that folks either love or hate. Leaves have an aroma that’s been described as having tones of lemon, petroleum, savory, mint, turpentine, or putty. Its unique flavor makes it an ingredient that can’t be duplicated or replaced in recipes. In the garden, give epazote full sun and average, well-drained soil. Plants set many seeds; epazote has invasive potential. Clip seedheads to limit self-sowing. Use leaves fresh or dried; mince before adding to dishes.
Pregnant or nursing women should not consume epazote in any form. No one should ingest the seeds or oil, which are poisonous. It’s also wise to avoid consuming the flowering tips of stems.
Some Bonnie Plants varieties may not be available at your local stores, as we select and sell varieties best suited to the growing conditions in each region.
