The epazote herb is commonly used in the cuisines and traditional medicines of central and southern Mexico and Guatemala. Epazote has a strong taste and aroma, so not everyone takes to it right away. It can be somewhat of an acquired taste, but it adds a wonderful rustic layer of flavor to many dishes. While it is best to use fresh epazote, the dried form can be used if no fresh herbs are available. The peak season for the herb is in winter, but it is available year-round.

What Is Epazote?

Epazote (pronounced eh-pah-ZOH-teh) is an aromatic herb; both the fresh leaves and tender stems are used in cooking. The epazote plant is a leafy annual or short-lived perennial plant that can reach 4 feet in height. Its dark green, long, slender, jagged leaves end in a point. The flowers are green and very small; they produce thousands of tiny seeds. As an herb, it is suitable for gluten-free, vegan, vegetarian, and paleo diets.

What Does It Taste Like?

Epazote has a somewhat pungent flavor profile and is described by many as “medicinal." It has notes of oregano, anise, citrus, mint, and even tar or creosote. The most flavor is provided by the fresh leaves and stems, and older leaves have a stronger flavor. Dried epazote is available, but as with cilantro, the flavor is much reduced in the dried form.

Cooking With Epazote

The flavor compounds in epazote do not stand up to heating for a long time, so the herb is added to dishes near the end of cooking. The tender leaves and stems are used, with fresh being preferred, but dried can be substituted. One teaspoon of the dried herb is the equivalent of one fresh stem. Aside from its function as a flavoring, epazote is also purported to reduce the gas and bloating experienced by many when eating beans and cruciferous vegetables.