What Is Epazote? How to Grow, Use, and Warnings

Epazote is a distinctive, pungent herb central to many regional Mexican cuisines. As an aromatic leafy plant, not a spice, it provides a unique flavor that defines many traditional dishes. Known botanically as Dysphania ambrosioides, its name is derived from the Nahuatl language of the Aztecs, hinting at its strong aroma. Its culinary roots are deeply embedded in the cooking of Mexico and Central America.

Culinary Profile and Uses

The flavor of epazote is complex and can be polarizing. Its aroma is often described as resinous and pungent, with some people detecting notes similar to oregano, anise, fennel, or even mint. Others find the scent reminiscent of petroleum or creosote, which is reflected in its Aztec name that translates to “skunky sweat”. This assertive flavor mellows significantly with cooking, integrating into dishes.

Its most famous culinary application is in bean dishes, particularly with black beans. Epazote contains compounds with carminative properties, which means it helps to reduce the gas and bloating that can result from eating legumes. The herb is not limited to beans; it is also a traditional ingredient in various soups, stews, and moles, where it adds an earthy flavor.

In Oaxacan cuisine, a single leaf is often tucked into quesadillas or bean-filled pastries called tetelas. Because its flavor can dissipate with prolonged heat, cooks add the leaves and tender stems near the end of the cooking process. Due to its potency, a small amount is sufficient, with many recipes calling for just a single sprig to flavor an entire pot.

Growing Epazote

Epazote is a relatively easy plant to cultivate for the home gardener. It is grown as an annual but can behave as a short-lived perennial in regions with mild winters. The plant thrives in full sun and prefers well-draining soil. It is not particularly demanding and can be found growing in disturbed soil in its native range.

Propagation is done from seed. Seeds can be started indoors about six weeks before the last frost or sown directly into the garden once the soil has warmed. They are small and require light to germinate, so sow them shallowly on the soil surface and keep moist. Once established, epazote is fairly drought-tolerant and leaves can be harvested as needed.

Epazote has a tendency to self-seed with vigor and can become weedy in the garden if allowed to flower and set seed. To manage its spread, regularly harvest the leaves and remove the flower heads as they appear. This prevents the plant from producing its numerous tiny seeds and keeps it contained.

Health Considerations and Traditional Medicine

Historically, epazote was used in traditional medicine as a vermifuge, a substance that helps expel intestinal parasites. This property is attributed to a compound called ascaridole, which is concentrated in the seeds and essential oil. For centuries, it was used to treat worm infestations in humans and livestock, earning it the common name “wormseed”.

Medicinal use requires modern caution. While the leaves are considered safe in small culinary quantities, the essential oil and seeds are toxic and should never be ingested. Ingesting the oil or large amounts of the plant can cause symptoms ranging from nausea and vomiting to more severe complications. The compound ascaridole is potent and can be dangerous, especially for children.

Due to these potential risks, epazote should be avoided by women who are pregnant or breastfeeding, and it is not recommended for young children. Its use should be restricted to a culinary context. The traditional medicinal applications are now largely replaced by safer, more effective modern treatments.