Epazote

Epazote “(eh-pah-ZOH-the) is a Mexican leafy green vegetable and herb. Its origin dates back to the Aztecs, growing wild in America and Latin America. It is used in Mexican, Latin American and Caribbean dishes as well as in medicinal preparations because of its carminative effect and its anthelmintic effect in animals. Epazote is also know as wormseed because it kills worms in animals. Not a very appetizing name.  It reduces intestinal gas which is quite a benefit when eating black bean dishes. It is used as an herb in tea, as a green in soups, salads and in quesadillas. Epazote’s taste is described as strong and pungent, hinting of lemon, hinting of liquorice similar to anise, fennel and tarragon. Epazote is often compared to cilantro as an “acguired taste”. You are most likely to find it fresh in Mexican markets but it is also found dried. To store fresh epazote place in a plastic bag with a damp paper towel and refrigerate up to a week. You can also place the stems in a glass of water. Epazote is poisonous in large quantities but I haven’t found out what large quantity means. I have reviewed recipes calling for 1 ½ teaspoons of dried: to 2 teaspoons chopped fresh: to 4 fresh leaves chopped.