What is Epazote?

Epazote is a native of South Mexico and Central and South America. It is also grown in the warm, mild areas of North America and Europe, where it sometimes becomes invasive. Epazote is used in the kitchen as leafy vegetables and herb and is appreciated for certain healing properties. The plant is often served with beans because it prevents flatulence. It is equipped with elongated leaves and small green flowers that can develop in small fruit, all of which are edible. Epazote flowers can become deep, clearly purple if they are exposed to adequate light. For cooking, fresh epazot is preferred, but the dried epasique can be used as a replacement.

The raw epazot has a strong aroma that has been compared with mint, lemon, oil and salty in various ways. The name epazote comes from Nahuatl for "Skunk Sweat". Other names, however, mean a pleasant smell; Scandinavian terms incorporate the word for "Lemon" and herbal Latin name is chenopodium ambrosioides , fromspoiling on Ambrosia, food of gods in Greek mythology. The raw plant also has a strong taste, somewhat similar to anise or fennel, albeit stronger. It is widely used in southern Mexican and Guatemalan cuisine. Epazote is an important component in mole verde , for example.

Epazote has a wide range of alleged healing properties. It can be consumed raw or used as tea to treat digestive complaints, menstrual irregularities, overloaded cavities, malaria, hysteria and asthma. Essential oil derived from herb is said to be antispasmodic and abortiface and also kill intestinal worms. It was used in this last capacity to treat humans and animals, but it can be excessive doses. One of the alternative plants, Wormseed, refers to this feature.