This herb is traditional for Mexican cooking, adding a sweet, mild flavor of its own to each dish. Historically, it has been used to reduce the intestinal gas that occurs with a diet rich in beans. Epazote has a slightly tangy flavor, reminiscent of oregano and a hint of mint.
It has a downy stem, lance-shaped leaves, and small yellow-green flowers. Small green fruits contain black seeds which are used medicinally.
Drought-tolerant; suitable for xeriscaping, self-sows freely; deadhead if you do not want volunteer seedlings next season. If you live near a grazing area for cattle, do not plant near it or allow it to spread as it is harmful to livestock.
Medicinal and Folklore:
Other uses are for hook, round, thread, and ringworm, and head lice, cholera in infants, colic and stomach pain, cough and asthma. Also used as a poultice for headaches, female difficulties, a wash for hemorrhoids. Many use as a counter for snake, poisonous spider, and insect bites. The whole of the plant can be used to help bind and heal wounds. Epazote not only contains terpene compounds, it also delivers partial protection to nearby plants simply by masking their scent to some insects, making it a useful companion plant. Its small flowers may also attract some beneficial predatory wasps and flies.
It has been used in Mexican cuisine for thousands of years dating back to pre-Aztecs who had used it for cooking, as well
as for medicinal purposes. Epazote is used fresh in soups, salads and meat dishes; it appears in the recipe for mole verde, a Mexican herb sauce. The most common usage is in bean dishes.
25 — SEEDS
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