General: Large upright plant with narrow, rough-textured leaves and stems topped with plumes of greenish blooms that develop into seeds. Common in traditional South American and Mexican cooking. Epazote will grow in most soil types and light conditions. Avoid standing water.
Culinary Uses: This herb can be dried by hanging upside down by the stems in a cool, dry, location. It is frequently added to dishes towards the end of the cooking process because of its extremely strong flavor. Regarding the dried leaves; they will soften and increase in flavor the longer they are cooked. Traditionally Epazote was most commonly used in Mexican cuisine for flavoring beans simmering the dried leaves with the beans and other herbs in a pot. It can also be used as an interesting tea.
Medicinal Uses: More beneficial for its flavor than for its nutrients, it does contain trace amounts of vitamins C, B6, fiber, calcium, iron, magnesium, potassium, zinc, copper, phosphorous. It has traditionally been used to prevent gas, however, in large doses the herb can be toxic so moderate consumption is recommended.