native to: Mexico
in season here: summer
Also known as Mexican tea, wormseed, pigweed, erva-de-Santa Maria, and jesuit's tea, epazote is commonly considered a weed. While it shows up in black bean recipes as a carminative (additive to reduce flatulence) and the young leaves can be added to soups, tamales, eggs, chilies, and moles, it is better known for its medicinal uses. The name comes from the Aztec epazotl, and the herb is used in traditional medicine, especially to expel hookworms (please be aware that epazote, and especially its oil, can be poisonous in large doses; expectant and nursing mothers should be particularly cautious).
Epazote is a member of the Amaranth family, related to spinach, quinoa, and beets. It has a strong flavor with a hint of petroleum and mint in its smell. While it has anti-oxidant properties and provides a variety of minerals, it is not usually used in large enough amounts for this to have much significance. It is more commonly used as a 4-8 oz. decoction against worms and as a remedy for indigestion, stomach cramps, and ulcers (again, get advice before trying this on people or even pets). There are indications it may have some anti-diabetic properties and could be helpful against liver cirrhosis, cancer, and respiratory problems.
Read more:
label-style nutrition information for raw epazote
discussion of medicinal and culinary uses at Nutrition and You, with recipe links
health benefits from Organic Facts
medical uses from Raintree Tropical Plant Database
recipes from Yummly
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
