What is the name of epazote in English?

In English it is sometimes called goosefoot, skunk weed, wormseed, or Mexican tea; the last two of these terms allude to its medicinal use to combat intestinal parasites.

What is epazote good for?

Epazote is commonly used for relieving flatulence, treating parasites, and alleviating abdominal cramps. This herb is routinely added to traditional dishes such as beans, quesadillas, or mole de olla due to its carminative activity. It also provides an extra boost of folate, calcium, magnesium, and potassium.

How do you take care of an epazote plant?

If you really want to, you can enrich the soil with a wee bit of organic matter, but any additional fertilizer will result in less flavorful leaves. The plant prefers dry weather with a medium amount of water; it can tolerate some drought, but it really does better with regular watering.

Where can I find epazote plant?

Although often thought of as a weed, epazote plants actually have a long history of both culinary and medicinal use. This adaptable plant is native to tropical Americas and is commonly found throughout Texas and the southwestern United States.

What is epazote and how is it used?

Epazote is an herb native to Southern Mexico and Central and South America. It is also grown in warm, temperate areas of North America and Europe, where it sometimes becomes an invasive species. Epazote is used in the kitchen as a leafy vegetable and an herb and is valued for certain medicinal properties.

What are the best epazote substitutes?

700 other species.

Where can I buy epazote?

Buy And Store. Epazote can normally be found fresh in Mexican grocery stores or is available air-dried. One teaspoon of dried epazote leaves is equivalent to about one branch, or 7 fresh leaves. Fresh epazote leaves can be placed in a plastic bag and stored for up to 1 week. You can air-dry the fresh leaves and store in a jar with a tight-fitting lid.

What is epazote leaves?

Epazote is a unique culinary herb that cannot be replaced by any other herb. It is often referred to having both an acquired aroma and taste. Its green jagged leaves emit aromas of petroleum and citrus while its flavor is pungent, lemony with a sharp finish that increases with age.