epazote

sprig fresh or dried epazote

Herbs & SpicesFresh epazote is most abundant from late spring through fall in Mexico and warmer North American climates; in cooler regions, it is available at farmers' markets during summer months. Dried epazote is available year-round from specialty and Latin American markets.

Epazote contains essential oils rich in ascaridole and other monoterpenes, historically valued for anthelmintic (anti-parasitic) properties. The herb is low in calories and provides small amounts of vitamins A and C and minerals such as calcium and magnesium.

About

Epazote (Dysphania ambrosioides, formerly Chenopodium ambrosioides) is an aromatic herb native to south-central Mexico and Central America, belonging to the amaranth family. The plant grows as a bushy annual or short-lived perennial, reaching 60-90 centimeters in height, with narrow, lance-shaped leaves that release a pungent, distinctive odor when brushed or crushed. The flavor profile is complex—simultaneously herbaceous, citrusy, and slightly peppery with subtle notes of gasoline or turpentine, making it instantly recognizable and polarizing to unfamiliar palates. Fresh epazote leaves are softer and more vibrant in flavor, while dried epazote concentrates the aromatic compounds and develops deeper, mustier undertones.

Culinary Uses

Epazote is a cornerstone ingredient in Mexican cuisine, particularly in Oaxacan and central Mexican cooking. It appears fresh as a finishing herb in bean dishes, soups (notably black bean soup), quesadillas, and tlayudas, where its aromatic intensity complements rich, earthy flavors. The herb is also used in salsas, rice dishes, and traditional preparations like huevos divorciados. Beyond Mexico, it is employed in some Central American cuisines and increasingly in contemporary cooking. Both fresh and dried forms are utilized, though fresh sprigs are preferred when available for their brighter character. When cooking, epazote is typically added near the end of cooking to preserve its volatile aromatic compounds.

Forms & Preparations

  • Fresh sprigs — Tender stems with attached leaves, used as a finishing herb or cooked briefly in dishes; possesses the most vibrant aromatic profile.
  • Dried whole leaves — Crumbled or whole dried leaves with concentrated flavor; used in cooked dishes, soups, and bean preparations; stores well in airtight containers.
  • Dried and chopped — Pre-chopped dried epazote that integrates easily into dishes; convenient for long-term storage and consistent portioning.
  • Powdered — Ground dried epazote; less common commercially but can be made at home for spice blends or dry rubs, though potency diminishes more quickly.