Description
Epazote (Dysphania ambrosioides) Oaxacan Red is a strongly aromatic perennial herb, commonly grown as an annual, valued in Mexican and Central American cooking for its distinctive, pungent flavour. Its taste is often described as medicinal, resinous, or somewhere between oregano, anise, and turpentine — best used sparingly in bean dishes, quesadillas, soups, and stews. Traditionally, epazote has been prized for reducing the gaseous effects of beans and for adding depth to authentic regional cuisine.
Beyond its culinary uses, epazote has a long history in folk medicine, primarily as a vermifuge (expelling intestinal worms) and digestive aid. However, it should be used with caution — large doses or concentrated oil can be toxic, and internal medicinal use today is considered unsafe except under expert guidance.
Epazote thrives in full sun and well-drained soils, growing easily in hot conditions. It can reach 60–100cm tall with jagged, lance-shaped leaves and small flower clusters. It readily self-seeds if allowed
