Epazote (Dysphania ambrosioides): Essential Herb for Mexican Bean Dishes

Overview

Epazote (Dysphania ambrosioides, formerly Chenopodium ambrosioides) is an annual or short-lived perennial herb native to Mexico and Central America. Its pungent, petroleum-like aroma is essential in traditional Mexican cooking, especially black beans, where it reduces flatulence. Also called Mexican tea, wormseed.

Botanical Description

Erect, branching annual 30–100 cm tall. Leaves are lanceolate, 4–12 cm long, toothed, glandular, with a strong, distinctive odor (described as gasoline, turpentine, or citrus). Flowers are tiny, greenish, in dense, leafy spikes. Seeds are minute, black, shiny.

Taxonomy

Family:	Amaranthaceae
Genus:	Dysphania (dis-FAY-nee-a)
Species:	ambrosioides (am-bro-zhee-OH-id-eez)
Synonym:	Chenopodium ambrosioides

Growing Conditions

• Light: Full sun.
• Soil: Well-drained, average; tolerates poor soil.
• Water: Low to moderate; drought-tolerant.
• Hardiness: Annual in zones 2–7; perennial in zones 8–10.

Uses

Culinary: Essential in black beans, quesadillas, moles, soups. Add near end of cooking. Medicinal: Traditional vermifuge (expels worms), anti-flatulent. Caution: Toxic in large doses (ascaridole); avoid during pregnancy.

Notes

Self-sows readily. Can be weedy. The flavor is polarizing—some love it, others find it repulsive. Start with small amounts.