Herb to Know: Epazote

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• Chenopodium ambrosioides
• Also known as Mexican tea and wormseed
• Hardy to Zone 8-9

You won’t find epazote in the standard American spice rack, but in regions of Mexico, epazote (Chenopodium ambrosioides) is a favorite recipe ingredient. You’ve undoubtedly tasted its distinctive flavor in the dishes served at your local Mexican restaurant. It’s especially common in bean dishes, to ward off gas. Its carminative compounds are believed to reduce flatulence.

Also called Mexican tea and wormseed, epazote belongs to the Chenopodiaceae, or goosefoot, family. Many members of this family are native to North America, but C. ambrosioides originated in Central America. Believed to have been used by the Aztecs, epazote made its way to Europe in the 17th century. Now abundant throughout most of the United States and eastern Canada, this herb is sometimes considered a weed due to its self-seeding and easy germination. But with a contained location and some monitoring, epazote is worth growing in the kitchen garden.

In the Garden and Kitchen

An annual in Zones 2-7 and a hardy perennial in Zones 8-9, epazote is native to tropical and subtropical regions. In full sun and average, well-drained soil, the herb grows to a height of 2 to 4 feet. The toothed, oval leaves are ready to harvest in 45 to 65 days. Insignificant greenish flowers appear in late summer and fall. Pinch back the plants to encourage bushiness and reduce self-seeding. Or allow the plants to flower and self-seed if you want new plants to grow the following spring. You may want to take steps to avoid having too much epazote in your garden. Since epazote is hardy and self-seeding, tame it with barriers or containers. You can sink large containers in the ground, or grow epazote in a large container on a sunny deck or patio. If you choose the patio route, it will also be easy to access for culinary pursuits.