E is for ...Epazote

Epazote is an annual plant, reaching height of about 1 meter that is native to Central and South America and Southern Mexico. It has irregular dark green leaves with serrated edges and green flowers. It has become naturalised to North America and is generally referred to as a weed. It grows well in poor soil.

Some of this plant's common names give an idea of its uses and it's smell. It has been described as having a strong smell of creosote or petrol. This scent is nullified in cooking though.

This herb has long been used in Mexican cuisine, since at least the time of the Aztecs, to impart a disctinctive flavour to foods. It is especially used with beans as it is thought to have anti-flatulence properties. Older leaves have a strong flavour and should be used sparkingly. Younger leaves have a milder, richer flavour.
The flavour that epazote gives cannot be replaced by any other herbs and there are no substitutes. If you can't find it when cooking, leave it out. It can be used fresh or dried in most cooking.

It is used to flavour a variety of dishes, including beans, soups, salads, and quesadillas.

The Aztecs used epazote for culinary and medicinal purposes. In small to moderate quantities it is useful for relieving abdominal discomfort and is used in cooking for its anti-flatulence properties.

Internally, it can be used to get rid of intenstinal worms, giving another name it holds: wormseed. It is often added to animal feed for this reason.

Externally, it has been used to clear athlete's foot and ease the itch of insect bites.

It also has insecticidal properties and can be used as a fumigant against mosquitos as well as in fertilisers to inhibit insect larvae.

Caution: Epazote is poisonous in large quantities and should never be used for medicinal purposes without the direction of a qualified medical herbalist

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