Sometimes the most exciting flavors are blooming right in the backyard. There are many tasty things that you can get instead of going to the store, like fresh food from your own garden, a rosemary bush in your neighborhood, or a nearby forest. Cooking with plants straight from the ground comes with many benefits. Auguste Escoffier says that not only does it save money, but the taste is stronger than many store-bought alternatives.
The epazote herb, which comes from South and Central America, tastes great and is easy to grow. Sprouting in nearly any condition, the plant is so resilient its sometimes considered a weed. It has been eaten since the time of the ancient Mayans and is still a part of Latin American food, especially bean dishes. In addition to being used as medicine, especially for stomach problems, this common herb makes a great addition to any garden, according to U S Botanic Garden. Lets unpack this tasty Mexican plant.
Dysphania ambrosioides is a plant that grows two to four feet tall and has tooth-shaped leaves. It is also known as Mexican Tea, wormseed, and most commonly, epazote. The name comes from the Nahuatl word for skunk because of how strong it smells and tastes. However, the flavor is much more pleasant, like anise or licorice. The whole stem and leaves are used in Mexican cooking to give moles and black beans an earthy, comforting taste (Maine Organic Farmers and Gardeners).
This plant grows very easily. Aggie Horticulture says that epazote can be found all over cities in Texas and Mexico, even in parks and cracks in the pavement. For a long time, people liked wormseed for its ability to get rid of parasites, which is how it got its name. Its oil was extracted and used in medicine. The University of Texas at El Paso says that the herb is now only used when it has not been processed because research has shown that the extract is very dangerous, especially for children. Epazotes rich flavor is its prime characteristic — heres how to cook with it.
Epazote is an aromatic herb that is essential in Mexican and Latin American cuisine. Known for its bold, earthy flavor, epazote is most commonly paired with beans, imparting a wonderfully herbal depth. But when exactly should you add epazote to beans to maximize its impact?
Understanding the nuances of epazote’s flavor profile and how it interacts with beans will help you use this herb at the ideal moment. Follow this guide to get the best results when cooking beans with epazote.
Epazote, scientific name Dysphania ambrosioides, is an herb native to Central and South America. It has long, jagged leaves and a distinctive scent reminiscent of anise, mint, and citrus.
Fresh epazote has a very strong, almost overpowering flavor. Dried epazote is more mellow. Both fresh and dried are used in Mexican cooking, particularly when preparing black beans, kidney beans, pinto beans, and lentils.
Beyond beans, epazote is also used in moles, salsas, soups, stews, and even some meat dishes. Its bright herbal flavors provide balance to rich, hearty ingredients
Why Add Epazote to Beans?
There are two primary reasons cooks add epazote when cooking beans
1. To reduce gas and bloating
Beans naturally contain sugars that we cannot properly digest. This leads to intestinal gas and discomfort after eating them.
Epazote contains carminative compounds that help reduce the gas-causing effects of beans. It makes them easier on the digestive system.
2. For its unique flavor
Epazote has a very distinct flavor unlike any other herb. It has an intriguing minty, licorice-like taste that enhances the flavor of beans. Just a little bit of epazote can create depth and complexity.
Fresh vs. Dried Epazote in Beans
Both fresh and dried epazote are great options for beans. Here’s how they compare:
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Fresh – Very intense, bold flavor. Use sparingly. Goes well in quickly-cooked bean dishes.
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Dried – More subtle, mellow flavor. Holds up better to long cooking. Easy to find and store.
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Flakes – Dried, crumbled epazote with concentrated flavor. Good for rubbing on meats or sprinkling as garnish.
Either fresh or dried epazote will provide the digestive benefits and characteristic flavor. Consider the dish preparation when deciding which to use.
Optimizing Flavor: When to Add Epazote
Here are tips on when to add epazote to beans based on how you want the flavor absorbed:
For a subtle, integrated flavor: Add dried epazote early in cooking process. This allows the flavor to slowly infuse into the beans.
For a fresh, aromatic punch: Add chopped fresh epazote in last 10-15 minutes of cooking. This preserves the volatile oils better.
For fullest fresh flavor: Add whole fresh sprigs on top at very end. Remove before serving so diners get bursts of flavor from the leaves.
For garnish: Use dried or fresh flakes as a finishing touch. They will provide little flavor but nice texture.
For soaking liquid: Add epazote to the water when soaking beans overnight. This infuses the beans with flavor.
For refried beans: Mix in chopped epazote when mashing and refrying cooked beans. The flavor mingles into the creamy paste.
For hummus: Add fresh or dried epazote when blending chickpeas for bean dips and spreads.
Experiment to see what gives you the ideal epazote influence based on your preferences and the particular dish.
Epazote Pairings: Complementary Ingredients
Epazote’s herbal essence pairs wonderfully with ingredients like:
- Beans – black, pinto, kidney, cannellini, chickpeas
- Tomatoes, chiles, onions, garlic – traditional aromatics
- Tortillas, corn, tamales – Mexican staples
- Lime, cilantro – bright accents
- Pork, chicken – meats for tacos, stews
- Spices: cumin, oregano, cilantro
When using epazote in a recipe, consider ingredients that will highlight or contrast its unique flavor notes.
Recommended Dishes for Epazote
Here are some classic Mexican dishes that are delicious with epazote:
- Black beans – tacos, soups, dips
- Refried beans
- Lentil stew
- Pozole (hominy stew)
- Mole sauce
- Quesadillas with beans
- Tamales with pork and beans
- Rice and bean dishes
Start with just a little epazote in these favorites, then adjust amounts to suit your preferences.
Storing Epazote
To retain epazote’s flavorful oils, proper storage is important:
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Fresh – Wrap in damp paper towels and refrigerate in a plastic bag for up to 1 week. Keep upright like a bouquet.
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Dried – Keep in a sealed container away from light and moisture. Will last up to 1 year.
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Frozen – Chop fresh epazote and freeze with water in ice cube trays for up to 6 months.
With the right storage, epazote will retain its intensity and potency to enliven your bean dishes.
Time to Start Cooking!
Now that you know when and how to add epazote while cooking beans, it’s time to start experimenting. Adjust when you add it, as well as how much, until you find your perfect balance.
Epazote is one of those special herbs that can truly elevate simple beans into something exceptional. Let its fragrant flavor transform your soups, stews, tacos, and other Latin American classics. ¡Buen provecho!
How to cook with epazote
Due to its strong, eucalyptus-like flavor, its best to use epazote sparingly. Try cooking with only one leaf to start. Since epazotes lose their flavor when they get hot, add the whole stem and leaves near the end of the cooking time. This plant is most often used to make beans, but it can also be used to add a comforting earthy flavor to stews like pozole (The Spruce Eats). Also readily available dried, the dehydrated form is less aromatic, making it an easier, more versatile addition. You can sprinkle epazote on quesadillas, add it to bean-filled sopes, or even use it to add more flavor to a corn salad. According to SBS, tarragon or oregano can be used instead of epazote, but it’s hard to get the same flavor.
When shopping for epazote, its okay to buy leaves on the wilted side because the flavor is unaffected. It is important to store it vertically propped in a vase of water like a flower bouquet or wrapped in a dampened paper towel, and kept in a plastic bag in the fridge, notes Rick Bayless.
Rick Bayless: What is Epazote and How to Use it
FAQ
How do you use epazote in cooking?
How much epazote should I use?
What herb reduces gas in beans?
When should I start taking epazote indoors?
How much epazote do you put in a pound of beans?
We generally use about 1-2 tablespoons of chopped fresh leaves (younger leaves are better) or 1 teaspoon of dried leaves in a pound of beans. (Be aware that too much epazote can overpower a dish and even lead to nausea.) In some parts of the U.S., such as Southern California, you can forage for epazote, which grows wild.
What food can you use Epazote leaf in?
You can cook with epazote leaf in a variety of ways, and it can go in any dish that you want to add its flavor to. Epazote is used in traditional Mexican cooking, so using it in tamales, enchiladas, or other similar dishes are the best ways to use it. Using the leaf in soups is also great because it can add a lot of flavors. Also, this leaf goes well with beans, any meats, and a variety of herbs and spices.
How do you cook epazote beans?
For example, when making stewed beans, many Mexican home cooks will add whole stems of epazote in the last few minutes of the cooking process and cover the pot with a lid. This allows both the leaves and stems to gently infuse the beans before being removed.
Can epazote be dried?
Epazote can be dried just like any other herb; this is a common practice to help preserve it for when it’s out of season. But similar to fresh oregano and dried oregano, the two different forms each provide a different aromatic experience. “I dry my epazote because I can’t keep it fresh, but I want to use it all year long,” says Castrejón.