Ep Azote

GROWING EPAZOTE 14 5 3 StumbleUpon2 11 |

In The GardenEpazote is a piece of living history. Native to Central and South America, this herb was prized by the Aztec culture for culinary and medicinal uses. Today epazote has naturalized in the United States along roadsides (frequently called a weed) and is known to grow in New Yorks Central Park. Some call epazote a weed, while others enjoy it as a culinary companion to cooked beans. If youre the latter, try growing epazote plants in your garden.Epazote adds a distinct flavor to Mexican dishes and is a staple ingredient in bean dishes, both for its taste and its anti-flatulent properties. Like cilantro, epazote has a fragrance and flavor that folks either love or hate. Leaves have an aroma that seems to smelldifferently to different people. Its been described as having tones of lemon, petroleum, savory, gasoline, mint, turpentine, and even putty. Despite the sometimes odd fragrance, the unique flavor makes epazote an ingredient that cant be duplicated or replaced inrecipes.Pregnant or nursing women should not consume epazote in any form. No one should ingest the seeds or oil, which are poisonous. Its also wise to avoid consuming the flowering tips of stems.In This Article Soil, Planting, and Care Troubleshooting Harvest and Storage FAQsSoil, Planting, And CareEpazote is native to tropical climes. In North America, plants are annual in Zones 2 to 7 and perennial in warmer zones, typically growing 2 to 4 feet tall. In all regions, you can grow epazote in a container, bringing it indoors for winter in coldest climes.Plant epazote outdoors in spring after all danger of frost has passed and when night temperatures are consistently above 50 degrees F. Site plants in full sun in average, well-drained soil. Drainage is important; dont place where roots will sit in water. Full sun develops the best flavor in leaves.In early spring, fertilize epazote with Bonnie Herb & Vegetable Plant Food. This organically based fertilizer is low in salt and wont cause ugly brown leaf tips.

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Troubleshooting

Epazote doesnt have pest problems; the aromatic leaves tend to repel insects. Some gardeners report that crushing and scattering leaves acts as ant repellent.In the garden, epazote sets an abundance of seeds and definitely has the potential to be invasive. Clip and destroy seedheads to limitself-sowing.Harvest And Storage

Harvest leaves at any point after plants are established. Pick leaves in the morning, after dew dries. Air dry leaves on screens or gather stems in bunches and hang upside down.Uses

Use epazote leaves fresh or dried. The flavor is strong; use sparingly to season dishes until you know the taste your family likes. Older leaves have the strongest flavor; younger leaves are more mild. Store harvested epazote for fresh use by slipping stems into a glass of water or refrigerating them wrapped in damp paper towels and tucked into a loose (unsealed) plastic bag.Many recipes call for adding a few sprigs of epazote during the last minutes of cooking. When using dried epazote, leaves will soften with longer cooking time. Often recipes will require one stem of epazote. Thats roughly equivalent to 1 teaspoon of dried, choppedherb. Foods where epazote can play a supporting role include refried beans, squash dishes, chili, split pea soup, quesadillas, and egg dishes. The flavor complements cilantro and green chile peppers, as well as pork, corn, shellfish, and fish.To preserve epazote, dry whole leaves and store in sealed containers in a dark place. To release flavor, crumble leaves finely just before using. You can also freeze epazote, whole or chopped, in ice cube trays filled with water.Some folks harvest epazote stems and dry them for a wreath base in dried floral creations. Use caution when handling dried epazote; the resin in leaves can cause dermatitis or other allergic reactions insome individuals.Epazote seeds and oil should never be consumed; both are poisonous. Women who are pregnant or nursing should not ingest epazote in any form.4 Thoughts On Growing Epazote

1. Mrs. B On July 29, 2012 At 6:45 Pm Said:How poisonous is this plant and is true that this herb should not be eaten by children?

http://bonnieplants.com/growing/growing-epazote/comment-page-1/#comment-4016

Mary Beth On July 31, 2012 At 3:37 Pm Said:Hi Mrs. B,You may have read about larges dosages of the oil. Most recipes call for just a sprig or two of the fresh leaves. Only in really large doses is it considered unsafe.Another resource advises against consumption by pregnant women. If you are interested in learning more about cooking with a few fresh leaves, this site sources a few great Mexican recipes and links. Of course, if you question the safety of any item in your landscape, please contact your local poison control center. For instance, lantana flowers are very popular in summer plantings, but the seeds are considered unsafe and indigestible/poisonous. But it doesnt rule out popularity or proper use of plants. Be smart and be safe! Happy gardening. ~Mary Beth, Bonnie Plants

2. Lynn Beinke On July 5, 2012 At 4:11 Am Said:I bought one of your epazote plants. It went right to seed and never became a usable plant. Will the seeds start new plants. Is there a perennial? A friend in Mexico had a plant about 3 feet tall with many leaves.

Kelly Smith Trimble On July 6, 2012 At 2:04 Pm Said:Hi Lynn,Yes, epazote goes to seed quickly and will reseed and grow new plants in your garden if you let it. Epazote is a perennial in zones 8-10. When you do get to harvest leaves from your epazote plants, be sure to try our recipe for Pinto Beans with Epazote. Enjoy!

Family: Chenopodiaceae Genus: Chenopodium Species: ambrosioides Synonyms: Ambrina ambrosioides, A. parvula, A. spathulata, Atriplex ambrosioides, Blitum ambrosioides, Chenopodium anthelminticum, C. integrifolium, C. spathulatum, C. suffruticosum Common Names: Epazote, erva-de-santa maria, wormseed, apasote, chenopode, feuilles a vers, herbe a vers, meksika cayi, paico, pazote, semen contra, semin contra, simon contegras, mexican tea, american wormseed, jesuits tea, payco, paiku, paico, amush, camatai, cashua, amasamas, anserina, mastruco, mastruz, sie-sie, jerusalem tea, spanish tea, ambroisie

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du mexique, wurmsamen, hierba hormiguera Parts Used: Leaf, whole plant, seed

From The Healing Power of Rainforest Herbs:

EPAZOTEHERBAL PROPERTIES AND ACTIONS

Main Actions Other Actions Standard Dosage

expels worms increases perspiration Leaves

kills parasites increases urination Decoction: 1/2 cup once daily

kills amebas increases breast milk

mildly laxative promotes menstruation

kills bacteria stimulates digestion

prevents ulcers calms nerves repels insects mildly sedative

heals wounds kills cancer cells

Epazote is an annual herb that grows to about 1 m in height. It has multi-branched,reddish stems covered with small, sharply toothed leaves. Epazote bears numeroussmall yellow flowers in clusters along its stems. Following the flowers, it producesthousands of tiny black seeds in small fruit clusters. It is easily spread and re-grownfrom the numerous seeds it produces which is why some consider it an invasiveweed. The whole plant gives off a strong and distinctive odor.Epazote is native to Mexico and the tropical regions of Central and South Americawhere it is commonly used as a culinary herb as well as a medicinal plant. It has beenwidely naturalized throughout the world and can be found growing in parts of thesouthern United States. In Brazil the plant's name is erva-de-santa-maria or mastruo; in Peru its calledpaico. It is known throughout Mexico and LatinAmerica as epazote. The Siona name of this plant means worm remedy and here inAmerica it is referred to as wormseed - both referring to it long history of use againstintestinal worms.TRIBAL AND HERBAL MEDICINE USESIn the Yucatan, indigenous Indian groups have long used epazote for intestinal

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parasites, asthma, excessive mucus, chorea (a type of rheumatic fever that affects thebrain) and other nervous afflictions. The Tikuna Indians in the Amazon use it to expelintestinal worms and as a mild laxative. The Siona-Secoya and Kofn Indian tribes inSouth America also use epazote for intestinal worms (usually by taking one cup of aleaf decoction each morning before eating for three consecutive days). The KofnIndians also use the plant as a perfume-tying it to their arm for an 'aromatic' bracelet.(However, most Americans consider the smell of the plant quite strong andobjectionable - calling it skunk-weed!) Creoles use it as a worm remedy for childrenand a cold medicine for adults while the Waypi use the plant decoction for stomachupsets and internal hemorrhages caused by falls. In Piura a leaf decoction is used toexpel intestinal gas, as a mild laxative, as an insecticide, and as a natural remedy forcramps, gout, hemorrhoids, intestinal worms and parasites and nervous disorders.Some indigenous tribes bathe in a decoction of epazote to reduce fever and will alsothrow a couple of freshly uprooted green plants onto their fires to drive mosquitoesand flies away.In herbal medicine systems throughout Latin America epazote is a popular householdremedy used to rid children and adults of intestinal parasites, worms and amebas. Theplant is also used in cooking - it is said to prevent intestinal gas if the leaves arecooked and/or eaten with beans and other common gas-forming foods. The leavesand seeds of epazote have long been used in Central and South American medicine asa vermifuge (to expel intestinal worms). In Brazilian herbal medicine, it is consideredan important remedy for worms (especially hookworms, round worms and tapeworms) and is also used for coughs, asthma, bronchitis and other upper respiratorycomplaints; for angina, to relieve intestinal gas, to promote sweating and as a generaldigestive aid. It is used for similar conditions in Peruvian herbal medicine today.Local people in the Amazon region in Peru also soak the plant in water for severaldays and use it as a topical arthritis remedy. In other South American herbal medicinesystems the plant is used for asthma, bronchitis, diarrhea, dysentery, and menstrualdisorders. Externally it has been used as a wash for hemorrhoids, bruises, wounds,contusions and fractures.The plant's ability to expel intestinal worms has been attributed to the essential oil ofthe seed and 'Oil of Chenopodium' has been used for several centuries worldwide as aworm remedy. The oil was once in theU.S. Pharmacopoeia as a drug used againstamebas, roundworms and hookworms. The therapeutic dose of the essential oilhowever does have other toxic effects, therefore it fell from favor as an internalremedy many years ago. Intake of 10 mg of the oil has been known to cause cardiacdisturbances, convulsions, respiratory disturbances, sleepiness, vomiting andweakness and even death.PLANT CHEMICALSEpazote is rich in chemicals called monoterpenes. The seed and fruit contain a largeamount of essential oil which has a main active chemical in it called ascaridole. Thischemical was first isolated in 1895 by a German pharmacist living in Brazil and it hasbeen attributed with most of the vermifuge (worm-expelling) actions of the plant.

Ascaridole has been also documented with sedative and pain-relieving properties aswell as antifungal effects. Application of the oil topically was reported to effectivelytreat ringworm within 7-12 days in a clinical study with guinea pigs. In other invitro clinical studies, ascaridole was documented with activity against a tropicalparasite called Trypanosoma cruzi as well as strong anti-malarial and insecticidalactions.The main chemicals found in epazote include alpha-pinene, aritasone, ascaridole,butyric-acid, d-camphor, essential oils, ferulic-acid, geraniol, l-pinocarvone,limonene, malic-acid, menthadiene, menthadiene hydroperoxides, methyl-salicylate,myrcene, p-cymene, p-cymol, safrole, saponins, spinasterol, tartaric-acid, terpinene,terpinyl-acetate, terpinyl-salicylate, triacontyl-alcohol, trimethylamine, urease, andvanillic-acid.BIOLOGICAL ACTIVITIES AND CLINICAL RESEARCHA decoction and infusion of the plant was analyzed in vitro to determine if they hadtoxic effects. At various concentrations the extracts caused cellular aberrations in thetest tube, indicating possible toxic effects. However, in the 1970's the World HealthOrganization reported that a decoction of 20 g of leaves rapidly expelled parasiteswithout any apparent side effects in humans. In 1996 extracts from the leaves ofepazote were given to 72 children and adults with intestinal parasitic infections. Astool analysis was performed before and eight days after treatment. On average, anantiparasitic efficacy was seen in 56% of cases. With respect to the tested parasites,epazote leaf extract was 100% effective against the common intestinalparasites, Ancilostomaand Trichuris, and, 50% effective against Ascaris.In a study in 2001, thirty children (ages 3-14 years) with intestinal roundworms weretreated with epazote. Doses given were 1 ml of extract per kg of body weight foryounger children (weighing less than 25 pounds), and 2 ml of extract per kg of bodyweight in older children. One dose was given daily on an empty stomach for threedays. Stool examinations were conducted before and 15 days after treatment.Disappearance of the ascaris eggs occurred in 86.7%, while the parasitic burdendecreased in 59.5%. In addition, this study also reported that epazote was 100%effective in eliminating the common human tapeworm (Hymenolepsis nana).In other research epazote has been documented with toxic effects against snails. andwas shown to have an in vitro toxic action against drug-resistant strainsof Mycobacterium tuberculosis. In 2002, a U.S. patent was filed on a Chinese herbalcombination containing epazote for the treatment of peptic ulcers. This combination(containing Chenopodium essential oil) was reported to inhibit stress-induced, as wellas various chemical and bacteria-induced ulcer formation. The most recent researchhas documented the anticancerous and antitumorous properties of epazote. In onestudy an extract of the entire plant of epazote showed the ability to kill human livercancer cells in the test tube. Another study reported that the essential oil of epazote(as well as its main chemical, ascaridole) showed strong antitumorous actions againstnumerous different cancerous tumor cells (including several multi-drug resistanttumor cell lines) in the test tube.

CURRENT PRACTICAL USESDue to the toxicity of the essential oil (usually distilled from the seeds), the oil of thisplant is no longer recommended for internal use. The leaves of the plant (containingsmaller amounts of essential oil) is the preferred natural treatment for intestinalparasites in herbal medicine systems today throughout the world. It is best to find asource for only epazote leaves, as products sold as 'whole herb' can contain asignificant amount of seeds (and resulting essential oil) depending on when it washarvested. For intestinal worms and parasites, most herbalists and practitionersrecommend cup of a standard leaf decoction taken in the morning on an emptystomach for three days in a row. On the fourth day, a mild laxative is given toevacuate the bowel (and the dead and dying parasites and worms). This is repeatedtwo weeks later to address any worm eggs that may have survived and hatched.

EPAZOTE PLANT SUMMARYMain Preparation Method: infusion or capsules

Main Actions (in order): antiparasitic, vermifuge (expels worms), insecticidal, digestive stimulant, hepatoprotective (liver protector)

Main Uses:

1. for intestinal worms and parasites2. for skin parasites, lice, and ringworm3. to tone, balance, and strengthen the liver (and for

liver flukes and parasites)4. to tone, balance, and strengthen the stomach and

bowel ( and for acid reflux, intestinal gas, cramping, chronic constipation, hemorrhoids, etc)

5. for coughs, asthma, bronchitis, and other upper respiratory problems

Properties/Actions Documented by Research: amebicide, antibacterial, anticancerous, antimalarial, antiparasitic, antitumorous, ascaricide (kills Ascaris parasitic worms), insecticidal, molluscicidal (kills snails), vermifuge (expels worms)

Other Properties/Actions Documented by Traditional Use:analgesic (pain-reliever), antacid, anti-inflammatory, antihepatotoxic (liver detoxifier), antimicrobial, antiseptic, antispasmodic, antiulcer, carminative, contraceptive,

diaphoretic (promotes sweating), digestive stimulant, diuretic, gastrototonic (tones, balances, strengthens), hepatoprotective (liver protector), laxative, lactagogue (promotes milk flow), menstrual stimulant, nervine (balances/calms nerves), sedative, tonic (tones, balances, strengthens overall body functions), wound healer

Cautions: It should not be used during pregnancy or while breast-feeding. Don't use essential oil internally.

Traditional Preparation:: For intestinal parasites: one-half cup of a leaf decoctiononce daily on an empty stomach for three days. A decoction of the leaves is employed(in cup dosages) for menstrual, respiratory, and digestive problems on an as-neededbasis.Contraindications:

The plant and essential oil should not be used during pregnancy and lactation. Not only does the plant have toxic activity, it has also been traditionally used toinduce abortions.

While epazote has been used by indigenous tribes as a contraceptive, this use isnot verified by clinical research (nor should it be relied on for such). However, the use of the plant is probably contraindicated for couples trying to get pregnant.

The oil of epazote is considered extremely toxic and should not be taken internally.

Drug Interactions: None known.

WORLDWIDE ETHNOMEDICAL USES

Belize for digestive problems, hangovers, intestinal gas, intestinalparasites, and as a sedative

Brazil

for abortions, angina, bacterial infections, bronchitis, bruises, circulation problems, colds, coughs, contusions, digestive sluggishness, dyspepsia, falls, flu, fractures, gastric disorders, hemorrhoids, hemorrhages, increasing perspiration, insomnia, intestinal gas, intestinal parasites, laryngitis, menstrual difficulties, palpitations, sinusitis, skin parasites, skin inflammation, skin ulceration, spasms, throat inflammation, tuberculosis, worms, wounds, and as an insect repellent and sedative

Ecuador

for indigestion, intestinal gas, intestinal worms, slow digestion

Haiti for parasites, skin sores, stomachache, worms, and as an antiseptic

Mexicofor colic, increasing perspiration, menstrual disorders, nerves, parasites, toothache, tumors, water retention, worms

Panama for asthma, dysentery, worms

Peru

for abscesses, arthritis, birth control, blood cleansing, cholera, colic, contusions, cough, cramps, diabetes, diarrhea, digestive problems, dysentery, edema, excessivemucous, fractures, gastritis, gout, hemorrhoids, hysteria, increasing perspiration, intestinal gas, liver support, lung problems, memory, menstrual disorders, nervousness, numbness, pain, paralysis, parasites, pleurisy, rheumatism, skin disorders, spasms, stomach pain, tumors, urinary tract inflammation, urinary infections, vaginal discharge, vomiting, water retention, worms, wounds, and as an antacid and antiseptic, insect repellent,and sedative

Trinidad

for amebic infections, asthma, childbirth, dysentery, dyspepsia, fatigue, fungal infections, lung problems, palpitations, sores, worms

Turkey for asthma, digestive problems, menstrual difficulties, nervous disorders, wormsUnited States

for childbirth, increasing milk flow, menstrual disorders, nerves, pain, parasites, worms

Venezuela for aiding digestion, worms

Elsewhere

for abortions, amebic infections, anemia, appendicitis, arthritis, asthma, breathing difficulty, bug bites, childbirth, cholera, colds, colic, conjunctivitis, coughs, cramps, dyspepsia, dysentery, fatigue, fever, fungal infections, hookworms, increase perspiration, intestinal parasites, intestinal gas, intestinal ulceration, lactation aid, malaria, measles, menstrual irregularities, nervousness, neurosis, pains, palpitations, paralysis, rheumatism, roundworms, snakebite, stomach problems, spasms, tonic, tumor, water retention, worms, and as an antiseptic, insecticide, and sedative

Maybe you have heard about it, maybe you have wondered aboutit but epazote is still working on its reputation. Find out all about this unusual Latin American herb and soon you will be adding authenticity to some of your favorite dishes. Try it first in thisrecipe for a colorful Corn and Black Bean Salad with Tortilla Strip Croutons.

The cookbook is now available for purchase! To find out more about it as well as take advantage of special website pricing ($8 off--use discount code U9KGY74Z) visit the Spiced Right e-storeat CreateSpace.

We got a glowingreview! Check it out at the

Chef Talk website.

All About Epazoteby Sandra BowensAs you learn about epazote the age-old question, "What's in a name?" may occur to you. While epazote sounds somewhat exotic,the other names for this Mexican herb are less appealing. Consider skunkweed, pig weed, wormseed or goosefoot. And then there is the fact that the word epazote comes from the Aztec words 'epatl' and 'tzotl' meaning smelly animal. Mexican tea is a nicer name as is the botanical Chenopodium ambrosioides. Let's just stick with

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epazote (say eh-pa-zo-tay) for this discussion. Native to Central America, especially Mexico and Guatemala, epazote is common to those cuisines. It is most often used fresh in these regions to flavor beans, corn and fish. The strongly scented herb is said to help avoid the gastric discomfort that sometimes occurs after eating beans. Ancient Aztecs used epazote both medicinally and as a culinary herb. The taste is strong as well, slightly bitter with hints of lemon. It is often compared to cilantro as both are acquired tastes. Epazote has no comparable substitute but we have found using Mexican oregano in its place provides pleasing results. Simply omitting it from a recipe is another option. You might find fresh epazote for sale at Mexican grocery stores. Mexican food guru Rick Bayless notes in his book Mexico: One Plate at a Time that although thefresh herb may appear wilted, it is still okay for cooking. He also recommends storing the fresh stems in a glass of water, like a bouquet of flowers, or refrigerated wrapped in damp paper towels.

Dried epazote is available chopped or as whole stems. Recipes will occasionally call for astem of epazote--roughly equal to a teaspoon of the dried chopped product.

It is easy to grow your own epazote if you like it enough to want a steady supply. The shrubby plant is an annual that grows about three or four feet high. Leaves are large and pointed with serrated edges while the flowers are tiny clusters of green balls. The crushed leaves are said to send ants scattering if placed in their path. If you buy dried epazote for your own kitchen you may notice that

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some pieces seem rather woody. You can pick these tough stems out or try pulverizing it further with a mortar and pestle. The dried herb does soften plenty with extended cooking. Try epazote in soups, with shellfish and eggs or as an ingredient in quesadillas. It is especially popular for flavoring beans of any kind. Epazote combines well with other Mexican seasonings like oregano, cumin and chiles. You should be aware that this pungent herb is poisonous in large quantities but don't let that stop you from experimenting with a pinch or two.

Corn and Black Bean Salad with Tortilla Strip CroutonsFor maximum flavor, make this salad the day before. Store in the refrigerator and bring to room temperature before serving. This salad also works as a salsa. 2 cups frozen corn kernels, cooked according to package directions and drained1 can (15 ounces) black beans, rinsed and drained1 can (4.5 ounces) diced green chiles1 large clove garlic, minced1 medium tomato, cored and diced1 teaspoon ground coriander3 Tablespoons olive oil1 Tablespoon plus 2 teaspoons red wine vinegar1 1/2 teaspoons finely chopped dried epazote1/2 teaspoon Kosher salt1/8 teaspoon ground black pepperTortilla strip croutons, recipe follows Place the corn, black beans, green chiles, garlic and tomato into a large salad bowl. Sprinkle with the coriander and toss well.Whisk together the oil, vinegar, epazote, salt and pepper; pour overthe corn and bean mixture. Toss well. If time allows, cover and place in refrigerator overnight. Bring to room temperature before serving.To serve, mound on a salad plate and scatter the tortilla croutons over the top.

Yield: six 1/2 cup servings

Tortilla Strip Croutons 6 six-inch corn tortillasVegetable oil for frying1 teaspoon salt1 teaspoon ground cumin Cut the tortillas in half, stack and slice into half-inch strips. Heat 1/2 inch of the oil in a deep, heavy saucepan over medium-high heat. Oil is ready when a test tortilla strip dipped into it sizzles heartily. Carefully drop about one-third of the strips into the hot oil; keep them moving with a slotted spoon and fry until crisp, about 4 minutes. Using the slotted spoon, carefully transfer to drainon layers of paper towels. Repeat two more times with remaining tortilla strips.Mix together the salt and ground cumin. Sprinkle this mixture over the warm tortilla strips and toss lightly to coat.

Maybe you have heard about it, maybe you have wondered aboutit but epazote is still working on its reputation. Find out all about this unusual Latin American herb and soon you will be adding authenticity to some of your favorite dishes. Try it first in thisrecipe for a colorful Corn and Black Bean Salad with Tortilla Strip Croutons.

The cookbook is now available for purchase! To find out more about it as well as take advantage of special website pricing ($8 off--use discount code U9KGY74Z) visit the Spiced Right e-storeat CreateSpace.

We got a glowingreview! Check it out at the

Chef Talk website.

All About Epazoteby Sandra BowensAs you learn about epazote the age-old question, "What's in a name?" may occur to you. While epazote sounds somewhat exotic,the other names for this Mexican herb are less appealing. Consider skunkweed, pig weed, wormseed or goosefoot. And then there is the fact that the word epazote comes from the Aztec words 'epatl' and 'tzotl' meaning smelly animal. Mexican tea is a nicer name as is the botanical Chenopodium ambrosioides. Let's just stick with epazote (say eh-pa-zo-tay) for this discussion. Native to Central America, especially Mexico and Guatemala, epazote is common to those cuisines. It is most often used fresh in these regions to flavor beans, corn and fish. The strongly scented herb is said to help avoid the gastric discomfort that sometimes occurs after eating beans. Ancient Aztecs used epazote both medicinally and as a culinary herb. The taste is strong as well, slightly bitter with hints of lemon. It is often compared to cilantro as both are acquired tastes. Epazote has no comparable substitute but we have found using Mexican oregano in its place provides pleasing results. Simply omitting it from a recipe is another option.

http://www.cheftalk.com/products/spiced-right-flavorful-cooking-with-herbs-and-spices/reviews/4052http://www.cheftalk.com/products/spiced-right-flavorful-cooking-with-herbs-and-spices/reviews/4052http://www.createspace.com/3565811http://www.createspace.com/3565811http://www.createspace.com/3565811

You might find fresh epazote for sale at Mexican grocery stores. Mexican food guru Rick Bayless notes in his book Mexico: One Plate at a Time that although thefresh herb may appear wilted, it is still okay for cooking. He also recommends storing the fresh stems in a glass of water, like a bouquet of flowers, or refrigerated wrapped in damp paper towels.

Dried epazote is available chopped or as whole stems. Recipes will occasionally call for astem of epazote--roughly equal to a teaspoon of the dried chopped product.

It is easy to grow your own epazote if you like it enough to want a steady supply. The shrubby plant is an annual that grows about three or four feet high. Leaves are large and pointed with serrated edges while the flowers are tiny clusters of green balls. The crushed leaves are said to send ants scattering if placed in their path. If you buy dried epazote for your own kitchen you may notice that some pieces seem rather woody. You can pick these tough stems out or try pulverizing it further with a mortar and pestle. The dried herb does soften plenty with extended cooking. Try epazote in soups, with shellfish and eggs or as an ingredient in quesadillas. It is especially popular for flavoring beans of any kind. Epazote combines well with other Mexican seasonings like oregano, cumin and chiles. You should be aware that this pungent herb is poisonous in large quantities but don't let that stop you from experimenting with a pinch or two.

http://www.burstnet.com/ads/ad9839a-map.cgi/SZ=300X250A/VTS=8Mdh9.Zl6z/V=2.0S/BRC=87309/BCPG25284.45522.50183/

Corn and Black Bean Salad with Tortilla Strip CroutonsFor maximum flavor, make this salad the day before. Store in the refrigerator and bring to room temperature before serving. This salad also works as a salsa. 2 cups frozen corn kernels, cooked according to package directions and drained1 can (15 ounces) black beans, rinsed and drained1 can (4.5 ounces) diced green chiles1 large clove garlic, minced1 medium tomato, cored and diced1 teaspoon ground coriander3 Tablespoons olive oil1 Tablespoon plus 2 teaspoons red wine vinegar1 1/2 teaspoons finely chopped dried epazote1/2 teaspoon Kosher salt1/8 teaspoon ground black pepperTortilla strip croutons, recipe follows Place the corn, black beans, green chiles, garlic and tomato into a large salad bowl. Sprinkle with the coriander and toss well.Whisk together the oil, vinegar, epazote, salt and pepper; pour overthe corn and bean mixture. Toss well. If time allows, cover and place in refrigerator overnight. Bring to room temperature before serving.To serve, mound on a salad plate and scatter the tortilla croutons over the top.Yield: six 1/2 cup servings

Tortilla Strip Croutons 6 six-inch corn tortillasVegetable oil for frying1 teaspoon salt1 teaspoon ground cumin Cut the tortillas in half, stack and slice into half-inch strips. Heat 1/2 inch of the oil in a deep, heavy saucepan over medium-high heat. Oil is ready when a test tortilla strip dipped into it sizzles

heartily. Carefully drop about one-third of the strips into the hot oil; keep them moving with a slotted spoon and fry until crisp, about 4 minutes. Using the slotted spoon, carefully transfer to drainon layers of paper towels. Repeat two more times with remaining tortilla strips.Mix together the salt and ground cumin. Sprinkle this mixture over the warm tortilla strips and toss lightly to coat.

Epazote: The Flavor of Mexico Comes North

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by Jason Moore

Local farmers markets are an excellent sourceof traditional organic produce, such as sweet corn, peas and tomatoes, but also of regional and ethnic favorites, such as fresh fiddleheads, chicory, okraor chayote. As regional demographics change and new immigrant communities appear, farmers markets reflect these changes, and previously unknown Mexican-American foods and spices are now common in farmers stalls from Springfield, Massachusetts, to Ellsworth, Maine. A lesser-known plant seasoning that is used throughout Latin America but is only beginning to be found in New England markets is epazote (Chenopodium ambrosioides, syn. Dysphania ambrosioides). Pronounced eh-paw-ZOE-tey, this plant has a wonderfully diverse number of uses but is especially effective in traditional Mexican dishes.

Although we often think of soft corn flour tacos with beans and cheese as typical Mexican fare, the Mexican food that is served today in local or chain fast food restaurants is a pale imitation of a cuisine with over 5000 years of history and marked by regional variety and difference. To understand the unique flavors and tastes common in the Mexican cocina, one must start in ancient Mexico where the Aztecs founded a city sate in what would become Mexico City, and the Maya thrived in what is now the Yucatan and Guatemala.

Aztec agriculture in central Mexico before the arrival and conquest of the Spanish was based on several domesticated plants but was dominated by squash, beans, chili peppers, tomatoes and, primarily, corn. As Aztec civilization developed, expanded and eventually urbanized with the legendary city of Tenochtitlan, the diet eventually included peanuts, sweet potatoes, yucca, guavas, amaranth, lima beans and green tomatoes, with dogs and turkeys as sources of animal protein.

To the south of the Aztecs, the Mayans were also successful agronomists propagating corn, chili peppers and black beans, while simultaneously using bees to pollinate orchards that produced an abundance of pineapples, papaya, mamey sapote and sapodilla (Manikara zapota), a fruit that looks similar to a potato but tastes like a mixbetween root beer and molasses. As withthe Aztecs, corn dominated the Mayan diet,but the Mayans were fortunate and couldoften supplant their primary grain with such

Epazote can be grown in Maine and added to Mexican dishes. Photo courtesy of Pete Nutile, Photographer,Johnnys Selected Seeds.

The flower and seed stalks of epazote are ornamental although the plant may become weedy (like its relative, lambsquarters) if it goes to seed; and an essential oil from the plant can be toxic, which is why the plant shown here was growing in the Poisonous Plants section of the Montreal Botanical Garden. English photo.

Mexican Black Beans with Epazote Recipe

From: Field Guide to Herbs & Spices , by Aliza Green4

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Epazote is native to Mexico and the tropical regions of Central and South America, where it is commonly found wild. It is also widely naturalized throughout the world and the United States, especially California. In Mexican cooking, epazote is always added to the pot when cooking black beans for its natural carminative (gas-preventing) properties and because its potent aroma cuts the heaviness of the beans.

What to buy: Epazote is available fresh in supermarkets in Texas and others parts of the southwestern United States, but its more often found dried in Mexican markets.

INGREDIENTS 1 pound dried black beans 3 cups chicken stock 3 cups water 2 large sprigs fresh epazote (or 2 tablespoons dried) 1/2 pound chopped fresh chorizo sausage 1 diced onion 2 diced carrots 2 diced celery stalks 1 tablespoon chopped garlic 1 tablespoon ancho or New Mexico chile powder 1 tablespoon ground cumin

INSTRUCTIONS1. Soak black beans overnight in cold water to cover. Drain and rinse.2. Preheat the oven to 300F. Place the beans, chicken stock and water, and

epazote in a Dutch oven. Bring to a boil on the stove top, skim off foam, then cover and bake for 1 1/2 hours.

3. In a large, heavy skillet, brown chorizo sausage. Remove the chorizo, leavingthe fat in the pan. Add onion, carrots, celery stalks, and garlic to the pan and cook over medium heat until the vegetables become soft.

4. Remove the pot of beans from the oven and stir in the vegetables and chorizo, along with ancho or New Mexico chile powder, ground cumin, and salt to taste.

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5. Cover and bake for 1 hour, or until the beans are soft.

Epazote: The Simple Secret to Cooking Perfect Beans

Posted by Laura Frisk at 6:27 AM | Permalink | Comments (5)

Cooking with dried beans can be intimidating, butdont worry: Its easy! Sure, opening a can may seemeasier, but trust me, its not much more difficult to doit the old fashioned wayand its much cheaper. Ithink the hardest part is remembering to soak thebeans. And freshly cooked beans have a taste thatjust cant compare to canned beans. They are almostsweet.

As a native of Southern California, I have the advantage of being exposed to Mexican foods that almost always involve beans. Mexican cooks have long known that cooking beans with the herb epazote adds an unusual and delicious flavor and aids in their digestion (reducing the gas they often cause). I buy fresh epazote in my local Mexican market, then dry the leaves in my dehydrator. You can easily find dried epazote in many herb shops online. Heres an easy recipe for cooking beans.Easy Dried Beans2 cups dried beans

1 Tbsp. dried epazote (optional)

1 Tbsp. dried oregano (optional)

1-3 cloves garlic, sliced, chopped, or minced (optional)

Note: Do not add salt to the beans while cooking. It makes the beans tough. Rinse beans. Place in a large glass or ceramic bowl. Cover with fresh, cold

water by about 2 inches. Let soak at least eight hours or overnight. Pour out soaking liquid and rinse beans. Place in a large cooking pot and add

herbs and garlic if youre using them. Cover with about 2 inches of fresh, coldwater and bring to a boil. Turn down to a simmer and cover and cook for about 1 hour, stirring occasionally. If the beans dont taste done, cook another 20 to 30 minutes or more until the beans are tender. Add more waterif needed.

When done, serve immediately or let the beans sit in the pot in their cooking liquid to cool for later use. Letting them cool in their cooking liquid keeps the beans from drying out. Before storage, drain some, but not all, of the cooking

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liquid.Makes 6-8 servingsMy personal favorite time to cook beans is Saturday morning while I am having my coffee and making my grocery list. By the time they are done, I am ready to go shopping, so I let them cool on the stove, in their cooking liquid, until I get home with the groceries. Once home, I pop the covered potright into the fridge and let the flavors blend. That evening, I pull out the pot of beans and reheat for dinner. Awesome!

We eat a lot of beans at my house. I like to cook up a big batch, keep half forone or two nights of dinners, and freeze the rest in small containers so that I can pull them out when I need them. Beans freeze really well. Just make surethat they are cooled and drained of their cooking liquids first.

Try your beans in black bean soup or epazote black bean chili. There are a lotof great bean recipes at VegCooking.com. I also love to eat beans plain. There is nothing as delicious as a bowl of freshly cooked beans, with maybe aside of brown rice and a big green salad. Have some toppings handy, such asfresh chopped parsley, finishing salt or tamari, chopped black olives, capers, diced tomatoes, or anything that you think might compliment the type of bean you are serving.I would love to read about some of your fresh-cooked bean recipes and ideas!

Recipe for Split Pea Soup with Ham, Bay Leaves, Epazote and Red Bell Pepper (or Carrots)

(Today's pick for the month of Daily Phase One Recipes (as well as PhaseOne Fridays) is this favorite Split Pea Soup with Ham, Bay Leaves,Epazote, and Red Bell Pepper that's one of the soups I've been thinkingabout trying in the new electric pressure cooker I got for Christmas. You can

see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and2013.)

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I've been a long-time fan of split pea soup, but I always made it with carrots

until I tried this experiment of replacing the carrots with sweet red bell

peppers, for a split pea soup that's not only delicious and colorful but also a

Phase One recipe for the South Beach Diet. Score! I used a fairly generous

amount of ham and red bell peppers in proportion to the split peas, so you

can have this for Phase One, even though split peas and lentils are a limited

food. Of course if you're just craving split pea soup and don't care about

Phase One, go ahead and make it with carrots if you prefer.

I'm guessing some of you have never heard of Epazote, a unique Mexican

herb I add to my split pea and bean soups. Epazote (pronounced ep-ah-so-

teh) adds an interesting subtle flavor to bean dishes (especially refried

beans), but it's also used to reduce the intestinal gas that can be produced by

beans. It grows wild in the U.S. and Mexico and has a slightly sweet flavor.

(Some Epazote comes with a lot of woody stems, so when I first get a new

batch, I put it into my food processor with the steel blade and process it to a

fine powder.) If you don't have Epazote, you can get it atThe Spice

House or Penzeys, but you can certainly make this without it too.

Saute chopped onions in olive oil for a few minutes, just until they are starting

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to soften. (I was making half the recipe to test the addition of red bell peppers,

so all these photos show half as much as the recipe makes.)

Then add the split peas, chicken or ham stock, bay leaves, and Epazote. If

you have ham rinds, add them as well. (If you don't have rinds, you might

want to add some ham flavor base, especially if you're not using ham stock.)

Let this simmer for about an hour, or until the peas are quite soft. You may

need to add water a few times while it's cooking.

When all the peas are softened and many are dissolved into the liquid, it will

look like this. Remove the bay leaves and ham rinds (if using.) You can blend

it with an immersion blender at this point if you want, but I didn't.

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Then add the chopped ham and red bell

peppers (or carrots) and let the soup simmer another 30-40 minutes, adding

water if needed.

Here's how mine looked after it had simmered 40 minutes more (not

especially photogenic, but very flavorful.)

At this point I decided to use my

immersion blender and give this just a few buzzes to slightly break up the red

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peppers and ham. If you decide to do that, don't overdo it! Taste for

seasoning and if you're like me, season with lots of fresh ground black

pepper.

Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper (or Carrots)(Makes about 6-8 servings, but this freezes very well so you may want to

double the recipe)

Ingredients:1 large onion, diced

1 T olive oil

6 cups chicken stock, ham stock, or water with chicken soup base

1 lb. green split peas (just over 2 cups)

2 fresh bay leaves or 1 dried bay leaf

1/2 - 1 tsp. dried Epazote (optional)

1-2 diced red bell peppers (or 1-2 cups diced carrots)

2 cups or more diced ham (save the rind, use ham with less than 10% fat for

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South Beach Diet)

optional: Ham flavor base (I use Goya, Better than Bouillon, or Penzey's

brand)

salt/pepper to taste

Instructions:Heat oil in large heavy soup pot, then add diced onion and saute about 3-4

minutes, just until onion is starting to soften. Add chicken stock, ham stock, or

water with chicken base, bay leaves, split peas, and Epazote if using. (If ham

rind is available, put it in with these ingredients. If not, you may wish to add 1-

2 T ham flavor base.)

Cook at a low simmer, stirring occasionally, for about 1 hour or until most

peas are losing their shape and combining with the liquid. (The length of

cooking time will depend partly on the freshness of the dried split peas.) You

may need to add water once or twice while this cooks.

Remove ham rind and bay leaves. Add red bell pepper (or carrots) and ham

and cook 30-40 minutes more, (until red bell pepper or carrots are soft and

flavors are well blended.) Season to taste with salt and fresh ground black

pepper. (I didn't add salt, but I added a lot of pepper.) Serve hot.

If you're not a South Beach dieter, diced potatoes are good in this too. They

should be added with the ham and red bell pepper or after the carrots have

cooked about 10 minutes, if using carrots.

Frijoles negros black beans with epazote, whole and refriedA Classic Mexican Recipe

Easy Recipe for Frijoles Refritos Negros Refried Black BeansSeasoned with Epazote

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For such a basic, simple food, a bowl of black beans, known to some as turtlebeans, can be so satisfying, warming the tummy and the soul. A simmering pot of beans means home and hearth to me. Left-over beans can later reappear as refried beans, refritos. Mexicans love beans with every meal, from breakfast to dinner.FrijolesRefritos are often served with a plate of Huevos Rancheros or Huevos Mexicanos. For dinner, beans are a course unto themselves, served in small earthenware dishes in their broth before dessert makes its appearance. The variety of beans available here is awesome. Peruano, flor de may, bayo, negro. Flor de junio, ayacote ypinto. The litany is starting to sound like a line from a song. It could be set to music, no pun intended. The weather has beencloudy and cool lately, really wonderful. The unexpected coolness helps us temporarily forget the sear of summer. Northerners would laugh to hear me call todays weather cool at all, but everything is relative, right? A pot of beansbubbling on the stove helps me hold to the illusion that this is really winter.Simple Black Beans

1 lb. (1/2 kilo) black beans 2 quarts (2 liters) hot water 1/4 onion, sliced or chopped 2 teaspoons sea salt 2 sprigs of fresh epazote, if available Prepare the beans by first picking through them to remove any bits of dirt,

plant matter or little stones. Using a colander, rinse under running water. When clean and rinsed, put the beans in a large pan or dish to soak in very

warm water for 18 hours. This removes much of the phytic acid* which interferes with the absorption of calcium and other minerals.

Cook the beans until almost tender, about two hours or so. Just before the beans are done, add about two teaspoons of salt or to taste,

and fresh epazote if you are fortunate enough to find this herb. Continue cooking until beans are tender. Eat as is with the bean broth, or mash intorefritos.

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Epazote, also known in English as wormseed or Mexican tea, is mostly found in central and southern Mexico, and is used to season beans, quesadillas andsoups. It can also be found in the eastern U.S., where it is considered a bothersome weed. I have read that it grows in Central Park in New York City.

Years ago, while traveling across Mexico, we stopped at a large camp along ariver to park our travel trailer for a weeks stay. Also staying there were a couple of manual laborers who worked for the parks owner. Every morning, they would cook a pot of beans. When the beans were tender, they would continue to cook them until the beans were almost completely dry. In this form, they stayed fresh until the workers returned in the afternoon. They would then add water to rehydrate the beans for their meal. Such is the ingenuity of people who live without refrigeration.

Refritos or Refried Beans 4 cups cooked black beans, including broth 4-6 tablespoons lard or vegetable oil 1/3 cup finely chopped onion dry, crumbly cheese, such as cotija seco or ranchero seco1. Heat oil in a skillet and cook onion until starting to turn golden brown.2. Add cooked beans and mash beans with a potato masher while cooking over

medium heat. Leave some pieces of bean for texture.3. When the beans begin to dry out along the edges and are heated thoroughly,

turn out onto a plate and garnish with a dry, salty cheese, such as queso aejo or queso seco.

Frijoles refritos can be used as a filling for quesadillas or as a topping for tostadas. Refrito means very well fried, not fried again.

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Notes:To soak the beans for 18 hours, I put them in a stainless steel bowl of hot water, covered it with a plate, wrapped the bowl in a towel, and set it in a cardboard box covered with another towel. This maintained the water temperature, with my rewarming the bowl of beans and water one time, before I went to bed.I use a rustic, low-fired earthenware bean pot, but you can use any heavy pot or a pressure cooker. Mexican cooks claim the beans taste much better when cooked in earthenware. I like to think that by using one, I add my name to a long roster of traditional cooks, plus, doesnt this pot look elegant?Fresh lard, prized by Mexican cooks for the flavor it imparts, is the fat of choice for making refritos. While we may blanch at this, being thoroughly indoctrinated against all things with animal fat, lard does add an incomparabletaste. As I do not eat pork, I used olive oil for my refritos, and they were very good.

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Mexican trout with epazote: Trucha al epazoteby KarenHursh Graber 2013pazote is a characteristic flavor ofthe central region of Mexico, and especially favored inthe cuisines of Puebla and Tlaxcala. It distinguishes thisrecipe for Mexican trout with epazote.Ingredients

4 small trout, cleaned, scaled and split horizontally, oruse 4 to 6 ounce trout filetsJuice of 1 lime4 tablespoons olive oil medium onion, cut into thin crescents ("lunitas")2 fresh jalapeo chiles, cut into 8 strips lengthwise8 to 12 epazote leaves, according to tasteSalt to taste4 slices manchego or Chihuahua cheeseOpen the trout like a book and rub the flesh (or filets) with lime juice.

Place each trout or filet on a piece of buttered aluminum foil. Drizzle the oil over the fish and divide the onion, jalapeo and epazote leaves evenly among the fish, placing them on the fleshy surfaces. Season with salt to taste.

Fold foil to seal edges and bake in a preheated 350 F oven until fish flakes easily with a fork. Whole fish will take longer than filets. Makes 4 servings.

Hongos al Epazote

Courtesy of Whole Foods Market Culinary Center

This works as a great topping for eggs, grilled steak, or vegetarian filling for tacos or enchiladas.

DifficultyCategory: Side Dishes - Seasons: January , February , March , April , May , June , July , August , September , October , November ,December

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Ingredients

For 2 people ( )

CREAM

2 tablespoon(s) corn oil 1/2 white onion, small dice 3 cloves of garlic, minced 12 ounce(s) mushrooms, wiped clean and sliced 2 jalapeos, chopped 1 teaspoon(s) sea salt 1/2 teaspoon(s) freshly ground pepper 3 teaspoon(s) epazote, chopped (can substitute cilantro)

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Hongos al Epazote Directions

1. Heat oil in a skillet; add onions and garlic and saut until transparent.

Add mushrooms, jalapeos, salt and pepper.

2. Reduce heat to low, cover and cook for 57 minutes, just enough so that

the mushrooms release their juices and the flavors can mix.

3. Turn off heat and stir in the epazote.

Discovering the Herb Epazote1/29/2013 1:50:33 PMBy Christopher NyergesTags: aromatic herb, Christopher Nyerges

Anyone who uses beans as a significantpart of their diet should know about epazote.I first learned of the remarkable gas-relieving effects of epazote in 1975 while studying Mexican and Central American herbalism. Once my instructor had introduced me to this herb, I immediately recognized it as the common plant of so many of the streams I'd hiked along in the hills above my Pasadena home.

My Costa Rican instructor shared with me his family secrets: Add a few leavesof epazote to a pot of beans for a delicious flavor and to render the beans gas-free.As the years progressed, I was astounded that virtually no Americans I'd talked with were familiar with this herb, let alone its anti-gas effects. Yet, this common, inconspicuous herb had been known and used in Southern Mexico and Central America for centuries! MEDICINAL PROPERTIESIn the recorded literature of Europe and North American, epazote (formerly Chenopodium ambrosiodes, now called Dysphania ambrosiodes by botanists) is known for it efficacy in expelling intestinal worms. For dogs and cats, add one teaspoon of the seed (or herb) to their meals `til the worms clear up. The

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herb is said to be less effective against tapeworms. The Natchez Indians used epazote to expel worms in children. The Chinese used the herb as a diaphoretic (promotes sweating). The anthelmintic/vermifuge qualities of epazote are well recognized, and the herb is cultivated in parts of the Soviet Union for this use. Herbalists believe that epazote was also used by the ancient Mayans both as a spice and medicine.It is believed that epazote's effectiveness in removing the "gassiness" of beans is due to the presence of oil of chenopodium, which is found in concentrationsof 10% in the seed, and one percent in the leaf.Remember that excess flatulence is a symptom, and that epazote only deals with that symptom. The gas problem will continue if the cause is not eliminated. Some methods to eliminate the cause of gas are eating slowly, proper food combination, and others.GROWING EPAZOTEI first began to collect the spicy leaves of epazote during my spring hikes into my local foothills. But like most gardeners and herb-lovers, I eventually wanted to have my own patch of epazote growing near my kitchen door.In late summer, I collect the wild seed on the dried plants. I plant these seeds in my yard, in an environment which somewhat replicates the plant's ideal wild environment. Epazote prefers semi-shaded river beds where the soil is sandy and well-drained, and where it's usually moist. Thus, I plant the seeds on the north side of my house where there's the most shade, in well-drained soil. Epazote seeds may take up to a month to sprout, a fact which leads many gardeners to suspect their crop failed. To help, the seeds should be soaked in water for 24 hours and then planted. Additionally, you can sow the seeds in a pot or garden bed where other plants are growing. This way, you won't get frustrated as you water a bare spot of soil.Sprouted epazote has a bright green appearance, and even when very young you can detect the characteristic epazote aroma. Sometimes you'll see a few blotches of red on the young sprouts.Harvesting the mid-sized epazote plants is easy. Just pinch off the top new growth. Pinch off just what you need at the time, or pinch back a lot if you plan to dry some of the herb for storage. The leaf production of each epazote plant is greatly increased by this pinching. Although epazote is a perennial, the entire above-ground plant will die back each year. Providing the soil hasn't dried out, the roots will continue to produce year after year. Also, the regular pinching-back of the leaves during the growing season will significantly extend the growing season for your plants.Epazote leaves are best dried in the dark (I dry mine in an attic). I spread the leaves thinly on newspaper or brown paper bags. The dried herb is best storedin an opaque jar.The seeds (for growing) and packets of the dried herb can be purchased from

Survival Seeds, P.O. Box 41834, Los Angeles, CA 90041. Seeds are $3; herb is $4.50 a packet. There is also a unique booklet entitled What Causes Gas? ($6), which describes the many dietary and non-dietary causes of gas, as well as practical solutions.This aromatic herb is a native of Mexico, Central and South America. It has now naturalized in many parts of the world. Epazote is found in many parts ofthe U.S., particularly in the southern states.COOKING WITH EPAZOTECooking with epazote is easy! Add approx. one tablespoon of the herb -- both the chopped stems and the leaves -- to a pot of beans. You can use it fresh or dried. The epazote herb can also be added to soups, stews, and made into tea. The powdered leaves can be added to salads, such as potato and bean salads.Here are some simple recipes I've developed for using epazote.LENTIL SOUP1 cup dry lentils1 bay leaf5-6 cups water2 tsp dried epazote1 diced red onion3 cloves of garlic2 diced carrotsWash the lentils, and then simmer for an hour and a half. Add the other ingredients when the beans are nearly soft. Simmer `til the vegetables are soft. (Add salt or kelp to taste, if desired.)MIXED BEAN SALAD1 cup cooked/sliced green beans1 cup cooked kidney beans1 cup cooked garbanzosDressingequal parts olive oil and apple cider vinegar1 tsp. dried/powdered epazote2 diced cloves of garlic1/2 tsp dillSalt and pepper, to taste, if desiredMarinate the beans in the dressing, preferably at least eight hours, but no less than 30 minutes.

MAYA BLACK BEAN SOUP1 cup dry black beanssage, pinchwateroregano, pinch3 onionsepazote, two tsp3 small potatoes dicedsalt and pepper, to tasteSoak the beans for an hour and then cook until tender. Add the onions and potatoes and cook until the potatoes are done. Add the seasonings. Let simmer on low temperature for 15 minutes before serving. Nyerges is the author of Guide to Wild Foods and other books on plants andself-reliance. He has taught since 1974, and conducts a weekly podcast on Preparedness Radio Network. He can be reached at www.ChristopherNyerges.com.

The Mexican Pantry: Epazote

EpazoteorWhy would I ever want to cook with that?

by Victoria Challancin

Huele rico, my assistant sighed as she inhaled the aroma of the fresh

epazote she was dropping into a bubbling pot of sopa Azteca. As I joined her

in a whiff, I smiled, understanding that I have lived in Mexico so long that I,

too, relish the strange smell of this unique and mysterious herb, which draws

you to it as the same time it repels you.

Jagged-edged, wild-looking, and reeking of a creosote-like scent,

epazote (Teloxys orChenopodium ambrosioides Linneo) is one of the most

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distinctive herbs used in the Mexican kitchen today. This botanical annual or

short-lived perennial plant grows to a height of about three feet and flourishes

in poor soil. Each foot-long sprig is topped with seven two- to three-inch

pointed, serrated leaves that give off a startling aroma which could likely

cause any cook to ask, Why would I ever want to use that? Why indeed?

When used sparingly, epazote imparts a mellow, earthy dimension to many

Mexican dishes, giving them a unique flavor that even the novice gourmand

recognizes as authentic Mexican.

Epazotes volatile oils exude a scent reminiscent of turpentine or kerosene

an aggressive assault on the senses which explains its common English

names of skunkweed, pigweed, and stinkweed. Whether dressed up in

softer terms like the bland Mexican tea or the medicinal moniker

wormseed, epazote is deserving of its harsher handles. The word itself

comes from the Aztec language, Nahuatl in which the words epatl and tzotl

refer to an animal with a rank odor somewhat like a skunk. And stinky it is!

But once you acquire a taste for it, you cant live without it.

Considered a weed in many parts of the world, epazote finds a welcome

home in both the medicinal and culinary pantries of Mexico and Central

America. While modern botanists list no fewer than 17 medicinal properties

attributed to this lowly herb/weed, the indigenous peoples of ancient Mexico

understood its many uses without the benefits of such illustrious terms as

anthelmintic, anti-microbial, diaphoretic, analgesic, pectoral, and vulnerary, to

name but a few. The Aztecs knew that it expels intestinal worms, promotes

sweating and cell regeneration, relieves pain and constipation, and eases

ailments of the chest and lungs even as they denigrated it with its harsh but

apt Nahuatl name. In 18th-century Mexico a decoction of dried epazote

leaves was used to treat such diverse conditions as rheumatism, typhus,

fainting, and burns. Even today epazote tea is given to ease the pain of

childbirth, to facilitate menstrual flow, to expel intestinal worms, to comfort a

fright, and to soothe the pain of gastritis. Poultices of fresh leaves are also

used to treat burns, athletes foot, and insect bites. However, because the

fruit of the plant and the oil distilled from it are toxic, home use by the novice

is discouraged, particularly for pregnant women, young children, and anyone

with kidney problems.

Epazote is a common roadside weed throughout the United States, albeit a

milder version of its pungent southern cousin. Although it is relatively

unknown in non-Latino kitchens today, early American colonists used it in

molasses cakes to battle intestinal worms. So vast were the 19th-century

plantings of wormseed crops in Maryland, that the essential oil for which it

was cultivated was called Baltimore oil. Just as they did then, todays

herbalists and gardeners favor it for its insect- and worm-repelling properties.

Perhaps it is this very assertiveness that kept it in the medicine chest and

precluded its full adoption into the broader culinary world north of the border.

Judicious use in the kitchen reveals the brighter side of this much-maligned

herb. In central and southern Mexico no pot of beans would be complete

without a few sprigs of epazote to impart a subtle flavor plus the beneficial

gas-reducing properties many people believe it to possess. Although

botanists fail to list it as a carminative, conventional wisdom holds it to be

true. Regardless of its ability to lessen flatulence, epazote does have an

affinity for beans as well as eggs, mushrooms, dairy products, tomato sauces,

strong soups, and corn. That strange medicinal, kerosene-like aroma mellows

when added toward the end of the cooking into a soft, yet curious, lemony

aftertaste that definitely speaks of an authenticity we would miss if it were

omitted.

Although epazote is sold in both fresh and dried forms, it is extremely easy to

grow from seeds. If using it in cooking, dont shy away from wilted leaves as

they retain their pungency even if they look a bit tired. Dont be afraid to

experiment with this delightful, yet powerful, herb. Use it sparingly at first. Add

a few sprigs to any type of

cooked dried beans, sprinkle a tablespoon of the chopped fresh leaves over

scrambled eggs, infuse a little mystery into a bland cream sauce by the

addition of a sprig or two, and lay a dramatic leaf over the cheese of a

quesadilla before the melting begins. The following recipes illustrate classic

uses of epazote. I'm submitting this article to Weekend Herb

Blogging, which was established by Kalyn's Kitchen. This week's host is

Susan fromThe Well-Seasoned Cook.

Sopa Azteca

(Chicken Soup with Fried Tortillas and Avocado)

1/2 cup water

1 medium white onion, roughly chopped

2 tomatoes, roughly chopped

2 small garlic cloves, peeled

1 dried ancho chile, stem and seeds removed

1 tablespoon vegetable oil

6 cups homemade chicken broth

Salt, to taste

1 1/2 cups cooked chicken (optional)

1 sprig fresh epazote

6 corn tortillas, cut into 1/2-inch strips and fried crisp in a little vegetable oil

2 diced canned chipotle chiles en adobo*

6 limes or key limes, cut into wedges

1 cup Manchego or Monterrey Jack cheese, grated

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1 avocado, diced

Pure the first five ingredients in a blender. Heat oil in a medium saucepan

until very hot. Pour the contents of the blender into the hot oil, being very

careful to avoid the splatter. Stir and cook for about 8 minutes. Add the

chicken broth and the chicken; heat thoroughly. Add salt, if necessary. Ladle

into bowls and pass the tortilla strips, chipotle chiles, limes, cheese, and

avocado separately. Serves 6.

*available in Hispanic markets or the Mexican food section of most grocery

stores

Rajas de Chile Poblano con Queso Manchego(Roasted Chile Strips with Melted Cheese)

3 tablespoons vegetable oil or olive oil

1/2 cup whole epazote leaves

1 garlic clove, finely minced

9 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch strips

2 plum tomatoes, finely chopped

Salt to taste

1 1/2 cups milk

12 ounces roughly grated Manchego cheese

Heat the oil in a heavy skillet until almost smoking. Add the epazote leaves

and saut until limp, stirring constantly for approximately 2 minutes. Add the

garlic, chile strips, tomatoes, and salt; fry until soft but not brown, about 5

minutes. Reduce the heat to low and add the milk. Add the cheese and cook,

stirring, until the cheese melts. Serve hot with warm corn tortillas. Serves 6.

Variation: Substitute roasted red bell pepper strips for a milder flavor and use

some heavy cream for part of the milk for an unctuous texture and richness.

Hongos al Ajillo(Pan-fried Mushrooms with Chiles and Garlic)

3 tablespoons olive or vegetable oil

2 dried guajillo chiles, seeded, and cut

crosswise into thin rings

1 small white onion, finely chopped

4 garlic cloves, minced or pressed

1 1/2 pounds oyster mushrooms cut into 1/2-inch pieces or white mushrooms

cut into 1/4-inch slices

Salt to taste

3 tablespoons epazote leaves, chopped

Heat the oil in a large skillet over medium-high heat and add the sliced chiles.

Cook 1 minute, stirring, until crisp but not burned. Remove the chile pieces

with a slotted spoon and drain on paper towels. In the same oil add the onion;

cook, stirring until translucent and soft, about 5 minutes. Add half the garlic

and cook, stirring, until the garlic begins to color slightly, about 1 minute. Add

the mushrooms, salt, and remaining garlic. Cook 5-7 minutes or until

mushrooms have released their liquid. Add the epazote and cook for 20

minutes or until the mushrooms are soft and thoroughly cooked. Adjust the

seasoning. Toss with the fried chile rings. Serve with warm corn tortillas.

Serves 4.

Zucchini and Mushrooms with Epazote

Serves: 4Total Calories: 231.667Prep time: n/aCook time: n/a

Ingredients3 teaspoons olive oil 4 medium zucchini , cut crosswise into 1-inch pieces 1/2 teaspoon salt , or to taste 1/2 pound small white mushrooms , quartered 2 cloves garlic (medium), minced 1 tablespoon , slivered fresh epazote, leaves 1 small fresh red jalapeo pepper or Fresno chile, seeded, veins removed, and very finely chopped

Directions:1. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the zucchini and cook, stirring, until crisp-tender and the edges turn bright green. Season with 1/4 teaspoon of the salt and transfer to a bowl.

2. In the same skillet, add the remaining teaspoon of oil. Add the mushrooms, garlic, and epazote. Cover and cook, stirring frequently, until themushrooms release their juices and are tender, 3 to 4 minutes. Return the zucchini to the pan. Add the chile. Cook, stirring, until completely heated through, 1 to 2 minutes. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:Serves: 4Total Calories: 231.667Calories from Fat: 121



Ingredients3 teaspoons olive oil

4 medium zucchini , cut crosswise into 1-inch pieces 1/2 teaspoon salt , or to taste 1/2 pound small white mushrooms , quartered 2 cloves garlic (medium), minced 1 tablespoon , slivered fresh epazote, leaves 1 small fresh red jalapeo pepper or Fresno chile, seeded, veins removed, and very finely chopped







Ingredients3 teaspoons olive oil 4 medium zucchini , cut crosswise into 1-inch pieces 1/2 teaspoon salt , or to taste 1/2 pound small white mushrooms , quartered

2 cloves garlic (medium), minced 1 tablespoon , slivered fresh epazote, leaves 1 small fresh red jalapeo pepper or Fresno chile, seeded, veins removed, and very finely chopped





Recipe: Setas con epazote (oyster mushrooms with garlic and epazote)August 11, 2012

Guisado setas con epazote (oyster mushrooms with garlic and

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epazote). (Kirk McKoy / Los Angeles)Total time: 20 minutesServings: This makes about 3 cups mushroomsNote: Epazote, an herb, is generally available at Mexican and Latin markets.2 tablespoons vegetable oil1 heaping cup chopped white onion2 cloves garlic1 pound oyster mushrooms, shredded into strips2 stalks epazote, or about 16 leaves, choppedSaltTortillas, for serving1. In a large, deep skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Add the garlic and quickly combine until aromatic, 15 to 30 seconds.2. Toss in the oyster mushrooms and stir to coat in the onion-garlic mixture. Cook until the mushrooms have softened but still retain some texture, 3 to 5 minutes. Stir in the epazote and season to taste with salt. Serve with tortillas.Each of 6 servings (without tortillas): 75 calories; 3 grams protein; 7 grams carbohydrates; 2 grams fiber; 5 grams fat; 0 saturated fat; 0 cholesterol; 2 grams sugar; 14 mg sodium.

GROWING EPAZOTEIn The GardenSoil, Planting, And CareTroubleshootingHarvest And StorageUses4 Thoughts On Growing Epazote

Corn and Black Bean Salad with Tortilla Strip CroutonsFor maximum flavor, make this salad the day before. Store in the refrigerator and bring to room temperature before serving. This salad also works as a salsa.Tortilla Strip CroutonsCorn and Black Bean Salad with Tortilla Strip CroutonsFor maximum flavor, make this salad the day before. Store in the refrigerator and bring to room temperature before serving. This salad also works as a salsa.Tortilla Strip CroutonsMexican Black Beans with Epazote RecipeEpazote: The Simple Secret to Cooking Perfect BeansPosted byLaura Friskat 6:27 AM |Permalink|Comments (5)Frijoles negros black beans with epazote, whole andrefried

Mexican trout with epazote: Trucha al epazotebyKaren Hursh Graber 2013pazote is a characteristic flavor of the central region of Mexico, and especially favored in the cuisines of Puebla and Tlaxcala. It distinguishes this recipe for Mexican trout with epazote.Hongos al EpazoteIngredientsCREAM

Hongos al Epazote DirectionsDiscovering the Herb EpazoteThe Mexican Pantry: Epazote

Zucchini and Mushrooms with EpazoteIngredientsDirections:Nutritional Facts:



Recipe:Setas con epazote(oyster mushrooms with garlic and epazote)

Ep Azote

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