Epazote is used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to the liquorice taste of anise, fennel, or even tarragon, but stronger. Epazote's fragrance is strong, but difficult to describe. It has been compared to citrus, savory, and mint.
Although it is traditionally used with black beans for flavor and its antiflatulent properties, it is also sometimes used to flavor other traditional Mexican dishes as well: it can be used to season quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and chile, chilaquiles, eggs and potatoes and enchiladas.
The Herb Quarterly Founded in 1978, The Herb Quarterly brings readers the joy of herbs and the herb with each new season. Each issue introduces readers to new herbs and fascinating herbal lore; provides tips on hard to grow varieties and medicinals; showcases gardens from around the world; and tempts the palate with seasonal menus and tantalizing recipes built around herbs and edible flowers.
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