The perennial herb Dysphania ambrosioides, commonly known as epazote or Mexican tea, is a fast-growing plant native to the Americas. It is highly valued in traditional Mexican cooking for its unique and pungent flavor profile. The taste is often described as a complex mix of citrus, oregano, anise, and sometimes mint, though it possesses a strong resinous aroma that some find polarizing. Epazote is a staple for flavoring dishes like black beans, quesadillas, and moles, offering a distinct taste that no other herb can replicate.
Site Selection and Starting the Plants
Epazote requires full sun exposure to thrive and develop potent flavor compounds. While it tolerates a range of soil conditions, it prefers a loose, well-draining medium with average fertility. Amending heavy clay soil with compost or sand ensures proper drainage.
The most effective method for starting epazote is by direct sowing seeds outdoors after the final spring frost, when the soil temperature reaches 70°F. Sow the seeds shallowly, about one-quarter inch deep, as they require light to germinate reliably.
Transplanting seedlings is possible, but direct sowing yields more robust plants that are less prone to shock. If starting seeds indoors, soak them for 24 hours before planting and provide a heat mat to encourage germination. Once established, thin plants to stand 6 to 12 inches apart to allow for proper airflow.
Watering and Ongoing Care
Once established, epazote becomes drought-tolerant, reflecting its native habitat. During the initial growth phase, keep the soil consistently moist to support root development. After the first few weeks, allow the soil to dry out between deep waterings to prevent waterlogging.
Epazote produces more flavorful leaves in moderately fertile soil and is not a demanding feeder. Over-fertilizing, particularly with nitrogen, can lead to excessive leafy growth but reduces the essential oils that create its distinctive flavor. Fertilization is unnecessary unless the soil is severely depleted.
Routine pruning is beneficial for shaping the plant and maximizing leaf harvest. Pinching back the growing tips encourages the plant to branch out, resulting in a bushier, more compact form. This practice ensures a continuous supply of tender leaves. The plant is pest-resistant due to its strong aroma, which deters garden insects.
Controlling Spread and Self-Seeding
Epazote’s vigorous growth habit means it can quickly become an aggressive self-seeder. The plant produces numerous small flowers that mature into thousands of seeds, which are easily dispersed. If left unchecked, epazote can rapidly colonize and overwhelm other plants.
Growing epazote in containers is a recommended management technique, as it contains the root system and limits seed spread. For in-ground planting, gardeners must practice diligent deadheading by removing the flower heads promptly. Prompt removal prevents the plant from setting seed.
Regularly monitoring the area and pulling up volunteer seedlings is necessary for control. Treating epazote as an annual and removing the entire plant at the end of the growing season, before it drops seeds, also helps manage its aggressive nature.
Harvesting and Culinary Applications
Epazote leaves are ready for harvest 50 to 60 days after sowing. The best time to harvest for peak flavor is before the plant begins to flower, when the leaves are most potent. Individual leaves can be snipped off, or entire stems can be cut back using clean shears, taking care not to remove more than one-third of the plant.
Younger leaves have a milder, more pleasant flavor, while older leaves are significantly more pungent and should be used sparingly. Epazote is best used fresh, as the flavor compounds diminish when dried, though leaves can be briefly stored in the refrigerator wrapped in a damp paper towel.
The herb is traditionally paired with black beans and other legumes because it is believed to reduce flatulence. Its unique taste also complements quesadillas, soups, stews, and corn dishes. Epazote should be used in moderation because of its strong flavor and the presence of ascaridole, a compound that can be toxic in large quantities.