Epazote is commonly used for relieving flatulence, treating parasites, and alleviating abdominal cramps. This herb is routinely added to traditional dishes such as beans, quesadillas, or mole de olla due to its carminative activity. It also provides an extra boost of folate, calcium, magnesium, and potassium.

What is epazote used for in cooking?

Epazote is most frequently used to season frijoles de la olla (pot beans), especially when they are black beans. It is also common in stews and rustic dishes made with mushrooms or corn. A sprig of the herb is often used inside a quesadilla made with corn tortillas.

How do you cook with epazote?

Typically, epazote is cooked with black beans, but can be cooked with pinto beans also. It can be used in scrambled eggs, moles, cream sauces, corn, soups and tea. Try it in cheese quesadillas to add a new level of flavor. Be aware that Epazote doesn't necessarily have a pleasant odor when raw.