Epazote (ehp-ah-ZOH-teh) is a pungent herb that grows wild in the United States and Mexico. Strong-flavored and leafy, epazote is used in Mexican cooking, particularly in Yucatecan dishes. It is also a carminative, which means it reduces the gas associated with beans. Now that’s enough to make you run out and buy some.

How do you use epazote for gas?

Add it to beans, soups, stews It can be used fresh or dried and is commonly used in bean dishes, soups, stews, and cheese dishes, such as quesadillas. Epazote in English literally translates to stinky sweat or skunk sweat!

What to put in beans to prevent gas?

Method 1: Baking soda To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil. Then turn off the heat and let the beans soak at least four hours (I usually do this the night before I want to use them; the longer soak won’t hurt them).