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Epazote is commonly used in Mexican cuisine to flavor beans, soups, stews, and quesadillas. It adds an earthy, pungent flavor and is also believed to reduce the gassiness of beans.

Yes, dried epazote can be used if fresh is unavailable. Generally, use one-third the amount of dried epazote in place of fresh.

Keep dried epazote in an airtight container in a cool, dark place, and it will stay potent for up to six months.

Use 1-2 tablespoons of chopped fresh epazote or 1-2 teaspoons of dried epazote for a pot of beans. Adjust to taste, as its flavor is strong.

Epazote is safe to eat in small amounts as used in recipes, but avoid consuming very large quantities due to its potent compounds.

Epazote is often added to black beans, pinto beans, soups, moles, quesadillas, and some sauces in Mexican cooking.

Epazote is traditionally believed to help reduce the gassiness from beans, though scientific evidence is limited.

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Epazote has a strong, unique flavor described as pungent, with notes of medicinal, citrus, and anise.

Store fresh epazote wrapped in a damp paper towel inside a plastic bag in the refrigerator, where it will last up to a week.

Rinse fresh epazote under cold water and remove any tough stems. Chop the leaves as needed for your recipe.

There is no perfect substitute for epazote, but you can use a combination of oregano, cilantro, or fennel for a vaguely similar flavor.

Yes, you can freeze fresh epazote in an airtight container or freezer bag. Use it in cooked dishes straight from the freezer.

Add epazote toward the end of cooking beans or soups to preserve its unique flavor.

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Epazote can be eaten raw in small amounts as a garnish or in salsas, but it is most commonly cooked due to its strong flavor.