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Epazote is used to flavor Mexican dishes such as beans, quesadillas, soups, and moles, adding an earthy, slightly medicinal taste.

Rinse and chop the leaves and add them towards the end of cooking, especially in dishes like beans, stews, or soups.

Store fresh epazote in the refrigerator wrapped in a damp paper towel inside a plastic bag to keep it fresh for up to a week.

Epazote is safe to eat in small culinary amounts, but avoid consuming large quantities due to its strong compounds.

Yes, you can freeze cleaned epazote leaves in a sealed bag or container for several months.

Traditionally, epazote is believed to help reduce gas and aid digestion, especially when cooking beans.

Epazote is not spicy; it has a strong herbal taste but does not add heat to dishes.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Epazote has a unique and pungent flavor often described as earthy, herbal, and somewhat medicinal, with hints of citrus and anise.

Yes, you can use dried epazote in place of fresh, but use about one-third the amount, as dried herbs are more concentrated.

Keep dried epazote in an airtight container in a cool, dark place for up to six months.

Use one or two sprigs of fresh epazote or about one teaspoon of dried per pot of beans.

Use just the leaves, as the stems can be tough and bitter.

Yes, epazote adds depth and flavor to many soups and stews, particularly Mexican and Central American recipes.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Epazote is common in refried and black beans, quesadillas, enchiladas, Mexican soups, and tamales.