Epazote

Épazote

What it is

Mexican cooks put it in black beans for the same reason Germans put savory in theirs — it is held to reduce the gas. Its taste is genuinely divisive: descriptions run from petrol to turpentine to oregano, and all three are fair.

In the kitchen

One sprig for a whole pot, added in the last ten minutes. It is not an herb you scatter generously.

Goes with

Black bean Chili pepper Corn Onion Garlic Tomatillo Cilantro / Coriander Lime

Also used with

Ayocote bean Culinary lime (cal) Hoja santa Huauzontle Huitlacoche Nopal

In season alongside

Bagnoli truffle Génépi Green walnut Hyssop Mugwort Papalo

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