Epazote, Oaxaca Red (Organic)

Dysphania ambrosioides. 60-70 days.

Pungent leafy herb used in many Mexican recipes, especially good when combined with beans or soups. Oaxaca Red Epazote is a special red leaf variation of the often green-leafed plant. Perhaps most famous for its anti-flatulence properties when used in the preparation of dry beans, Epazote offers culinary benefits as well as a digestive assist. Some classic usages, other than cooked with beans, are in soups, tamales, combined with huitlacoche or added to green salsas for chilaquiles. One of the most unique culinary flavors in the world. Used in Mexico since prehispanic times and its name is from the Nahuatl word epazōtl. Some say the scent is like turpentine but the harshness mellows quickly when lightly cooked, becoming complex and difficult to describe. Other common names including Mexican Tea and Wormseed point to its traditional uses as a digestive aid that calms bloating and stomach cramps, and its traditional use as a vermifuge. This red selection originates in Oaxaca, Mexico, and came to us via Richters in Canada.