Epazote (pronounced eh-pah-ZOH-teh) is an aromatic herb; both fresh leaves and tender stems are used in cooking. The epazote plant is a leafy annual or short-lived perennial plant that can reach 4 feet in height. Often used in Mexican Cooking. Annual plants reach 2-3 ft. tall and grow nicely in-ground or in containers. It is often referred to as having both an acquired aroma and taste. Its flavor is pungent and lemony with a sharp finish. Epazote contains a wide range of vitamins and minerals, including vitamin A, vitamin B (specifically folic acid), and vitamin C, as well as calcium, manganese, copper, iron, magnesium, potassium, phosphorus, and zinc. It also contains dietary fiber and a small amount of protein. Native to Central America, epazote has been grown for culinary and medicinal purposes for countless generations. This herb is used in everyday cooking in the southern Mexican state of Oaxaca and the Yucatan Peninsula among the Mayan-speaking peoples.
Direct seed (recommended): Sow outdoors shallowly, as seeds require light to germinate, 2-3 seeds per inch, once the soil has warmed in early spring. Thin to stand 4-6" apart in rows, or clumps every 6-12", in rows that are 12-18" apart. Transplant: Press seeds lightly, as seeds require light to germinate, into a premoistened soil mix. Water in with the same mixture. Transplant to larger cells when seedlings develop true leaves and later to outside when they are about 3-4" tall. Space plants 4-6" apart in rows that are 12-18" apart. The plant prefers rich, well-drained soil in a sunny position, but will tolerate poor soil. Pinch back to keep from going to seed. Younger leaves have a milder, richer flavor. Harvest leaves before the plant flowers and set seeds for the best flavor. Harvest leaves or whole young plants for fresh use. Harvest black seeds when ripe and dry for medicinal use.
Pkt Size/Approx. Seeds
0.1 g / 100+ Seeds
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