Organic Epazote Seedling

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Dysphania ambrosioides


Epazote is used in many Mexican recipes. Diana Kennedy, a widely respected authority on Mexican cooking, says that “to cook black beans without Epazote is unthinkable.” Ditto for tortilla soup.

Epazote is a multibranched reddish stemmed herb that is easy to care for and needs six hours of sun and well-draining soil. Pinch back the plants to encourage growth and prevent flowering. It self-sows in case you want to consider containing it. Only the leaves are edible.


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