Epazote (Dysphania ambrosioides) Jesuits Tea Mastruz Non GMO Organic Herb
Height 4 ft
In Latin America, Epazote (pronounced eh-pah-ZOH-teh), formerly known as Chenopodium ambrosioides, Jesuit's tea, Mexican-tea, payqu(paico), epazote, mastruz, or herba sancta Maria, is native to Central America, South America and southern Mexico. Epazote is a leafy annual/short lived perennial, and aromatic herb with a pungent taste - notes of oregano, anise, citrus, and mint, and is commonly used in Mexican cooking and traditional medicine. There is nothing tender or tentative about the taste of epazote- when used raw, it has a resinous pungency. The most flavour is provided by the fresh leaves and stems, and older leaves have a stronger flavour.
There are 2 varieties, and the most popular one is known as Epazote Común or Common Epazote. Epazote is easy to grow in your backyard, much like other herbs used in Mexican cuisine. The fresh dark green, long, slender and jagged leaves and tender stems are used in cooking. If you want to control growth grow in containers or plant in a container in the ground or cut roots back as they grow outwards. Plants can live between 1 to 2 years (possibly a bit longer with extra care).
Epazote is used for its pungent flavour as a leaf vegetable and herb, and its ability to prevent flatulence caused by eating beans - also in the treatment of amenorrhea , dysmenorrhea, malaria, chorea, hysteria, expectorant, catarrh, and asthma. Always consult your medical professional before using any herbs. Epazote is routinely added to traditional dishes such as beans, quesadillas, or mole de olla, due to its carminative activity and it also provides an extra boost of folate, calcium, magnesium, and potassium.
Note: this incredible herb is said to be used in folk medicine in the form of teas, poultices, and infusions for inflammatory problems, contusions, and lung infections, and as purgative, analgesic, as a vermifuge to expel round-worms and hook-worms, and as an anti-fungal.
- Full Sun
- Well draining soil
- Sow indoors in mid-spring in small pots and cover 1/4 in. Once the seedlings show two set of leaves, transplant into the garden when the soil has warmed up
- Optimal temperature for germination: 21°C (70°F). Bottom heat speeds germination.
- OR sow direct outdoors once soil warms up in late spring or early summer. Seeds should sprout in 7 to 14 days
- Spacing 24 to 36 in apart
- Harvest: leaves - You can harvest epazote leaves about 55 days after the seeds are sown. Cut the stems as they grow on the top part, so that you always have tender leaves that offer a softer scent, and/or tear young leaves from the centre stem of plants. You can harvest and eat the older leaves, too, but they have a stronger flavour and should be used in small amounts
- Harvest: seeds - the seeds are in the little flowers- harvest these as they appear and allow to dry. Store in a cool dark place until use.
- Seed Count: 10