Growing Epazote
Monday, September 29th, 2008
Epazote, which is pronounced “eh-pah-zoe-teh” is a great staple in Mexico, but most people north pull this out of their garden because it is thought of as “skunkweed” unaware of the culinary value it holds. It’s main benefit is to help relieve gas and indigestion. It mainly grows wild in the United States, but if you love authentic Mexican food, you should add it to your garden or if it grows near you home or in you yard, leave it and use it whenever you cook Mexican cuisine. Here are some growing basics to consider if you want to grow this awesome herb.
-Sow seeds in the spring after the treat of the first frost as past.
-This herb can be grown in pots as well; large pots work best so that the plant can thrive better.
-This herb is an annual and will reach heights of about 3 to 4 feet.
-It needs full sun and well drained soil with compost added.
-Be sure to prune back regularly and always keep the soil moist.
-Harvest by pinching off the leave, wrapping then in paper towels, and refrigerate in a plastic bag in the fridge.
-Throw this herb leaves in with beans to give added pungent flavor.
-Throw a sprig of this herb in with chicken soup.
-Add some chopped herbs to your next quesadilla.
This herb is a great herb and can be added to almost anything you cook to give a little added flair to anything that you cook or prepare. So the best thing you can do for your kitchen is add this plant to your garden.
