Have you been wondering about that weird herb in your neighborhood mexican market?
Wonder no more. It’s Epazote!
Known mainly in Mexican cuisine, epazote (chenopodium ambrosioides) is a critical element in traditional dishes. When fresh, the jagged green leaves give off a potent kerosene aroma. But simmered long in stew and broths, they impart a subtle, peppery, bitter flavor very close to that of thyme. Most importantly, epazote is purported to alleviate the gaseous effects of the beloved bean.
Epazote is available in Latin American markets, and is also known as Mexican tea, skunk weed, pigweed, and wormseed.