Epazote is rich in fiber (100 grams have 12% percent of the recommended daily amount). It also contains significant amounts of minerals such as calcium, magnesium, potassium, phosphorus, iron, copper, selenium and zinc. It has generous amounts of vitamin A and C, which give it some antioxidant power and strengthens the immune system. It is a source of folic acid (vitamin B-9), more than half of the total daily needs. It is low in calories – 32 per 100 grams, and in carbohydrates – only 7.4.
It has, as we have mentioned, beneficial effects as a an
It is antitusive and expectorant, two effects that calm the discomfort caused by colds and flu. It has sedative and calming properties in people with nervous states, it even reduces blood pressure that is caused by anxiety or stress. Its ability as an antioxidant, especially due to its amount of vitamin A and other carotenoids, helps strengthen the immune system and reduces free radical damage, which delays the effects of aging on the body and prevents various types of chronic diseases . Just keep in mind that it should be used for these purposes in moderation and before consulting experts: epazote at high doses can be toxic.
Cooking uses epazote
In the kitchen, epazote is usually used as a condiment and flavoring agent. It is always best to use it fresh, but you can dry it at home. The leaves keep well in the fridge for 3-4 days. Dishes as Mexican as pot beans cannot be conceived without this herb. Also certain Mexican antojitos (street food) such as the Esquites. For a pot or cauldron of these stews (for about 4 people) it will suffice to add about 4 or 5 leaves of this herb. Remember that if you add more of the herbal intensity of this plant, it can cover the flavor of the dish. It is also preferable to add it at the end of cooking in these cases.
But the number of traditional Mexican dishes in which you can use epazotes are numerous: tamales, tacos, pot moles or the popular carnitas. It works well with cheese, which is why it is used in quesadillas. Even cheeses are made with epazote. If you are not Mexican, remember that they cook with cheeses that are very soft in texture and flavor, such as Oaxaca cheese, panela or ranchero, so if you want to combine epazote with cheese, use a soft and slightly melting one. If you want to start experimenting with this herb, add a little to your soup or vegetable soup.
Getting it in Mexico will be easy, especially in the centre and south. Outside this country, you can buy it in Mexican or South American stores. It will not be easy to obtain, but if you search the Internet you can even find small producers in Spain that grow it and specialized stores that sell it. You can also grow it in your own garden, it adapts to different types of climate, although it prefers warm ones and blooms in autumn and winter. Do not give up, the flavor of epazote can become a small conquest in your kitchen.
