Epazote leaves have a distinctive tart, citrus flavor with pine-like notes. Grown in Mexico, the leaves are left on the bush as long as possible to fully develop their unique taste. Often mistaken for Mexican oregano, epazote is an essential herb in Mexican cuisine.

The name “epazote” comes from the Nahuatl word for “skunk sweat,” a nod to the herb’s strong, pungent aroma. Due to its intense flavor, epazote is typically added toward the end of cooking to prevent it from overpowering the other ingredients. The leaves contain compounds believed to have anti-inflammatory, antibacterial, and antifungal properties.

Epazote is famously paired with beans, particularly pinto or black beans. Add it to homemade refried beans, tamales, soups, or experiment with using it in place of oregano in Mexican dishes. The herb is also used in traditional Mexican alcoholic beverages like pulque and tequila to enhance flavor and aroma.