Epazote Leaves

Store fresh leaves wrapped in a damp paper towel inside a plastic bag. Dried epazote can be stored in an airtight container away from light and heat.

Use epazote sparingly as its flavor is quite strong.

It's traditionally added towards the end of cooking, especially in bean dishes, to enhance flavor and aid digestion.

Fresh epazote is best, but dried can be substituted; use about half the amount of dried as fresh.

If you can't find fresh, look for dried epazote in Latin American markets or the international aisle of well-stocked grocery stores.

Black beans

Pinto beans

Quesadillas

Corn masa dough

Soups

Stews

Chiles rellenos

Using too much epazote, which can overpower other flavors.

Adding epazote too early in the cooking process, which can cause its flavor to dissipate.