is a pungent herb with a strong flavor, used in Mexican cooking. It is available dried and sometimes fresh in Latin markets and is easily grown from seed and is self-sowing. It is also known as wormseed, Mexican tea, and stinkweed. There is no acceptable substitute.

To chop and mince epazote:
Holding the stems, gather the leaves into a tight, compact bunch. Using a chef’s knife, cut across the bunch to chop the leaves coarsely. Discard the stems. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached.

For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, fennel, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.

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