Epazote (Chenopodium ambrosioides)

Chenopodium ambrosioides (Chenopodiaceae / Amaranthaceae)

Epazote is an essential culinary herb in Mexican cuisine, especially in the traditional cooking of Oaxaca, where its bold, unmistakable flavour is used to bring depth and character to dishes such as black beans, quesadillas, soups, and moles. Its taste is strong, resinous, and aromatic, often described as earthy with notes of citrus and anise — a little goes a long way.

This fast-growing annual belongs to the chenopodium family, making it a relative of plants like quinoa and lamb’s quarters. It thrives in warm weather, tolerates poorer soils, and is remarkably easy to grow, even for beginners. Once established, epazote often self-seeds, sometimes returning year after year — even in cooler climates.

Traditionally valued not only for flavour but also for its role in digestion when paired with beans, epazote is a unique and culturally significant herb that brings authentic Mexican flavour straight to the garden.

At least 200 seeds per packet.