The good news is that when epazote is cooked, the flavor mellows and changes nicely.

The fresh stuff is a bit much. I don't think anything like oregano or thyme. More like anise-fennel-licorice undertones with a good kick of medicinal, resinous and puttylike. And a hint of petroleum and maybe citrus.

It works with rich-flavored beans or heavily-spiced beans. It'll work with your cajun-style red beans, too.

But I don't think you really need it for the effect you're looking for. Simply boiling the beans hard for a couple of minutes breaks down enough of the starches that make it difficult for some people to digest readily.

Joe

Good Lord! lol... I'm glad I don't have the fresh. I have a package of the dried stuff and it smells like mint. Not anything like what my google search describes. I suppose they were talking about fresh.

I think I'll put a small serving in a separate pot and put some epazote in that to see how it tastes.

Thanks Joe.

I was surprised. I used it in beans and my DH immediately detected the "something different" and didn't like it. (When you get the "What did you put in these beans???" you know the news isn't good, LOL.) I thought the beans were quite good.

I'm guessing it's akin to cilantro. Some really enjoy it or are indifferent but for others there's a "certain something" they just don't care for.

Carol

trsinc,

To answer your question, "Yes"! Here is some information on epazote that you might find interesting since I see you like herbs and live in Texas.

Epazote Chenopodium ambrosioides, also known as Mexican Tea, Bean-O Herb and wormseed, is a native herb that is used extensively in Texas and Mexico. It is considered to be indispensable to bean dishes for authentic "South of the Border" flavor. I have never tried the dried stuff, but I do use the fresh in beans, all kinds of beans. It is said that the dried leaves have less punch but are a reasonable substitute for fresh epazote. Epazote is often used not only with dried beans, but also corn, tacos and fish. It is reputed to be effective in reducing intestinal gas thus the name "Bean-O Herb". And I have read that Epazote is used "sparingly" in soup, tacos, black beans, mushrooms...It is pungent, an acquired taste in time you will really enjoy. It it is recommended to use 6 or 7 leaves in 2 quarts of bean soup, adding near the end of the cooking.

It doesn't remind me of oregano or thyme, but I guess some might think that it has a mild cilantro flavor, but since I love cilantro, epazote is OK with me. Like I tell people that are just beginning to use new herbs for the first time: "Go easy at first to see if you like the flavor. You can add more to a dish, but you can't remove if from a dish."

The Herb Companion states the following:

EpazoteÂs other main use is culinary: a few leaves added to bean dishes contribute an unusual flavor and are believed to prevent flatulence. It also ­appears in Mexican and Guatemalan recipes for mushrooms, corn, fish, and shellfish. Try two or three sprigs in a pot of black beans serving six to eight, adding them during the last fifteen minutes of cooking. Or chop a few leaves to toss into a corn relish to stuff into bell peppers or tomatoes. You may want to use just one sprig until you get used to the flavor, which some say is an acquired taste. Pregnant women should forgo this bit of authenticity altogether.

Here is another website to visit: Mexican Herbs by Ann McCormick.

readinglady, thank you for that. And, yes, lol, my hubby's the same way. :)

Double thanks, ltcollins. I've seen you over on the Texas Forum before. I love the Mexican Herbs link. I always enjoy finding new spices/herbs to use in the kitchen or grow in the garden. There were several there that I haven't heard of.

I didn't try the epazote tonight. But, tomorrow for lunch I'll add some to the pot and see what I think. If it's like cilantro I know I'll like it. Both dh and myself luuuuuuuuv cilantro.

Yes, I'm on the Texas Forum a lot. In fact, I met two of my neighbors that were also on the Texas Forum. And I love herbs and give programs around south Texas on how to use, grow, etc. them.

Let me know if you try the epazote. Remember, go easy in the beginning. And if you are going to try to grow it, which is very easy here in Texas, remember that it can be very invasive, so be careful where you plant it.

Trsinc, fresh Epazote is pretty strong stuff. To me, it smells quite a bit like kerosene. In all fairness, I can't tolerate the smell of Cilantro either, so Cilantro fans may deem Epazote their new favorite herb.

Anyway, Yerba de Epazote is commonly used in a lot of Mexican dishes, such as Beans, Salsas and Recados. And
fresh Epazote is the one I've tried so far, so I'm no expert on the dried version, but I've been told it bears no resemblance to the former.

If you get a chance, report back on your results with the dried herb; I'm curious to know how you liked it.

Sol

I agree that it smells like kerosene. I generally omit it, despite the health benefits it is supposed to have. I haven't noticed much flavor after it was cooked, however, and I've only used fresh. To me, it does nothing to improve the flavor.

Lars

Like everything I've read about epazote, it is an acquired taste much like cilantro. My sister does not like cilantro, and I absolutely love it and can eat it on just about anything, even in egg dishes. And I do like epazote in my beans, but I haven't used it on anything other than beans.

I really don't understand the "kerosene" smell comments, but then my "smeller" isn't all that good, so that's probably why I use lots of herbs and spices when I cook. I use 3 to 4 peppers in a pot of my beans, but when I cook for my family in Indiana, I only put in one jalapeño, and they think that is too hot.

So it's all in the taster I guess. Let us know how you like it.

Sol and ltcollins: I tried it and I liked it. I added 1/2 teaspoon to 1/2 cup of beans. I figured if it was too strong I could just add more beans, but I wanted to really see how it tasted. It wasn't strong at all. It added an herby, peppery taste and kind of sharpened the flavor like citrus would - only it didn't taste like citrus and was not bitter. That's the best I can describe it. It didn't taste anything like cilantro, but I really do like the flavor. I warmed the beans with epazote for about 20 minutes. I can see how if you put it in at the beginning of a long simmering dish the flavor might just cook away.

When I added it to the pot, I crushed the leaves between my fingers and smelled. That's when I got the hint of kerosene and ammonia. But, it didn't make the beans smell that way - or taste that way.

Never. Lived in Mexico for several years and even then never learned to like epazote. And it was not omnipresent in beans even there. Lotsa perfectly good beans were served without epazote. Thank God. And I enjoy most herbs, including cilantro, etc.

I think the best substitute for epazote is bay leaves. They have a similar resiny flavor, but a more pleasant one. I agree that if you cook it with the beans for very long, the flavor dissipates. I haven't tried it adding it near the end, and I might do that, since the bad aroma from the fresh epazote goes away with cooking. I'm cooking red beans tonight, but I'm using bay leaves instead of epazote.

Lars