I have fresh seeds of papalo,its simalar to cilantro and is used in mexican cooking.Check my wants but will consider offers.I prefer larger trades.Debbie

Epazote is a re-seeding annual, often treated as a perennial. It can quickly become a weed as the seeds can spread far and wide. Culinary Uses: Much used in Mexican dishes, especially with beans. Use the leaves to flavour chicken, sauces, corn, fish, cheese, and mushroom dishes, and with beans to counter flatulence. Do not eat the seeds. Medicinal Uses: Used to eradicate intestinal worms, when steeped in milk and sugar. A weak tea of Epazote will aid flatulence. Also used to treat tinea and as an expectorant. Leaves rubbed onto insect bites will ease discomfort. Juice expressed from the whole plant can be applied as a wash for haemorrhoids, tinea and other fungal infections, and wounds. Warning: Do not use when pregnant. Excessive doses may cause dizziness, nausea, convulsions or even death. Can cause contact dermatitis and allergic reaction in some people. Basil is an annual, almost guaranteed to die when the cold sets in. Harvest while you can.

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.

Sorry a neighbor took them all. I will delete the post.