Comments on: Epazote

By: VERONICA

VERONICA — Tue, 07 Jun 2011 20:25:39 +0000

Hello just wondering is epazote the same as huacatay I’ve been told it’s the same thing??????????

By: Patrasha

Patrasha — Wed, 01 Jun 2011 03:54:19 +0000

I received Espazote from a neighbor across the street. However, something came up and I was unfortunately unable to use it prior to it wilting too badly. I have received a new batch from her, but was out of town. She left me with several bags of her “produce”, as they’ve moved and this is the literal last of her garden that she’s loved and cared for for years. Everything is a bit wilted, as the housekeeper had no idea what to do with the grocery bags full of food?? Anyhow, the Espazote she left did have roots attached and I have put them (a bit wilted and all) into a cup full of water and hope that they will perk up enough to be able to plant! I would love to carry on her garden, so will be searching other ways to grow the other various items she left as well, which I have a hunch may be easy. We live in Arizona, and our front yard is the best place for a garden, as we have a number of dogs that utilize the back yard wish me luck and I’m appriciative of the quesidilla recipe!! I had NO idea what to make it with, other than “mexican type dishes”. Dinner tomorrow!

By: Kenny Point

Kenny Point — Sun, 09 Jan 2011 15:34:42 +0000

Hi Mac, I wouldn’t be too excited about eating those little sticks either, the easiest solution is to use the non-woody portions of epazote or any other herb that you are using in your recipes. You can harvest the entire herb for use while it is young and immature and all of the plant is still green and succulent. For older and fully mature herb plants you can strip off and use only the leaves, flowers, and the new growth along the tips for use in the kitchen.

By: Mac

Mac — Sat, 08 Jan 2011 04:13:12 +0000

Please give me a good answer to give my dinner guests who ask “why are there little sticks in your otherwise fantastic beans”? Their concern is about their ability to digest “twigs”. I’ve cooked with epazote for many years but have had to spend a lot of time dealing with the twig issue.

By: efrain

efrain — Wed, 11 Aug 2010 11:14:07 +0000

Hola Gladis, soy de Panama, tienes idea de otro nombre para el epazote, ya que me glustaaria probarlo. Saludos

By: Kenny Point

Kenny Point — Tue, 22 Jun 2010 03:22:30 +0000

No habla espanol, but that still sounds delicioso to me! I have some epazote that is ready to be harvested right now that I was planning on drying. How about sharing some of your epazote recipes… in English, por favor!

By: gladis

gladis — Tue, 22 Jun 2010 03:08:03 +0000

El epazote es delicioso hasta me lo como solo y lo disfruto mucho en quesadillas y con harto epazote!!

By: Kenny Point

Kenny Point — Sat, 08 May 2010 15:00:36 +0000

Hi Heather, I don’t think that epazote can be grown from cuttings but I have never tried. They are very easy to grow from seed, just scatter the seed on the soil and they will sprout. They can be slightly invasive because they set seed so well but I have not had a problem with keeping the volunteers under control. Let a plant or two go to seed and you will not have to replant for the next season.