Epazote

• Also called Mexican Tea, Aromatic herb native to and used in Central and South America. When cooked with beans, makes them more digestible. Dark green leaves grow on spiking plant which can reach 3’+ high when flowering. Flowers non-discript. Short-lived perennial, but commonly grown as a tender annual. 
• Epazote is added to pot beans, quesadillas, chilaquiles, seafood soup, mushrooms, and all sorts of other regionally specific dishes.  It's usually added near the end of the cooking process.  Use the fresh tender leaves and stems, or dry them for use later.
• Fragrant epazote tea is used to help regulate digestion and ease stomach cramps.

Germ Temp

Indoor Start

Germ Days

Frost Tolerant

Sun

Seed Depth

Plant/Row Spacing

70

4 w.

7-14 d.

No

Full to part shade

1/16”

18”/24”