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Fresh Epazote leaves should be placed in a plastic bag and stored in the refrigerator for up to 1 week.
The leaves can also be air dried, then stored in an airtight container for up to six months. Usage Ideas: Epazote is a classic addition to any Mexican bean dish. It has natural properties that reduce the gassy effects of beans and adds a unique flavor. Add 1 tablespoon of Epazote to your favorite bean recipe or bean soup. Epazote can be added whole or finely chopped.
Chopped Epazote can also be added to quesadillas or even Mexican sauces such as mole. Try adding 1 teaspoon Epazote to 1 cup shredded cheddar or Monterey jack cheese and divide the mixture evenly over two flour tortillas. Top each with your favorite quesadilla fillings and top with a second tortilla, then bake in a 350 oven for 7-10 minutes or until cheese is melted and the filling is warmed through. Serve with your favorite salsa and sour cream. Fun Facts: Epazote is considered poisonous in large quantities, but is often consumed in small amounts as a digestive when eating beans (9)
Epazote has a strong, distinct taste that is commonly used in Mexican cuisine. From a culinary perspective, there are no other herbs that can be used its place to create the same flavors.
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