Epazote, Culinary & Medicinal Herbs,

Epazote (pronounced eh-pah-Z OH-teh) is an aromatic herb; fresh leaves and tender stems are used in cooking. The epazote plant is a leafy annual or short-lived perennial plant that can reach 4 feet tall—often used in Mexican Cooking. Annual plants reach 2-3 feet tall and grow nicely in the ground or containers. It is often referred to as having both an acquired aroma and taste. Its flavor is pungent and lemony, with a sharp finish. Epazote contains a wide range of vitamins and minerals, including vitamin A, vitamin B (specifically folic acid), and vitamin C, as well as calcium, manganese, copper, iron, magnesium, potassium, phosphorus, and zinc. It also contains dietary fiber and a small amount of protein. Native to Central America, epazote has been grown for culinary and Heirloom Garden seed purposes in Central America for countless generations. This herb is used in everyday cooking in the southern Mexican state of Oaxaca and the Yucatan Peninsula among the Mayan-speaking peoples.

Pkt Size/Approx. Seeds
0.1 g / 100+ Seeds

*Annual
*Plant height: 2-4 feet
*100 seeds minimum
*USDA Zone: 2-11
*Germination: 7-14 days
*Maturity: 55 days

After all danger of frost has passed, scatter seeds on prepared soil and tamp lightly. Keep seeds moist, and seedlings should emerge within a week or two. Or start indoors 5-6 weeks before the last frost. Epazote prefers well-drained soil, and its seeds do not require stratification. Plant in a location with full sun and well-draining soil. Sow seeds 1/4 inch deep, spacing plants 12-18 inches apart and rows 18-24 inches apart. Water regularly, ensuring consistent soil moisture without over-watering.