EPAZOTE

Mexican Tea (Dysphania ambrosioides) is a strongly aromatic annual or short-lived perennial herb native to the Americas, long valued in traditional kitchens and gardens alike. Growing up to 4 feet tall, it forms an upright, irregularly branched plant with narrow, lance-shaped leaves and small green flowers clustered at the stem tips. Known widely as epazote, this herb carries a bold, resinous fragrance often described as a blend of oregano, citrus, and savory with a depth that becomes especially distinctive when cooked.

Traditionally used to season beans and other hearty dishes, Mexican tea has deep roots in Indigenous and regional food ways across Mexico and Latin America. It has also been used in traditional herbal practices as a digestive aid and for its reputed ability to help reduce intestinal discomfort, though concentrated essential oils should be used cautiously due to their potency. Beyond the kitchen, its naturally pungent foliage contains compounds that can help deter certain insects, making it a useful companion plant in diverse garden systems. Best harvested before going to seed for culinary use, it thrives in warm conditions and adapts readily to a range of soils.