Herbs are an easy and highly personal way to add textures and aromatic flavors to a dish. But whether they’re as popular as chives or as divisive as cilantro, few can claim to be as unique and ...

Epazote can be an acquired taste, and it is certainly not a common crop in vegetable or herb gardens. If you do a lot of Mexican cooking, though, you may use it regularly and have a desire to ...

In Mexico and Central America, a pot of traditionally cooked beans has a particular aroma and flavor, often missing from Tex-Mex renditions of this dish. This distinct aroma and flavor comes from ...

A view of the maturing epazote plant. Note the red in the stems. Epazote is a wonderful herb to know and has been used in Mexican cooking for centuries. According to Gene Matlock, the founder of The ...

IT’S A DRIZZLY Sunday night in the Georgetown neighborhood. Jared Velazquez Ayala, dressed all in black, hands me the brown paper bag. I stick my nose in. Pungent. Unmistakable. The herb — sometimes ...

Epazote is a leafy herb with a pungent, bright flavor, with notes of citrus, mint, and oregano. It lends a savory depth to the summer squash, and pairs particularly well with dairy. Leaving the queso ...

When cooked with dried beans, especially black beans, the weedy herb epazote (ey-pah-ZO-tay) is credited by Mexican custom with reducing the gas-creating tendencies of beans. The herb’s nicknames — ...