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Commonly used in Mexican and Central American cuisine, epazote is a green herb with a pungent aroma and flavor that is often described as earthy, minty and slightly citrusy. Epazote is often used as an anti-gas agent when combined with beans. It is also used as a seasoning to infuse meats, fish and vegetables with floral and herbal nuances. Like bay leaves, it’s generally added to dishes at the end of the cooking process, then it’s plucked out before serving.
To store leaves, wrap gently in a slightly damp paper towel and store in a plastic bag in the crisper drawer of your refrigerator. Leaves will keep for about 4 days. Fresh epazote can also be dried, although freezing leaves is the best way to preserve their flavor and aroma.