Cookaholics Bulletin Board

How many of you have cooked with this herb?

I used fresh epazote in a couple of dishes tonight. One was beans, which is supposed to be the main epazote usage; couldn't taste it at all. The other was tamales; that was a little more distinctive but not that great. I can't find that much information on how much to use, what stage of cooking etc.; maybe I'm using it wrong?

Fuzzy
I grew it a few years ago and tried to use it....I think its an acquired taste. It was very bitter. I know it is used in Mexican dishes, especially those from Oaxaca. But given my esperience, I haven't put it in the garden again. And, I haven't come across any recipes calling for it. I think Dave (fromthe CI bulletin board) uses it frequently.
Maybe google it and see what comes up
ilene

Ilene,

My problem with is was that I couldn't taste it at all. The various online recipes I read said that it was a very strong flavor, and only added a couple sprigs to a pound of beans ... but by the time it was done, I couldn't taste the epazote anymore.

The various recipes I found online were extremely vague about quantities and cooking times.

I always thought that it was used for effect, not flavor..

Some friends and I were talking recipes the other night and epazote came up. None of us had ever used it. Only a few had heard of it. I looked it up on the interet and found this - http://www.apinchof.com/epazote1089.htm

Sounds interesting

Fitzie

How much did you use, Fuzzy? Sometimes you see just a sprig or two in a large pot of beans (supposedly to suppress flatulence, in addition to taste, but some friends of mine may question this claim), but this doesn't flavor much. It wasn't until Bayless' books, in which there were some recipes using 1/4c or more chopped epazote, that I noticed the flavor became prominent, and once I had certain dishes with it, they didn't taste the same without. This is why I let it grow as a weed in my garden every year! I tried it hydroponically, but without much success, so now I just salt the leaves.

Dave

Dave,

I'd say about 1/4 to 1/3 of a cup, chopped. And still I didn't find the flavor noticeable.

That's hard to believe! The flavor is very noticeable in all those dishes I use it in, except maybe those beans that call for a sprig in the water (why bother, I figure with those). Maybe it looses flavor fast after harvest? Or did you also use it right after harvest? Or maybe there are different strains, as with basil, though we never see them in catalogs. Most other herbs have weak varieties not worth growing, so maybe this is just a wild strain lacking aromatics.

Dave

I've read that the epazote is added to the beans to help reduce windiness, as it were. As I've also heard that Coke will do the same thing, I have my doubts-but those folks have been using the herb with beans for a damn long time now, after all.
BeckyH