Epazote Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Epazote is frequently used in black bean dishes to ward off the "negative" side effects of eating beans. The whole plant is used or just the leaves or seeds.
In general, herbs should be fresh looking, crisp and brightly-colored. Leaves will vary in color from green to reddish-purple.
Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
Epazote is very low in Cholesterol. It's also a good source of Vitamin C, and a great source of Dietary Fiber, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.
Amount per serving
Epazote was brought to Europe from the 17th century in Mexico and was used in the Aztec civilization as an herb and a medicinal remedy for gas when cooked with beans.
The name comes from the Aztec Epazotl. Epazote has an incredible fragrance that some compare to diesel fuel or gasoline.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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