What Is Epazote? And How to Use Epazote Leaves in Cooking | Eater
"The Oaxacan chef and co-owner, Celia Florián, emphasizes epazote's central role in Oaxacan cuisine, calling its intense aroma and singular flavor indispensable to regional dishes such as tortilla soup, chilaquiles de guajillo, salsa de queso, and green moles. She also recalls traditional medicinal uses—her grandmother brewed epazote tea to treat intestinal parasites—and explains practical kitchen guidance: use stems to infuse stews or broths (removing them before serving) and leaves for simpler, individually portioned foods, since stems can quickly overpower a dish." - Sylvio Martins
