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Epazote /Bean-o Herb

Insist on this Mexican herb with any bean dish to “for-go the fireworks.” Use 1/4 cup chopped fresh leaves per kettle of stews, soups, & bean dishes during the last 10 to 15 minutes of cooking. Don’t worry about the unusual odor. I believe it quickly dissipates and imparts little flavor, if any, although others say they even like the taste. Absolutely necessary for black bean soup or chili.