Epazote (paico)
Dysphania ambrosioides
A pungent herb simmered with black beans and tucked into quesadillas; a little is enough.
Hardiness: zones 6 to 11
Light: full sun
Size: about 3 ft tall, 1.5 ft wide
Harvest: June to October
From: Mexico to South America
Drought-hardy once established
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food, traditional use.
Native to: Tropical South America, Southern Cone & Patagonia, Mexico, Central America & the Caribbean. Hardy in zones 6 to 11.
The story
Epazote has been cooked with beans in Mexico since before the Aztecs, who named it. In the Andes and the Southern Cone the same plant is paico, a household tea.
Planting
Full sun and any soil, even poor. Sow on the surface in spring.
Growing
It needs no care and reseeds. Cut off flower heads to keep it in bounds.
Harvest and use
Add a fresh sprig or a few leaves to beans, soups and quesadillas near the end of cooking.
What to watch for
Use it as a seasoning only, in small amounts, and not in pregnancy: the seeds and oil are toxic in quantity.
Safety
Medicinal uses here are shared as history, not advice. Kitchen amounts are fine for most people, but teas, tinctures and supplements can interact with medicines and aren't safe for everyone, especially in pregnancy, while breastfeeding, for children, or with liver or kidney problems. Ask a doctor or pharmacist before taking any plant as medicine.
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More annual vegetables, herbs and grains
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home