Herb · Culinary herb
Epazote
Dysphania ambrosioidesA pungent, easy-to-grow Mexican herb traditionally cooked with beans for its distinctive, resinous flavor. It grows fast and self-seeds freely once established, behaving almost like a weed in warm gardens. The one rule: cut off flower heads before they set seed, or it will spread everywhere.
Sow depth
Surface sown
Spacing
12 in apart
Sun
Full sun
Germination
7–14 days
Time to harvest
45–60 days
Difficulty
Easy
When to sow epazote
- Sow from around your last expected frost until about 10 weeks before the first expected autumn frost.
Direct sow after frost — press seed onto the soil surface; light aids germination.Keep the seedbed moist until seedlings appear, usually within two weeks.Thin seedlings to 12 in apart; plants grow into wide, bushy clumps.
Water sparingly once established — epazote is quite drought-tolerant.Pinch growing tips to keep plants bushy and delay flowering.Remove flower spikes promptly to stop prolific self-seeding.
Pick young leaves often for the mildest, most useful flavor.Harvest sprigs as needed; regular cutting keeps new growth coming.Use fresh where possible — the flavor fades quickly once leaves are dried.
Companion plants
Its strong scent is thought to help deter flea beetles and cabbage pests, but keep it away from small seedlings — its compounds can slow their early growth.
Watch out for
Thrips — Rasp pale streaks into leaves in hot, dry weather. Treat with insecticidal soap if numbers build up.Self-seeding — Spreads aggressively once flowers set seed. Cut back flower spikes as soon as they appear.