Was thought to be an aid in digesting beans. Its quite woody and has a mild smell. It would depend on the harsh winter if it were to survive. If your not sure, get a small chunk of it and pot in. If i dies outside, you will have the plant in the pot.

Epazote is a re-seeding annual, often treated as a perennial.

To me, it smells like turpentine, overtoned with mint. Yes, it's a straggly plant - a weed, like so many other herbs!

Culinary Uses: Much used in Mexican dishes, especially with beans. Use the leaves to flavour chicken, sauces, corn, fish, cheese, and mushroom dishes, and with beans to counter flatulence. Do not eat the seeds.

Medicinal Uses: Used to eradicate intestinal worms, when steeped in milk and sugar. A weak tea of Epazote will aid flatulence. Also used to treat tinea and as an expectorant. Leaves rubbed onto insect bites will ease discomfort. Juice expressed from the whole plant can be applied as a wash for haemorrhoids, tinea and other fungal infections, and wounds.

Warning: Do not use when pregnant. Excessive doses may cause dizziness, nausea, convulsions or even death. Can cause contact dermatitis and allergic reaction in some people.

Creamed Onions with Epazote
8 poblano chillies, cut into strips
2 sliced onions
1 cup cream
1/2 teaspoon salt
2 leaves epazote
1/2 teaspoon pepper

Saute all ingredients except cream in a small amount of oil until onion is translucent. Remove from heat, stir in cream

Pork and Epazote Sausages
1/4 teaspoon cumin seed
1/2 teaspoon dried hot red chilli flakes
3/4 teaspoon coriander seeds
2 whole cloves
1/4 teaspoon sugar
1 teaspoon salt
1/8 teaspoon hot paprika
1/8 teaspoon black pepper 2 leaves epazote, finely minced
1/2 teaspoon minced garlic
300g lean pork,
150g fresh pork fat, diced
50 ml red wine

Combine cumin, chilli flakes, coriander and cloves in a frypan and shake over moderate heat until the seeds start to crackle, about 1 minute. Grind up finely, sieve them, then add garlic and epazote. Add pork and pork fat and mix thoroughly to coat with seasonings. Process in a blender or food processor with the wine to a fairly coarse consistency. Chill. Fill sausage casings with the mixture, or shape into small rolls, roll in flour and cook over medium heat.

Potatoes with Chilli and Epazote
4 medium red potatoes
2 poblano chillies
1 onion, chopped
1 teaspoon epazote leaves, chopped
vegetable oil
salt and pepper to taste
grated mozzarella cheese (optional)

Roast and peel the poblanos. Cut them in 1cm pieces. Cook the potatoes in boiling water, cut them into quarters. Fry the onions in vegetable oil. When transparent, add the poblanos, potatoes, epazote, salt and pepper. Add the cheese and serve as a side dish.

Pinto Bean and Rice Stew
4 cups water
1 cup dried pinto beans, washed
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons chilli powder
1 teaspoon ground cumin
2 teaspoons fresh parsley, chopped
1 tablespoon fresh epazote leaves, chopped (or 1 teaspoon dried)
2 medium tomatoes, diced
1 teaspoon salt
3 cups cooked white rice

In a large saucepan, bring water, beans garlic, and onion to the boil. Reduce heat, and simmer for 45-69 minutes, or until beans are soft. Add chilli powder, cumin, parsley, epazote, tomatoes, and salt, and simmer for 15 minutes. Stir in rice and serve.

Very nice of you to post all of those epazote recipes, dausyduckworth! I copied and pasted them to my recipe file. Walmart has recently begun selling the herb (at least in New Mexico), and I had no idea what it was used for. Thanks!