Epazote

Also known as Mexican tea, a native herb with jagged, unusual-shaped leaves. Pungent-tasting with a hint of lemon and anise, it may take a little getting used to. This herb is sometimes referred to as the “stink weed”–it grows rampant in the Mexican countryside and has a “distinctive” odor. It is commonly used in bean dishes because it reduces the amount of gas that beans can provoke. Epazote is sold in small packages in it’s dried form and in bunches when fresh; either way, you want to pull off the leaves and discard the stems. Before adding it to dishes, rub the leaves in your hands to release the herb’s natural oils. There really is no substitute for epazote, but if hard pressed, use tarragon.