Red Oaxaca Epazote | 100 Seeds

Classification: Chenopodium ambrosioides (Heirloom) Pigment: Deep Green | Red-Stemmed Variety Flavor Profile: Pungent | Citrus | Resin Role: The Authenticator

Cilantro is for tourists. Epazote is for the table.

If you have ever wondered why your home-cooked Mexican dishes lack the depth and resonance of the food found in Oaxaca, the missing variable is likely this plant. It is the defining flavor of authentic black beans, mole de olla, and quesadillas—a taste so distinct and ancient it predates the arrival of the Spanish.

The 'Red Oaxaca' variety is distinguished by its striking crimson stems, making it beautiful enough to sit in an ornamental border. But do not let its looks fool you; its flavor is pungent, complex, and uncompromising.

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The Curator’s Notes:

• The Flavor Profile: It is difficult to describe to the uninitiated. It possesses notes of oregano, citrus, mint, and a hint of petroleum. It is an acquired taste, but once acquired, it makes all other herbs taste apologetically mild.
• The Carminative Effect: It is traditionally paired with beans not just for flavor, but for physics. It aids significantly in digestion, ensuring your dinner party remains polite long after the meal concludes.
• The Growth Habit: Be advised: Epazote has the spirit of a weed. It is rugged, easy to grow, and will happily self-sow to ensure it returns next year. It requires no babying, only containment.
• Culinary Usage: Use it sparingly. A sprig or two is sufficient to transform a pot of beans from "food" to "cuisine."