Epazote is a classic herb for Mexican cuisine, particularly for the Yucatan region - it is key to mole de epazote. Epazote can be drunk as a tea.
Epazote leaves are raggedy, green to deep red leaves, vaguely resembling spearmint.
Fresh is best, but dried is fine wherever fresh is hard to come by.
- Use about 1-2 tablespoons of chopped fresh leaves or 1 teaspoon of dried leaves for 500g of black beans.