Epazote is a leafy herb that is commonly used in Mexican cooking, particularly in central and southern Mexico. It has a strong taste and aroma, which can be described as pungent, medicinal, and anise-like, with hints of mint, camphor, and eucalyptus. The name "epazote" comes from the Nahuatl language, which was spoken by the ancient Aztecs, and means "skunk sweat". Some other common names for epazote include wormseed, Jesuits tea, and Mexican tea.

Epazote is often used to add flavor to dishes like black beans, pinto beans, soups, stews, and tamales. It is also used as a carminative, added to bean dishes to help reduce gas and bloating during digestion. Mexican mothers steep the herb in milk and sugar and give it to their children to treat intestinal parasites.

Fresh epazote can be found in most Mexican grocery stores in the United States in the produce section or at local farmers markets. If fresh epazote is not available, dried epazote can be used instead.