Epazote (Mexican Tea)

Fresh epazote leaves: 3 to 4 leaves, or 1/4 to 1/2 teaspoon dried

A pot of cooking beans (or other dish)

Add the fresh leaves or dried epazote toward the end of cooking a pot of beans (this is the traditional way it's used — added late so the flavor doesn't turn bitter).

Simmer for the remaining cook time.

The herb is typically left in and eaten along with the dish, in these small culinary amounts.

MODERN SAFETY NOTE: Epazote's traditional use as a concentrated anti-parasitic tea is not something we can safely give instructions for. The plant's active compound has a narrow safety margin, and historical intoxications (including in children) have been documented from medicinal-strength preparations. If you suspect you or a family member has intestinal parasites, see a healthcare provider — modern antiparasitic medications are both safer and more reliable.

At normal culinary amounts (a few leaves per pot of beans), epazote is considered safe for most healthy adults and is a common Mexican and Central American cooking ingredient.

Avoid entirely during pregnancy, while breastfeeding, and for young children, even in culinary amounts, out of caution.