RECIPE: REC: Quesadillas with Epazote. Someone at my community garden gave me a tiny epazote plant

[joe]

and now it's huge. I had no idea what to do with it, but one of the other gardeners has been borrowing it, and yesterday she brought quesadillas with my epazote for our potluck. I'm hooked, and I made them for lunch today.

It's simple--a flour tortilla in a hot, slightly oiled skillet, topped with a handful of cheese (I used jack and cheddar), topped with a tablespoon of chopped epazote leaves, topped with another tortilla. Brown both sides, cut in wedges, and serve with salsa.

 

[joe]

Thanks, Michael, that's so interestin. I'll definitely avoid the roots and seeds. The leaves are so

strong tasting I can't imagine overdoing it. The same gardener who brought the quesadillas brought a pot of black beans, also made with epazote, lots of it, and I thought the flavor was overpowering. I will try it in beans in smaller doses.

 

[michael-in-phoenix]

Be careful Joe. Moderation is the key. Epazote is a powerful herb and is used...

...as a medicinal herb in Mexico. It is especially dangerous for pregnant or lactating women, but can also be hazardous to anyone, male or female. NEVER use the roots for ANYTHING!

Here's a good paper from UTEP that gives details.

That said, every mexican market out here has it, and I use it in my bean pots.

Good, but dangerous, stuff!

Michael

http://www.herbalsafety.utep.edu/herbs-pdfs/epazote.pdf