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Epazote sprig in the kitchen -  Widely Used in Mexican Cooking Epazote plants massed in the landscape. HR00057

EPAZOTE SEEDS

Chenopodium ambrosioides syn. Dysphania ambrosioides

This 2-3 foot tall pungent annual, with overtones of mint is used widely in Mexican cooking to add fuller flavor to bean, corn, and fish dishes. It also helps prevent gas. Packet is ¼ gram, about 1,250 seeds.

¼ gram: $2.49 QTY:

How to Plant EPAZOTE Seeds

Sow seed in cell packs or flats, press into soil and barely cover. Kept at 70° F., germination is in about 7-14 days. Can be direct sown into prepared seed beds after all danger of frost has passed. Thin to 6 inches apart. Sow every 3 weeks for a continuous harvest all season.
Comments: For best flavor, plant Epazote in full sun. Grind or crush fresh leaves, use in small amounts to season beans, corn or enchiladas. Epazote leaves can be dried. Plants prefer average soil, will tolerate poor soil as long as drainage is good. Epazote is easy to grow in containers. In mild winter areas it is a perennial.

Chenopodium ambrosioides plant flowering.