How to Plant and Grow Epazote (Wormseed)

Dysphania ambrosioides

Show of hands – who’s ever heard of epazote?

If you’re a fan of southern Mexican or Guatemalan food, you may be familiar with this ingredient, which is comprised of the leaves and stalks of the epazote (eh-puh-ZO-tay) plant.

This plant is considered a weed by some, but proudly cultivated by others who treasure its unusual flavor, described by some as “earthy,” or as having lemony, acidic qualities.

We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission.

Other tasters compare it to a stronger version of oregano, anise, fennel, or tarragon. It’s also been called spicy.

If you’re ready to grow a taste sensation in your herb garden, get ready to learn all you need to cultivate epazote!

Here’s what I’ll cover:

You may see this herb called wormseed (more on the genesis of this nickname in a minute), Jesuit’s or Mexican tea.

Botanically, epazote was once known as Chenopodium ambrosioides, but it has been reclassified into the Dysphania genus.

The plant grows to about four feet tall and produces long, serrated leaves that emit a fairly strong, kerosene-like odor. It produces small, pale yellow-greenish flowers.

Gardeners in Zones 4 to 12 can grow this plant, it will grow as a perennial in Zones 8 to 12.

In the more northern regions, it is typically grown as an annual, tolerating a bit of frost.

Before we get too far into our exploration of epazote and how to cultivate it, I would be remiss if I didn’t mention that if you were to consume too much, you may experience some awful side effects, as it is poisonous in large quantities.

Native to southern Mexico, Central America, and South America, epazote has been used in the cuisines of these areas for centuries.

It is believed that the Mayans used it both culinarily and medicinally.

Notably, the herb contains a chemical called ascaridole, which repels intestinal worms. For centuries, people around the world used D. ambrosioides to purge worms from their systems.

Until antiparasitic drugs became available in the 1940s, many thousands of gallons of Baltimore Oil, also known as wormseed oil, were produced as a household remedy for hookworm in pets, livestock, and humans.

In the 1930s and ‘40s, more than 240 farmers in Carroll County, northwest of Baltimore, grew wormseed.

How to Sow

You can sow seeds indoors in early spring, or sow directly outdoors when soil temperatures have reached 70°F.

If you are starting seeds indoors, applying heat to the bottom of your seed trays will speed germination.

Soak seeds in water for 24 hours, and then lightly press them into the soil and add a scant layer of dirt on top.

Keep the soil moist until they germinate, which should happen in seven to 14 days.

Thin outdoor-sown seedlings to six inches apart.

For a continual supply of young leaves, you might want to make successive sowings of this herb every two to three weeks.

How to Grow

Wormseed grows best in full sun and is not particular about the soil, as long as it is well-draining.

If you really want to, you can enrich the soil with a little organic matter, but any additional fertilizer will result in less flavorful leaves.

The plant prefers dry weather with a medium amount of water. It can tolerate some drought, but will do better with regular watering.

Because of its attractiveness to predatory wasps and flies, epazote is sometimes intentionally grown near plants that are infested with insects that these beneficial insects like to dine on.

Pruning will encourage more branching and therefore more leafing, particularly if you lop off the center stem. As with basil, snip off emerging flower spikes, too, to encourage more leafing.

Where to Buy

You can normally find seeds or transplants at your local garden center or nursery.

If you prefer to shop online, make sure you source from respected vendors.

Epazote

You can find packets of 300 seeds available at Earthbeat Seeds.

Pests and Disease

While the strong scent of epazote wards off many potential pests, you may see thrips, which can be treated with insecticidal soap.

Thrips are a pain in the neck, not only for their propensity to suck essential fluids out of plants, but also for their ability to transfer viruses from plant to plant.

Epazote is considered a “host reservoir” for some viruses, including lettuce mosaic virus and tomato spotted wilt virus.

Harvesting

You can harvest epazote leaves about 55 days after the seeds are sown. Simply cut or tear young leaves from the center stem of plants.

You can harvest and eat the older leaves, too, but they have a stronger flavor and should be used in small amounts. The younger leaves have a milder, yet richer, flavor.

If you’re harvesting leaves in advance of when you need them, wrap them in a damp paper towel, place in a zip-top bag, and store in the refrigerator, where they will keep for about three weeks.

Alternatively, you can store stems upright in a glass of water in the fridge.

Preserving

Epazote leaves can be dried and used later.

If you’re bumping up against a blizzard and want to get your plants out of the ground before they’re buried in snow, pull the entire plant and hang it upside down in a cool, dust-free room.

Make sure there’s plenty of room between each stalk, with adequate airflow to prevent mold.

Check them after seven to 10 days. If the leaves appear dry and they crumble easily, they are ready for storage. Take your stalks down, remove the leaves, and discard the stems.

Store the leaves in a jar with a tight-fitting lid in a cool, dark place. Remove and crumble leaves as you need them.

Get more tips on drying and storing herbs here.

Culinary Uses

Epazote leaves are sometimes chopped up and used as you would an herb; other times whole leaves are used in cooking.

For example, in Mexico’s state of Oaxaca, fresh epazote leaves are often used in cheese quesadillas.

In addition to its use in bean dishes, it also makes a flavorful addition to soups, egg dishes, corn dishes, and mole sauces. It’s also used around the world to make tea.

Invite the Neighbors Over for a Big Pot o’ Beans

If you want to grow something that perhaps no one else on your block is growing, epazote may be just the plant.

It’s very easy to grow, and indeed is so amenable to a variety of conditions that it has weedy tendencies.

If you can keep it contained, however, and enjoy cooking and eating Mexican and Central American cuisines, how wonderful would it be to have a fresh supply of this tasty herb?

Would you like to expand your herb garden even more? Check out these articles next:

• How to Plant and Grow Mexican Oregano
• Grow Common Sage, A Mediterranean Culinary Staple
• Love It or Hate It, Cilantro Is Easy to Grow