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Article: Fresh Finds: Epazote.(Recipe)
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- July 30, 2007
CopyrightCOPYRIGHT 2007 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Robin Mather Jenkins
DID YOU KNOW?
When cooked with dried beans, especially black beans, the weedy herb epazote (ey-pah-ZO-tay) is credited by Mexican custom with reducing the gas-creating tendencies of beans.
The herb's nicknames _ skunkweed, wormseed and Mexican tea _ give hints of its other traits: its potent scent is disliked by some, it is believed to eliminate parasites and its leaves are frequently used as a digestive tea after a heavy meal, according to Raintree Nutrition, a company that advocates sustainable harvest and protection of rain forest plants and maintains an online tropical plant database (rain-tree.com).
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