Below is a list of all known varieties for Epazote. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Common Epazote | The standard variety (Dysphania ambrosioides) with a strong, pungent, and unique camphor-like flavor. Used in Mexican cuisine, especially with beans. |
| Epazote (Dried Leaves) | The dried leaves, which retain much of the pungent aroma. A common way to store and use the herb. |
| Epazote (Dried) | The "dried" "leaves, " "which" "retain" "much" "of" "the" "flavor" "and" "are" "used" "when" "fresh" "is" "unavailable." |
| Epazote (Dried) | Dried epazote leaves, which retain much of their characteristic pungent aroma and are a common way to use the herb. |
| Epazote (Fresh Leaves) | The fresh leaves (*Dysphania ambrosioides*). Has a strong, pungent, camphor-like flavor. Used in Mexican cuisine, especially with black beans. |
| Epazote (Fresh) | The "fresh" "leaves" "of" "*Dysphania ambrosioides*." "Has" "a" "strong, "pungent," "camphor-anise" "flavor." "Used" "in" "Mexican" "cuisine, " "especially" "with" "black beans." |
| Epazote Flowers | The small, green, non-descript flowers of the epazote plant. They are also edible and carry the same pungent flavor. |
| Epazote Seeds | The small, black seeds. They are edible and have the same pungent flavor, sometimes used as a spice. |
| Red Epazote | A cultivar (Dysphania ambrosioides 'Rubra') with deep red-purple stems and leaves, offering the same strong, pungent flavor as the green variety. |