Every seed came up, they're about 3' tall with a sturdy stem. Waiting until mid March to put out in the southern (Ga) garden. Will be licking my lips watching them flower and fruit. I like these as an addition to a traditional red tomato salad.
I had 40 mph winds my greenhouse fell over and was so surprised the seeds survived two days in the cold under soil and are still growing. The roots were in tact so i transplanted them, they are doing just fine. 10 stars
A traditional cooking herb in Mexican dishes since the days of the Aztecs.
Epazote has a pungent flavor with refreshing minty overtones.
Younger leaves have a milder, yet richer flavor.
Traditionally used in bean dishes, soups, quesadillas or any dish that may produce stomach gas.
Was also historically said to aid in the removal of intestinal parasites.
"Glossy" is a refined selection of epazote with smooth green leaves and stems, uniformly aromatic and productive (flowers shown in picture).
Plant when all danger of frost has past.
Germinates at temperatures between 60-75°F
Epazote likes full sun.
Direct sow or transplant. Start seeds 6-8 weeks before the last frost when soil has reach 70 degrees. Seeds should be surface broadcast and lightly covered with soil. Germinates in about 7-14 days. Sow seeds 1-2 inches apart. Once established, thin to 6" apart. Prefers full sun.