8 Great Epazote Substitutes and How To Use Them

Like with most herbs (even spices), some people dislike the taste of epazote, a problem a good epazote substitute can easily solve.

Knowing what to replace epazote will also come in handy if you run out of it. After all, it's a bit challenging to find it in most grocery stores, especially outside Latin America. Although you can find it easily online and in specialty and Mexican grocery stores.

With the many herbs available today, I understand it can be tasking to figure out which ones will work for your cooking recipes. That's why I'm gladly sharing with you the epazote substitutes I have tried and tested.

Jump to:

• All About Epazote
• 8 Best Fresh Epazote Substitutes
• Replacing Epazote With the Right Ingredient
• Recipe

All About Epazote

Not everyone might be very familiar with epazote, which is one of the reasons why it's challenging for your to find an alternative to it. Hence, let's have a quick overview of what epazote is, its distinct flavor profile, and its common uses in the kitchen.

What Is Epazote?

Going by many English names, Mexican tea, goosefoot, skunk weed, and wormseed, epazote is a leafy, perennial, aromatic herb native to Central America, South America, and Southern Mexico. In Asia and Europe, it's considered a weed instead of an herb.

Flavor Profile

As an aromatic herb, epazote has a pungent flavor and strong aroma that can be overwhelming for some people. In terms of its specific flavor profile, it depends on the time of the year when it was harvested and the growing conditions.

That said, expect it to have a combination of oregano or thyme, anise-like, citrusy flavor and aroma when you add it to your dishes. Some describe the citrusy notes as minty.

When consumed raw, its predominant flavor is licorice- or anise-like. However, some people describe it as putty or petroleum-like.

Uses

Traditionally used as a medicinal herb, some people still use it to make tea to help relieve stomach cramps, regulate digestion, and manage parasitic infections. Epazote is also most popular in Mexican cuisine, especially those using beans, as it helps minimize gas and bloating.

Now, it's used in many other cuisines.

How to Use

Epazote is available in fresh and dried varieties, but many cooks, including me, find that fresh epazote leaves are a better choice for cooking.

You can also use the stem, but be forewarned; it has a very pungent flavor. It also turns bitter quickly when cooked, which can overpower the other ingredients in your dish.

Thus, make sure you use it at the end of the cooking process. Removing the stem from the dish once it's done doing its job is also advisable.

Now, for the epazote leaves, which we're focusing on, keep in mind that they have a more delicate texture and flavor than the stems.

So use raw leaves when preparing individually portioned dishes like tacos and quesadillas. You may also use them as sauce garnishes.

For shareable or complex dishes, such as beans and stews, add them at the end of the cooking process and remove them once done. You can also fry the epazote leaves and use them as toppings for cheeses, meats, and salads. The fried epazote leaves will give the dishes an extra texture.

8 Best Fresh Epazote Substitutes

Now that you're more familiar with the ingredient we're replacing, here are my go-to substitutes for epazote leaves:

1. Mexican Oregano

As mentioned, epazote's flavor is often likened to oregano, so it isn't surprising for Mexican oregano to be number on my list.

Like epazote, this type of oregano isn't just a popular herb used in Mexican cuisine and other cuisines; it's also made into a tea to take advantage of its medicinal properties. Some of its medicinal purposes include colds, coughs, diarrhea, and stomachaches.

In terms of it being a good epazote substitute, Mexican oregano has a pungent flavor and aroma described as a grassy or earthy flavor with citrus notes. The best thing about Mexican oregano is that it doesn't taste bitter, even when overcooked.

To replace epazote in your recipe with Mexican oregano, follow a 1:1 substitution ratio.

Best for just about anything.

Related: Best Greek and Mexican Oregano Substitutes to Use

2. Fennel

Similar to Mexican oregano and epazote, fennel is also considered a versatile herb because of its many culinary and medicinal purposes.

But what I love most about fennel is you can use its leaves, stems, and seeds to substitute epazote in most recipes. You can even grind the fennel seeds to a fine powder if you think their texture will affect your dish's overall quality.

Whether you're using the fennel seeds, leaves, or stems, the herb will give your recipe the right amount of anise or licorice flavor and aroma it needs.

Measurement-wise, the amount you need to use will depend on your recipe.

For recipes requiring longer cooking time, add half the amount of fennel seeds, leaves, and/or stems at the beginning of the cooking process. For those with shorter cooking times, add the same amount of fennel as what the recipe requires for epazote at the middle or later stage of the cooking process.

Best for chilis, enchiladas, soups, sauces, bread, and meat and vegetable dishes and as a salad garnish.

3. Flat Leaf Parsley

Give your recipe its much-needed earthy flavor and citrusy notes by replacing epazote with Italian or flat leaf parsley. It's my favorite substitute for epazote when preparing dishes for kids or those who don't like a meal with a strong flavor and pungent bitterness.

Flat leaf parsley has a mild peppery flavor with a bit of nutmeg, clove, and, of course, citrus flavor.

To use your fresh leaf parsley in your recipes, add twice the amount of what the recipe requires for the fresh variety of epazote. However, you can follow a 1:1 substitution ratio if you only want to give your dish a slightly peppery taste.

Best for stocks, stews, soups, sauces, meatballs, meatloaves, and taco toppings and as a salad garnish.

4. Dried Epazote

If you have or happen to come across dried epazote in your local grocery store or it's the only variety available in Mexican grocery stores, go ahead and use it. Yes, it has a stronger aroma and flavor profile than the fresh variety, but adjusting the amount is all it takes for it to work.

Ideally, I use half the amount of the fresh epazote the recipe calls for to give the dish the exact flavors it needs.

Just remember that it won't be able to add the same freshness to your dishes as the fresh version.

Best for savory dishes.

5. Lemon Verbena

As its name implies, lemon verbena is an herb with a strong lemony flavor. It's one of the best epazote substitutes if you're trying to do away with the herb's strong flavor but need to add citrusy notes.

Not only can you use lemon verbena in most recipes calling for epazote, but you can also turn it into a tea and enjoy its medicinal properties.

With its strong flavor and aroma, add one-fourth of the amount listed in your recipe to replace epazote.

Best for marinades, sauces, salad dressings, soups, stews, puddings, jams, liqueurs, and candied fruits.

6. Fresh Summer Savory

With a slight pepperiness and sweetness, summer savory leaves are the perfect epazote substitute when making dishes for kids and adults who dislike epazote's flavor and aroma. Also, the herb adds a combination of flavors similar to mint, marjoram, and thyme.

Although fresh summer savory leaves have a milder flavor and aroma than epazote, I only add half the amount to my recipe. This will ensure the fresh summer savory leaves don't overpower the other ingredients.

Best for stews and bean and lentil dishes and as a fish and meat seasoning and salad garnish.

7. Star Anise

Since epazote's flavor is often described as anise-like, you can replace it with the easily available star anise if you can't find any other substitutes. Yes, you can also use anise, but it's spicier and has a strong licorice flavor that can overpower other ingredients.

That said, only use one pod of star anise, no matter how much the recipe lists for epazote. I also suggest adding it at the end of the cooking process. Removing it immediately once your dish is cooked is also a must to avoid adding more spiciness and anise flavor.

Best for stews and soups.

8. Fresh Cilantro

Also known as Mexican parsley and Chinese parsley, fresh parsley is an acceptable substitute for epazote, as it's also popularly used in most Mexican recipes. It might not have a similar flavor and aroma to epazote, but its lemony flavor can suffice.

However, it also has a hint of bitterness and aftertaste that isn't pleasing to some taste buds, so use it sparingly.

It's only a great option if you're in a pinch or can't find other substitutes. After all, it's one of the easiest to find in most grocery stores.

When I use it, I only add half the amount of what's listed in the recipe for epazote. Another piece of advice I can give you is to add fresh cilantro leaves at the end of the cooking process.

Best for salsas, dips, sauces, soups, beans, and as a salad garnish and taco and tortilla toppings.

Related: Best Cilantro Substitutes Home Cooks Should Start Using

Replacing Epazote With the Right Ingredient

Like with many ingredient substitutes, there is no perfect epazote substitute. The ingredients won't 100% mimic the flavor and aroma of the Mexican herb.

When choosing among the options I provided, identify your primary reason for needing one.

Do you need it to give your dish the main flavor of epazote? Maybe you just need the citrus notes to add some freshness. Or are you replacing it to give your dish a milder or even stronger epazote-like flavor and aroma?

Then, narrow down your choices and pick what works well for your specific recipe.

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Recipe