Petite® Epazote
Estimated Inventory, 4 oz : 7.00
This item was last sold on : 12/20/24
Grower
Petite® Epazote is comprised of groupings of 2 to 4 small, elongated, lanceolate-shaped leaves with toothed edges. The leaves have prominent veining, including a distinct central vein and parallel thinner veins spreading across the surface, attached to slender, straight stems. The Petite® Greens have a crisp and slightly crunchy consistency and a tender and succulent texture provided by the stems. Petite® Epazote has a unique and pungent aroma, often likened to wet earth with notes of turpentine and petroleum. The greens have a complex earthy and nutty flavor with bitter nuances and notes of citrus, eucalyptus, and pine.
Petite® Epazote is available year-round.
Petite® Epazote is part of a boutique line of specialty greens produced by Fresh Origins Farm in San Marcos, California, known as Petite® Greens. These greens are more mature than microgreens, harvested approximately 4 to 6 weeks after sowing, but they are collected before they are fully mature, resulting in small, tender leaves with a robust flavor. Epazote, botanically classified as Dysphania ambrosioides, is an aromatic herb native to Central America, also known as pazote, skunkwood, wormseed, and stinkweed. The herb is extensively used in everyday recipes in Mexico and Guatemala. Fresh Origins currently grows over 125 varieties of Petite® Greens in-house and year-round in sprawling, sustainably-minded greenhouses. The individually harvested, tender leaves of Petite® Epazote are a popular choice with chefs due to their beautiful appearance and uniquely pungent flavor and aroma.
Petite® Epazote is an excellent source of folic acid and manganese to support the body in producing red blood cells and connective tissue. The herb is also rich in calcium and potassium, as well as vitamin A and magnesium. Epazote is a carminative and helps reduce the gas and bloating often experienced with beans and cruciferous vegetables. The greens contain ascaridole, a compound that is toxic to parasitic worms and has been used for centuries as a treatment for specific parasites. In large quantities, this chemical has been known to cause serious side effects, including nausea, paralysis, and jaundice.
Petite® Epazote has a distinct aroma and flavor commonly used in the cuisines of central and southern Mexico and Guatemala. The greens can be lightly dressed with olive oil and citrus juice and added to salads, tortas, and quesadillas, used as a garnish on roasted meats, fish, vegetables, and tamales, or atop soups, mole, birria, and beans. Petite® Epazote pairs well with lime, spicy peppers, smoked meats, beans, corn, squash blossoms, and spices and aromatics like cilantro, cumin, garlic, and onions. The herbs also work well with cheeses, pork, beef, and poultry. Petite® Greens will generally keep up to seven days when stored unwashed, dry, and in a container in the refrigerator. It is recommended to use Petite® Epazote immediately for the best quality and flavor.
Epazote is an important herb in the culture of Mexico and Central America, dating back thousands of years to the Mayan Empire in the Yucatan and Guatemala. The herb was used medicinally to treat parasitic worms and liver ailments and as a culinary ingredient in various traditional recipes. The greens were added to pots of beans to help break down the gases in the beans, making them easier to digest, and were used to flavor papadzules, a mix of epazote and pumpkinseed paste that was used to coat hard-boiled eggs wrapped in tortillas. The herb remained a popular ingredient throughout the Aztec Empire despite the Spanish conquering the regions held by these ancient kingdoms. Today Petite® Epazote has become a favorite ingredient of chefs showcasing the traditional flavors of Central America and Mexico in upscale restaurants across the United States.
Epazote is native to Central America, where it has been used as a culinary and medicinal ingredient for thousands of years. The herb was an essential part of Mayan and Aztec culture and was introduced to Spanish conquistadors in the 16th century who returned it to Spain. Epazote was soon spread throughout Europe and Asia, where it gained popularity in Indian cuisine. Today Epazote has naturalized worldwide and has been spotted in India, Tibet, Europe, the United States, Canada, the Caribbean, and its native regions of Mexico, Central America, and South America. Petite® Epazote was developed at Fresh Origins in San Marcos, California, the leading American producer of naturally grown microgreens and Petite® Greens since the mid-1990s. The temperate climate of southern California allows Fresh Origins to produce high-quality greens year-round, supplying produce retailers and chefs throughout the United States and Canada.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Petite® Epazote. One
is easiest, three is harder.
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Description/Taste
Petite® Epazote is comprised of groupings of 2 to 4 small, elongated, lanceolate-shaped leaves with toothed edges. The leaves have prominent veining, including a distinct central vein and parallel thinner veins spreading across the surface, attached to slender, straight stems. The Petite® Greens have a crisp and slightly crunchy consistency and a tender and succulent texture provided by the stems. Petite® Epazote has a unique and pungent aroma, often likened to wet earth with notes of turpentine and petroleum. The greens have a complex earthy and nutty flavor with bitter nuances and notes of citrus, eucalyptus, and pine.
Seasons/Availability
Petite® Epazote is available year-round.
Current Facts
Petite® Epazote is part of a boutique line of specialty greens produced by Fresh Origins Farm in San Marcos, California, known as Petite® Greens. These greens are more mature than microgreens, harvested approximately 4 to 6 weeks after sowing, but they are collected before they are fully mature, resulting in small, tender leaves with a robust flavor. Epazote, botanically classified as Dysphania ambrosioides, is an aromatic herb native to Central America, also known as pazote, skunkwood, wormseed, and stinkweed. The herb is extensively used in everyday recipes in Mexico and Guatemala. Fresh Origins currently grows over 125 varieties of Petite® Greens in-house and year-round in sprawling, sustainably-minded greenhouses. The individually harvested, tender leaves of Petite® Epazote are a popular choice with chefs due to their beautiful appearance and uniquely pungent flavor and aroma.
Nutritional Value
Petite® Epazote is an excellent source of folic acid and manganese to support the body in producing red blood cells and connective tissue. The herb is also rich in calcium and potassium, as well as vitamin A and magnesium. Epazote is a carminative and helps reduce the gas and bloating often experienced with beans and cruciferous vegetables. The greens contain ascaridole, a compound that is toxic to parasitic worms and has been used for centuries as a treatment for specific parasites. In large quantities, this chemical has been known to cause serious side effects, including nausea, paralysis, and jaundice.
Applications
Petite® Epazote has a distinct aroma and flavor commonly used in the cuisines of central and southern Mexico and Guatemala. The greens can be lightly dressed with olive oil and citrus juice and added to salads, tortas, and quesadillas, used as a garnish on roasted meats, fish, vegetables, and tamales, or atop soups, mole, birria, and beans. Petite® Epazote pairs well with lime, spicy peppers, smoked meats, beans, corn, squash blossoms, and spices and aromatics like cilantro, cumin, garlic, and onions. The herbs also work well with cheeses, pork, beef, and poultry. Petite® Greens will generally keep up to seven days when stored unwashed, dry, and in a container in the refrigerator. It is recommended to use Petite® Epazote immediately for the best quality and flavor.
Ethnic/Cultural Info
Epazote is an important herb in the culture of Mexico and Central America, dating back thousands of years to the Mayan Empire in the Yucatan and Guatemala. The herb was used medicinally to treat parasitic worms and liver ailments and as a culinary ingredient in various traditional recipes. The greens were added to pots of beans to help break down the gases in the beans, making them easier to digest, and were used to flavor papadzules, a mix of epazote and pumpkinseed paste that was used to coat hard-boiled eggs wrapped in tortillas. The herb remained a popular ingredient throughout the Aztec Empire despite the Spanish conquering the regions held by these ancient kingdoms. Today Petite® Epazote has become a favorite ingredient of chefs showcasing the traditional flavors of Central America and Mexico in upscale restaurants across the United States.
Geography/History
Epazote is native to Central America, where it has been used as a culinary and medicinal ingredient for thousands of years. The herb was an essential part of Mayan and Aztec culture and was introduced to Spanish conquistadors in the 16th century who returned it to Spain. Epazote was soon spread throughout Europe and Asia, where it gained popularity in Indian cuisine. Today Epazote has naturalized worldwide and has been spotted in India, Tibet, Europe, the United States, Canada, the Caribbean, and its native regions of Mexico, Central America, and South America. Petite® Epazote was developed at Fresh Origins in San Marcos, California, the leading American producer of naturally grown microgreens and Petite® Greens since the mid-1990s. The temperate climate of southern California allows Fresh Origins to produce high-quality greens year-round, supplying produce retailers and chefs throughout the United States and Canada.
Learn More...
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Mission Pacific | Oceanside CA | 760-450-7864 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Red O Restaurant | San Diego CA | 858-291-8360 |
Recipe Ideas
Recipes that include Petite® Epazote. One
is easiest, three is harder.
