This elusive, wild herb is sometimes hard to find fresh - which is too bad because it really is irreplaceable. Many cooks opt for cilantro instead but the two herbs have very different flavor profiles. Epazote has a resinous, musty aroma that might even be called medicinal or chemical. That belies its flavor which is pungent but extremely herbaceous, recalling a blend of fennel, savory, tarragon and mint. Epazote is a natural for any black bean preparation and a delicious seasoning for most Mexican and Latin American dishes. It adds a special kick to tortilla soup, Spanish-style egg frittatas made with potatoes and empanadas of any kind. Use it to perfume white fried rice or green salsas. Fresh epazote leaves can be placed in a plastic bag and stored for up to 1 week.
