In Mexico it is used to make a pungent tea and cooked with beans. It is used throughout  traditional Mexican cooking, adding a sweet, mild flavor of its own to each dish. Historically, it has been used to reduce the intestinal gas that occurs with a diet rich in beans. A must in tortilla soup and other soups or dishes that contain beans.

Epazote should always be cooked to release its flavor and use of the tender inner leaves is preferable.

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