When to plant
Direct sow after last frost when soil is warm. Germinates readily in warm conditions. A warm-season annual that thrives in summer heat. In frost-free climates, can grow as a perennial. Self-seeds prolifically.
Soil & site
Thrives in poor, dry, sandy soil — excessive soil fertility reduces aroma and flavor. pH 5.5–7.0. Good drainage is important. Very drought-tolerant. Direct sow where it will grow; it does not transplant well. Self-sows prolifically in warm climates.
Feeding
Minimal fertilizer needed or desired. Rich soil produces large, bland-flavored plants. The flavor compounds develop more strongly under slightly stressed growing conditions.
Common problems
Few serious pests. Aphids occasionally. Can become invasive by self-seeding — deadhead if you do not want it to spread. Very easy to grow once established. Has a strong, unusual smell that some people find pungent.
When to harvest
Harvest once plants are 12–18 inches tall and branching well. Young stem tips (4–6 inches) are most aromatic and tender. The plant is ready within 60–70 days of sowing. For seeds, wait until seed clusters dry and turn brown.
How to harvest
Snip stem tips and young leaves as needed. Regular harvesting encourages bushy, compact growth. Do not harvest more than a third of the plant at once. To dry: cut stems 4–6 inches long and hang in bunches in a warm, airy spot. Dry seeds by cutting whole branches when seeds are mature and drying on paper.
Storage & use
Use fresh for best flavor. Dried epazote stores in an airtight jar for 6 months. A traditional culinary herb in Mexican cooking, particularly with black beans. Has carminative (gas-reducing) properties. Add late in cooking as heat diminishes the flavor quickly.
Useful for growing epazote
A few things that make this one easier — chosen for this plant, not a generic list.
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