Laura epasote (or espazote)

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Laura epasote (or espazote)

 

Donna,

 

    Does it impart a particular flavor to foods?  (I like mashed black beans,

for example, with a little chopped fresh cilantro on it...Would Espazote be

similar--giving a distinctive flavor?

 

    When I was visiting my daughter and son-in-law in Arizona (Sedona) a couple

of months ago, I asked if either of them knew anything about this herb. 

Son-in-law used to bar-tend at a very NICE, upscale Mexican restaurant and he

(SIL) is quite a good cook; he usually knows his herbs and flavors.  He didn't

know what it was and, when we all went to a local grocery known for its produce,

particularly its " southwestern " produce, I could not find it.

(But then, I didn't know what it looked like anyway!)  I did see " nopales " and

" chayotes " there--and tried chayote and liked it while in the area.  Didn't get

the chance for nopales, however.

 

     Anyway, I am still quite curious about " espazote " .  Is it quite perishable,

so that it would not be likely to be found in an ethnic market/grocery up here

in the north?  Would it likely be in a place that sells Mexican ethnic foods?  I

am still keen to try it if I just knew a little more about it!

 

    Whenever I cook dry beans (which is often) I try to remember to add 1/2 tsp.

of bicarbonate of soda (baking soda) to the beans, once they've been simmering

for a little while.  They really foam up and then it's SUPPOSED to make them

less " gassy " .  DH (and sometimes also yours truly) don't have a LOT of problem

with this; but I would say that the little ol' half-teaspoon doesn't ALWAYS

render the beans gas-free!

 

     Thanks for the info!  Happy New Year!

 

--Laura B., in Illinois