Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Seasons/Availability
Available year round, epazote has a peak season from July to September.
Current Facts
Epazote is grown as a leaf vegetable and an herb. Its other common names are Mexican Tea and Wormseed.
Description/Taste
Epazote is a unique culinary herb that cannot be replaced by any other herb. It is often referred to having both an acquired aroma and taste. Its green jagged leaves emit aromas of petroleum and citrus while its flavor is pungent, lemony with a sharp finish that increases with age.
Nutritional Value
Epazote can be poisonous if consumed in large quantities but is well known as a digestive and carminative.
Applications
Used traditionally in Mexican and Latin American cuisine, epazote may be used in sauces, soups and as a fresh green. Pair epazote with tomatillo, tomato, onions, fresh chile, meat, poultry and seafood. Use sparingly as epazote has a distinctly strong flavor. To store, keep dry and refrigerate.
Ethnic/Cultural Info
Epazote has been used in Mexican cuisine for hundreds of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes.
Geography/History
Epazote is an an annual or short-lived perennial herb native to Central America, South America, and southern Mexico. It can also grow in sub-tropical regions of Europe and grows wild in warmer parts of North America. Often times it can be considered an evasive weed as it can be found growing voluntarily in gardens and fields.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Available year round, epazote has a peak season from July to September.
Current Facts
Epazote is grown as a leaf vegetable and an herb. Its other common names are Mexican Tea and Wormseed.
Description/Taste
Epazote is a unique culinary herb that cannot be replaced by any other herb. It is often referred to having both an acquired aroma and taste. Its green jagged leaves emit aromas of petroleum and citrus while its flavor is pungent, lemony with a sharp finish that increases with age.
Nutritional Value
Epazote can be poisonous if consumed in large quantities but is well known as a digestive and carminative.
Applications
Used traditionally in Mexican and Latin American cuisine, epazote may be used in sauces, soups and as a fresh green. Pair epazote with tomatillo, tomato, onions, fresh chile, meat, poultry and seafood. Use sparingly as epazote has a distinctly strong flavor. To store, keep dry and refrigerate.
Ethnic/Cultural Info
Epazote has been used in Mexican cuisine for hundreds of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes.
Geography/History
Epazote is an an annual or short-lived perennial herb native to Central America, South America, and southern Mexico. It can also grow in sub-tropical regions of Europe and grows wild in warmer parts of North America. Often times it can be considered an evasive weed as it can be found growing voluntarily in gardens and fields.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Blue Water Seafood Market and Grill | San Diego CA | 619-497-0914 |
| Blind Lady | San Diego CA | 619-255-2491 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Miguel's Carlsbad | Carlsbad CA | 760-759-1843 |
| Donovan's Prime Seafood | San Diego CA | 619-906-4850 |
