post about that before. Unfortunately the photos I had used are no longer in my Flicker account. Anyway, at the time, I had some concerns about whether it could be detrimental to eat large amounts of epazote. Up until then we basically used the epazote for adding to a pot of beans, much the way you would add salt pork.
Well, seeing as how we had already used epazote in our own quesadillas, and no harm had befallen us, I figured I'd use our latest batch as well. We had some leftover smoked ham from the Holidays in the freezer, so I diced that up into small pieces, pan fried until nice and brown, added some diced onions and let them caramelize a bit, added epazote and spinach leaves, lots of them if you please, sauteed that as well., then added some whisked eggs. Once cooked, I added a little bit of cheese to melt over that.....turned out mighty tasty! And I got up from the table feeling good that I had incorporated some greens to our meal. Epazote leaves- not just for beans any more! The picture above is courtesy of the herbivoracious website. Their version includes poblano peppers, which I would have added if I had them in stock. I am so glad I didn't get rid of this 'weedy' herb. It can just seed itself so easily, there'll be times you want to get rid of it. But don't. Just harvest it, rinse, and set out to dry. Turn the leaves every so often so they dry evenly. It will take several days before they become dry and brittle, but then you can store and use like any dry herb. If you check any of the online herb sites, you'll see that it can be a pretty expensive herb to buy. It's not hard and it's best to grow your own.
Finally, brethren, whatsoever things are true, whatsoever things are honest, whatsoever things are just, whatsoever things are pure, whatsoever things are lovely, whatsoever things are of good report; if there be any virtue, and if there be any praise, think on these things. ~Philippians 4:8~