pod's blog: Estafiate ~ Epazote ~ Pipicha

Herb of the Month: Estafiate (Spanish)

Rob Hawley/courtesy photo
Estafiate, also known as prairie sage, is an excellent bitter tonic.
Posted Thursday, February 14, 2019 3:19 pm
By Rob Hawley
For The Taos News
Names: Sacred Sage, South Dakota Sage, man sage, Silver wormwood, Prairie sage. Family: Asteraceae. Genus and species: Artemisia ludoviciana.

Estafiate is common throughout the continental United States and Canada and is a member of the same plant family as sunflowers and dandelions (Asteraceae) although it has very small inconspicuous flowers and somewhat fuzzy gray-white leaves and stems. Plants of this genus (Artemisia) are often mistakenly referred to as "sages," but members of the genus are not actually sage; they just look gray and fuzzy like true sage, which is in the family of Laminaceae and the genus of Salvia.
At this point, the name "sage" is so commonly given to many plants in this genus that almost everyone uses it to describe this plant. Native people of the American plains know it as sacred sage, and it is an important plant used in many ceremonies.
Like most of the Artemisia genus, estafiate is intensely bitter, which makes it an excellent bitter tonic. Bitter herbs stimulate the digestive system by improving appetite, increasing the production of digestive enzymes and bile and strengthening the muscular response of the intestine called peristalsis. Bitters are used around the world for tummy aches and indigestion; in fact, you will find a bottle of herbal bitters on the tables of many European restaurants.
Like its cousin Chamiso (Artemisia tridentata), estafiate is rich in aromatic volatile compounds that increase the secretion of moisture in the lungs to effectively address thick mucus in lung infections. Thick mucus makes coughing difficult and increases the risk of bacterial infections. The volatile oils in estafiate also alleviate menstrual cramping and stimulate a tardy menstrual period. Estafiate contains artemisin and santonin, which irritate and cause small intestinal parasitic worms such as pinworms and other roundworms to be expelled.

Collect estafiate by cutting with a scissors or pinching the plant near the base and leaving a pair of healthy leaves so the plant can continue to support the root system. Bundle them with a rubber band. Allow them to hang and dry in a cool shady place with good airflow. When dry, use one teaspoon of the leaves per cup of water and steep for 15 minutes.
For digestion, slowly sip one ounce 15 minutes before meals.
For a cough, drink three to five cups a day.
For menstrual cramps or a tardy period, drink two cups a day.
Consult your health care practitioner about the use of herbs or supplements, especially if you are pregnant, taking prescription medication or administering herbs to children.
Rob Hawley is co-owner of Taos Herb Company. Find out more information at (575) 758-1991 or taosherb.com.

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Epazote nutrition facts
Epazote is a traditional Central American herb employed by native Mexicans since antiquity. Its strong, musky flavor gives a unique taste to Mexican and other Latin American cuisines. While its young shoots and tender leaves used like leafy greens in soups; its mature, pungent leaves added in small quantities as digestive and carminatives in bean, fish, and corn dishes.
Binomially, the herb belongs to the large Amaranthaceae family of herbs and vegetables, including amaranth, spinach, quinoa, beets, etc. Scientific name: Chenopodium ambrosioides. Some of the common names include wormseed, Mexican tea, pazote, etc.

Epazote (Chenopodium ambrosioides). Note for serrated, pointed green leaves. Courtesy: jonny.hunter

Epazote is one of efficiently growing annual herb. It prefers well-draining, sandy soil and full sunlight to flourish. The herb grows generously in the fields, on the roadsides as a weedy invasive plant. It reaches about 60 to 100 cm in height featuring small pointed leaves with serrated margins. Tiny yellow-green flowers appear in clusters as in amaranth which develop subsequently into numerous small black seeds.
Health benefits of Epazote
Epazote has largely been viewed as a medicinal herb rather than a culinary plant. In general, its leaves used in the cooking to counter indigestion and flatulence effects of beans, high-fiber and protein food. Nonetheless, the herb has its own intrinsic phytonutrients which when consumed optimally would contribute towards overall wellness.
The herb is very low in calories. 100 grams of leaves carry just contain 32 calories. Its smooth leaves provide a good amount of fiber, 3.8 g per 100g.
Its leaves compose of many monoterpene compounds such as ascaridole (60-80%), iso-ascaridole, p-cymene, limonene, and terpinene. Ascaridole is toxic to several intestinal worms like roundworm, hookworms, pinworm, etc. Native Mayans drank its infusion regularly to keep off from worm infestation.
The herb parts, especially young leaves are an excellent source of folic acid, provide 215 µg or 54% of daily recommended values. Folic acid is involved in the DNA synthesis and cell division. Caution note: Expectant mothers, however, should avoid epazote greens in their diet since it causes uterine cramps and possible risk of termination of pregnancy. (Medical disclaimer).
Epazote has small amounts of vitamin-A and some flavonoid phenolic anti-oxidants such as beta-carotenes. Together, they act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
The herb has a good amount of minerals like calcium (27% of RDA), manganese, potassium, iron, copper, zinc, and selenium. The body uses manganese as a co-factor for the antioxidant enzyme, superoxide dismutase.
It has small but adequate levels of other B-complex vitamins, particularly pyridoxine and riboflavin. These vitamins function as co-factors in the enzymatic metabolism inside the body.



See the table below for in depth analysis of nutrients:
Epazote herb (Chenopodium ambrosiodes), fresh leaves, Nutritive value per 100 g.
(Source: USDA National Nutrient data base)
Principle
Nutrient Value
Percentage of RDA
Energy
32 Kcal
1.5%
Carbohydrates
7.44 g
6%
Protein
0.33 g
<1%
Total Fat
0.52 g
2%
Cholesterol
0 mg
0%
Ditary fiber
3.8 g
10%
Vitamins


Folates
215 µg
54%
Niacin
0.639 mg
4%
Pantothenic acid
0.179 mg
3.5%
Pyridoxine
0.152 mg
12%
Riboflavin
0.348 mg
27%
Thiamin
0.028 mg
2%
Vitamin A
57 IU
2%
Vitamin C
3.6 mg
6%
Electrolytes


Sodium
80 mg
5%
Potassium
470 mg
10%
Minerals


Calcium
275 mg
27.5%
Copper
0.190 mg
21%
Iron
1.88 mg
24.5%
Magnesium
121 mg
30%
Manganese
3.098 mg
135%
Phosphorus
86 mg
12%
Selenium
0.9 µg
1%
Zinc
1.10 mg
10%
Phytonutrients


Carotene-ß
38 µg
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Selection and storage
Epazote is available year-round in the stores specializing Latin American herbs. One may also find dried leaves in the spice stores.
While buying the herb, look for fresh, small, young tender leaves as mature leaves can be pungent and strong scented. Avoid large, flower stems with yellow or wilted leaves. Once at home, store unwashed in the refrigerator as other greens, wrapped in a dampen towel.

Preparation and serving methods:
Epazote has a strong pungent flavor with a hint of petroleum and mint smell dominating. Its leaves, fresh or dried, and young shoots are being used as a seasoning in the dishes in Mexican, Chilean and other South American regions.
To prepare, wash the leaves in cold water as in other greens and herbs. Few leaves or 1-2 sprigs are just enough to flavor the whole food. It is mainly added in the traditional black bean recipes to improve digestion.
Here are some cooking tips:

Epazote omelet with pickled ramp.
Photo courtesy: yuco chan
Fresh epazote leaves added to flavor corn-based recipes like gordita (corn dumplings) and bocoles (cornmeal cakes).
The herb is used in traditional Mexican mole sauce with other ingredients like tomato, bell pepper, tomatillo, annatto, etc.
Fresh leaves used in black (Frijoles negros) and pinto bean stews.
Contrary to its name, Epazote herb is not used to make tea but to make an herbal infusion which is later used in the recipes. Traditional Yucatan lime and chicken soups use this decoction.
Quesadillas con Epazote, is a cheese stuffed tortilla which uses the herb as one of the ingredients along with potatoes, mushrooms, egg, etc.


Medicinal uses of epazote herb
Epazote has been found in the traditional medicines in many Central and South American cultures. Its infusion is a popular household remedy for helminthic infestation. Usually, a half-to-one cup of a leaf decoction is given each morning before the meal for three consecutive days as treatment.
The herb is an excellent remedy for stomach and intestinal ailments like indigestion, cramps, and ulcers.
Its decoction has been found to have some anti-diabetic properties. Further, certain trial studies suggest it hold hope for some liver cirrhosis and cancers.
The herb parts should not be included in the nursing and pregnant mothers for its possible toxic effects. (Medical disclaimer).


Safety profile
Important: Epazote herb parts should not be consumed by the nursing and pregnant mothers for its possible toxic effects. (Medical disclaimer).
Epazote (wormseed) should be used in small quantities. Its seed oil rather contains a large concentration of ascaridole and other monoterpenes. When taken internally, these chemicals in the oil may cause extensive damage to liver, kidney, cause rhythm disturbances in the heart and nervous systems. For the same reason, wormseed oil is banned by IFRA (International Fragrance Association) for both external and internal use of its products.

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Pepicha Herb Uses – Learn How To Use Pepicha Leaves Pepicha By: Bonnie L. Grant, Certified Urban Agriculturist Printer Friendly Version Image by ottoblotto Pipicha is an herbaceous plant native to Mexico, especially Oaxaca. Cooking with pipicha is a local regional tradition, with the plant an important part of dishes, such as Sopa de Guias, and as an aromatic for fresh fish. The flavor is reportedly quite intense but a few insights into how to use pepicha will have you cooking like a South American pro. About Pepicha Herb Uses Committed cooks are always looking for a new herb or spice. Using pepicha plants will add some serious zing to dishes. Depending upon the region, the herb may be known as pepicha or pipicha. Pipicha has use in many types of recipes. This delicate herb from Mexico mimics the citrus flavor of cilantro but packs much more of a punch. In Oaxaca, the herb is added to arroz blanco, or white rice, which gives the plain starch a nice zing. Modern Mexican cooking is rediscovering this native herb and fancy nouvelle restaurants feature the seasoning in their menus. Pipicha can be difficult to find. Good Mexican food stores or farmer's markets will sometimes carry it. You can most easily find it dried but much of the punch has gone out of the herb. The plant is comprised of wispy stems which become adorned with lovely purple blooms. These develop much like poppy pods, which contain ripe seed. The flavor ingredient is the slender stems and leaves which are chopped before adding to a dish. Be warned when cooking with pipicha! The taste is like cilantro on steroids and a little bit goes a long way. While using pepicha plants in cooking is their main use, there are traditional medicinal applications. It has been used against bacterial infections, liver cleansing and detox. Since it is mainly a culinary herb, most pipicha ideas available are from recipes native to Mexico and South America. In fact, pipicha is also called Bolivian coriander. The flavor is said to be citrusy but with a bit of pine and mint mixed in. It has some of the bite of arugula and can be a bit overwhelming. Mostly, it is the basis of condiments or in sandwiches. It can also be found as a seasoning in soups and stewed meat dishes but is added after cooking as a garnish. How to Use Pepicha Herbs A very fun way to introduce yourself to pipicha uses is by making Garnachas de Calabacitas. These are basically seasoned masa patties fried with a squash, corn, tomato and quinoa filling – very Old World but tasty. The pepicha shows up in just a small amount to season the filling which is garnished with cotija cheese, bean puree and queso fresco. A simpler way to sample the flavor is to delicately decorate a freshly grilled fish with the chopped herb. Other pepicha herb uses are with eggs, braised beef ribs, or rich, creamy frijoles.

Read more at Gardening Know How: Pepicha Herb Uses – Learn How To Use Pepicha Leaves https://www.gardeningknowhow.c...

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