Epazote (Chenopodium ambrosioides) is a pungent herb from the Americas. Cooks use it in Mexican dishes, especially beans, to ease digestion and cut gas.
Herbal traditions use epazote as a carminative and to expel intestinal worms. The plant contains ascaridole, which can turn toxic at high doses. Clinical evidence for these uses remains thin.
People take epazote in small amounts as a fresh or dried culinary herb. Liquid extracts and tinctures exist but demand caution. The herb’s safety margin is very narrow.
Avoid epazote during pregnancy. It may trigger uterine contractions. High doses can cause nausea, vomiting, and liver damage. Keep it away from children and anyone with a liver condition.