mexican tea
Scientific Name: Dysphania ambrosioides
Flavour: Mexican tea, also known as epazote, has a strong and pungent flavour with notes of citrus and mint. It offers a distinct and slightly bitter taste that adds a unique element to Mexican and Latin American dishes.
Growing Season: Mexican tea is a warm-season herb that thrives during the spring and summer months. It prefers temperatures between 20°C to 30°C (68°F to 86°F) for optimal growth and development.
Native Region: Mexican tea is native to Central and South America. It is commonly found in Mexico and other parts of Latin America.
Traditional Recipe: Black Bean Soup with Mexican Tea
Ingredients:
Dried or canned black beans (about 2 cups), soaked and rinsed if using dried beans
Onion, finely chopped
Garlic cloves, minced
Red bell pepper, diced
Vegetable or chicken broth (about 4 cups)
Fresh or dried Mexican tea leaves (about 2 tablespoons)
Ground cumin (about 1 teaspoon)
Ground coriander (about 1 teaspoon)
Salt and pepper to taste
Fresh lime juice (about 1 tablespoon)
Fresh cilantro, chopped (for garnish)
Sour cream (optional, for serving)
Instructions:
If using dried black beans, soak them overnight in water. Rinse and drain before using.
In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until softened and fragrant.
Add the soaked or canned black beans to the pot. Pour in the vegetable or chicken broth, ensuring that the beans are fully submerged.
Stir in the Mexican tea leaves, ground cumin, and ground coriander. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat and let it simmer for about 45 minutes to 1 hour, or until the black beans are tender.
Using an immersion blender or countertop blender, puree a portion of the soup to thicken it, leaving some beans and vegetables whole for texture.
Stir in the fresh lime juice, adjusting the seasoning if needed.
Serve the black bean soup hot, garnished with fresh chopped cilantro. Optionally, top each bowl with a dollop of sour cream for added creaminess.
Health Properties: Mexican tea contains various beneficial compounds, including antioxidants and essential oils. It has been traditionally used in Mexican and Latin American cuisines for its potential digestive and antimicrobial properties. Mexican tea is also known for its ability to reduce gas and bloating, particularly when cooked with legumes like black beans.
Growing Technique:
Location: Mexican tea thrives in full sun but can tolerate partial shade. Choose a location in your garden that receives at least 6 hours of direct sunlight per day.
Soil Preparation: Mexican tea prefers well-drained soil with a pH range between 6.0 and 7.0. Add organic matter, such as compost, to improve the soil's fertility and drainage.
Planting: Sow Mexican tea seeds directly in the garden after the last frost date, as it does not transplant well. Space the seeds or seedlings about 12 inches apart.
Watering: Mexican tea requires regular watering to keep the soil evenly moist, but be careful not to overwater. Allow the top inch of soil to dry out between watering sessions.
Maintenance: Weed around the Mexican tea plants to minimize competition. Mulching can help retain soil moisture and suppress weed growth.
Pests and Diseases: Mexican tea is generally resistant to pests and diseases. However, watch out for aphids or spider mites. If necessary, use organic pest control methods or appropriate treatments.
Harvesting: Harvest Mexican tea leaves as needed once the plants have reached a sufficient size. Cut the stems just above a set of leaves to encourage further growth. For the best flavour, harvest the leaves before the plants flower.
Storage: Mexican tea leaves can be used fresh or dried for future use. To dry the leaves, hang them in bundles in a well-ventilated area away from direct sunlight. Once dry, store the leaves in an airtight container in a cool and dark place.