Why Farmers Won’t Stop Using Epazote Despite the Criticism

Sun, 03 May 2026 16:43:32 +0000

Why Farmers Won’t Stop Using Epazote—Despite the Criticism For decades, epazote has remained a staple herb in traditional cuisines across Latin America and parts of the southern United States—renowned for its distinctive aroma and ability to neutralize the flatulence often associated with bean-heavy diets. Yet, despite ongoing scientific and health-related criticism, many farmers and home cooks continue to embrace epazote, sparking curiosity about its enduring popularity. This article explores the deep-rooted reasons behind epazote’s unwavering use in agriculture and cooking, even in the face of growing skepticism. ### The Cultural Legacy of Epazote in Traditional Cooking Epazote’s perseverance in kitchens and farms alike is largely tied to its cultural significance. As a key ingredient in iconic dishes like Mexican torchito, Colombian sancocho, and various bean-based stews, epazote is more than an herb—it’s a culinary tradition passed down through generations. Farmers growing epazote recognize its irreplaceable role in preserving authentic flavors and recipes. Changing crops risks more than taste; it’s the erosion of heritage and culinary identity that many farmers fiercely resist.