A flowering plant native to Mexico and Central America, also called epazote, commonly used in traditional Mexican cuisine as a seasoning herb.
From Nahuatl (Aztec language) epazotl, the original indigenous name for the plant. Spanish colonizers adapted the Nahuatl term, and it passed into English from Spanish.
Epazote (or apasote) has been used in Mexican cooking for over 500 years—the Aztecs actually used it medicinally, and it's scientifically proven to reduce gas from beans, making it literally the most practical herb in Mexican cuisine!
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