In most English-language recipes and on product labels, it’s simply called epazote. You’ll often see it listed as “dried epazote leaves” or the Spanish “hojas de epazote”.

On our site, epazote commonly appears in categories like Pantry and International Food, and it’s typically offered as:

• Dried whole or cut leaves for cooking
• Loose-leaf options sometimes noted for herbal tea
• Resealable bags that help keep the aroma fresh

If you’re browsing, look for the word “epazote” in the title or description to confirm you’re getting the right herb.

There isn’t a perfect one-to-one swap for epazote’s distinct aroma, but you do have options depending on your dish and taste preferences.

• Skip it and adjust: Many recipes still work if you omit it. Consider balancing with salt, acidity (like citrus or vinegar), and your usual seasonings.
• Use a familiar dried herb: A small pinch of an herb you already enjoy in savory dishes can add a different—but pleasant—accent.
• Layer flavor with aromatics: Onions, garlic, and chiles can help round out overall flavor.

Start with a small amount, taste as you go, and adjust. Results can vary by recipe and personal preference.

They’re different herbs with distinct flavor profiles. Product labels will typically name them separately, so it’s easy to tell which one you’re buying.

• Epazote: Known for a bold, unique aroma that’s quite distinctive, especially when used sparingly in savory dishes.
• Mexican oregano: Generally more familiar to many cooks, adding a herbal, aromatic note that’s different from epazote.

If a recipe specifically calls for epazote, using another herb will create a different result. If you try a swap, add a tiny amount first and adjust to taste. Flavor preferences vary, so consider testing a small portion before seasoning the whole dish.

They don’t taste the same. While cilantro delivers a fresh, leafy brightness, epazote has a stronger, more assertive aroma that stands out in cooked dishes.

• Cilantro: Often used fresh as a finishing touch or garnish.
• Epazote: Typically used in small amounts to add depth and character when cooking.

If you’re expecting cilantro’s light, fresh finish, epazote will be a different experience. Start with a small pinch of dried leaves, taste, and adjust. Personal preferences differ, so it’s helpful to try a little in a small batch first.

Dried epazote works best when used thoughtfully since its aroma can be quite pronounced.

• For cooking: Crumble a small pinch of the dried leaves into soups, stews, or slow-simmered dishes. Add a little at a time and taste as you go.
• For herbal tea: Some shoppers steep the loose leaves. If you choose to brew it, follow the directions on the package and adjust steep time to taste.
• General tip: Because flavors vary by brand and personal preference, try seasoning a small portion first before committing to the whole pot.

This approach can help you find the balance that suits your dish and taste.