Site: Epazote is not fussy about soil, but wants full sun and good drainage. As with most herbs, a less-than-rich soil produces the best and most concentrated flavor in the leaves. It can grow fairly large, up to 2 to 3 feet tall, so give it a good-size pot.
Propagation: Sow a few seeds in the pot, and after emergence thin to the best plant. Germination rates are usually very good, and seedlings should appear within a few days of sowing the seed.
Growing: Epazote self-seeds readily and is considered highly invasive. You might want to consider growing it in a pot outdoors. It is usually described as an annual, but apparently can be perennial given warm winter temperatures so take care of your plant and it might last you some years.
Harvesting: To harvest, cut the center stem first, to encourage bushing. Prune the plant frequently to prevent flowering and assure a continuing supply of leaf, but don't harvest more than half the plant at a time. And, as with most herbs, don't fertilize it, lest you weaken the flavor.
Culinary Uses: Epazote is an unusual herb that is essential for any chef serious about authentic Mexican...[More]
My favorite culinary herbs -- Greek oregano, thyme, dwarf lavender, winter savory, common sage, tarragon, and exotic mints -- have as many uses in the garden as they have in the kitchen. These are mounding plants that have gree or gray-green foliage and grow between 6 inches and 2 feet tall. All of them fit nicely among annual flowers, perennials, vegetables and even evergreens.
Here are some attractive mates to these and other herbs:
Annuals: alyssum, dwarf nasturtiums, calendulas, zinnias, and marigolds.
Perennials: coreopsis, purple coneflowers, and all sorts of dianthus, geraniums, and yarrow.
Vegetables: peppers, eggplants, and bulbing fennel.
Evergreens: low shrubs, such as germander, and dwarf forms of boxwood, myrtle, and barberry.
