“Epazote Stalks Serenade Spring”

(March 28, 2019)

epazote* stalks

ready-to-bloom reminds me

must make chili soon

*(Epazote, like most if not all our food plants or herbs is a weed. It grows in spoil-lands wherever its fluttery streamer seeds take early Spring wind. It is natal from Panama to New York City’s Central Park, though in most polite – and sadly untutored sites – it is pulled as the weed it is and left to rot. Better to cut off the seed head (pre-deadheading I shall declaim you, since you want not to draw all the plant’s power to reproduction and keep it in the stem) and plop chunks into simmering bean dishes of which chili is a mainstay. Takes away athleticism anally if you get my drift. Eat legumes remain unmusical, so say its aficionados and Central American and Southern cooks from Texas to The Carolinas. Dry the parts you put not into your beanpots. The seeds, like those from other flowering weeds will float everywhere. Although some say it’s “an acquired taste” and claim Epazote is an analog of turpentine – which is a canard true and flightless – it is full of ascorbic acid…which will not get your high but chase off any attempts at scurvy…it’s chock-full of Vitamin C, in longer words. And it tastes just fine on its own. So, there!)

2 thoughts on ““Epazote Stalks Serenade Spring”

  1. So glad you found it worthy of an elicited three-letter palindrome, Lady Yassy. My chili was most appreciative of my efforts. Thinking of making up a Sanford Burrito mix – ground beef seasoned with spices and tomato-sauce built around another toothsome Mexican/Southwestern dish whose name keeps dodging out minds door at present, but I shall flashback in triumph soonerishly. The folded-ends are grilled to a toasty brown with bubbled skin of the flour tortilla and then plopped in a “thinned” chili to pool in a bakelite heatproof dish. Thereupon one may – and had best in my unhumble opinion add chopped sweet onion to coat lots and lots of freshly shredded mozzarela (oh. fud: spell it yusef!). The interior sauce is left to chill and tasted for additional s/p and chili/hot pepper seasonings usually the day before assembly. Double-dipped in effluent – still can not come up with the name of the perhaps most popular of all Mexican dishes in America…rolled, sauced and baked with sometimes just cheese and other times cheeses and meats and sometimes else like avocado and chicken shreds…never really liked ’em: would rather a flauta instead. But the sauce melds with the ground meat and binds it well to make what elsewhere – but Snaffurd – be called not a burrito, which I suspect is a poor cousin to a wrap. When the rest of the day fails to flash its name across my memory I shall scan popular mexican tortilla-based dishes. Bye.


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