Epazote. It’s one of those things that sounds fancy, but we’ll be honest—we’ve stared at recipes and had no clue what it was. The first time we needed it, we had to Google it right in the grocery aisle. Spoiler alert: we couldn’t find it.
The good news? You don’t have to stress if you don’t have epazote on hand. There are plenty of easy swaps that work just as well. We’re talking simple ingredients that are probably already sitting in your pantry or fridge.
We’ve tried these substitutes ourselves, and they totally saved dinner. No more hunting down mysterious herbs. This guide has got you covered with quick, no-fuss options that get the job done.
5 Easy Substitutes for Epazote
Here are our top five picks for substitutes that work wonders in place of epazote:
1 – Cilantro
Did you know you can use cilantro when epazote is out of reach? It’s an easy swap, especially since cilantro is everywhere. It has a bright, citrusy flavor with a slight peppery kick. While it’s not identical, it brings a fresh vibe that works well in soups, stews, or beans.
Use it fresh for the best flavor. Add a handful for every teaspoon of dried epazote the recipe calls for. If you’re cooking with cilantro, toss it in toward the end to keep the flavor sharp but not overpowering.
Cilantro’s boldness can be a little polarizing, so don’t use too much if you’re unsure. Want more ideas for swapping cilantro too? Check out this guide on cilantro substitutes for more easy tips.
2 – Mexican Oregano
You’ll never believe how easy it is to swap epazote with Mexican oregano. It has a slightly earthy, lemony kick we all enjoy. The flavor isn’t identical, but it’s close enough for soups, beans, and sauces.
Use dried Mexican oregano for best results. A 1-to-1 ratio works great—one teaspoon for every teaspoon of epazote. Keep it simple. Add it early in cooking to unlock its aroma.
Mexican oregano is bold without overpowering. It balances dishes with its herbal notes. It meshes nicely with Mexican and Latin-inspired recipes.
If you’re curious about more oregano swaps, check out this guide on oregano substitutes to keep all your recipes on point.
3 – Flat-Leaf Parsley
Some recipes insist on fresh herbs, but flat-leaf parsley steps in like a pro. Its mild, slightly peppery flavor works well in soups, stews, and bean dishes.
Use twice the amount of fresh parsley for each teaspoon of dried epazote. That’s a 2-to-1 swap. Chop it fine for better blending.
It’s lighter in taste, so it won’t overpower the dish. Add it near the end of cooking to keep its vibrant freshness.
Flat-leaf parsley is easy to find and budget-friendly. You probably already have it in your fridge. It’s a solid go-to for adding a herby touch.
4 – Fennel Fronds
It all started when I ran out of epazote and stared blankly at a bunch of fennel fronds. Turns out, they’re an easy swap! Their light, sweet, anise-like flavor adds a smooth herbal vibe.
Use them fresh, just like epazote. Chop them up finely for a better mix. Use a 1-to-1 ratio for fresh fennel fronds and epazote. It’s that simple!
Fennel fronds work best in soups, broths, and beans. They’re softer in flavor, so they won’t overpower anything. Add them at the end of cooking to keep their brightness.
If you’ve got leftover fennel bulbs, you’re already halfway there. Curious about other options? Check out this list of fennel substitutes for more ideas that work.
5 – Spinach Leaves
You’ll never believe how easy it is to use spinach leaves as an epazote substitute. Their mild, earthy flavor fits perfectly in soups, stews, and bean dishes. Use them fresh or cooked, depending on your recipe.
Chop spinach finely to help it blend better. Stick to a 1-to-1 ratio for swapping fresh spinach with epazote. Simple, quick, and right on hand.
Spinach is softer in taste, so you might need a bit more seasoning for a stronger punch. Add it toward the end of cooking to keep it from turning mushy.
Got spinach but unsure if it’s the right fit? Check this guide on spinach substitutes for more options that might suit your recipe.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.