Una ramita, a sprig, seems to be a common guide on how much epazote you put in the olla (pot) when you cook frijoles (beans). Traditionally (but by no means exclusively) it’s used with black beans. And how much you put in also depends on when you put it in. More at the beginning and less right at the end.
It’s a very strong smelling plant when fresh, and (to me anyway) utterly compelling. The word like, or even dislike, doesn’t really come into it (which is great given how like is so overused these days). There’s really nothing else like it no matter how we might talk about similarities to tarragon… or varnish!
The intensity does break down in the cooking. Last week I cooked a pot of black beans and then put a ramita in before going on to the refried stage, which took another hour or so. Next time I might try it a little nearer the end of the cooking time.
I’ve found epazote a very easy herb to grow here near the Suffolk coast in the east of England. I don’t know if it has to do with the soil, which is light and sandy, but some of them are well over five feet tall. It’s mostly described as an annual but most of the plants I have are in their third year – including this mammoth one.
Images: Two sprigs of epazote; epazote growing tall, Suffolk, England July 2014 (both by Mark Watson)