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James H. Schutte
Chenopodiaceae
CHENOPODIUM ambrosioides
Mexican Tea
Long prized in Mexico as an herb and medicinal plant, this weedy annual or short-lived perennial from tropical America is naturalized worldwide from the tropics to the temperate zones. Plants form clumps of erect, waist-high stems with alternate, oval, toothed leaves. Bruised leaves emit a pungent, disagreeable odor. In summer, long spikes of small greenish flowers appear at the stem tips and leaf axils. Tiny greenish single-seeded fruits follow the flowers. Plants readily self-sow.
Mexican tea leaves are added to many traditional Mexican dishes and lend a distinctive flavor. Oil from the leaves and stems were also traditionally used to treat stomach ailments in both humans and livestock but this is no longer recommended as ingestion of the oil may pose health problems (http://www.ansci.cornell.edu/plants/medicinal/epazote.html). The oil is known to have fungicidal properties as well.
Mexican tea requires ample sun and grows most vigorously in rich, moist, well-drained soil. This adaptable plant does well in many other soils, however, occuring in roadsides and other disturbed areas throughout its naturalized range. Plants are easily propagated from seed, which is sometimes available commercially.
12 - 1
H1, H2, 1a, 1b, 2a, 2b, 3a, 3b, 4, 5, 6, 7, 8, 9, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24
Herb
Full Sun, Partial Sun
18"-48" / 45.7cm - 121.9cm
20"-30" / 50.8cm - 76.2cm
Early Summer, Summer, Late Summer, Early Fall, Fall
Mexico, Central America, South America
Acidic, Neutral, Alkaline
Well Drained
Clay, Loam, Sand
Drought
Very Fast
Drought Tolerant, Average Water
Upright/Erect
Summer, Fall
Insignificant
Green
Green, Light Green, Tan
Green, Light Green
No
Yes
Single
Medium
Matte
Container, Herb / Vegetable
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