As you may already know, Mexican herbalism is a mix of native plant use and European herbology brought by the Spaniards. However, there is a tendency among herbalists to focus more on the plants they are familiar with, which are often European in origin, and ignore plants native to Mexico.
30 native and naturalized plants used in Mexican herbalism
Scientific evidence that supports or contradicts traditional use
Botanical, local, and common names for each plant to aid in positive plant identification
If you’re curious about the effectiveness of herbal remedies then get your copy of Exploring Traditional Herbal Remedies in Mexico Volume 3: Native and Naturalized Plant Use and delve into the science of plants for well-being.
I had been reluctant to investigate the medicinal properties of epazote (Chenopodium Ambrosioides) simply because it’s touted as the “miracle weed/herb” in a lot of Mexican herb forums. I know, a bit prejudicial on my part. So, in an effort to provide impartial research, today I’m going to share what I learned when I finally took up the gauntlet.
Epazote, native to Mexico, was formally classified under the name Chenopodium ambrosioides but has since been reclassified as Dysphania ambrosioides. Other names include Jesuit’s tea, payqu, mastruz, quinoa, and herba Santa Maria. Alternative spellings in Mexico for epazote include epasote, ipazote, and pazote. In Maya, it is known as lukum-xiu. In Purhépecha it is cuatzitish-atcingo. In otomí it’s gail, and in the state of Puebla, it is known as Alskini. The name epazote comes from the Nahuatl, epazotl, which means stinky. It does have a strong aroma, in case you were wondering.
In Mexico, epazote is most often used for parasites, stomachache, menstrual cramp relief, increase lactation, and in the treatment of bites or stings. It’s also a common flavoring for beans, menudo, chilate, chile atole, chilaquiles, and quesadillas.
For stomach pain, a leaf infusion is prepared either with water or milk. For menstrual issues, it is combined with ruda (Ruta graveolens), zoapatle (Montanoa tomentosa), or cabellos de elote (corn silk). To treat bites and stings, the chopped leaves are added to tobacco leaves and placed over the wound as a poultice. To expel parasites, 20 to 60 grams of the chopped herb is added to an infusion of milk and garlic and allowed to steep overnight and drunk for 9 days before breakfast. While undergoing parasite treatment, the afflicted should not eat pork or chile according to common belief.
Atole blanco con epazote is prescribed for individuals suffering from “espanto” (anxiety). It is drunk for 9 mornings. In the event of extreme anxiety, a cup can also be had in the afternoon.
5 grams of epazote stems and leaves (Dysphania ambrosioides)
Boil ½ liter of water. Add the epazote. Allow it to steep for 10 minutes. Strain and serve. Drink one cup before breakfast for 2 or 3 days for indigestion.
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Interested in discovering a path to wellness through traditional medicine? Discover Mexican herbalism with common remedies used today in the Exploring Traditional Herbal Remedies in Mexico series.
Jícama (Pachyrhizus erosus), from the Nahuatl word xicamatl, is a native Mexican plant. From Mexico, it was introduced to the Philippines by the Spanish and then to Southeast Asia. In Mexico, two types of jícama are cultivated. Jícama de agua is turnip-shaped and has a clear, watery juice, while the juice from jícama de leche is spindle-shaped and is milkier.
As with other plants we’ve looked at, its importance in the prehispanic diet is evidenced by the number of Nahuatl words devoted to it. These words include the specific name for the root, catzotl, the verb for planting jícama, cahtzōntōca, and the person who plants jícama, cahtzōntōquiliā. Other names it is known by in Mexico include chicam and hehenchican. In English, jícama is most often called the Mexican yam bean.
The edible tuber’s fresh leaves, seedpods, and peel contain the toxin rotenone and make an effective insecticide. However, once the leaves dry, they are no longer toxic and often used as livestock feed in Mexico.
If you’ve never had jícama, you are in for a treat. The tuber is crisp and juicy and can be enjoyed raw or cooked. It has a fresh flavor with a hint of cinnamon. It is often added to salads or sprinkled with limón and chile powder. It remains crisp after cooking, making it an excellent substitute for water chestnuts. Starch from the tuber is used in custards. Even the seed pods can be eaten, as long as they are thoroughly cooked.
Jícama plants need nine months of frost-free weather to mature. Once harvested, the tuber will remain fresh for up to four months whole and up to one week after being cut.
An intestinal purge is made with 40 grams of jícama seed juice drunk morning and night. For wounds, a tincture is made from 100 grams of powdered seeds steeped in ½ liter of alcohol, soaked for three days, strained, then applied as a poultice. An infusion made from the root and seedpods is utilized as a wash for gout and inflammation.
Not only is jícama refreshing, but it also has excellent nutritional value. Jícama contains iron, magnesium, potassium, manganese, zinc, calcium, and selenium. It also has vitamins C, A, and E. Additionally, studies have shown it is a good substitute for probiotic drinks.
Studies have shown it to have antioxidant, anticancer, anti-diabetic, anti-osteoporosis, antifungal, antibacterial, and antiviral properties. It has an immunomodulatory effect. It is considered a preventative food source against the development of diabetes and obesity. The toxic rotenone found in the peel, fresh leaves, and seedpods is an effective insecticide and anti-tumor. Regular ingestion promotes cardiovascular health. The seed extract cause muscles to relax as well as reduces anxiety and aggression. The seeds also show moderate anti-herpes simplex virus (HSV) activity.
Agua de Jícama
4 cups of water
½ cup jugo de limón (Citrus aurantifolia)
½ cup jícama peeled and cut into pieces (Pachyrhizus erosus)
Blend the jícama with the limón juice and water. Sweeten with miel (honey) as desired.
Surviving Mexico 
