Epazote is used as a leaf vegetable, a herb and a herbal tea for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to oregano, anise, fennel, or even tarragon, but stronger. Epazote’s fragrance is strong but difficult to describe. A common analogy is to turpentine or creosote. It has also been compared to citrus, savory, or mint. Although it is traditionally used with black beans for flavor and its carminative properties (less gas), it is also sometimes used to flavor other traditional Mexican dishes as well: it can be used to season quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and chili peppers, chilaquiles, eggs and potatoes and enchiladas. Epazote not only contains terpene compounds, it also delivers partial protection to nearby plants simply by masking their scent to some insects, making it a useful companion plant. Its small flowers may also attract some predatory wasps and flies.