This is an herb native to Mexico, it’s also known as ‘Wormseed’. It is hard to find here in North Carolina but if you happen to get it fresh it adds an un-mistakable flavor to black beans and other dishes. Some describe it as a strong Tarragon or Fennel, others describe the fragrance as creosote or turpentine.
I understand it can be grown from seeds here but it really doesn’t fare well through our cold season.
If you can find dried epazote you may have to be heavier handed as dried it loses much of its intensity and depth. Utilizing other traditional spices of Mexico to replace it can be heavy and make dishes all taste the same.