Epazote (sitronmelde) used to be called Chenopodium ambrosioides, but has been renamed Dysphania ambrosioides…
It’s a short-lived perennial which can be overwintered in a cool room, resprouting from the roots in spring… It has an “interesting” smell which is reminiscent of turpentine 
I must use it more…
From Wikipedia: “Although it is traditionally used with black beans for flavor and its supposed 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. It is often used as an herb in white fried rice and an important ingredient for making the green salsa for chilaquiles.”