My compliments to Sharon for a well-written, and very enjoyable article. I'm sure she'll be more than surprised (if she doesn't already know) that wormseed, or epazote as it's called here in Mexico, is a common condiment for black beans, quesadillas (tortillas heated with string cheese and salsa), wild mushrooms, squash flowers and a number of dishes with anaheim peppers and corn (such as cream of corn soup). When I first came to Mexico and tasted the herb, I frankly was thoroughly in agreement with Miss Brown's opinion and insisted it smelled of something you'd find in a paint store.
I admit it took me some time to get used to the flavor but I'm now "smitten" by it and not only like it, but thoroughly enjoy dishes prepared with it (that said, admittedly it does have a certain hepatic toxicity but that doesn't seem to have affected me or the rest of the populace who enjoy it regularly in the great and complex cuisine this country has to offer).
Regarding the memories of her experience of the herb though, I doubt that Sharon will ever give herself the opportunity of enjoying wormseed's flavor in any of her culinary pursuits!