Help -- LOTS of fresh epazote

I was so excited to find a bunch of epazote at my local farmers market this morning that I bought it -- so now what? I've found recipes for mole verde that look delicious, so I'll probably use about 1/2 of the bunch on that. Beans with a couple of sprigs, of course. Am I missing anything? And has anyone tried pureeing and freezing some, like basil, or does the flavor disappear that way?

 

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