Papalo (Porophyllum ruderale)

Aromatic Mexican native for tacos, salsa, and sauces.

Large, bluish green leaves with a flavor reminiscent of cilantro and arugula. Popular in Hispanic communities where it is used like cilantro. Also known as Papaloquelite.

Once I got frustrated with cilantro’s reluctance to grow at the same time that I have piles of fresh tomatoes to turn into salsa, I started researching heat-loving substitutes for it. Papalo is a frequent recommendation and it certainly survives our hot summers. Papalo (Porophyllum ruderale) is also called papaloquelite, poreleaf, mampuito, summer cilantro, and Bolivian coriander. It doesn’t taste identical to cilantro but if you just want a vibrant herb substitute, it’s excellent! I think it tastes like a mix of nasturtium flowers, lime, and cilantro. If you haven’t tried nasturtium flowers, they taste exactly like papaya seeds. If you haven’t tasted papaya seeds, I don’t know what to tell you. Papalo is unique.

Description
Papalo is an ancient Mexican herb that was commonly used before cilantro was introduced by Chinese immigrants. Still used in much of traditional Mexican cooking. Unusual, piquant, fresh green leaves with a marvelously complex, distinctive

flavor for tacos, salsas, meats and cheeses. Bunches of the herb are used as centerpieces in restaurants where diners pick the leaves to add to foods as desired. NOTE: Papalo is a naturally 'dirty' seed with a fair amount of debris mixed in. Untreated

seed.

GROWING INFORMATION
Papalo

DAYS TO GERMINATION:
7-21 days

SOWING TIME:
Spring through Summer

SEEDING METHOD:
Direct or Transplant

SUNLIGHT PREFERENCE:
Sun/Part Shade