Common Name: Cilantro, Bolivian (Papalo)
Botanical Name: Porophyllum ruderale
Type: Herbaceous annual
Height: 5 ft.
Width: 3 ft.
Habit: Upright
Flower: The slender, erect flower heads have brown disks and no rays
Bloom Season: Late summer
Foliage: Light green, hairless, opposite, petiolate, oval, with a rounded tip, conspicuous oil glands and broadly, scalloped margins and crimped indentations
Flavor: Somewhere between arugula, cilantro and rue
Fragrance: Citrusy cilantro-like scent
Sun: Full sun
Soil: Average
Water: Low to medium
Culinary Uses: Used fresh with soups and stews, grilled meats, beans and salads, much like cilantro. It is not cooked, only used fresh or added at the last moment. If you are a cilantro aficionado, this is a must!
Garden Uses: Herb garden
Medicinal Uses: One study claims that Papalo exhibits some health benefits such as: lowering cholesterol, lowering blood pressure, and aiding digestion.
Harvesting: Leaves should be harvested just before the plants reaches it’s full height for the best flavor
AKA; quillquiña, yerba porosa, killi, pápalo,tepegua and pápaloquelite.
Information provided on the traditional uses and properties of herbs are for educational use only, and is not intended as medical advice.
You should always check with your health care practitioner before self-administering herbs.
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