Porophyllum ruderale
| Porophyllum ruderale | |
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| Species: | P. ruderale
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| Binomial name | |
| Porophyllum ruderale (Jacq.) Cass.
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Porophyllum ruderale is a herbaceous annual plant whose leaves can be used for seasoning food. The taste has been described as "somewhere between arugula, cilantro and rue." The plant is commonly grown in Mexico and South America for use in salsas. When fully grown, this plant grows to about 5 feet in height and 3 feet in diameter.
Having been used by many cultures, this herb is known by many names, including Bolivian coriander, quillquiña (also spelled quirquiña or quilquiña), yerba porosa, killi, pápalo, tepegua and pápaloquelite. Also, despite the name "Bolivian coriander", this plant is not botanically related to the coriander.
Culture
Easy to grow from seed in a well drained soil. Allow to dry between watering.
This plant is known in Mexico as Papaloquelite, commonly accompanying the famous Mexican tacos. Not all Mexicans enjoy its taste, but experts claim that it gives a better flavor to tacos and typical Mexican salsas and soups.
In Puebla cuisine, papalo is used as a condiment on traditional cemita sandwiches, a regional type of Mexican torta.
Papalo was used in the Azteca era, however never as medicine, instead only as food.
A study claims that Papalo exhibits some health benefits such as: lowering cholesterol, lowering blood pressure, and aiding digestion. [1]
References
External links
Media related to Porophyllum ruderale at Wikimedia Commons
Seed sources
2011-- http://www.eonseed.com/catalog501.html
2012-- http://www.chilternseeds.co.uk/item.php?id=1388L
2013-- http://www.seedlibrary.org/papalo.html
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