| Papalo |
| Porophyllum ruderale ssp. macrocephalum|
| Uses: Culinary/Medicinal/Industrial
|| Duration: Annual |
| When to Sow: Spring
|| Ease of Germination: Easy |
Fabulous herb from Mexico. This is really a type of coriander, only stronger. Leaves possess huge oil glands which give papalo its potent flavour and scent. The flavour gets stronger the older the leaves get. Grows up to 2m (8ft) high, but can be harvested at a much smaller stage when the flavour is milder. In Mexico, used fresh with soups and stews, grilled meats, beans and salads, much like cilantro. Papalo is not cooked, only used fresh or added at the last moment. If you are a cilantro aficionado, this is a must!