Papalo


Papalo (butterfly herb, summer cilantro)

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.

Papaloquelite, known as papalo or summer cilantro, is a Mexican and Central American herb. The leaves have a warm pungency like cilantro with a hint of citrus and a more powerful flavor. You can use about 1/3 as much papalo as cilantro when preparing salsa and then adjust flavor to your taste. In Mexico, restaurants often place a little vase of papalo cuttings on the table and the diner adds leaves as desired.
The use of Papaloquelite predates the introduction of cilantro to Mexico by thousands of years. It’s easy to understand why cilantro with its similar flavor was so quickly adopted. It is used for salsas, sandwiches, guacamole, salads, or simply sprinkled over rice and beans.

The flavor is lost when cooked.
Plants grow in ordinary garden soil with moderate to full sun. This summer mine has grown well in a shallow container and never bolted in summer heat. Today I sowed seeds in a small rectangular container for a windowsill garden. The intense flavor may possibly substitute for cilantro in Indian and SE Asian cooking. If you enjoy cooking with unusual herbs this is one to try

 NOTE: Germination is naturally low and variable.

Germination: 7-21 days
Sowing time: Spring through Summer
Planting method: Direct or Transplant
Sunlight: Sun/Part Shade
Height: 36-60″
Spacing: 12″
Zones: Annual

Packet: app. 100 seeds.


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Papalo Salsa

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