Grows to 5’ tall and 3’ wide with bluish green leaves. Papalo is commonly grown in Mexico and South America for use in salsas, soups, salads, tacos, beans and meats. You will be hooked, has complex, distinctive cilantro-like flavor. Used fresh or only added at the last moment to cooked dishes. Sell in bunches, cafes in Mexico often place small branches in vases so diners can add to their beans and filled tortillas. Papalo is not botanically related to the coriander and does not bolt in hot weather. Aids in digestion and may lower cholesterol and reduce high blood pressure. Frequently grown with see Pipicha. Also known as Bolivian coriander, quillquiña, yerba porosa, killi, pápalo, tepegua and pápaloquelite. Tags: Color: Green, Specialty: Bolt Resistant, Season: Summer.
Papalo was used in the Azteca era to spice up foods. The name comes from the word papalotl, Nahuatl for butterfly. Native Quechua people of the high Andes call it "Killi" and eat it daily. Delicious papalo recipes