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Like cilantro, but with a stronger, very fresh, almost citrus-y and soap-hinted flavor. More crunch. Minty-ness. Often eaten raw as a garnish in central Mexican dishes, especially on sandwiches called cemitas. Papalo can elevate a simple dish to a new summer classic. If you want freshness, choose papalo. When out of stock, this product can be grown to order in 7 Weeks.
Mother Earth Living: Cilantro Cousin: Aromatic Papalo Adds Variety to Gardens and Cooking Appalachian Feet: How to Grow and Use Papalo (w/Recipes & Sources) Specialty Produce: Papalo Sunset Park CSA: Papalo Tipsheet Wikipedia: Porophyllum ruderale Gourmet Sleuth: Papalo Flavors of the Sun: Papalo, an Intriguing Mexican Herb United States Botanic Garden: Papalo Science Page Homesick Texan: What do you know, it's Papalo! Underwood Gardens: Papalo, a Heat-Loving Cilantro Alternative Gardening Know-How: 5 Great Reasons to Try Papalo Sandwich of the Week: La Más Cabrona Cemita How I Fell Hard for the Cemita in All its Forms: A Love Story With Recipes Last Chance Foods: The Growing Popularity of Papalo Jim Long's Garden: Papalo Hits the Big Time Porophyllum ruderale - Wikipedia Adding Unique Flavor With Papalo Cilantro Cousin: Aromatic Papalo Adds Variety to Gardens and Cooking Papalo Has Powerful Flavor Papalo - Heat Loving Cilantro Alternative Papalo Guacamole Papalo Pesto Pueblan-Style Cemitas Sandwiches Papalo-Tomatillo Guacamole Pasta pesto pápalo quelite Papalo Verde Sauce "Poppa Low" Cocktail Cemita Sandwiches Chipotle Tofu Cemita Sandwiches Cilantro Cousin: Mosaic Papalo Appetizers Cucumber & Papalo (French) Mango & Papalo Salad (Spanish) Healthy Papalo Salad Papalo Tomato Flatbread Salsa Verde with Papalo Rustic Salsa Summer Ceviche Salad with Fresh Papalo Tomatillo Salsa with Papalo Grilled Chile Salsa with Papalo Leaves