Bolivianischer Koriander Papalo

created by Regina R. at 17.01.2022

Season Overview

Propagating

Planting

Harvest

J

F

M

A

M

J

A

S

O

N

D

Description

Papalo may originate from Bolivia, but it is almost indispensable in Mexican cuisine. It is an annual herb that grows up to 1.50 m high and can be harvested into the fall. It then forms basket-shaped flowers that look like dandelions. It is an ancient Central and Latin American spice and is also known as Peruvian coriander. Papalo is only used fresh to season grilled meat, beans or tortillas. It loses its aroma when dried. It should also not be cooked with food. Its taste is somewhat similar to cilantro, with notes of rocket and rue. Young leaves contain even fewer essential oils and have a milder taste, while older leaves have an enormously high seasoning power. Many traditional Mexican restaurants have a bunch of papalo in a vase or water glass on their tables, from which guests can take a few leaves to season their dishes.

Non hybrid

Frostproof