![\"papalo02\"](\"http:\/\/www.chickenfish.cc\/bio\/wp-content\/media\/papalo02.jpg\")
<\/a><\/p>\nI’m mainly growing\u00a0ssp macrocephalum that has the greener wider leaves.<\/p>\n
Papalo is a quick growing long lived annual herb plant that is best eaten fresh and raw as a flavour in a salsa or pesto or just as a last minute addition to a dish thrown on top. It is like a cross between coriander and rocket with something else sour or bitter added in the back – a classic ‘Savory’ green flavour. It is widely used in parts of Mexico and throughout parts of South America as a last minute addition to dishes. It is often served as a small fresh stick in a bowl to pick leaves from.<\/p>\n
Heat seems to destroy the flavour pretty quickly so stick with raw uses.<\/p>\n
Papalo is known by quite a few different names such as yerba porosa,\u00a0Quilquina and Bolivian Cilantro.<\/p>\n
There seem to be quite a few forms of it and these are often listed as subspecies. The main difference seems to be variations in the leaf form, shape and colour – probably a natural regional variation.<\/p>\n
ssp ruderale which has longer narrower bluer leaves is usually know as\u00a0Quilquina<\/p>\n
ssp macrocephalum has wider greener leaves is usually know as Papalo<\/p>\n
The larger leaves often have a very distinct series of what look like little holes in the form of small straight lines that give the appearance of having a ‘tear line’ down the leaves.<\/p>\n
I’m mainly growing\u00a0ssp macrocephalum that has the greener wider leaves.<\/p>\n<\/a><\/p>\n