Pápalo Porophyllum spp.
Pápalo growing at the UMass Research Farm in Deerfield, Massachusetts in 2008
Pápalo, also known as pápaloquelite, is an herb used in Mexican cooking that has a very strong and exotic aroma and flavor. It is similar to cilantro with a citrus/lemony flavor. It is most popular in Central Mexico and in particular the state of Puebla. People in other parts of Mexico may not be familiar with it.
This herb is used fresh to flavor tacos and beans, among other dishes. In some Mexican restaurants, stems of the herb are left in vases on the table and customers will take leaves from it to put on certain dishes.
Two sources of this herb were evaluated at the UMass Research Farm. The plants were very productive and were cut several times and would continue to produce marketable leaves. It is extremely frost sensitive, and began to show chilling injury on the leaves when night temperatures fell below 40° F.
Pápalo at the UMass Research Farm in June of 2008 (Photo by Zoraia Barros) |
Production
In the Northeastern United States, it is best to start pápalo in a greenhouse and transplant out into the field after the danger of frost.
