Porophyllum ruderale

In Bolivia and certain regions of Mexico, papaloquelite is kept in vases of water on restaurant tables so that patrons can pluck leaves and season their food. It is a common accompaniment to carnitas or carne asada as it is believed to help settle the stomach and aid in the digestion of the meat.

---

Seasonality

J	F	M	A	M	J	J	A	S	O	N	D
					•	•	•	•

---

Description

Papaloquelite has thin, branched stalks with small green leaves that are scalloped along the edges. The flavor is a cross between arugula, cilantro, and rue.

---

Storage tips

Store papaloquelite in a glass of water on your counter for up to a week.

---

Culinary tips

• Like cilantro, the leaves are best used raw as they lose their flavor when cooked.
• Try chopping the leaves and sprinkling them over tacos or add them to a batch of salsa.
• Papaloquelite pairs well with citrus, hot and sweet peppers, tomato, avocado, cilantro, and onion.