Papalo

Season: Available late spring through fall, with a peak season in the summer

Storage: Papalo should be used immediately for the best quality and flavor, but the greens will keep for a couple of days when wrapped in a damp paper towel and stored unwashed in the refrigerator. Sprigs of the herb can also be kept upright in a glass of water in the fridge. Not recommended for drying as it significantly loses its flavoring.

Other Names: Quilquiña, Yerba Porosa

Papalo is an ancient quelite herb belonging to the Asteraceae family. Quelite herbs are wild plants native to Mexico, Central, and South America with a rich history of being used as a food and medicinal source. This leafy green is prevalent in Peruvian and Mexican cuisine. Papalo has not been extensively studied for its nutritional properties, but the robust herb has been a part of folk remedies for thousands of years. In Bolivia, Papalo is believed to help lower blood pressure, and indigenous populations consumed the herb to reduce inflammation. In Mexico, curanderos or Mexican herbalists recommend eating Papalo to improve digestion and assist with other stomach ailments. Papalo is mainly used fresh as a garnish and flavor enhancement, added at the end of preparations to preserve the herb’s unique taste. It is important to note that Papalo can be used as a cilantro substitute, but it has a stronger flavor and should be used sparingly. Lightly tearing or chopping the leaves will enhance the aromatic nature of Papalo, and the greens can be incorporated into salads or mixed into egg, bean, and fish dishes. Papalo is also commonly used to flavor salsas, sauces, and guacamole. In Puebla, Mexico, Papalo is sprinkled as a topping over tacos, floated over soups, or layered into rice dishes.

Try local papalo by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Salsa Verde

Recipe by Homesick Texan

Ingredients

  • 2 cups chopped tomatillos

  • 2 tablespoons papalo leaves, chopped

  • 1 avocado, peeled, pitted, and chopped

  • 3 Serrano chiles, seeded and chopped

  • 4 cloves garlic, chopped

  • Juice from 1/2 lime

  • Salt

Instructions

  • Throw the tomatillos, papalo, avocado, Serrano chiles, garlic, and lime juice in a blender and mix well. Taste and add salt.

Summer Squash Tacos with Papalo Guacamole

A recipe by Courtney West

Ingredients

For the Tacos

  • 2 tbsp olive or coconut oil

  • 4 sweet or bell peppers, seeds removed and sliced into strips

  • 4 cups sliced summer squash

  • 1/2 tsp granulated garlic

  • 1/2 tsp ground cinnamon

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 2 tsp apple cider vinegar

  • Salt & pepper to taste

  • Tortillas to serve (around 8-10)

For the Guacamole

  • flesh from 2 large avocados

  • 2 tbsp chopped papalo

  • 2 tbsp minced shallot

  • 2 tsp fresh lemon or lime juice

  • Sea salt to taste

Instructions

  • To make the filling for the tacos, heat the oil in a large skillet over medium heat. Add the peppers, squash, spices, and a good pinch each of salt and pepper.

  • Once the veggies start to soften, add the apple cider vinegar. Continue to cook, stirring occasionally, until the veggies are tender. If the mixture looks dry at any point as it is cooking, add a splash of water.

  • To make the guacamole, gently mash all of the ingredients together, then taste and adjust for seasoning. Fill your favorite tortillas with the summer squash and sweet pepper sauté then top with the papalo guacamole.

Join the Plant It Forward Farm Share, to eat local vegetables such as carrots, kale, radishes, and Thai basil!

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