Papalo Seeds | Porophyllum ruderale | Mexican Summer Cilantro | Heirloom Herb | Non-GMO | Organic

Papalo Seeds – Ancient Mexican Herb | Summer Cilantro

Papalo (Porophyllum ruderale) is one of Mexico’s oldest and most revered culinary herbs — an aromatic annual with large, bluish-green leaves and a bold, complex flavor that no other herb quite replicates. Often described as a vibrant mix of cilantro, arugula, lime, and nasturtium, Papalo was a staple of traditional Mexican cooking long before cilantro arrived, and it remains deeply embedded in the street food culture of Puebla and Oaxaca today. In many traditional Mexican restaurants, fresh bunches of Papalo are placed on tables so diners can pluck leaves and add them directly to tacos, salsas, and soups as they eat.

Also known as papaloquelite, poreleaf, mampuito, Bolivian coriander, and summer cilantro, Papalo is an outstanding heat-season alternative to cilantro — thriving in the summer warmth that causes cilantro to bolt. If you love cilantro, Papalo is the herb to grow when cilantro gives up. Approx. 15,200 seeds per oz. Organic, untreated seed.

Note: Papalo is a naturally ‘dirty’ seed with some debris — this is normal for untreated organic seed and does not affect germination or quality.

Variety Details

• Botanical Name: Porophyllum ruderale
• Common Names: Papalo, Papaloquelite, Poreleaf, Mampuito, Summer Cilantro, Bolivian Coriander
• Type: Annual herb — heirloom, non-GMO, organic
• Flavor: Complex — cilantro, arugula, lime, nasturtium; piquant and fresh
• Leaf: Large, bluish-green; used raw; heat-season use
• Seed Count: Approx. 15,200 seeds per oz
• Germination: 7–21 days
• Season: Spring through summer; thrives in heat when cilantro bolts
• Light: Full sun to partial shade
• Seeding Method: Direct sow or transplant

Planting Guide

• Direct sow outdoors in spring through summer after last frost, or start indoors 3–4 weeks before transplanting.
• Sow seeds shallowly — barely cover; keep soil moist until germination in 7–21 days.
• Prefers full sun to partial shade in well-draining, moderately fertile soil.
• Thin or space plants 12–18 inches apart — plants grow large and bushy in warm weather.
• Unlike cilantro, Papalo thrives in summer heat and does not bolt — harvest throughout the season.

Harvesting

• Harvest individual leaves as needed throughout the growing season — the more you pick, the more the plant produces.
• Use leaves fresh and raw — Papalo loses much of its flavor when cooked; add at the end of cooking or as a garnish.
• A few leaves go a long way — Papalo is more potent than cilantro; start with smaller amounts and adjust to taste.

Culinary Uses

• Tacos — the defining herb of Puebla-style tacos; torn leaves layered in directly
• Salsas and guacamole — in place of or alongside cilantro
• Soups and stews — added fresh at serving as a garnish
• Ceviche and raw fish preparations
• Cheeses, quesadillas, and grilled meats
• Compound butters and herb sauces